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Korean ground beef bowl with rice, vegetables, and green onions garnish on white plate

Korean Ground Beef Bowl

Quick and flavorful Korean ground beef bowl with savory-sweet sauce, crisp vegetables, and aromatic garlic and ginger served over fluffy rice. Ready in just 25 minutes of active cooking time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90% lean or leaner
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 4 green onions sliced, plus extra for garnish
  • 2 cups cooked rice white or brown, prepared ahead
  • 1 cup bell peppers diced into 1/2-inch pieces, any color
  • 1 cup carrots sliced into 1/4-inch rounds
  • 1 tbsp cooking oil vegetable or sesame oil

Equipment

  • Large skillet
  • Rice cooker or pot
  • Knife and cutting board
  • Grater for ginger
  • Wooden spoon or spatula

Method
 

  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant and just beginning to turn golden. Watch carefully to prevent burning.
  2. Increase heat to medium-high and add ground beef. Break it apart with a wooden spoon into small crumbles, cooking for about 5 minutes until completely browned with no pink remaining and some crispy edges forming.
  3. Pour in soy sauce and brown sugar, stirring thoroughly to coat every piece of beef. Let bubble gently for 3 minutes, allowing the sauce to thicken and turn glossy as the sugar caramelizes.
  4. Add diced bell peppers and sliced carrots to the skillet. Sauté for 3-4 minutes, stirring occasionally, until vegetables soften but retain their crunch. They should be vibrant and tender-crisp.
  5. Divide warm rice among four bowls and top generously with beef mixture. Scatter sliced green onions over each serving. Optional: finish with 1 teaspoon sesame seeds or 1-2 teaspoons sriracha per bowl.

Notes

Active cooking time is 25 minutes; assumes rice is pre-cooked. Store leftover beef mixture separately from rice in airtight container for up to 4 days. Freeze beef mixture (without rice) for up to 3 months. Serve over cauliflower rice for low-carb option or wrap in lettuce leaves. Top with fried egg for extra protein.