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
