Easy Flavor-Packed Korean Ground Beef Rice Bowls
A quick and easy Korean ground beef rice bowl recipe that delivers big flavor with minimal fuss, perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 1 pound (450g) ground beef (80% lean)
- 4 cups (about 800g) cooked white rice (short or medium grain)
- ⅓ cup (80ml) soy sauce (preferably low-sodium)
- 2 tablespoons (25g) brown sugar
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, minced
- 1 tablespoon (15ml) toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
- 2 stalks green onions, thinly sliced (separate white and green parts)
- 1 tablespoon toasted sesame seeds
Instructions
- Cook the rice: If not using leftover rice, cook 2 cups (400g) uncooked short- or medium-grain white rice according to package instructions. Fluff with a fork and keep warm (about 15-20 minutes).
- Prepare aromatics: Peel and mince 3 garlic cloves and 1 tablespoon fresh ginger. Slice 2 green onions thinly, separating white and green parts.
- Brown the ground beef: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it up until no pink remains and beef starts to brown.
- Add aromatics & sauce: Lower heat to medium. Stir in minced garlic, ginger, and white parts of green onions. Cook 1-2 minutes until fragrant, careful not to burn garlic. Pour in ⅓ cup soy sauce and 2 tablespoons brown sugar, stirring constantly to coat beef evenly.
- Simmer and thicken: Let mixture simmer for 3-4 minutes until sauce thickens and clings to beef. If too dry, splash in 1 tablespoon water.
- Season and add heat: Stir in ½ teaspoon red pepper flakes (optional). Taste and adjust seasoning with more sugar or soy sauce if needed.
- Assemble the bowls: Spoon warm cooked rice into bowls. Top generously with Korean ground beef mixture. Garnish with green parts of green onions and toasted sesame seeds.
Notes
Do not overcrowd the pan to ensure proper browning. Use fresh garlic and ginger for best flavor. Let the beef simmer with the sauce to build a sticky, flavorful coating. Adjust heat with red pepper flakes or add gochujang for more spice. Leftovers keep well refrigerated for up to 3 days. For gluten-free, substitute tamari for soy sauce. Optional toppings include shredded carrots, steamed broccoli, or a fried egg.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 450
- Sugar: 8
- Sodium: 700
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 28
Keywords: Korean ground beef, rice bowls, quick dinner, easy recipe, weeknight meal, Korean street food, savory beef bowl