Korean Ground Beef and Rice Bowls bring the vibrant flavors of Korean cuisine right to your dinner table in a fraction of the time of traditional recipes. This quick-fix meal combines sweet and savory elements that dance on your taste buds, creating a satisfying dinner that feels like you’ve ordered takeout but without the wait or expense.
The combination of tender ground beef glazed in a sticky, umami-rich sauce served over fluffy rice creates a meal that’s both comforting and exciting. Even better, it comes together in just about 30 minutes, making it perfect for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.
Why You’ll Love This
- Ready in under 30 minutes from start to finish
- Uses simple ingredients you can find at any grocery store
- Perfectly balanced sweet, savory, and slightly spicy flavors
- Versatile recipe that’s easy to customize with vegetables or spice levels
- Leftovers taste even better the next day for lunch
Ingredients
- 1 pound lean ground beef (90% lean)
- 3 garlic cloves, minced
- ¼ cup packed brown sugar
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 2 cups hot cooked white or brown rice
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- In a large skillet over medium heat, cook ground beef and minced garlic, breaking the meat into crumbles until no longer pink. Drain excess grease.
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper until well combined.
- Pour sauce over the cooked beef and let simmer for 1-2 minutes to combine flavors.
- Spoon the beef mixture over hot rice and garnish with sliced green onions and sesame seeds.
Tips & Variations
- For a leaner option, substitute ground turkey or chicken for the beef
- Add vegetables like bell peppers, mushrooms, or spinach to boost nutrition
- Make it spicier by adding gochujang (Korean chili paste) or more red pepper flakes
- For a low-carb version, serve over cauliflower rice instead of white rice
- Meal prep tip: Make a double batch and portion into containers for easy lunches
- For extra texture, top with kimchi or quick-pickled cucumbers
Serving Suggestions
These Korean Beef Bowls pair beautifully with simple side dishes like cucumber salad dressed with rice vinegar, or quick-pickled vegetables for a refreshing contrast. For a complete Korean-inspired meal, serve alongside some store-bought or homemade kimchi.
If you’re looking to add more vegetables to your meal, consider serving steamed or roasted broccoli on the side, or mixing in some sautéed spinach right before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The sauce will thicken as it cools – add a splash of water when reheating if needed
- For meal prep, store the beef mixture and rice separately for best results
- If using lower fat ground beef (90/10 or leaner), you may not need to drain excess fat
FAQs
Can I make this dish ahead of time?
Yes! The beef mixture actually tastes even better the next day as the flavors continue to develop. Store separately from rice for best results.
Is this dish spicy?
As written, it has a mild heat. You can adjust the red pepper flakes up or down to suit your preference, or omit them entirely for a non-spicy version.
What can I substitute for brown sugar?
Honey or maple syrup work well as substitutes, though they will change the flavor profile slightly. Start with 3 tablespoons and adjust to taste.
Can I use ground pork instead of beef?
Absolutely! Ground pork works wonderfully in this recipe and is actually common in many Korean dishes.
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