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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.
Just made this tonight for dinner but I changed it up some. I used chicken breasts that I cut up into small cubes, quadrupled the sauce & added veggies. It was absolutely delicious!!
I have made this recipe countless times. I love it and my family loves it.
I found this while looking for a recipe that I could make with a pound of ground beef and staples I had on hand. (We are just out of a snowstorm, and I have not been to the store in days.) It was so simple that my expectations were low, but it was delicious! I am printing this recipe and putting it in the rotation. It’s a great recipe to make when you need dinner fast! (I paired it with frozen stir fry vegetables.)
I just made this tonight and it was a hit with the entire family. Because these boys eat quite a bit I added 1.5 pounds of beef and doubled the sauce. Outstanding!! I’ll be making this again ❤️
We love this. I mix in cabbage and carrots and serve over veggie fried rice. So fast, easy and delicious.
This has now become a weekly rotation dinner. My family loves it.We also like it with stir fry rice noodles.
This recipe is one of our favorites!! But here’s a note for vegans/vegetarians. We made this Korean Bowl as written and LOVED it. Then we decided to swap out the ground beef for “Impossible Burger” vegetable “meat” instead of ground beef since we are trying to eat vegetarian meals more often. OMG!! It tastes amazing in this recipe and makes it accessible to vegans/vegetarians in your family! ❤️ We are going to try this swap in your Korean Beef stir fry recipe later this week. I bet it will be amazing too!!
This is SO incredibly delicious!! Will be making it again and again for sure. Cant wait to try with broccoli or pea pods next time. Oh and I trippled the sauce. Might quadruple it next time???
This was simple and amazing! I love the flavor of the sauce mixture that is added to the beef. I did it as is except used just a bit less of the red pepper flakes for the first time to make sure it was not too hot and it still tasted great. I use liquid aminos instead of soy sauce to make it a gluten free dish. In another skillet I sauteed veggies like bell peppers, broccoli, mushrooms, onion, snow peas, etc. This may become a weekly dish!
Super simple,affordable, and easy timewise.
I made this according to the directions and it was SUPER good. I would recommend if you don’t like too much heat then don’t use as much crushed red peppers. It was REALLY good though!!
My family loved this recipe. Thank you so much.
Very quick to Fix Very tasty
My family gave it a 10 on a scale of 1-10. It will definitely get added to the rotation of meals in my household! Thanks!
This was delicious! I might use less red pepper flakes (a little too much heat for me) but this was a nice change of pace! A great recipe if you’re wondering what to do with a pound of ground beef!!
I added a can of sliced water chestnuts for some crunch, which I liked.
This recipe is a keeper 🙂
Made this for dinner tonight and will be making it again … and again! It was a hit with my husband. I made it a complete meal by adding veggies (broccoli, carrots, bok choy, water chestnuts and cashews) .. and added some fresh ginger since I had some handy in the ‘fridge. REALLY tasty and so simple! Thank you for the great recipe Alyssa! A nice change-up from the usually ground beef Italian or Mexican dishes.
If you’d like to make it in a more Korean way, you could add julienned carrots, bean sprouts, sautéed spinach, and some sesame seeds!