Korean Ground Beef Bowl is one of those weeknight lifesavers that never disappoints. This savory, slightly sweet dish combines tender ground beef with a rich Asian-inspired sauce that’s ready in about 30 minutes. I started making this recipe on busy Tuesday nights when my family needed something quick but satisfying, and it’s become our most-requested dinner.
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Ingredients for Korean Ground Beef Bowl
I’ve made this recipe countless times, and I’ve learned that using quality ingredients makes all the difference. My go-to is an 80/20 ground beef blend because the slight fat content keeps the meat juicy and flavorful without being greasy. Fresh garlic and ginger are non-negotiable in my kitchen for this dish.
- 1 lb ground beef (80/20 blend preferred)
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil – I recommend toasted sesame oil for deeper flavor
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated) – In my experience, fresh ginger is worth the extra effort
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 green onions (sliced for garnish)
- 1 cup broccoli florets (optional but recommended, cut into bite-size pieces)
- 2 cups cooked rice (white or brown) – I usually prep this first
- Sesame seeds (for garnish, optional) – Pro tip: toast them lightly for extra nutty flavor
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking, as this recipe moves quickly once you begin. Start your rice first so everything finishes at the same time.
Step 1: Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon and cook for 5-7 minutes until fully browned with no pink remaining. You’ll know it’s ready when the meat develops golden-brown edges and releases its moisture.
Step 2: If you’re using beef with higher fat content (80/20 or higher), drain most of the excess fat, leaving about 1 tablespoon for flavor. Add the minced garlic and grated ginger, stirring constantly for 1-2 minutes until fragrant but not burned. The aromatics should smell sweet and pungent.
Step 3: Pour in the soy sauce, brown sugar, and sesame oil, stirring well to combine. Let the mixture simmer for 3-4 minutes, allowing the sauce to reduce and coat the beef. The sauce will thicken and turn glossy, coating the back of your spoon lightly.
Step 4: Add the broccoli florets if using, stirring them into the beef mixture. Cook for 4-5 minutes until the broccoli is tender-crisp and bright green. Pro tip: don’t overcook the broccoli or it will lose its vibrant color and crunch. If you prefer softer broccoli like my kids do, add an extra minute or two.
Step 5: Divide the cooked rice among serving bowls and top generously with the beef mixture. Garnish with sliced green onions and a sprinkle of sesame seeds for added texture and visual appeal.
Perfect Pairings for Korean Ground Beef Bowl
This savory bowl pairs beautifully with fresh, crunchy sides that balance the rich flavors of the beef. For more Asian-inspired dinner ideas, check out our Chinese Beef and Broccoli for another quick weeknight option.
Kimchi: The tangy, fermented spice of traditional kimchi cuts through the sweetness of the beef sauce and adds probiotic benefits to your meal.
Cucumber Salad: A simple Asian-style cucumber salad with rice vinegar provides cooling contrast and refreshing crunch that complements the warm, savory bowl.
Steamed Edamame: Lightly salted edamame adds extra protein and a pop of green color while keeping the meal light and nutritious.
Pickled Vegetables: Quick-pickled carrots or radishes bring acidic brightness that balances the umami-rich beef and adds colorful visual interest.
Stir-Fried Vegetables: Try our Chicken with Mixed Vegetable Stir Fry technique but skip the chicken for a perfect vegetable side that matches the Asian flavor profile.
Storage & Serving Tips
Store leftover beef mixture in an airtight container in the refrigerator for up to 4 days. I recommend storing the rice separately to maintain the best texture. The flavors actually deepen overnight, making leftovers even more delicious.
For reheating, I prefer using a skillet over medium heat with a splash of water to prevent drying. Microwave works in a pinch, but stir halfway through and cover loosely to retain moisture. The beef mixture also freezes beautifully for up to 3 months in a freezer-safe container.
This recipe is incredibly versatile beyond the traditional bowl format. Try using the beef as a filling for lettuce wraps, serve it over cauliflower rice for a low-carb option, or toss it with noodles for a different take. For more bowl inspiration, our Cilantro Lime Steak Bowls and Street Corn Chicken Rice Bowl offer similar easy assembly with big flavors.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works great as a leaner alternative. Just add an extra tablespoon of oil since turkey is less fatty, and you’ll get similar delicious results.
How can I make this less spicy for kids?
Simply reduce or omit the red pepper flakes entirely. The dish will still have fantastic flavor from the soy sauce, brown sugar, and aromatics without any heat.
What’s the best way to prepare fresh ginger?
Peel the ginger with a spoon edge, then use a microplane grater for the finest texture. You can also mince it finely with a knife if you prefer slightly larger pieces.
Korean Ground Beef Bowl
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon and cook for 5-7 minutes until fully browned with no pink remaining. Start your rice first so everything finishes at the same time.
- If using beef with higher fat content, drain most of the excess fat, leaving about 1 tablespoon for flavor. Add the minced garlic and grated ginger, stirring constantly for 1-2 minutes until fragrant.
- Pour in the soy sauce, brown sugar, and sesame oil, stirring well to combine. Let the mixture simmer for 3-4 minutes, allowing the sauce to reduce and coat the beef until glossy.
- Add the broccoli florets if using, stirring them into the beef mixture. Cook for 4-5 minutes until the broccoli is tender-crisp and bright green.
- Divide the cooked rice among serving bowls and top generously with the beef mixture. Garnish with sliced green onions and a sprinkle of sesame seeds.
