Korean Ground Beef Bowl
This Korean Ground Beef Bowl is a quick, flavorful, and budget-friendly meal inspired by bulgogi. Made with ground beef simmered in a sweet-savory sauce and served over steamed rice, it’s perfect for weeknight dinners or easy meal prep. Ready in under 20 minutes!
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring spoons and cups
- Rice cooker or pot (for rice)
- Cutting board and knife
Ingredients
- 1 lb 450g ground beef (85% lean recommended)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh grated ginger or 1/2 tsp ground ginger
- 1 tablespoon gochujang or 1/2 tsp red pepper flakes
- 1/2 teaspoon black pepper
- 4 cups cooked white rice jasmine or short grain
- 2 green onions sliced (for garnish)
- 1 tablespoon sesame seeds optional garnish
- Optional toppings: fried egg shredded carrots, cucumber slices, kimchi
Instructions
- Cook the Ground Beef:
- In a large skillet over medium-high heat, cook ground beef until fully browned, breaking it apart with a spatula. Drain excess fat if necessary.
- Add Garlic and Ginger:
- Reduce heat to medium. Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
- Make the Sauce:
- Add soy sauce, brown sugar, sesame oil, gochujang (or red pepper flakes), and black pepper to the beef. Stir well to coat and simmer for 2–3 minutes until the sauce thickens slightly.
- Assemble the Bowls:
- Scoop rice into serving bowls. Top with the cooked Korean ground beef. Add green onions, sesame seeds, and any desired toppings.
- Serve Immediately:
- Serve hot, and enjoy with a side of kimchi or your favorite vegetables.
Notes
For a low-carb version, use cauliflower rice.
Add vegetables like shredded carrots or spinach directly into the skillet to boost nutrition.
Gochujang adds complex heat, but you can reduce it or replace with red pepper flakes to control the spice level.
Make it ahead and store in airtight containers for up to 4 days in the fridge.
Add vegetables like shredded carrots or spinach directly into the skillet to boost nutrition.
Gochujang adds complex heat, but you can reduce it or replace with red pepper flakes to control the spice level.
Make it ahead and store in airtight containers for up to 4 days in the fridge.