Description
This Korean ground beef bowl is a quick and easy dinner made with savory-sweet beef, garlic, ginger, and soy sauce, all served over a bed of rice. It’s an ideal weeknight meal that’s beginner-friendly, packed with flavor, and ready in under 25 minutes.
Ingredients
Scale
- 1 lb ground beef (80/20 blend for best flavor)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 green onions, chopped (plus extra for garnish)
- Salt and black pepper to taste
- 2 cups cooked rice (jasmine, basmati, or brown)
- 1 teaspoon sesame seeds (optional garnish)
- ½ cup sliced cucumber, kimchi, or pickled vegetables (optional toppings)
Optional Additions:
- ½ cup shredded carrots, bell peppers, or steamed broccoli
- 1 fried egg per serving for added richness
- ½ teaspoon gochujang or red pepper flakes for spice
Instructions
- Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 5–7 minutes. Drain excess grease if needed.
- Sauté the aromatics: Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant. This step enhances the depth of flavor.
- Season the beef: Pour in the soy sauce and sesame oil, stirring well to coat the meat evenly. Add chopped green onions, then season with salt and black pepper to taste. Let it simmer for a couple of minutes to allow the flavors to meld.
- Prepare the rice: Rinse 1 cup of rice under cold water until the water runs clear. In a pot, combine with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- Assemble the bowls: Spoon a generous amount of rice into each bowl. Top with the seasoned beef mixture and any additional vegetables or toppings of choice.
- Garnish and serve: Sprinkle with sesame seeds and extra green onions. Add a fried egg, kimchi, or sliced cucumbers for extra texture and flavor.
Notes
- Make it spicy: Add gochujang, Sriracha, or red pepper flakes for heat.
- Lower-carb version: Swap white rice for cauliflower rice.
- Meal prep: Store beef and rice separately in airtight containers in the fridge for up to three days.
- Vegan alternative: Use plant-based ground meat and swap honey for maple syrup if using a sweetener.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg