Description
Easy Korean Beef Rice Bowls are a delicious, quick weeknight meal, combining savory ground beef flavored with garlic, ginger, soy sauce, and a touch of sweetness. Served over fluffy rice with fresh garnishes, this recipe offers the irresistible flavors of Korean barbecue in under 30 minutes.
Ingredients
Units
Scale
For the Beef Mixture
- 1 lb (450g) lean ground beef
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated (about 1 tablespoon)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste), optional for heat
- 1/2 teaspoon freshly ground black pepper
For Serving
- 2 cups cooked white or brown rice
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 small carrot, julienned or shredded (optional)
- Thinly sliced cucumber (optional)
- Kimchi (optional, for extra flavor)
Instructions
- Prepare the Rice: Cook 2 cups of white or brown rice according to package instructions so it’s ready when the beef is done. Fluff and keep warm.
- Sauté Aromatics: In a large skillet over medium-high heat, add the sesame oil. Once hot, add the minced garlic and grated ginger. Stir for about 30 seconds, just until fragrant.
- Cook the Beef: Add the ground beef to the skillet. Break it up with a spatula and cook until browned and mostly cooked through, about 4–5 minutes. Drain excess fat if necessary.
- Add Seasonings: Pour in the soy sauce, brown sugar, gochujang (if using), and black pepper. Mix well to evenly coat the beef. Cook for 2–3 minutes, stirring, until sauce thickens slightly and beef is well glazed.
- Assemble Bowls: Divide the hot rice among bowls. Top each with generous spoonfuls of the Korean beef mixture.
- Garnish and Serve: Sprinkle with sliced green onions, toasted sesame seeds, and, if desired, carrot, cucumber, and kimchi. Serve immediately and enjoy!
Notes
- Swap ground beef for ground chicken, turkey, or plant-based crumbles for a lighter or vegetarian option.
- For a lower carb version, serve over cauliflower rice.
- Add sautéed or steamed broccoli or spinach for more veggies.
- Adjust gochujang to taste depending on your heat preference, or omit if serving kids.
- Leftovers store well in the fridge for up to 3 days, making a great meal prep option.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6g
- Sodium: 810mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
