Description
This delicious Korean Ground Beef Bowl is ready in just 20 minutes! Featuring savory-sweet ground beef seasoned with ginger, garlic, and sesame oil, served over fluffy rice with fresh vegetables. Perfect for busy weeknights when you need a quick but flavorful meal.
Ingredients
Scale
- 1 pound lean ground beef (93% lean recommended)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 3 green onions, sliced (white and green parts separated)
- 1 tablespoon vegetable oil (for cooking)
- 1 teaspoon rice vinegar (optional, for brightness)
- 1/4 teaspoon black pepper
- 3 cups cooked rice (white or brown)
- 1 cucumber, thinly sliced
- 1 carrot, julienned or grated
- 1 cup mixed greens or shredded cabbage
- 1 avocado, sliced (optional)
- Sesame seeds for garnish
- Kimchi (optional, for authentic Korean flavor)
- Gochujang sauce (optional, for extra spice)
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar (if using), black pepper, and red pepper flakes until the sugar is completely dissolved.
- Prepare all ingredients: mince the garlic, grate the ginger, slice the green onions (separating white and green parts), and prepare vegetables for serving.
- Heat a large skillet over medium-high heat. Add the vegetable oil and allow it to heat until shimmering.
- Add the ground beef to the hot pan and cook, breaking it into small crumbles with a wooden spoon. Allow some caramelization to develop for better flavor.
- When the beef is about halfway cooked (still slightly pink), add the minced garlic, grated ginger, and white parts of the green onions.
- Once the beef is almost completely browned (about 5-6 minutes total cooking time), pour the prepared sauce over the meat.
- Stir well to combine, making sure every piece of beef is coated. Reduce the heat to medium and let it simmer for 2-3 minutes until the sauce thickens slightly.
- Stir in two-thirds of the green parts of the green onions, reserving the remainder for garnish.
- Divide the cooked rice among serving bowls, creating a base layer.
- Top with a generous portion of the Korean beef mixture in the center.
- Arrange the cucumber slices, carrots, mixed greens or cabbage, and avocado (if using) around the beef.
- Sprinkle with sesame seeds and the remaining sliced green onions.
- Serve with kimchi or gochujang sauce on the side if desired.
Notes
- Toast your sesame seeds in a dry pan for 1-2 minutes until golden to enhance their nutty flavor.
- Don’t overcook the beef – keeping it slightly juicy will make for a more flavorful final dish.
- For meal prep, make a double batch of the beef and store in portions for quick meals throughout the week.
- Use freshly grated ginger rather than powder for the best flavor impact. Pro tip: Keep ginger root in the freezer and grate while frozen for easy use.
- For a low-carb option, serve over cauliflower rice instead of regular rice.
- Add a fried egg with a runny yolk on top for extra richness and protein.
- For a spicier version, add 1-2 teaspoons of gochujang paste to the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Korean ground beef bowl, quick dinner, Asian beef recipe, easy Korean beef, weeknight meal, ground beef recipe, Korean rice bowl, 20-minute dinner, beef bowl, Korean beef