This Korean Ground Beef Bowl is one of those recipes I keep coming back to when I want something bold, satisfying, and quick. It's packed with flavor, comes together in under 30 minutes, and makes an easy, customizable dinner that fits right into a busy weeknight. Ground beef is cooked with garlic, ginger, sesame oil, and soy sauce, then served over warm rice with fresh toppings that add crunch, heat, and color.
Why You’ll Love This Recipe
I love how easy this is to throw together. I don’t need a long prep time or a pantry full of specialty ingredients. The base flavors are savory and rich, thanks to garlic, ginger, and sesame oil. I can keep it simple or load it up with veggies and toppings. It’s versatile enough for everyone—whether I’m cooking for myself, friends, or family. And the leftovers? Just as good the next day.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb ground beef (80/20)
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2 tablespoon soy sauce (or tamari for gluten‑free)
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1 tablespoon sesame oil
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3 cloves garlic, minced
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1 teaspoon ginger, minced
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2 green onions, chopped (plus extra for garnish)
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Salt and pepper, to taste
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Rice (jasmine, basmati, or brown), cooked
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Optional toppings: sesame seeds, sliced cucumber, kimchi, pickled vegetables
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Optional vegetables (e.g. bell pepper, carrots, broccoli, spinach)
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Optional fried egg (for richness)
Directions
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Prepare the Rice: I rinse 1 cup of rice under cold water until the water runs clear. I combine it with 2 cups of water in a pot, bring it to a boil, then reduce the heat to low. I cover and simmer it for about 15 minutes, then remove from heat and let it sit for 5 minutes before fluffing with a fork. (If I’m in a rush, I use a rice cooker or Instant Pot.)
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Brown the Beef: In a large skillet over medium‑high heat, I add the ground beef and break it up with a spatula. I cook it for about 5–7 minutes until it’s no longer pink.
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Add Flavors: I drain any excess fat if needed, then add the minced garlic and ginger. I let them cook for 1–2 minutes until they’re fragrant.
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Season: I stir in the soy sauce, sesame oil, and chopped green onions. I season with salt and pepper, letting everything simmer for a couple of minutes so the flavors come together.
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Assemble the Bowl: I spoon the cooked rice into bowls, top with the seasoned beef, and add any vegetables I want around or on top. Then I finish with my favorite garnishes—green onions, sesame seeds, sliced cucumber, kimchi, or a fried egg.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
I like to mix things up depending on what I have in the fridge. Sometimes I swap the ground beef for ground turkey, chicken, or even a plant-based meat substitute. If I’m in the mood for heat, I add a drizzle of Sriracha or stir in some gochujang. For more texture and nutrition, I throw in stir-fried vegetables like carrots, bell peppers, or spinach. And when I want it a little saucier, I’ll stir in some hoisin sauce, a bit of brown sugar, or a quick cornstarch slurry.
Storage/Reheating
Leftovers keep really well. I store them in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I just microwave it until warmed through, or quickly stir-fry it in a skillet. The flavors deepen overnight, so it’s even more delicious the next day.
FAQs
What type of rice works best for this dish?
I usually go for jasmine or basmati rice because they’re light and fragrant, but brown rice works just as well if I want a heartier, more nutritious base.
Can I make this recipe vegetarian or vegan?
Absolutely. I swap out the ground beef for plant-based ground meat and make sure to use tamari instead of soy sauce. Everything else stays the same.
How do I make it spicier?
I add gochujang, a Korean chili paste, directly into the beef while it’s cooking or drizzle Sriracha on top before serving.
Can I freeze this for later?
Yes. I freeze the cooked beef mixture (without the rice) in an airtight container. When I’m ready to eat, I thaw it overnight and reheat it in a skillet or microwave, then serve over freshly made rice.
What toppings go best with this bowl?
I love sliced cucumbers, sesame seeds, extra green onions, kimchi, pickled veggies, and a fried egg. They add crunch, acidity, and richness that balance the savory beef.
Conclusion
This Korean Ground Beef Bowl has become one of my go-to meals. It’s quick, flexible, and incredibly flavorful. Whether I’m cooking for one or feeding a crowd, I can build it up or keep it simple—and it always hits the spot.
Korean Ground Beef Bowl
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop / Skillet
- Cuisine: Korean
- Diet: Halal
Description
A quick and flavorful Korean‑style ground beef bowl served over rice with garnishes.
Ingredients
- 1 lb ground beef (80/20)
- 2 tbsp soy sauce (or tamari for gluten‑free)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 2 green onions, chopped (plus extra for garnish)
- Salt and pepper, to taste
- Rice (jasmine, basmati, or brown), cooked
- Optional toppings: sesame seeds, sliced cucumber, kimchi, pickled vegetables
- Optional vegetables (e.g. bell pepper, carrots, broccoli, spinach)
- Optional fried egg (for richness)
Instructions
- Prepare the Rice: Rinse 1 cup of rice under cold water until water runs clear. Combine with 2 cups water in a pot. Bring to a boil, then reduce heat to low, cover and simmer ~15 minutes until water is absorbed. Remove from heat and let sit 5 minutes, then fluff with fork. (Or cook rice via rice cooker or Instant Pot alternative method.)
- Brown the Beef: In a large skillet over medium‑high heat, add ground beef and break it up with a spatula. Cook until no longer pink, about 5–7 minutes.
- Add Flavors: Drain excess fat if needed. Add minced garlic and ginger, cook 1–2 minutes until fragrant.
- Season: Stir in soy sauce (or tamari), sesame oil, and chopped green onions. Season with salt & pepper. Allow mixture to simmer a couple of minutes so flavors meld.
- Assemble the Bowl: Spoon cooked rice into bowls. Top with seasoned ground beef. Add optional vegetables around or on top. Garnish with extra green onions, sesame seeds, sliced cucumber, kimchi, or fried egg.
Notes
- You can swap ground turkey, chicken, or plant‑based ground meat for beef.
- To add spice, drizzle with Sriracha or mix in some gochujang.
- You can include extra vegetables (bell peppers, carrots, broccoli, spinach) for nutrition and color.
- Leftovers: store in airtight container in fridge up to 3 days; reheat before serving.
- For a saucier beef, some users add a bit of brown sugar, hoisin sauce, or a cornstarch slurry.
Nutrition
- Calories: 400 kcal
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