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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.
so good and easy to make
This page is full of spam and I can’t even get to the recipe or stay on it. I will not be using this and I will never be returning.
No one cares lol
I have been using this recipe for a year now and love it! It never fails. But today… I just had to comment that this recipe is amazing with crunchy Fried onions on top! I had some leftover from Thanksgiving, and adding it to your recipe kicked it up a notch! Especially with a little sriracha yum! Thank you so much.
Sounds delicious!! I need to try it this way!
Delicious!
So easy!
My boys are protein fiends… they are devouring this. I made four pounds and it’s almost gone!
We LOVED this recipe! Served with steamed broccoli and it was delicious!
I was looking for a recipe to use leftover ground turkey and this came up. It was SO GOOD. This will definitely become part of my dinner rotation.
Is this spicy?? ?️
It’s actually on the sweeter side! The base of the sauce is soy sauce and brown sugar. ? I add some red pepper flakes for extra flavor, but I don’t find that this makes the dish too spicy.
Can i use light brown sugar i dont want to go to the grocery store again
That should work fine!
I used thin round steak slices and cut them into but size pieces. I also added apple cider vinegar to give it a little more tang. Followed the rest of the recipe. We enjoyed it. Will do it again.
This was delicious and enjoyed by all 3 kids! A win!!! I cut the sugar in half based on previous comments.
It is good about that I have salad with beef together mixed a sauce or whatever about beef and rice together with sauce
Let you thinking about that
just made this and it was sooo good loved it!
I’ve made this twice now, the first time I doubled the recipe and it was so easy! The 2nd time I doubled it but cut down on the sugar, just a personal preference. This recipe is so good and my entire family loves it so much!!!! Highly recommend giving it a try.
My first time ever making this and it is really good.
Okay. I’m confused. A first time visitor, I was interested in learning more about your blog journey, etc. I clicked the “READ MORE ABOUT ME” tab, and was instead taken to a recipe compilation – no mention AT ALL about you.
Every other recipe blogger having a “READ MORE ABOUT ME” type tab does just that. They provide more details about themselves, often including where their love of cooking came from, life before blogging, especially if it’s now a full time job, and their family. It allows us to connect with the blogger. For example, Jo, from Jo Cooks, is of Romanian descent, married, with 1 fur baby, and was a computer programmer, prior to becoming a full time blogger. Chris, from The Cafe Sucre Farine, was a teacher, has been married to her husband Scott for 40 years, and has several children & grandchildren, whom we often hear about, in the body of her posts. Her daughter Lyndsay frequently answers the questions asked under the “Comments” section, and most often is the one to send out the pdfs for the gift tags, which are available for many of Chris’s recipes. Her husband Scott does all of the photography.
“READ MORE ABOUT ME” is, or should be, your bio. Or am I missing something?
BTW, I love the looks and simplicity of this recipe, and have already transferred it, and a couple of others, to the “Notes” app on my phone.
Regards, from a snowy, 28°F, Alberta, Canada ?? (very) early morning.
Hi! I’m not quite sure what link you clicked or where it lead to but here is my about me page: https://therecipecritic.com/food-blogger/ Thanks so much for following along!
THIS SERVES 2! It was so delicious, no way would it serve 4 people. Thankfully I was only serving the two of us, as we ate the entire thing!
This recipe saved my night & tasted fantastic!