Name: The Best Korean Ground Beef Bowl Recipe for Busy Nights
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 lb ground beef (lean preferred); 1/4 cup soy sauce; 2–3 tablespoons brown sugar; 3 cloves garlic, minced; 1 teaspoon ginger, grated or 1/2 teaspoon ground ginger; 1 tablespoon sesame oil; 1/4 teaspoon red pepper flakes (optional); 4 cups cooked white or brown rice; 2 green onions, chopped; 1 tablespoon sesame seeds for garnish

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When I’m craving something bold, comforting, and incredibly easy to whip up on a busy night, this Korean Ground Beef Bowl is my go-to. It’s savory, slightly sweet, and loaded with flavor — all done in under 30 minutes with just one pan and pantry staples. The Best Korean Ground Beef Bowl Recipe for Busy Nights

Why You’ll Love This Recipe

I can make it in 20 minutes or less, making it perfect for weeknights.
It uses ground beef, which cooks quickly and is super affordable.
The sauce is a magic combo of soy sauce, garlic, brown sugar, and sesame oil — totally addictive.
It pairs beautifully with rice, noodles, or even lettuce wraps, giving me flexible serving options.
I only need one skillet, which means fewer dishes to clean.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (lean works best)
Soy sauce
Brown sugar
Garlic, minced
Ginger, grated or ground
Sesame oil
Red pepper flakes (optional for heat)
Cooked white or brown rice
Green onions, chopped
Sesame seeds for garnish

Directions

I start by browning the ground beef in a large skillet over medium-high heat. I break it up with a spoon and cook until it’s no longer pink.
While the beef is cooking, I whisk together the soy sauce, brown sugar, minced garlic, ginger, sesame oil, and red pepper flakes in a small bowl.
Once the beef is cooked, I drain any excess fat and pour the sauce mixture over the meat.
I stir well to coat and let it simmer for about 2–3 minutes so the flavors soak in.
I serve it hot over a bed of steamed rice, and top it with chopped green onions and a sprinkle of sesame seeds.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I’ve used ground turkey or chicken as a lighter alternative to beef.
For a low-carb option, I serve it over cauliflower rice or in lettuce wraps.
Sometimes I toss in some sautéed veggies like bell peppers, broccoli, or shredded carrots for extra color and nutrition.
I like to top it with a fried egg for a Korean bibimbap-style bowl.
For a spicy kick, I add gochujang or a drizzle of sriracha into the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave it in 1-minute intervals, stirring in between until it’s heated through. I can also reheat it in a skillet with a splash of water or soy sauce to keep it juicy.

FAQs

Can I make this recipe ahead of time?

Yes, I often cook the beef and sauce ahead, then store it separately or mixed together. It reheats well and makes great meal prep.

What kind of rice works best?

I love it over jasmine or medium-grain white rice, but brown rice, cauliflower rice, or even quinoa all work beautifully too.

Can I freeze Korean ground beef?

Definitely. I let it cool completely, then freeze it in a sealed container for up to 2 months. I thaw it in the fridge overnight and reheat in a pan.

Is this dish spicy?

Not unless I add red pepper flakes or gochujang. It’s easy to control the spice level depending on who I’m serving.

Can I make this gluten-free?

Yes. I use gluten-free soy sauce or tamari, and double-check any other ingredients for gluten content.

Conclusion

This Korean Ground Beef Bowl is one of my favorite dinner solutions when time is tight but I still want something full of flavor. It’s satisfying, quick, and endlessly adaptable — exactly what I need on a hectic night. I always keep the ingredients on hand because once I made it the first time, it became a regular in my weekly meal rotation.