Description
This Korean Ground Beef Bowl is a quick, flavorful, and budget-friendly meal inspired by classic Korean flavors. Sweet, savory, and slightly spicy ground beef is cooked in a simple sauce, then served over steaming rice and topped with fresh veggies for crunch and freshness. Perfect for busy weeknights, this recipe is ready in under 30 minutes and loved by both kids and adults.
Ingredients
Units
Scale
For the Beef
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha or gochujang (optional, for spice)
- 1/2 teaspoon crushed red pepper flakes (optional)
For Serving
- 2 cups cooked white rice (or brown rice/cauliflower rice)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 cup shredded carrots
- 1 cup sliced cucumber
Instructions
- Cook the Beef – In a large skillet over medium-high heat, add the ground beef. Break the meat apart as it cooks and stir in the minced garlic and ginger. Cook until the beef is browned and no longer pink, about 5-7 minutes.
- Make the Sauce – While the beef cooks, in a small bowl, whisk together soy sauce, brown sugar, sesame oil, and, if using, Sriracha or gochujang and red pepper flakes. Mix until sugar is dissolved.
- Combine Sauce and Beef – Pour the prepared sauce over the cooked beef in the skillet. Stir well to coat all the meat. Let simmer for 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Prepare Bowl Components – While the beef simmers, prepare your serving bowls. Scoop cooked rice into each bowl. Arrange shredded carrots and sliced cucumbers on top.
- Assemble and Serve – Spoon the hot Korean ground beef mixture over the rice and veggies. Sprinkle with sliced green onions and sesame seeds. Serve immediately and enjoy!
Notes
- Swap ground beef for ground turkey, chicken, or a plant-based meat alternative for a lighter or vegetarian version.
- Adjust spice by adding more or less Sriracha/gochujang and red pepper flakes.
- Use quinoa or cauliflower rice to make this dish low-carb or gluten-free (with tamari or coconut aminos).
- Leftovers store well in the fridge for up to three days.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 420
- Sugar: 9g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
