Why You’ll Love This Recipe
- Ready in under 30 minutes — perfect for busy weeknights.
- Uses simple pantry ingredients with authentic Korean-inspired flavors.
- Budget-friendly and family-approved.
- Great for meal prep or quick lunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (lean, about 1 pound)
- Olive oil or sesame oil
- Garlic, minced
- Fresh ginger, minced or grated
- Brown sugar
- Low-sodium soy sauce
- Rice vinegar or mirin (optional for extra depth)
- Red pepper flakes or gochujang (Korean chili paste, optional for heat)
- Green onions, sliced
- Cooked white rice or jasmine rice (for serving)
- Sesame seeds (for garnish)
- Shredded carrots, cucumber, or steamed vegetables (optional toppings)
Directions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.
- Add minced garlic and ginger to the skillet, stirring for 30 seconds until fragrant.
- Stir in brown sugar, soy sauce, and rice vinegar (if using). Mix well to coat the beef evenly.
- Reduce heat to low and simmer for 2–3 minutes, allowing the sauce to thicken slightly and soak into the meat.
- Add red pepper flakes or gochujang for a little heat, if desired.
- Stir in sliced green onions, reserving some for garnish.
- Serve the beef mixture over cooked rice and top with sesame seeds and additional green onions.
- Optional: Add shredded carrots, cucumbers, or a fried egg on top for a complete meal.
Servings and timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
Variations
- Spicy Korean beef: Add gochujang or sriracha for an extra kick.
- Healthier version: Use ground turkey or chicken instead of beef.
- Low-carb option: Serve over cauliflower rice or zucchini noodles.
- Teriyaki twist: Add a splash of pineapple juice and extra soy sauce for a sweeter version.
- Veggie-packed: Mix in bell peppers, shredded cabbage, or broccoli for extra nutrition.
Storage/Reheating
- Storage: Store cooled beef in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What type of beef works best?
Lean ground beef (around 85–90% lean) works best — it’s flavorful without being too greasy.
Can I use another protein?
Yes! Ground turkey, chicken, or pork all work well with the same sauce.
Is this dish spicy?
It’s mildly sweet and savory, but you can make it spicy by adding gochujang or red pepper flakes.
Can I make this recipe ahead of time?
Yes, it’s perfect for meal prep. Store in containers with rice for easy grab-and-go lunches.
What should I serve with Korean beef bowls?
Steamed rice, kimchi, sautéed vegetables, or a fried egg are all great additions.
Can I double the recipe?
Absolutely — it scales easily. Just use a larger skillet and adjust seasonings to taste.
How do I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.
What’s the best rice to serve with it?
Jasmine or short-grain white rice works beautifully, but brown rice or quinoa are great alternatives.
How do I keep the beef from drying out?
Don’t overcook it; simmer just until the sauce is thick and glossy.
Can I add vegetables directly to the skillet?
Yes — toss in thinly sliced bell peppers, zucchini, or spinach during the last few minutes of cooking.
Conclusion
Korean Beef Bowls are the ultimate quick and flavorful weeknight meal — sweet, savory, and satisfying. With tender beef, aromatic sauce, and a bed of rice, this dish comes together effortlessly and tastes even better the next day. Whether you’re cooking for family or meal prepping for the week, these bowls are sure to become a go-to favorite.
PrintKorean Beef Bowls
Korean Beef Bowls are a quick, 20-minute meal featuring ground beef simmered in a savory-sweet sauce with soy, garlic, ginger, and brown sugar. Served over rice with fresh toppings, they’re flavorful, comforting, and perfect for busy weeknights or meal prep.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Ingredients
- 1 lb lean ground beef (85–90% lean)
- 1 tbsp olive oil or sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- ¼ cup brown sugar, packed
- ¼ cup low-sodium soy sauce
- 1 tbsp rice vinegar or mirin (optional)
- ½ tsp red pepper flakes or 1 tbsp gochujang (optional)
- 3 green onions, sliced (divided)
- Cooked white or jasmine rice, for serving
- 1 tsp sesame seeds, for garnish
- Shredded carrots, cucumber, or steamed vegetables (optional toppings)
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Stir in brown sugar, soy sauce, and rice vinegar (if using). Mix well to coat the beef evenly.
- Reduce heat to low and simmer for 2–3 minutes until the sauce thickens slightly.
- Add red pepper flakes or gochujang for heat, if desired.
- Stir in most of the sliced green onions, reserving some for garnish.
- Serve the beef over warm cooked rice and top with sesame seeds, extra green onions, and optional vegetables or a fried egg.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Swap ground beef for ground turkey or chicken for a lighter option.
- Great for meal prep — store with rice in containers for up to 4 days.
- Add vegetables like bell peppers or spinach directly to the skillet for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 13g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
