Korean Beef Bowls

Why You’ll Love This Recipe

• Quick and easy—ready in under 30 minutes
• Made with simple pantry ingredients
• Ground beef keeps it affordable and accessible
• Packed with bold Korean-inspired flavor
• Great for meal prep and leftovers
• Kid-friendly and customizable
• Pairs perfectly with rice, noodles, or lettuce wraps
• Can be made spicy or mild
• Naturally dairy-free
• A healthier alternative to takeout

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (80/20 or leaner)
• Garlic cloves, minced
• Fresh ginger, grated (optional but recommended)
• Soy sauce (low sodium preferred)
• Brown sugar
• Sesame oil
• Crushed red pepper flakes (optional, for heat)
• Green onions, sliced
• Cooked white rice, for serving
• Sesame seeds (for garnish, optional)

Directions

1. Brown the beef: In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess fat if needed.
2. Add aromatics: Stir in minced garlic and ginger and cook for 1–2 minutes until fragrant.
3. Make the sauce: In a bowl, whisk together soy sauce, brown sugar, sesame oil, and red pepper flakes (if using).
4. Simmer: Pour the sauce into the skillet with the beef. Stir to combine and simmer for 2–3 minutes until the sauce slightly thickens.
5. Finish: Stir in sliced green onions and remove from heat.
6. Serve: Spoon the beef mixture over bowls of hot rice. Garnish with more green onions and sesame seeds if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Make it spicy: Add gochujang or more red pepper flakes for authentic heat.
• Low-carb option: Serve over cauliflower rice or in lettuce wraps.
• Add vegetables: Mix in shredded carrots, spinach, bell peppers, or zucchini for added nutrition.
• Use ground turkey or chicken: A leaner protein alternative with just as much flavor.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Add kimchi: Serve with a side of kimchi for a probiotic-rich, tangy addition.
• Top with a fried egg: A runny yolk adds richness and visual appeal.
• Make it saucier: Double the sauce if you prefer more to soak into the rice.
• Add rice vinegar: For a bit of tang, stir in a teaspoon of rice vinegar with the sauce.
• Sweeten with honey: Swap brown sugar for honey or maple syrup for a natural sweetener.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, let the beef mixture cool completely and store in a freezer-safe bag or container for up to 3 months.
Reheat on the stovetop over medium heat or in the microwave until hot. Add a splash of water if the beef seems dry.

FAQs

What type of ground beef is best?

Use 80/20 for the best flavor, but leaner ground beef (like 90/10) also works well.

Can I make Korean Beef Bowls ahead of time?

Yes, it’s a great meal prep option. Just store the beef and rice separately for best texture when reheating.

Is this recipe spicy?

It can be. Red pepper flakes and gochujang add heat, but you can leave them out for a milder dish.

Can I double the recipe?

Absolutely. Just use a large skillet and adjust seasoning to taste.

Can I use other proteins?

Yes, ground turkey, chicken, or even crumbled tofu work well with the same sauce.

What sides go well with Korean Beef Bowls?

Steamed broccoli, sautéed spinach, kimchi, or a fried egg are great accompaniments.

How do I make the dish more authentic?

Add gochujang, toasted sesame seeds, and a side of kimchi or pickled vegetables.

Can I use pre-minced garlic and ginger?

Yes, though fresh gives the best flavor. Use about 1 teaspoon each if using jarred.

What rice is best for serving?

White jasmine rice, basmati, brown rice, or even sticky rice all work well.

Can I make this dish vegetarian?

Yes. Use crumbled tofu, tempeh, or a plant-based ground meat alternative.

Conclusion

Korean Beef Bowls are a quick and flavorful answer to the weeknight dinner dilemma. With just a few ingredients and minimal prep, you can enjoy a savory, satisfying dish that’s loaded with bold flavors and easy to customize. Whether served over rice, in lettuce wraps, or alongside your favorite vegetables, this meal is sure to become a regular in your rotation.

Korean Beef Bowls

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Korean Beef Bowls are a quick and flavorful dish made with ground beef cooked in a sweet and savory Korean-style sauce. Ready in under 30 minutes, it’s a perfect weeknight dinner packed with bold flavor and minimal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Ingredients

• 1 lb ground beef (80/20 or leaner)
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated (optional)
• 1/4 cup low sodium soy sauce
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 1/4 tsp crushed red pepper flakes (optional)
• 3 green onions, sliced (plus more for garnish)
• Cooked white rice, for serving
• Sesame seeds, for garnish (optional)

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Instructions

1. In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat if necessary.
2. Add the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
3. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and red pepper flakes (if using).
4. Pour the sauce over the cooked beef and stir well. Simmer for 2–3 minutes until the sauce slightly thickens.
5. Stir in sliced green onions and remove from heat.
6. Serve the beef mixture over bowls of hot rice. Garnish with more green onions and sesame seeds if desired.

Notes

• Use ground turkey or chicken for a leaner alternative.
• Serve over cauliflower rice or in lettuce wraps for a low-carb option.
• Add vegetables like shredded carrots, spinach, or bell peppers for more nutrition.
• Use tamari or coconut aminos for a gluten-free version.
• Top with a fried egg for extra richness.

Nutrition

• Serving Size: 1 bowl (with rice)
• Calories: 460
• Sugar: 9g
• Sodium: 820mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 85mg