why make this recipe
Korean Ground Beef Bowl is a fast, flavorful weeknight meal that packs savory, slightly sweet Asian-inspired flavors into a simple skillet dinner. It’s ready in about 15–20 minutes, uses pantry-friendly ingredients, and satisfies picky eaters and adventurous palates alike.
introduction
This dish layers seasoned ground beef over steaming rice and finishes with bright green onions and nutty sesame seeds. Inspired by Korean flavors, it’s approachable for cooks of any level and perfect for meal prep, family dinners, or a quick solo lunch.
how to make Korean Ground Beef Bowl
The method is straightforward: brown beef, aromatics join for fragrance, and a quick sauce of soy and sugar glazes the meat. Serve over hot rice and garnish. The clean steps make this ideal when you want big flavor with minimal fuss.
Ingredients :
1 lb ground beef, 2 cloves garlic, minced, 1 inch ginger, minced, 1/4 cup soy sauce, 1 tablespoon sugar, 2 cups cooked rice, Green onions, chopped (for garnish), Sesame seeds (for garnish)
Directions :
- In a skillet over medium heat, add ground beef and cook until browned.
- Add minced garlic and ginger, and cook for 1-2 minutes until fragrant.
- Stir in soy sauce and sugar, and simmer for a few minutes.
- Serve the beef mixture over cooked rice, topped with green onions and sesame seeds.
how to serve Korean Ground Beef Bowl
- Spoon the warm beef over bowls of freshly steamed rice.
- Top with chopped green onions and a sprinkle of sesame seeds.
- Add optional toppings: a fried or soft-poached egg, kimchi, steamed or roasted vegetables (broccoli, carrots, or bok choy), or a drizzle of sesame oil or gochujang for heat.
- Serve with lettuce leaves for a low-carb wrap alternative.
how to store Korean Ground Beef Bowl
- Refrigerator: Cool completely, then store in airtight containers for up to 3–4 days.
- Freezer: Place cooled beef in freezer-safe containers or bags for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of water or broth, or microwave in short intervals, stirring between rounds to heat evenly.
tips to make Korean Ground Beef Bowl
- Use a mix of lean and slightly fattier ground beef (80/20) for better flavor and texture; drain excess fat if desired.
- Don’t skip fresh garlic and ginger — they brighten the dish.
- Taste the sauce as it simmers; adjust soy sauce or sugar to suit your preference.
- For more depth, add a teaspoon of toasted sesame oil at the end.
- Cook rice ahead and keep warm so the bowl comes together quickly.
variation (if any)
- Make it spicy: stir in gochujang or sriracha to the sauce.
- Swap protein: use ground turkey, chicken, pork, or crumbled firm tofu for a vegetarian option.
- Add vegetables: stir in finely diced carrots, bell peppers, or shredded cabbage as the garlic and ginger cook.
- Make it bulgogi-style: marinate thinly sliced beef with similar sauce ingredients and quick-sear.
FAQ
Q: Can I make this gluten-free?
A: Yes — substitute tamari or a gluten-free soy sauce for regular soy sauce.
Q: Is this suitable for meal prep?
A: Absolutely. Store beef and rice separately for best texture; assemble and reheat portions as needed.
Q: How can I add more veggies?
A: Toss in quick-cooking vegetables during the last few minutes of cooking, or serve with a large side salad or steamed greens.
Conclusion
For more recipe ideas and a tested variant of this dish with extra serving suggestions, see Korean Ground Beef and Rice Bowls | The Recipe Critic.
Korean Ground Beef Bowl
Ingredients
Method
- In a skillet over medium heat, add ground beef and cook until browned.
- Add minced garlic and ginger, and cook for 1-2 minutes until fragrant.
- Stir in soy sauce and sugar, and simmer for a few minutes.
- Serve the beef mixture over cooked rice, topped with green onions and sesame seeds.
- Top with optional toppings like a fried egg, kimchi, or steamed vegetables.
- Serve with lettuce leaves for a low-carb wrap alternative.
