Name: Korean Ground Beef Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean-Inspired
Ingredients: 1 pound ground beef; 3 cloves garlic, minced; 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 1/2 teaspoon ground ginger; 2 cups cooked white or brown rice; 2 green onions, sliced; 1/2 cup shredded carrots; 1/2 cup cucumber slices or pickled radish (optional); 1 tablespoon sesame seeds; Red pepper flakes, to taste (optional)

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This Korean ground beef bowl is one of my go-to meals when I want something quick, flavorful, and satisfying. It’s made with seasoned ground beef, served over rice, and topped with fresh veggies and a drizzle of sauce that brings everything together.

Why You’ll Love This Recipe

I love how fast and budget-friendly this recipe is. It has all the bold flavors of Korean BBQ without the need for marinating or grilling. The sweet, savory sauce clings to the meat, and I can customize the toppings depending on what I have in the fridge. Korean Ground Beef Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Garlic
Soy sauce
Brown sugar
Sesame oil
Ground ginger
Cooked white or brown rice
Green onions
Carrots (shredded)
Cucumber or pickled radish (optional)
Sesame seeds
Red pepper flakes (optional)

Directions

I cook the ground beef in a skillet over medium-high heat, breaking it up until fully browned.
I drain any excess fat, then add minced garlic and cook for another minute.
I stir in soy sauce, brown sugar, sesame oil, and ground ginger, letting it simmer for a few minutes until the sauce thickens and coats the beef.
I prepare bowls with a base of warm rice, then spoon the beef mixture on top.
I garnish with green onions, sesame seeds, shredded carrots, and any other toppings I like.
I sprinkle a pinch of red pepper flakes if I want a little heat.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I sometimes use ground turkey or chicken instead of beef.
For a low-carb version, I serve it over cauliflower rice.
I’ve also added a fried egg on top for extra richness.

storage/reheating

I store leftovers in the fridge for up to 4 days. I reheat it in the microwave or on the stovetop with a splash of water to keep it moist. It’s great for meal prep—I usually pack it in containers with rice and veggies. Korean Ground Beef Bowl

FAQs

Can I make this dish spicy?

Yes, I add red pepper flakes, sriracha, or gochujang to the sauce if I want more heat.

What’s the best rice to use?

I usually go with jasmine or short-grain white rice, but brown rice or even quinoa works well too.

Can I freeze the ground beef mixture?

Yes, I let it cool completely and freeze it in an airtight container for up to 2 months. It reheats quickly for an easy meal.

Is this recipe authentic Korean?

It’s inspired by Korean flavors, but simplified for everyday cooking. It’s not traditional, but it still tastes amazing.

Can I use pre-shredded veggies?

Absolutely. I often grab pre-shredded carrots or slaw mix to save time when assembling the bowls.

Conclusion

This Korean ground beef bowl is one of those meals I keep coming back to. It’s fast, flexible, and packed with flavor—and it always satisfies when I need dinner on the table in under 30 minutes.