What the heck is this?
This Korean Ground Beef Bowl is your weeknight dinner savior. It’s sweet, savory, slightly spicy, and full of bold Korean-inspired flavor—all without the long prep or fancy ingredients. Think juicy ground beef simmered in a garlicky, gingery soy-based sauce that’s kissed with brown sugar and sesame oil, then piled over fluffy white rice and topped with green onions, sesame seeds, and whatever veggies you have lying around. It’s quick, comforting, and tastes like takeout (but faster, cheaper, and way better for your wallet).
Why You’ll Love This Recipe
- Ready in 20 minutes flat—faster than scrolling through food delivery apps
- Pantry-friendly ingredients you probably already have
- Customizable with your favorite veggies, grains, or spice level
- Great for meal prep and leftovers (if you don’t eat it all at once)
- Kid-approved and adult-obsessed
The Good Stuff You’ll Need
- 1 lb ground beef (85/15 or leaner works great)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced (or ½ tsp ground ginger if you’re in a pinch)
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1–2 tsp sriracha or gochujang (optional, but adds heat and depth)
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Cooked white or brown rice (for serving)
- Optional: shredded carrots, steamed broccoli, cucumber ribbons, fried egg
Let’s Do This
Step 1: Brown the beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 6–8 minutes). Drain excess grease if needed.
Step 2: Add flavor
Lower the heat to medium and stir in the garlic and ginger. Cook for about 1 minute until fragrant—don’t let it burn! Then pour in the soy sauce, brown sugar, sesame oil, and sriracha or gochujang if using. Stir to coat the beef and let it simmer for 2–3 minutes, until the sauce thickens slightly and clings to the meat.
Step 3: Build your bowl
Scoop the rice into bowls and top with a generous helping of the saucy beef. Garnish with green onions and sesame seeds. Add whatever toppings you like—crunchy cucumbers, quick-pickled veggies, a jammy egg, or sautéed greens. Go wild.
Serving Suggestions
Keep it simple with rice and beef, or load it up like a burrito bowl. Try it with cauliflower rice if you’re keeping things light, or serve it over noodles for a Korean-inspired stir-fry twist. A fried egg on top takes it to next-level comfort food.
Switch It Up
- Make it spicy: Add gochugaru (Korean chili flakes) or more sriracha
- Make it vegan: Sub in crumbled tofu or lentils instead of beef
- Add crunch: Toss on some chopped peanuts or crispy shallots
- Serve it lettuce wrap-style: For a low-carb, handheld version
Make-Ahead Tips
This is an awesome meal prep option. The beef mixture stays good in the fridge for up to 4 days and reheats beautifully. Just store the rice separately and reheat with a splash of water or soy sauce to keep it fresh.
Questions People Actually Ask
Q: Can I use ground turkey instead of beef?
A: Totally. Turkey, chicken, or even plant-based crumbles all work with this sauce. Just be sure to adjust cooking times based on the meat’s leanness.
Q: Is this an authentic Korean dish?
A: It’s inspired by the sweet-savory flavors of Korean bulgogi, but made with weeknight-friendly shortcuts. Think of it as a simplified, fast-and-loose version that still hits those classic notes.
Q: What goes well on top of this?
A: Green onions, sesame seeds, quick pickles, kimchi, shredded carrots, cucumbers, and fried eggs are all great options.
Q: Can I freeze the cooked beef?
A: Yep. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave.
Delicious Korean Ground Beef Bowl (Quick & Easy): Your Weeknight Dinner Just Got Upgraded
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Korean Ground Beef Bowl is your weeknight dinner savior. It’s sweet, savory, slightly spicy, and full of bold Korean-inspired flavor—all without the long prep or fancy ingredients. Think juicy ground beef simmered in a garlicky, gingery soy-based sauce that’s kissed with brown sugar and sesame oil, then piled over fluffy white rice and topped with green onions, sesame seeds, and whatever veggies you have lying around. It’s quick, comforting, and tastes like takeout (but faster, cheaper, and way better for your wallet).
Ingredients
1 lb ground beef (85/15 or leaner works great)
3 cloves garlic, minced
1 tbsp fresh ginger, minced (or ½ tsp ground ginger if you’re in a pinch)
¼ cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1–2 tsp sriracha or gochujang (optional, but adds heat and depth)
2 green onions, thinly sliced
1 tbsp sesame seeds
Cooked white or brown rice (for serving)
Optional: shredded carrots, steamed broccoli, cucumber ribbons, fried egg
Instructions
Step 1: Brown the beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 6–8 minutes). Drain excess grease if needed.
Step 2: Add flavor
Lower the heat to medium and stir in the garlic and ginger. Cook for about 1 minute until fragrant—don’t let it burn! Then pour in the soy sauce, brown sugar, sesame oil, and sriracha or gochujang if using. Stir to coat the beef and let it simmer for 2–3 minutes, until the sauce thickens slightly and clings to the meat.
Step 3: Build your bowl
Scoop the rice into bowls and top with a generous helping of the saucy beef. Garnish with green onions and sesame seeds. Add whatever toppings you like—crunchy cucumbers, quick-pickled veggies, a jammy egg, or sautéed greens. Go wild.
Notes
Make it spicy: Add gochugaru (Korean chili flakes) or more sriracha
Make it vegan: Sub in crumbled tofu or lentils instead of beef
Add crunch: Toss on some chopped peanuts or crispy shallots
Serve it lettuce wrap-style: For a low-carb, handheld version
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~460 kcal
- Fat: ~28g~
- Carbohydrates: ~30g
- Protein: ~22g