Savory Korean Ground Beef Bowl
A quick and flavorful Korean-inspired ground beef bowl perfect for easy weeknight dinners, combining savory, sweet, and spicy elements with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
- 1 lb (450g) ground beef (80/20 preferred)
- 3 cloves garlic, minced
- 2 green onions, sliced (reserve a few for garnish)
- 1/4 cup (60ml) soy sauce (low sodium recommended)
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon gochujang (Korean chili paste, optional)
- 1/2 teaspoon red pepper flakes (optional)
- White or brown rice, cooked according to package instructions
- 1 tablespoon toasted sesame seeds
- Optional veggies: shredded carrots, steamed broccoli, sautéed spinach
Instructions
- Cook 2 cups (about 370g) of white or brown rice according to package instructions (about 15-20 minutes).
- Heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook for 5-7 minutes until browned with some caramelized bits but not dry.
- Add minced garlic and most of the sliced green onions (reserve some for garnish). Cook for 1-2 minutes until fragrant.
- In a small bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang (if using), and red pepper flakes (if using).
- Pour the sauce over the cooked beef and stir well to coat. Let simmer for 2-3 minutes to meld flavors and thicken the sauce slightly.
- Taste and adjust seasoning with more soy sauce or sugar if needed. Add a splash of water if too salty.
- Serve the beef mixture over warm rice. Garnish with toasted sesame seeds and reserved green onions.
- Add optional steamed or sautéed veggies on the side or mixed in for extra nutrition and color.
Notes
Do not overcook the beef or garlic to keep beef juicy and garlic fragrant but not burnt. Browning the beef properly with some caramelization is key. Add garlic after beef is mostly cooked to avoid bitterness. Mix sauce separately before adding to adjust seasoning. Use low sodium soy sauce to control salt levels. Gochujang and red pepper flakes are optional for spice. Leftovers store well in fridge for up to 3 days and freeze well separately from rice.
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 400
- Sugar: 8
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
Keywords: Korean ground beef bowl, easy weeknight dinner, savory beef bowl, Korean recipe, quick dinner, ground beef recipe, gochujang, sesame oil