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Korean Ground Beef Bowl served over white rice, topped with a sunny-side-up egg, sesame seeds, chopped green onions, and steamed broccoli on the side.

Korean Ground Beef Bowl

Quick and flavorful Korean Ground Beef Bowl made with pantry staples. Sweet, savory, and slightly sticky sauce coats tender ground beef served over rice with fresh toppings. Ready in under 30 minutes — perfect for weeknights or meal prep.
5 from 1 vote
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Course: dinner
Cuisine: Asian-Inspired, Korean
Keyword: Easy Korean beef bowl, Ground beef rice bowl Mexican, Healthy Korean beef bowl, Korean beef bowl gochujang, Korean beef bowl ground beef, Korean beef bowl with veggies, Korean Ground Beef Bowl, Korean ground beef bowl better homebase, Korean ground beef gochujang
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest Time: 2 minutes
Total Time: 27 minutes
Servings: 4
Calories: 520kcal
Cost: $11

Equipment

  • 1 Large skillet (Wide surface for even browning)
  • 1 Wooden spoon (To break up and stir ground beef)
  • 1 Small bowl (For mixing sauce)
  • 1 Knife & cutting board (For vegetables and green onions)
  • 1 Rice Cooker or Saucepan (For cooking rice)

Ingredients

For the Korean Ground Beef

  • 1 pound ground beef - can substitute ground turkey or chicken
  • ⅓ cup soy sauce - or tamari for gluten-free
  • 3 tablespoons brown sugar - or honey/maple syrup
  • 1 tablespoon sesame oil - adds signature nutty flavor
  • 4 cloves garlic - minced
  • 1 tablespoon fresh ginger - minced or 1 teaspoon ground
  • ¼ teaspoon red pepper flakes - optional for heat
  • ¼ teaspoon black pepper

For Serving

  • 3 cups cooked white rice - can use brown or leftover rice
  • 4 green onions - sliced thin on the diagonal
  • 2 tablespoons sesame seeds - toasted if desired
  • 1 cucumber - sliced thin
  • 1 carrot - shredded
  • 4 eggs - fried, optional

Quick Pickled Cucumbers (optional)

  • 1 cucumber - thinly sliced
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 pinch salt

Optional Add-Ins

  • 1–2 tablespoons gochujang - for extra spice
  • ¼ cup kimchi
  • ½ cup steamed broccoli - or snap peas
  • ¼ cup edamame
  • 1 drizzle sriracha - optional topping

Instructions

  • Cook 1 cup uncooked rice according to package directions. You’ll need about 3 cups cooked. Rice cooker makes it hands-free.
  • Heat a large skillet over medium-high heat. Add ground beef, breaking up with a wooden spoon. Cook 5–6 minutes until browned. Don’t drain fat; it adds flavor.
  • In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.
  • Pour sauce over browned beef. Stir to coat. Simmer 3–4 minutes until sauce thickens and beef is glazed. Add a splash of water at the end to keep beef moist.
  • Remove from heat and let beef sit 2 minutes to absorb flavor.
  • Slice green onions, cucumbers, and carrots. Toast sesame seeds if desired.
  • Scoop rice into bowls. Top with beef, vegetables, sesame seeds, and fried egg if desired. Serve hot.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1bowl (~420 g) | Calories: 520kcal | Carbohydrates: 48g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 850mg | Potassium: 450mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2800IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 3.5mg