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Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.
Such a simple meal with all the flavor! Try these different variations of Korean beef in these recipes: Korean Ground Beef Stir Fry or Slow Cooker Korean Beef.
Korean Ground Beef and Rice Bowls
This right here is my boys favorite weeknight meal. They beg me to make it every week. Since we have been so busy with Lacrosse we have been having it every week. It requires minimal ingredients and requires little effort to make.
Easy, minimal ingredients, and my kids devour it. This meal became my new BFF.
The ground beef takes only minutes to brown but you still get that delicious Korean flavor in this meal. The brown sugar, soy sauce, sesame oil, and ginger combination is the best.
It helps take the flavor to next level with the simple kitchen ingredients. The best part is that because we love Asian flavors so much I always have these ingredients on hand. All I have to do is buy a pound of ground beef each week.
You guys are going to love this meal just as much as we do! It is so delicious when served over rice and I even like to add some veggies to my bowl to make it a well rounded meal.
Sprinkle with some sesame seeds and freshly chopped green onions and you have about the easiest meal that you will ever make! You will make this again and again!
How do you make Korean Ground Beef and Rice Bowls?
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- Serve over hot rice and garnish with green onions and sesame seeds.
What temperature should ground beef be cooked to?
The interior of a raw hamburger usually does contain bacteria, and is safest if cooked well done.The USDA sets the minimum safe temperature for ground beef at 160 degrees Fahrenheit.
Can you make this with chicken?
Yes! This is a great chicken flavor as well. Sauté your chicken with all the ingredients. Cook until it is no longer pink.
What is the best rice to use?
- White rice
- Brown rice
- Jasmine rice
Looking for more simple ground beef recipes?! Here you go!
- Salsa Verde Beef and Mushroom Enchiladas
- Beefy Baked Tacos
- Beefy Enchilada Nachos
- Cheesy Baked Ziti
- Classic Baked Spaghetti
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Korean Ground Beef and Rice Bowls
Ingredients
- 1 pound lean ground beef 90% lean
- 3 garlic cloves minced
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 2 cups hot cooked white or brown rice
- sliced green onions and sesame seeds for garnish
Instructions
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- Serve over hot rice and garnish with green onions and sesame seeds.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family frequents Japanese, Thai, Indian, Chinese, and Mexican food. We love international food! This recipe pleased the whole crew. My husband who has been to Korea says it tastes authentic. It’s a keeper.
That is so great to hear! I am so happy it was loved by all! Thanks for sharing!! XOXO
This recipe is so good! I used beefless soy beef from trader joes and threw in some onions and it turned out so good! Thank you so much, I love the simplicity
Thank you so much!! That is so good to hear! I am so happy you all loved it as much as my family does!! Thanks for sharing!! XOXO
This is amazing! Hubby and I are obsessed thank you!
That is just what I want to hear!! I am so glad you love it like we do!! Thanks so much for sharing!! XOXO
Quick, easy, and delicious! Pleasantly surprised 🙂
That is great to hear!! I am so glad it was quick and simple for you! Thanks for sharing!! XOXO
This was good! To make it feel more Korean I added a few spoonfuls of gochu jang and a dash of fish sauce
I LOVE that!! Thanks for sharing!! XOXO
Thanks for the recipe! I made this tonight for my hubby and 5-year-old daughter. It was a hit! My little one usually won’t take more than a bite of anything that isn’t a pb sandwich, pizza, or mac & cheese, so that’s really saying something!
We did garden fresh green beans on the side. Tasty!
Oh that makes me so happy!! I am so glad they loved it! I love the garden fresh green beans!! I love garden vegetables and fruits!! Thanks for sharing!! XOXO
Good recipe for easy ‘bulgogi’ style beef. I added enoki mushrooms and thinly sliced carrots to incorporate some veggies. I also replaced some of the powdered ginger with minced ginger. Turned out well, but I would reduce the amount of sugar. Tasted delicious otherwise!
I love that idea!! Thanks for sharing! XO
Loved it! So easy!
Awesome! That is just what I like to hear!!
Fair at best. It’s a nice base from which to build but some effort would be needed to make this a keeper.
Wow! I’m so surprised by this comment cause I just tried this for my family as a last minute quick meal and we LOVED it!! I was thrilled to have found this blog (based on this recipe! ) I can’t wait to try her other recipes! This was such an excellent, easy dinner to quickly whip up on a busy school night! Thank you for sharing this fabulous recipe!
This is so good! Even my super picky husband asked to add it to the rotation. Thanks for this easy winner!
Awesome!! That is so great to hear!!
Thank you for this delicious recipe. I don’t usually use ground beef in my asian dishes. The leftover ground beef from queso dish is now in good use.
I reduced 1/4 cup of sugar to half, 1/8 cup instead. My grown sons like salty food, so I added half tsp salt. I also use powdered garlic, ginger, and onion. Steamed cabbage can go with this dish as well.
That sounds delicious!! Thanks for sharing!!
Steamed cabbage as a side? Or incorporated into the dish?
I came across this recipe when searching for something to make with ground beef for dinner. It sounded so good and also not the same old recipes over and over. It was a hit! I added carrots this time but maybe next time snap peas or mushrooms. I had some fresh chives out of my garden so I topped the dish with those. Thank you for sharing this recipe. Delicious!!
That is SO great to hear!! Thank you for sharing! I love your extra vegetables that you added in! Great idea and perfect for this meal! Xo
Love this recipe! I amped it up a bit with beef stew meat seared, cooked and finished in the pressure cooker. Turned out awesome!
That is awesome! I love your ideas!! Thanks for sharing! Xo
This was awesome. Don’t do like I did though and use regular soy sauce. The reduced sodium is a must!
Delicious!! I made it for my family as a protein type bowl with shredded carrots and peas. My husband and I loved it. The kids not so much.. Lol oh well more for me 🙂 thanks!!
hah! Kids are sometimes hard to please! It all sounds yummy and I love your healthy way of making it! Thanks for sharing! Xo
Your Recipe Critic,
Alyssa
What kind of veggies do you typically add? I’m always looking for ways to add more veggies into our meals.
Any kind of veggies are great! You can use stir fry veggies either frozen or fresh. Snap peas, red/yellow/green peppers, cauliflower, broccoli, mushrooms or carrots would be a great addition to the Korean ground beef and rice bowls. Hope that helps!
Your Recipe Critic,
Alyssa
When do you add the veg?
Add veggies after the meat is cooked so the veggies don’t absorb raw meat juice
Hey!! I tried this n I added asparagus with the meat!! It’s great!!
That sounds great! Thanks for sharing! XOXO
Broccoli
try it with chicken
I made this & did collard greens that I creamed with coconut milk + red pepper flakes & that was great!
I was wondering the same thing 🙂 I am going to try broccoli
I stay Asian when I do with shiitake mushrooms snow peas and bok Choy