Korean Ground Beef Bowl

Need something quick, easy, and full of flavor? This Korean Ground Beef Bowl is your new go-to. It’s sweet, savory, and ready in minutes.

We made it on a busy weeknight, and wow—it tasted like magic. The beef is perfectly seasoned, and when it hits that warm rice? Total comfort.

It’s bold, a little spicy, and packed with umami. Plus, it’s budget-friendly and kid-approved. Add some green onions or a fried egg on top—chef’s kiss.

Let’s get cooking. Just brown the beef, mix the sauce, and scoop it over rice. Dinner’s done and everyone’s happy.

Why You’ll Love This Recipe

• Fast, But Not Basic: You get big flavor in under 30 minutes—no shortcuts on taste.
• Pantry-Friendly: Most of the ingredients (like soy sauce, brown sugar, and garlic) are pantry staples.
• Endlessly Customizable: Add vegetables, switch up the protein, or serve with noodles—this base adapts easily.
• Meal Prep Gold: It reheats beautifully, making it great for lunchboxes or a second-day dinner.

What You Need to Know Before You Start

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This is truly a weeknight-friendly meal. The only chopping is your garlic, ginger, scallions, and bell pepper. Everything else gets stirred or tossed into a skillet.

Servings:
This recipe yields 4 generous servings. That’s enough to feed a small family or give you leftovers that actually taste just as good the next day.

Difficulty Level:
Beginner-friendly. This recipe is as easy as cooking rice, browning meat, and whisking sauce. It’s ideal for new cooks or anyone looking for a no-stress dinner.

Flavor Profile:
Think sweet-and-savory like teriyaki, but with a bit more garlic and a subtle heat. The hoisin gives it depth, while the fresh ginger cuts through with brightness. It’s bold but balanced.

Required Kitchen Tools

You won’t need anything fancy here. Just a few basic kitchen tools:

• Large Skillet or Wok: A nonstick or cast iron pan both work well.
• Rice Cooker or Pot: For jasmine rice. You can substitute with short grain rice, white rice, or even brown rice.
• Sharp Knife & Cutting Board: For prepping garlic, ginger, pepper, and scallions.
• Grater or Microplane: For finely grating fresh ginger.
• Measuring Cups & Spoons: Accuracy is key, especially for sauce balance.
• Small Mixing Bowl: To stir together the sauce ingredients before adding to the pan.
• Wooden Spoon or Spatula: For browning the beef and stirring in the sauce.

Ingredients for the Korean Ground Beef Bowl

Here’s everything you need to create these delicious bowls. Each item plays a role in balancing flavor and texture:

• 1 lb Lean Ground Beef (85–90% lean): It’s the heart of the dish. Not too fatty, so the sauce can cling without becoming greasy.
• 1 cup Uncooked Jasmine Rice: Light, fragrant, and slightly sticky—it’s the ideal base for soaking up that sauce. Cook it according to package directions or in a rice cooker.
• 3 Tablespoons Brown Sugar (light or dark): Adds a caramel-like sweetness that rounds out the salty and spicy notes.
• 3 Tablespoons Hoisin Sauce: Deep, savory, with just a hint of sweetness. It adds body and complexity.
• 2 Tablespoons Soy Sauce (low-sodium preferred): The salty backbone of the sauce. Keeps things savory without overwhelming.
• 1–2 teaspoons Sriracha (to taste): Brings gentle heat and a slight vinegar tang.
• 1 teaspoon Grated Fresh Ginger: Fresh is key here. It cuts through the richness and makes the dish pop.
• 3 Garlic Cloves, Minced: Adds sharp, aromatic flavor. Don’t skip it—it’s essential.
• 1 Red Bell Pepper, Diced: Adds sweetness and a slight crunch. Visually brightens the dish too.
• 2–3 Scallions, Thinly Sliced: Sprinkle them on at the end for freshness and a pop of green.
• 1 Tablespoon Sesame Seeds (optional): Adds texture and a nutty finish.

Variations for Korean Ground Beef Bowl

Want to make it your own? Here are some ideas to switch it up while keeping the heart of the dish intact:

• Switch the Protein: Try ground turkey, chicken, or even plant-based crumbles. The sauce works on anything.
• Go Low-Carb: Swap jasmine rice for cauliflower rice or shredded cabbage stir-fry.
• Bulk It Up with Veggies: Stir in shredded carrots, edamame, snap peas, or zucchini during the last 3–4 minutes of cooking.
• Make It Spicier: Add a pinch of gochugaru (Korean chili flakes), red pepper flakes, or drizzle with extra sriracha.
• Top It Off: A fried egg on top is chef’s kiss. The runny yolk makes it extra rich.
• Add a Crunch: Top with chopped peanuts or crispy shallots for added texture.

How to Make Korean Ground Beef Bowls – Step-by-Step Instructions

1. Cook the Rice

Start your rice first so it’s ready when the beef is done.

• Rinse 1 cup of jasmine rice under cold water until the water runs mostly clear.
• Cook according to package instructions or in a rice cooker. (You’ll get about 3 cups cooked.)

Tip: You can also use day-old rice if you’re prepping ahead or using leftovers.

2. Prep the IngredientsWhile the rice cooks, get everything else ready.

• Mince the garlic and grate the fresh ginger.
• Dice the red bell pepper and slice the scallions.
• Measure out your sauce ingredients (brown sugar, hoisin, soy sauce, and sriracha) into a small bowl and stir to combine. Set aside.

3. Brown the Beef

Heat a large skillet over medium-high heat.

• Add the ground beef and break it up with a wooden spoon.
• Cook for about 5–6 minutes, stirring occasionally, until no longer pink.
• If there’s excess grease, drain it off (optional but recommended for leaner results).

4. Add Garlic, Ginger, and Bell Pepper

• Add minced garlic, grated ginger, and diced red bell pepper directly into the skillet with the browned beef.
• Cook for 2–3 minutes, stirring often, until fragrant and the pepper is slightly tender.

5. Stir in the Sauce

• Pour the prepared sauce over the beef mixture.
• Stir everything well so the sauce coats the meat evenly.
• Reduce heat to medium-low and simmer for 3–4 minutes, until the sauce slightly thickens and clings to the beef.

Optional: Sprinkle in sesame seeds at this stage or save them for garnish.

6. Assemble the Bowls

• Scoop about ¾ cup of cooked jasmine rice into each bowl.
• Top with a generous serving of the Korean ground beef mixture.
• Sprinkle with sliced scallions and extra sesame seeds.
• Add sriracha or chili oil for more heat if desired.

Serving and Decoration

This dish works great for dinner, but it’s also perfect for meal prep. Here’s how to dress it up or mix it into other meals:

• Top with a Fried Egg: A soft sunny-side-up or over-easy egg makes it richer and feels like a Korean takeout classic.
• Add Kimchi: For fermented tang and crunch on the side.
• Make it a Lettuce Wrap: Scoop the meat into crisp lettuce leaves (like butter lettuce) for a low-carb option.
• Serve Bento-Style: With rice, sliced cucumbers, and steamed broccoli in a divided plate or lunch box.

Storing Korean Ground Beef Bowls

• Fridge: Store leftovers in an airtight container for up to 4 days. Keep rice and beef separate for best texture when reheating.
• Freezer: The cooked beef mixture freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
• Reheat: Microwave in 1-minute intervals, stirring between, or warm in a skillet with a splash of water to loosen the sauce.

Tips & Tricks for Success

• Measure First: Get all your sauce ingredients ready in a small bowl. It makes cooking smoother.
• Don’t Overcrowd the Pan: Brown the beef in a single layer so it cooks evenly.
• Taste the Sauce: Adjust sweetness or heat by adding a bit more brown sugar or sriracha before you finish cooking.
• Rice Timing: Start the rice first so it’s warm and fluffy when your beef is done.
• Garnish Last: Add scallions and sesame seeds right before serving to keep them bright and crisp.

Nutrition (per serving)

Nutrient	Amount
Calories	550 kcal
Total Fat	22 g
– Saturated	8 g
Carbohydrates	60 g
– Sugars	10 g
Protein	28 g
Sodium	800 mg

FAQs

Can I use another rice?
Yes. White, brown, or cauliflower rice all work well.

How spicy is this dish?
Mild. You control heat by adding more or less Sriracha.

Can I make it ahead?
Yes. Store beef and rice separately in the fridge for up to 4 days.

Is there a vegetarian option?
You can swap beef for tofu crumbles or plant-based meat.

Can I freeze the beef?
Yes. Freeze the cooked beef mixture for up to 2 months.

Conclusion

This Korean Ground Beef Bowl is simple and full of flavor. It comes together fast, uses pantry staples, and feels special even on a busy night. Give it a try—you’ll have a tasty meal ready in 20 minutes.