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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 Beef Noodles, Korean Ground Beef Stir Fry, or Slow Cooker Korean Beef.
Korean Ground Beef and Rice Bowls
This right here is my boy’s 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 little effort to make.
With minimal ingredients and big flavor, my kids devour it every time. The ground beef browns in minutes but still brings that classic Korean taste with brown sugar, soy sauce, sesame oil, and ginger. I always have these simple ingredients on hand, so all I need is a pound of ground beef to make it happen. Serve it over rice, toss in some veggies, and top with sesame seeds and green onions for a quick, delicious dinner you’ll make again and again. If you love these flavors, try my Slow Cooker Korean BBQ Chicken next!
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
- Tater Tot 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.
Delicious!!! 🙂 Thank you!!
Just made this for dinner and it was both super yummy and super easy!
Had this for dinner tonight and my husband loved it. Easy and and I prepped ahead the sauce and made it so easy. I also made my first kimchee and it was a hit with him and he’s a kimchee conisour, having served and worked in Korea several times. win win.
I plan on serving this rolled in lettuce leaves. I will serve over rice also.
Just made this with ground turkey . Very easy and tasty . Wanted something Korean to eat my pickled radish with. Will make it again when I pick up more sesame oil.
It is literally named Korean and yet you have it marked as Chinese?
Other than that this is a good recipe and it makes a delicious quick and easy meal. I’d just suggest possibly changing Chinese to like Asian or Korean.
Huge hit in my house! I did everything the way that it said too. The only the thing that I added was fresh basil! Added fresh chopped basil on top and can’t imagine it without! Will definitely be making this a lot more! Even if it is just the sauce to use for something else.
somehow in a pandemic, I had everything I needed for this quick and easy dinner – keeping this recipe!
EXCELLENT flavor and easy to make. I was out of sesame oil and used olive oil instead. Next time I will double the amount of sauce and add celery, carrots and broccoli. GREAT recipe. Thank you!
Can I use hoisin sauce instead of soy and cut back on the amount of sugar?
Yes, that will work great! It will just give the beef a different flavoring.
Just made this for the family tonight for dinner and it was delicious!! I added napa cabbage and shredded carrots that I sauteed after browning the meat and made a little more sauce because of that. Everyone loved it! Thanks so much!
Really want to make this dish but I don’t have ginger! SOS! Will this be okay without it? Can I substitute something else for it? Tia!!❤️
Yes, this will still be okay to make without ginger. Cinnamon is a common household seasoning that you may have if you would like to substitute.
Loved by the whole family! Thanks for sharing this recipe!
We left out the red pepper because of the kiddos. Added some finely chopped onion to the meat and garlic at the beginning. Doubled the sauce and steamed fresh broccoli and carrot shavings in the sauce and then mixed back with the beef and sauce. Then my husband and I added sriracha to add the heat. We also did rice and quinoa combo. We didn’t have green onion or sesame seeds otherwise I think both would have been a great addition.
Winner winner!
I had the option to choose a dish to make and this one was always popping up for me to try so I did and for someone who can’t tolerate spicey that well this was a really good dish.
Really good dish. I’m by no means a cook but with the Coronavirus going on it gave me something to do. Followed the recipe and came out extremely delicious! Thank you
This was so good! I did have to adjust some things for ingredients that I was missing. I doubled it. I used garlic powder since I was out of fresh and jarred. I also only used about 1/3 cup, maybe a little more of brown sugar and then I used about that amount of soy sauce but added water to make up the difference since I only had regular soy sauce and didn’t want it to be too salty. I didn’t have sesame oil, but added about 2 tsp of olive oil. I also took the suggestion of some reviewers and added in some julienned carrots and diagonally sliced snow peas with the meat.The red pepper flakes was the perfect amount – gave just a little kick but not too spicy for kids. I also didn’t have sesame seeds or green onions.I tried a different Korean beef recipe in the past and it was much too sweet and salty. This recipe was a hit! Served over rice with a side of broccoli. Thank you!
Thank you for the marinate. I used it on bone-in chicken thighs.