This Korean Ground Beef Bowl is a fast, flavorful meal that brings bold, savory-sweet flavors together in just 25 minutes. With tender ground beef, aromatic garlic and ginger, and a touch of sesame oil, it’s perfect over warm rice with your favorite toppings and veggies. I find it’s one of the easiest ways to enjoy a Korean-inspired dinner without spending hours in the kitchen.
Why You’ll Love This Recipe
I love this recipe for how incredibly quick and customizable it is. Whether I’m in the mood for a simple beef bowl or want to load it up with vegetables and a fried egg, it never disappoints. It’s budget-friendly, kid-approved, and makes an ideal weeknight meal. I also like how it works beautifully for meal prep—just reheat and go.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (80/20 for optimal flavor)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
3 cloves garlic (minced)
1 teaspoon ginger (minced)
2 green onions (chopped, plus extra for garnish)
Salt and pepper to taste
2 cups cooked rice (jasmine, basmati, or brown rice)
Optional toppings: sesame seeds, sliced cucumber, kimchi, or pickled vegetables
Vegetables: bell peppers, carrots, broccoli, or spinach
Egg: a fried egg on top for added richness
directions
Prepare the Rice I usually rinse 1 cup of rice under cold water until the water runs clear. Then I cook it using one of the following methods:
Stove Method: Combine with 2 cups of water in a pot, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it sit off heat for 5 minutes, then fluff with a fork.
Rice Cooker: Add rinsed rice and water, close the lid, and cook according to your rice cooker instructions.
Instant Pot: Combine rinsed rice and water, seal the lid, and cook on high pressure for 3 minutes. Let it release naturally.
Cook the Ground Beef In a large skillet over medium-high heat, I brown the ground beef for 5-7 minutes, breaking it apart with a spatula until no longer pink. I drain excess fat if needed. Then I stir in the garlic and ginger and cook for another 1-2 minutes until aromatic.
Add Flavors I add soy sauce, sesame oil, and chopped green onions, then season with salt and pepper. Let it simmer a couple of minutes to let the flavors blend.
Assemble the Bowl I spoon cooked rice into bowls, top with the savory beef mixture, and layer on steamed or raw vegetables. I love finishing it with sesame seeds, extra green onions, and sometimes kimchi or a fried egg for extra richness.
Servings and timing
This recipe makes 4 servings and takes just 25 minutes from start to finish. Each bowl is perfectly portioned for a filling lunch or dinner.
Variations
Spicy Kick: I sometimes add a teaspoon of gochujang or a sprinkle of red pepper flakes to the beef for extra heat.
Low-Carb Version: I swap the rice for cauliflower rice when I want to keep it light.
Vegetarian Swap: Crumbled tofu or plant-based ground “meat” works well in place of beef.
Different Protein: Ground turkey or chicken also tastes great with this seasoning blend.
Extra Veggies: I mix in shredded carrots or spinach directly into the beef while cooking for more nutrients.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. When it’s time to reheat, I use the microwave for 1-2 minutes or warm it in a skillet over medium heat until hot. If I’ve made a fried egg topping, I always cook a fresh one when serving leftovers for that just-made taste.
FAQs
How can I make this dish spicier?
I usually add gochujang, sriracha, or a pinch of red pepper flakes to the beef while it cooks if I want a bit more heat.
Can I freeze Korean ground beef?
Yes, I let the beef cool completely, then freeze it in a sealed container or freezer bag. It keeps well for up to 3 months. I thaw it overnight in the fridge before reheating.
What kind of rice works best?
I like using jasmine or basmati rice for fluffiness, but brown rice adds a nuttier flavor and extra fiber. Cauliflower rice is a great low-carb option too.
Can I meal prep this?
Absolutely. I portion the beef and rice into containers with veggies and refrigerate them for grab-and-go lunches all week.
What vegetables go well with this bowl?
I often add steamed broccoli, bell peppers, shredded carrots, or baby spinach. Pickled vegetables and kimchi also add great contrast.
Conclusion
This Korean Ground Beef Bowl is everything I look for in a weeknight dinner—quick, satisfying, and full of flavor. With endless ways to customize and simple ingredients, it’s a go-to in my kitchen whether I’m cooking for one or
A quick and flavorful Korean Ground Beef Bowl made in just 25 minutes, featuring savory-sweet beef, aromatic garlic and ginger, and a touch of sesame oil, served over rice with customizable toppings.
Ingredients
1 pound ground beef (80/20 for optimal flavor)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
3 cloves garlic (minced)
1 teaspoon ginger (minced)
2 green onions (chopped, plus extra for garnish)
Salt and pepper to taste
2 cups cooked rice (jasmine, basmati, or brown rice)
Optional toppings: sesame seeds, sliced cucumber, kimchi, or pickled vegetables
Vegetables: bell peppers, carrots, broccoli, or spinach
Egg: a fried egg on top for added richness
Instructions
Rinse 1 cup of rice under cold water until clear. Cook rice using your preferred method (stovetop, rice cooker, or Instant Pot).
In a large skillet over medium-high heat, brown the ground beef for 5–7 minutes, breaking it apart until fully cooked. Drain excess fat if necessary.
Add minced garlic and ginger; cook for 1–2 minutes until fragrant.
Stir in soy sauce, sesame oil, and chopped green onions. Season with salt and pepper. Simmer briefly to blend flavors.
Assemble bowls by spooning cooked rice into each, topping with the beef mixture, and adding desired vegetables and toppings like sesame seeds, kimchi, or a fried egg.
Notes
Add gochujang or red pepper flakes for heat.
Swap rice for cauliflower rice for a low-carb option.
Use tofu or plant-based ground meat for a vegetarian version.
Ground turkey or chicken are great protein alternatives.
Mix in extra veggies like carrots or spinach with the beef.
