Sticky, sweet, garlicky ground beef over rice with crunchy cucumber on the side. That's it. That's the Korean Ground Beef Bowl.I threw this together on a Wednesday when the fridge was looking pretty empty and I had maybe twenty minutes before everyone got hangry. The smell of sesame oil and brown sugar hitting that hot skillet had my kids wandering into the kitchen asking what was for dinner, which never happens.
Now it's in our regular rotation alongside easy wins like Best French Onion Pasta Recipe In 30 Minutes and Delicious Cuban Ropa Vieja Recipe, and it shows up on our table at least twice a month. You can find more dinner recipes like this one when you need something fast that actually tastes good.
Why You'll Love This Korean Ground Beef Bowl
This Korean rice bowl recipe checks a lot of boxes without trying too hard. You've got lean Korean Ground Beef Bowl that cooks fast, a handful of pantry ingredients, and rice you probably already have on hand.
The fresh ginger and garlic make the whole kitchen smell incredible while you're cooking. The sauce is sweet, salty, and just spicy enough to keep things interesting (but you can dial it up or down). It's one of those simple Korean dinner recipes that tastes homemade in the best way, like something a friend would serve you at their table, not from a restaurant menu.
And if you're into meal prep, this Korean beef meal prep situation is solid. Make a big batch on Sunday, and you've got lunch sorted for half the week.
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Korean Ground Beef Bowl Ingredients
Here's what goes into this quick Korean meal - nothing fancy, just good flavors that work together.
See recipe card below this post for ingredient quantities
Lean ground beef: Forms the base of the dish and soaks up all the sauce while it cooks. Using lean beef keeps things from getting too greasy.
Salt and black pepper: Season the beef as it browns to build flavor from the start.
Garlic: Adds that warm, savory depth you need in any good Korean-style beef dish. Fresh minced garlic is best here.
Sesame oil: Brings a nutty, toasted flavor that makes the whole bowl taste more authentic. A little goes a long way.
Fresh ginger: Gives the sauce a bright, slightly spicy kick that balances the sweetness. Freshly grated ginger tastes way better than the jarred stuff, but you can freeze leftover ginger for next time or use ¼ teaspoon ground ginger in a pinch.
Light brown sugar: Creates that signature sweet and sticky glaze that coats the beef. It caramelizes slightly as it cooks.
Low-sodium soy sauce: Adds the salty, umami backbone without making the dish too salty. Low-sodium is key since you're using a full cup.
Sriracha hot sauce: Brings a little heat and tanginess. You can swap this for crushed red pepper flakes or chili garlic sauce if that's what you have.
Green onions: Half goes into the beef for flavor, and half gets sprinkled on top for a fresh, colorful finish.
Hot cooked rice: Serves as the base for the beef and soaks up all that delicious sauce. Brown or white rice both work great.
Fresh cucumber: Adds a cool, crisp contrast to the warm, saucy beef. It's a simple touch that makes the bowl feel complete.
How to Make Korean Ground Beef Bowl
This Korean Ground Beef Bowl with soy sauce comes together in just a few easy steps, perfect for beginners.
Cook the beef: Heat a large skillet over medium-high heat. Season the ground beef with black pepper, then add it to the hot skillet. Use a wooden spoon or meat chopper to break the beef into small crumbles as it cooks until nicely browned, about 5-6 minutes. Drain off any extra grease that pools in the pan.
Optional finer texture: If you like your beef really fine and crumbly (I do sometimes), transfer the cooked beef to a food processor and pulse it 2-3 times until it's broken into tiny pieces. Return it to the skillet. This step is totally optional but makes the texture feel more like takeout.
Build the sauce: Add the sesame oil, minced garlic, and grated ginger to the beef. Stir everything around for about 30 seconds until you can smell the garlic getting fragrant. Then add the brown sugar, soy sauce, and Sriracha. Stir well and let it cook for 3-4 minutes, letting the sauce bubble gently and soak into the beef.
Finish and serve: Stir in half of the chopped green onions, saving the rest for topping. Spoon the beef mixture over bowls of hot cooked rice, then sprinkle the remaining green onions on top. Add fresh cucumber slices on the side for crunch.
Simple Substitutions
You can make this Korean Ground Beef Bowl work with what you have on hand.
Ground beef: Swap for ground turkey or ground chicken if you want something leaner. Ground pork also works and adds a slightly different flavor.
Brown sugar: Use white sugar or honey if that's what's in your pantry. Honey will make it a little stickier.
Soy sauce: Tamari works great if you need gluten-free. Coconut aminos are a good option too, though they're a bit sweeter.
Sriracha: Use gochujang for a more traditional Korean flavor, or skip the heat altogether if you're not into spicy food.
Fresh ginger: In a pinch, use ¼ teaspoon ground ginger, but fresh really does taste better.
Rice: Serve it over cauliflower rice if you're doing low-carb, or try it with quinoa for something different.
Equipment For Korean Ground Beef Bowl
You don't need much to make this healthy Korean beef bowl.
Large skillet: A 12-inch skillet gives you enough room to brown the beef without crowding. Cast iron or nonstick both work well.
Wooden spoon or meat chopper: Helps break up the beef into small, even pieces as it cooks. A meat chopper makes this easier, but a regular wooden spoon works too.
Food processor (optional): Only if you want to make the beef texture super fine. I skip this step half the time and the bowls still taste great.
Storage Korean Ground Beef Bowl
This homemade Korean beef keeps really well, which makes it great for meal prep.
Refrigerator: Store the beef mixture in an airtight container for up to 4 days. Keep it separate from the rice if you can, since rice can get a little mushy when it sits in sauce for too long.
Freezer: The beef freezes beautifully for up to 3 months. Let it cool completely, then pack it into freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
Reheating: Warm the beef in a skillet over medium heat with a splash of water or soy sauce to loosen it up. You can also microwave it in 30-second bursts, stirring between each one. Make fresh rice when you're ready to eat, and the whole meal comes together in minutes.
Top Tip
Don't skip draining the grease. Even with lean beef, there's usually a little fat that pools in the pan. Pour it off before adding the sauce, or your bowl will taste greasy instead of clean and flavorful.
Use fresh ginger if you can. I know it's tempting to reach for the powdered stuff, but fresh grated ginger has this bright, zingy flavor that makes the whole dish taste more alive. Freeze the leftover ginger root and grate it straight from the freezer next time you need it.
Let the sauce cook down. After you add the soy sauce and brown sugar, give it a few minutes to bubble and reduce slightly. This thickens the sauce so it clings to the beef instead of pooling at the bottom of your bowl.
Taste before serving. Every brand of soy sauce is a little different in saltiness. Take a quick taste and add a pinch more brown sugar if it's too salty, or a splash more soy sauce if it needs depth.
What to Serve With Your Korean Ground Beef Bowl
This Korean Ground Beef Bowl pairs well with a few simple sides that keep the meal feeling balanced.
Serve it with a bright, crunchy Easy Korean Carrot Salad Recipe on the side. The tangy carrots cut through the richness of the beef and add great color to your plate.
Add some steamed edamame with a sprinkle of sea salt. It's an easy, protein-packed side that kids will eat.
A simple cucumber salad with rice vinegar and sesame seeds works great too. The cool, crisp texture is the perfect contrast to the warm, saucy beef.
Or keep it really simple with kimchi straight from the jar. The fermented tanginess wakes up the whole meal.
FAQ
What is a Korean Ground Beef Bowl?
A Korean Ground Beef Bowl is a simple rice bowl topped with seasoned Korean Ground Beef Bowl cooked in a sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger. It's inspired by Korean bulgogi but uses ground beef instead of sliced beef, which makes it faster to cook. At home, I like to add cucumber and green onions for freshness and crunch.
What goes with a Korean Ground Beef Bowl?
Cucumber slices, kimchi, and steamed vegetables all pair really well with Korean beef bowls. I usually add a side of pickled carrots or a simple salad to balance the richness of the beef. Edamame or miso soup are great options too if you want to make it feel like a full meal.
What is the difference between bulgogi and a beef bowl?
Bulgogi is traditionally made with thinly sliced beef that's marinated and grilled or stir-fried, while a beef bowl usually uses Korean Ground Beef Bowl in a quick sauce. Bulgogi has a more complex marinade and takes longer to prep, but this ground beef version gives you similar flavors in way less time. Both are delicious, but the beef bowl is easier for busy weeknights.
What vegetables can you put in a Korean Ground Beef Bowl?
You can add shredded carrots, sliced bell peppers, spinach, or mushrooms right into the beef as it cooks. Blanched broccoli, snap peas, or bok choy work great as sides. My kids love when I add a handful of shredded cabbage for extra crunch. Just toss the veggies in during the last few minutes so they stay crisp.
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Korean Ground Beef Bowl
Equipment
- 1 Skillet A 12-inch skillet gives you enough room to brown the beef without crowding. Cast iron or nonstick both work well.
- 1 Meat Chopper Helps break up the beef into small, even pieces as it cooks. A meat chopper makes this easier, but a regular wooden spoon works too.
- 1 Food processor Optional: Only if you want to make the beef texture super fine. Not necessary for great-tasting bowls.
Ingredients
- 1 lb lean ground beef Can substitute with ground turkey or chicken
- 5 cloves garlic minced (For robust flavor)
- 1 tablespoon sesame oil Adds nutty richness
- 1 tablespoon fresh grated ginger Fresh is best; can substitute with ground ginger
- ⅔ cup light brown sugar Sweetness to balance the savory flavors
- 1 cup low-sodium soy sauce Helps to create the base sauce
- 2 teaspoon Sriracha hot sauce Use crushed red pepper flakes or chili garlic sauce for less heat
- 1 bunch green onions chopped (For garnish and extra flavor)
- Hot cooked rice Brown or white, for serving
- Fresh cucumber sliced (For serving as a refreshing side)
Instructions
- Heat a large skillet over medium-high heat. Season the beef with black pepper and add it to the skillet. Cook, stirring and breaking the beef into smaller pieces, until browned. Drain any excess grease. (Optional: Pulse the beef in a food processor for finer texture, then return to the skillet.)
- Add the sesame oil, garlic, and grated ginger to the skillet. Stir in the brown sugar, soy sauce, and Sriracha (or your chosen spice). Cook for a few minutes, allowing some of the sauce to absorb into the beef.
- Stir in half of the chopped green onions, saving the rest for garnish. Serve the beef mixture over hot rice, topped with the remaining green onions.
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