A quick and flavorful Korean-inspired ground beef bowl with a savory-sweet sauce, served over rice and topped with crisp, fresh garnishes — ready in just 25 minutes. It’s an easy weeknight dinner that packs bold flavor without complicated steps.
Why I Love This Recipe
I love how this dish comes together so quickly — perfect for those busy nights when I still want something delicious and satisfying. The combination of tender ground beef, garlic, and ginger simmered in a sweet and savory sauce always hits the spot. Plus, I get to load it up with fresh vegetables for that perfect contrast in flavor and texture. It’s also highly customizable depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450g) lean ground beef
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
1/2 tsp red pepper flakes (optional)
2–3 green onions, sliced
2 cups cooked white or brown rice
1 cup shredded carrots
1 cup cucumber slices
1 tbsp sesame seeds
Optional: sriracha or gochujang for serving
Directions
I start by heating a large skillet over medium-high heat.
Then I add the ground beef and cook it until browned, breaking it apart with a spoon — this usually takes about 5–7 minutes.
If there’s excess fat, I drain it off before stirring in the minced garlic and grated ginger. I let it cook for another 1–2 minutes until it’s fragrant.
While the beef cooks, I whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes in a small bowl.
I pour the sauce over the beef and stir to combine, letting it simmer for 2–3 minutes so it thickens slightly.
Off the heat, I stir in half of the sliced green onions for a fresh bite.
To serve, I divide the cooked rice into bowls and top it with the seasoned beef.
Then I layer on the shredded carrots and cucumber slices.
I finish it off with the rest of the green onions, sesame seeds, and sometimes a drizzle of sriracha or gochujang.
It’s ready to enjoy right away!
Servings and Timing
Servings: 4 bowls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
I like switching things up depending on what’s in my fridge. Sometimes I swap the beef for ground turkey or chicken to make it lighter. Adding steamed broccoli or sautéed spinach gives it more color and nutrients. I also play with the balance of sweet and spicy — adding extra brown sugar for more sweetness or an extra spoon of gochujang for heat.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the beef and rice in the microwave or a skillet until hot. I usually add the fresh veggies just before serving to keep their crunch. If the beef seems a bit dry after reheating, I drizzle a little soy sauce or sesame oil on top.
FAQs
How spicy is this dish?
It’s mild by default, but I adjust the spice level with red pepper flakes or a drizzle of sriracha or gochujang to suit my taste.
Can I make this dish ahead of time?
Yes, I often cook the beef and rice ahead of time and store them separately. When I’m ready to eat, I reheat and assemble the bowls with fresh toppings.
What can I serve with these beef bowls?
I sometimes serve them with a side of kimchi, miso soup, or a quick Asian-style slaw to round out the meal.
Can I make this vegetarian?
Absolutely. I replace the ground beef with crumbled tofu or plant-based ground meat. The sauce stays the same and still tastes amazing.
Is this dish gluten-free?
To make it gluten-free, I use tamari instead of soy sauce and double-check any sauces I add for hidden gluten.
Conclusion
This Korean-inspired ground beef bowl is one of my go-to meals when I need something fast, flavorful, and satisfying. It’s simple to make, adaptable to whatever I have in the kitchen, and always a hit at the table. Whether I’m craving comfort or just want to shake up my dinner routine, this recipe delivers every time.
A quick and flavorful Korean-inspired ground beef bowl with a savory-sweet sauce, served over rice and topped with crisp garnishes. Perfect for busy weeknights, it’s ready in just 25 minutes.
Ingredients
1 lb (450g) lean ground beef
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
1/2 tsp red pepper flakes (optional)
2–3 green onions, sliced
2 cups cooked white or brown rice
1 cup shredded carrots
1 cup cucumber slices
1 tbsp sesame seeds
Optional: sriracha or gochujang for serving
Instructions
Heat a large skillet over medium-high heat.
Add ground beef and cook until browned, breaking it apart with a spoon (5–7 minutes).
Drain excess fat if necessary, then stir in garlic and ginger; cook for 1–2 minutes until fragrant.
In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes.
Pour sauce over the beef and stir to combine; simmer for 2–3 minutes until slightly thickened.
Remove from heat and stir in half the green onions.
Divide rice into bowls and top with seasoned beef.
Top each bowl with shredded carrots and cucumber slices.
Garnish with remaining green onions, sesame seeds, and optional sriracha or gochujang.
Serve immediately and enjoy!
Notes
Swap ground beef for ground turkey or chicken for a lighter version.
Add steamed broccoli or sautéed spinach for extra veggies.
Adjust sweetness or heat by modifying sugar or chili paste amounts.
Use tamari for a gluten-free alternative to soy sauce.
