Easy Korean Ground Beef Bowl
A savory, slightly sweet Korean Ground Beef Bowl ready in just 30 minutes. Made with pantry staples and served over fluffy rice - perfect for busy weeknights.
Equipment
- large skillet
- Small mixing bowl
- Rice cooker or saucepan
Ingredients
- 1 lb ground beef (80/20)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated or 1/2 tsp ground ginger
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp crushed red pepper flakes adjust to taste
- 2 cups cooked white or brown rice
- 2 green onions, sliced thin
- 1 tsp sesame seeds for topping
- 1 tbsp vegetable oil for cooking
Instructions
- Mix the sauce: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and red pepper flakes. Set aside.
- Heat the pan: Add vegetable oil to a large skillet over medium-high heat.
- Brown the beef: Add ground beef and cook, breaking it apart, until mostly browned - about 5 to 6 minutes. Drain excess fat if needed.
- Add aromatics: Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add sauce: Pour the sauce over the beef and stir well to coat. Cook for 2 more minutes until the sauce reduces and clings to the meat.
- Serve: Spoon the beef over cooked rice and top with green onions and sesame seeds.
Notes
- Use 80/20 ground beef for the best flavor and texture.
- Brown the beef in batches if doubling the recipe.
- Swap soy sauce for tamari to make it gluten-free.
- Ground turkey works as a lighter substitute.
- Leftovers keep in the fridge for up to 4 days.
