A quick and easy Korean ground beef bowl is my go-to meal when I want something fast, flavorful, and satisfying without spending a ton of time in the kitchen. It’s packed with bold, sweet-savory flavor, comes together in under 20 minutes, and works great over rice, noodles, or even in lettuce wraps. I love how customizable it is depending on what I have on hand.
Why You’ll Love This Recipe
I love how this recipe hits all the right notes—sweet, salty, garlicky, and just a little spicy. It’s perfect for busy nights when I want something homemade and comforting without the hassle. The ground beef cooks quickly, the sauce is made from pantry staples, and the whole thing feels like takeout—but better, faster, and more budget-friendly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef (lean or regular)
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Garlic (minced)
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Soy sauce
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Brown sugar or honey
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Sesame oil
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Ginger (grated or ground)
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Crushed red pepper flakes (optional, for heat)
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Cooked rice (white, brown, or cauliflower rice)
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Green onions (sliced, for garnish)
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Sesame seeds (optional, for topping)
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Shredded carrots or cucumber slices (optional, for serving)
Directions
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I heat a skillet over medium-high heat and add the ground beef. I cook it until browned, breaking it apart as it cooks.
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I drain excess fat if needed, then stir in the minced garlic and cook for another minute.
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In a small bowl, I whisk together the soy sauce, brown sugar, sesame oil, ginger, and red pepper flakes.
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I pour the sauce into the skillet and let it simmer with the beef for 2–3 minutes until it thickens slightly and coats everything.
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I serve the beef over warm cooked rice and garnish with green onions, sesame seeds, and optional shredded veggies.
Servings and timing
This recipe serves 4 people.
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
Variations
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I swap ground beef for ground turkey, chicken, or plant-based meat for a different twist.
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I use cauliflower rice to keep it low-carb.
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I stir in steamed broccoli or spinach to add some greens.
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I top it with a fried or soft-boiled egg for extra richness.
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I wrap it in lettuce leaves for a lighter, handheld version.
Storage/Reheating
Leftovers store great in the fridge for up to 4 days. I keep the rice and beef separate for best texture.
To reheat, I warm the beef in a skillet or microwave until hot. If the sauce thickens too much, I add a splash of water or soy sauce to loosen it up.
This dish also freezes well. I portion it into freezer-safe containers and reheat it straight from frozen when I need a quick meal.
FAQs
Can I make this dish spicy?
Yes, I add more red pepper flakes or a spoonful of gochujang (Korean chili paste) for extra heat and authentic flavor.
What kind of rice works best?
I usually go with jasmine or basmati rice, but short-grain white rice or brown rice also work great. Cauliflower rice is a nice low-carb option too.
Can I double the recipe?
Absolutely. I double everything and cook it in a large skillet or wok—just make sure to brown the beef in batches so it doesn’t steam.
Do I need fresh ginger?
Fresh ginger gives the best flavor, but ground ginger works in a pinch. I use about ½ teaspoon if I’m going the dried route.
Is this recipe gluten-free?
It can be! I use gluten-free soy sauce (or tamari) to keep it gluten-free and double-check any store-bought sauces.
Conclusion
Quick and easy Korean ground beef bowls are one of my favorite meals to whip up when I need something fast, flavorful, and totally satisfying. It’s simple, flexible, and packed with bold taste in every bite. Whether I’m feeding the family or meal prepping for the week, this dish never lets me down.
