This Korean ground beef bowl is a simple ground beef recipe with a flavorful sauce served over rice. It’s ready in 15 minutes for a quick and easy weeknight meal!
Korean Ground Beef and Rice Bowls
If you’re familiar with Korean beef bulgogi you’ll love this shortcut version that uses ground beef! Seasoned lean ground beef is marinated then served over a bed of fluffy rice.
Korean ground beef bowl is a 15 minute one-pot meal and it is one of our Asian-inspired restaurant favorites! The sweet and savory elements in the signature sauce include brown sugar, soy sauce, and red pepper flakes; this beef bowl is irresistible served over coconut rice or easy fried rice!
This easy recipe with ground beef is perfect for a weeknight meal in rotation with my favorite ground beef and broccoli recipe. We also love P.F Chang’s lettuce wrap, crockpot beef and broccoli and this Mongolian beef recipe.
How to Make this Korean Beef Bowl Recipe
- Cook the meat: Over medium heat in a large skillet, cook lean ground beef and onion until beef is no longer pink. Break up bigger pieces with a wooden spoon. Add in the minced garlic and ginger during the last minute of cooking the beef.
- Whisk the sauce: In a small bowl, combine soy sauce, brown sugar, sesame oil, and a pinch of red pepper flakes, and whisk. If you like yours spicy, add a few more flakes for heat.
- Simmer: Drain any excess grease from the beef and add in the sauce. Stir together and bring to a gentle simmer for 1-2 minutes.
- Serve: Serve over rice and sprinkle with green onions and sesame seeds.
Have any leftover rice in the fridge? Use it! It’s a great way to use up what you already have and save time in the process!
Ways to Serve Korean Beef Rice Bowl
- A popular way of adding even more protein to this ground beef dish is to serve it with a sunny side up egg or fried egg on top!
- For a little extra heat and flavor, drizzle with sriracha or spicy mayo before serving.
- Over easy Instant Pot rice, brown rice, quinoa, or the low carb cauliflower rice.
- Use leftover Korean beef over salad or as a lettuce wrap for a light lunch or dinner.
- Add fresh raw veggies on the side like sliced cucumbers, pickle cucumbers, or spicy kimchi to create a Korean bulgogi bowl!
- Add steamed vegetables alongside.
Substitutions and Variations
- If you don’t have fresh ginger, you can use 1/4 tsp ground ginger instead.
- Swap the low-sodium soy sauce for gluten-free coconut aminos.
- Substitute ground turkey, ground pork, or ground chicken for ground beef.
- Use honey instead of brown sugar for sweetness without refined sugar.
- To add some veggies into your Korean bowl recipe, toss in some bell peppers, carrots, broccoli, or mushrooms with the onions to cook at the same time.
Storing & Freezing
To store: Keep leftovers of this Korean rice bowl covered in an airtight container in the fridge for up to 3 days. This is great for meal prep, especially if you double the recipe. Portion it out for a few days worth of lunch and dinner.
To freeze: Transfer the beef to a freezer-friendly container and keep frozen for up to 3 months.
More One Pot Dinners
One pot dinners are a favorite around here on busy weeknights! I love that everything can be made in one pot in minimal time.
- Egg Roll in a Bowl -love to meal prep this dish for lunches!
- Kung Pao Chicken -skip the takeout and make it easily at home.
- Instant Pot Teriyaki Chicken -this one is a family favorite, made on repeat.
- Crockpot Beef and Broccoli -another delicious copycat recipe, your family will love!
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Korean Ground Beef Bowl
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger , or 1/4 teaspoon ground
Sauce
- ¼ cup low sodium soy sauce , or coconut aminos
- 2-3 Tablespoons brown sugar , or honey
- 2 teaspoons sesame oil
- Crushed red pepper flakes
- Sea salt , to taste
- Ground black pepper , to taste
For serving: Cooked rice
Optional toppings: Sliced green onions, Sriracha sauce, Sesame seeds
Instructions
- Heat a large skillet over medium heat. Add the ground beef and onion and cook until browned, stirring occasionally, breaking up any large pieces. Add the garlic and ginger during the last minute of cooking the beef.
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and a pinch red pepper flakes. Add more if you like spice.
- Once browned, drain off any extra grease. Stir in the sauce. Bring to a light simmer 1 to 2 minutes. Add 1 to 2 tablespoons water, as desired. Salt and pepper, to taste.
- Remove from heat and serve over rice. Top with green onions and sesame seeds and drizzle with sriracha sauce, if desired.
Notes
- To add more protein to the dish, add a fried egg on top.
- To add more vegetables, add bell peppers and mushrooms with the onions. You could also add carrots.
- Serve with steamed vegetables.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
It is advised to cook ground beef until the temperature reaches 160°F. At this temperature any bacteria that the beef may contain will be cooked through and the beef is safe to eat.
Yes! While ground chicken would be my preference, you could use diced chicken and just cook it until no longer pink.
There are quite a few options when it comes to rice selection. Try steamed white rice, brown rice, jasmine rice, basmati rice or even fried rice all work!
Other than rice, quinoa is another grain that could be served. Broccoli, cucumber salad, kimchi, cabbage salad, bell peppers, radish salad or even a simple green salad all are great side options.
Categorized as: 30 Minute Meals, 30 Minute Meals, Asian, Beef, Dairy-Free, Dinner, Gluten-Free, Nut-Free, One Pot, One Pot, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is one of those recipes that is on rotation, at least twice a month. It’s so fast, easy, and delicious!! Plus you’re bound to have veggies on hand that you can add in. My favorites to add are broccoli, green beans or peas.
This is a crowd pleaser at my house! Bonus points for being a quick make! Thank you
Very easy and tasty. I love how versatile it is, you’re only limited by your imagination and the veggies in season!
Definitely! We love to mix in all kinds of veggies!
We tried this last night and enjoyed the flavors. I added veggies and had it over cauliflower rice for a Keto friendly meal. Thank you
Thanks for sharing the variation ideas, Kepi. I love to hear how the recipe is adapted to fit different preferences.
My kids absolutely love this! It’s an easy and quick weeknight meal to put together! Sometimes I add bean sprouts, carrots, or cabbage to render more because they always ask for seconds.
Those sound like great additions! We’re so happy to hear the recipe is such a hit with your family, Veronica!
just wanted to say a quick “thank you” for putting the substitution options in the printable document. It’s the little things that I appreciate most.
Thanks so much for your positive feedback, Amanda! Happy to hear it makes life a little easier for you :)
Made, shared, it was a hit. I only wished that I had used leaner ground beef. I shared this with an insurance agent while she was on the phone with me giving me a quote, lol!
Haha too funny! I’m glad to hear you enjoyed the recipe :)
Whenever I ask my family what they want for dinner this is always the top choice. One of our new favorites and it taste perfect with iheartnaptimes coconut rice 🤤
Mmm sounds like a delicious combination! Glad to hear it’s a family favorite, Kenadi! :)
One of our favorites! Love how quick it comes together too!
My whole family LOVED this! Such great flavors in here!
So happy to hear it was a hit!
Oh I know my kids would SO love this, thank you for sharing this recipe!
This is fantastic! The perfect weeknight meal!
I’m so happy to hear you enjoyed it!