This dish is incredibly fast to prepare—ready in under 30 minutes—and made with pantry staples. It’s family-friendly, customizable, and packs bold flavor with minimal effort. The sweet, savory, and slightly spicy sauce perfectly coats the beef, making it irresistible over rice or your favorite grain. It’s also a great recipe for meal prep, as leftovers reheat beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Soy sauce
Brown sugar
Garlic, minced
Ginger, freshly grated or ground
Sesame oil
Crushed red pepper flakes (optional for heat)
Green onions, sliced
Cooked white rice (for serving)
Sesame seeds (optional for garnish)
Vegetable oil (for cooking)
Directions
Cook the beef: In a large skillet over medium-high heat, heat a little oil and cook the ground beef until browned and cooked through. Drain excess fat if needed.
Add garlic and ginger: Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant.
Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and red pepper flakes.
Combine: Pour the sauce over the beef and stir well to coat. Simmer for a few minutes until the sauce thickens slightly and clings to the meat.
Serve: Spoon the beef over warm cooked rice. Garnish with sliced green onions and sesame seeds if desired.
Servings and timing
This recipe serves 4 people. Prep time is about 5 minutes, and cooking time is approximately 15 minutes, making it a 20-minute meal from start to finish.
Variations
Spicy Version: Increase the red pepper flakes or add a squirt of gochujang for extra heat.
Vegetable Boost: Add sautéed or steamed vegetables like broccoli, carrots, or spinach for a balanced bowl.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
Turkey or Chicken: Swap the ground beef for ground turkey or chicken for a leaner option.
Lettuce Wraps: Serve the beef in crisp lettuce leaves instead of rice for a fresh, low-carb version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 30-second intervals, stirring in between, or warm in a skillet over medium heat until heated through. This dish also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey works well and offers a leaner alternative without sacrificing flavor.
What kind of rice is best for this dish?
Steamed white rice, jasmine, or brown rice all pair well. For a low-carb version, try cauliflower rice.
Is Korean ground beef bowl spicy?
It can be mildly spicy depending on the red pepper flakes. You can adjust the heat to your taste.
Can I add vegetables to the recipe?
Absolutely. Bell peppers, snap peas, carrots, or broccoli make great additions for a complete bowl.
Can I make this dish gluten-free?
Yes. Use gluten-free soy sauce or tamari to keep the dish gluten-free.
Do I have to use fresh ginger?
Fresh ginger provides the best flavor, but ground ginger can be used in a pinch.
How can I make it ahead of time?
You can cook the beef and sauce in advance and store it in the fridge. Reheat and serve over freshly made rice.
Can I double the recipe?
Yes, it scales up easily. Just use a large enough skillet to avoid overcrowding the pan.
What does this dish taste like?
It’s savory and sweet with umami-rich depth, similar to Korean BBQ but easier and faster to prepare.
Is this good for meal prep?
Definitely. It stores and reheats well, making it ideal for preparing multiple lunches or dinners.
Conclusion
Korean ground beef bowls are a quick, satisfying meal packed with bold flavors and endless versatility. Whether you’re whipping up a weeknight dinner or prepping lunches ahead of time, this dish delivers comfort and taste with minimal fuss. With simple ingredients and speedy prep, it’s sure to become a regular in your recipe rotation.
Korean Ground Beef Bowl is a quick and flavorful dish featuring savory-sweet ground beef served over rice, inspired by Korean bulgogi. It’s a one-pan, budget-friendly meal perfect for busy weeknights.
Heat vegetable oil in a large skillet over medium-high heat.
Add ground beef and cook until browned and cooked through, breaking it apart with a spoon. Drain excess fat if needed.
Add minced garlic and ginger to the skillet and sauté for 1–2 minutes until fragrant.
In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and red pepper flakes.
Pour the sauce over the beef and stir to coat. Simmer for 2–3 minutes until the sauce slightly thickens.
Spoon the beef over warm cooked rice. Garnish with sliced green onions and sesame seeds if desired. Serve hot.
Notes
Use ground turkey or chicken for a lighter version.Serve over cauliflower rice for a low-carb option.Add steamed or stir-fried vegetables for a more complete meal.Adjust red pepper flakes to control the spice level.Make it gluten-free by using tamari or gluten-free soy sauce.
