Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite!  This makes the perfect weeknight meal.

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.

Korean Ground Beef and Rice Bowls 2

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.

Korean Ground Beef and Rice Bowls 3

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!

Korean Ground Beef and Rice Bowls 3

Korean Ground Beef and Rice Bowls

5 from 6 votes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.
Course Main Course
Cuisine Chinese

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

  1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
  2. 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.
  3. Serve over hot rice and garnish with green onions and sesame seeds.
Nutrition Facts
Korean Ground Beef and Rice Bowls
Amount Per Serving
Calories 238 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 610mg 25%
Potassium 448mg 13%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 14g
Protein 25g 50%
Vitamin C 0.8%
Calcium 2.8%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

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  1. Try it with a fried egg on top of each plate – the runny egg yolk over the beef and rice is uh-MAZ-ing!!! I also try to throw in whatever veg I have on hand (broccoli, bok choy, sugar snap peas, carrot strips, or spinach).

    1. I’ve made this a few times now, with ground chicken and ground pork. Both were delicious! Also took Holly’s advice and added spinach and bean sprouts. Looking forward to trying the fried egg next!

  2. Turned out really great with minor adjustments- no garlic and fresh ginger. Stir fried some zucchini and broccoli as a tasty side.

  3. We’ve made this recipe multiple times now and the flavors are amazing!! I was curious what kind of ground beef you typically use? We found ground sirloin made it much more flavorful compared to regular ground beef.

    1. MMM! The ground sirloin is great! We usually purchase our ground beef from the local butcher close to our house. I will have to try ground sirloin! That sounds delicious! Thank you for the tips!

  4. Made tonight & a huge hit with husband & our 9yr old son! The only thing he asked I do differently next time, is more sauce. He’s a sauce guy ….the flavors are so good & such a quick and easy meal!!!

  5. Dinner time is a disaster in my house most nights. The kids never like the same thing at a time and I refuse to cook multiple meals to cater to everyone.
    EVERYONE ATE AND LIKED IT. Excuse me while I go cry tears of joy.
    Awesome!

  6. If using 3lbs of ground beef instead of 1lb ground beef, would you recommend using 3 times each ingredient for the whisked sauce?

  7. This looks great! Ground beef is our primary source of red meat; we try to do all grass fed and organic, but typically cuts other than ground beef are too expensive for a regular rotation. Always looking for a way to mix it up! We love burgers, tacos, shepherd’s pie, but a change is always good – and we love Asian flavors as well! Adding this to the menu for next week, thank you!

  8. Could you make the beef ahead of time and refrigerate it overnight? I’m hosting a bunco night and it’d be awesome to have everything ready to go the day before!

  9. This was so yummy. I made this for my husband and picky 18 yr old. They both Loved it! Besides the taste, I loved how easy this recipee was. It truly only took me about 15 minutes to cook. When does that ever happen? Never. It seemed almost to good to be true. This is the first recipee I have tried from your site and look forward to trying more. Thank you.

  10. Loved it. Simple and fast yummy dinner. Made exactly as written. Oops except the red pepper flakes. My kids a chicken of hot!

  11. My 12 year old son requests this regularly. I usually make it with beef, but tonight I tried ground turkey. We loved it. Thanks for a great recipe.

  12. I’m usually not as crazy about the “5 ingredient dinners” because they usually end up lacking for me, but this was so much better than I expected. I used 5 cloves of garlic instead of 3, added fresh ginger instead, and used a jalapeño as well (since I needed to use it up anyways) and it taste just like spicy beef you would get at the mall. It’s really cheap and easy to make, and without any changes I think it would still be great!

  13. The Korean ground meat and rice bowl was so easy, yummy, and very forgiving to alterations; i.e. chopped onion for green onion and vegetable oil for sesame oil. I’ve already sent the recipe to many of my friends.

  14. What are people serving with this? Broccoli? I need a veggie here…

    I made it tonight and will serve tomorrow. Even with low sodium soy it seems a bit salty but maybe that is because I just tested it w/o the rice.

    1. Look on google or maybe here on Pinterest for a recipe called Chinese Blanched broccoli. I have had it for quite a while but am not at home so no access to it. Just a little work to make but I swear it is the best broccoli ever. Would go great with the Korean beef and rice.

  15. Wow, this was amazing!
    I misread the recipe and added the garlic to the sauce instead of frying it with the beef, but it was still fantastic. I’m sure when I make it properly the garlic-infused meat will be to die for.
    Thanks for a great, fast, easy recipe!

  16. This recipe tastes great..I put less crushed red pepper and doubled everything else..except the rice. Added Green Bean

  17. This dish was a winner! I kept to the recipe except I used coconut sugar instead of brown sugar and Coconut Aminos instead of soy sauce. The flavors were amazing! My son who is Gluten Free and very picky wanted seconds! Simple and delicious…only took 15 minutes to make! 😋

  18. Made this for dinner last night, and currently enjoying the leftovers for lunch. Due to what I had on hand, I omitted the red pepper flakes and used 5 cloves of garlic. I had the meat, rice and a nice bunch of green beans cooked and ready to serve in about 30 minutes.

    This is an excellent recipe if you’re feeling lazy or are limited for time. It’s so simple and so flavorful. Warms up great for lunch leftovers, too! Also I like that using ground beef makes it more friendly for those of us with limited budgets. I may try to use this sauce with minced mushrooms for a vegetarian-friendly option.

  19. Could I use coconut aminos instead of soy sauce. I’ve used it in a diff recipe. Just curious on your input. 🙋🏻‍♀️ TIA

  20. I had sleeve surgery and rice doesn’t go down very well. I eat meat and veggies and not much else. This meal is so great! I just stir fry what ever veggies and mix with the Berger. No rice or very little rice. It is so tasty, easy, and different.

  21. I don’t eat sugar or artificial sweeteners. Wonder if it would still be good if I omitted the brown sugar…

    1. You definitely need some sort of sweetener. When I make true Korean beef (bulgogi), I sometimes finely grate fresh Asian pear to use as the sweetener. You could also put it in the blender or food processor instead. Honey would work, but the flavor would be slightly altered.

  22. This recipe was quick, easy and delicious! Adding a fried egg on top as suggested by another reviewer took the dish to another level. I even snuck in some baby spinach, and my son who doesn’t like anything green ate the entire thing. Thank you for sharing the recipe!

  23. Really a great recipe! Perfect for a weeknight or when ingredients are slim. Make sure to really brown that beef! I cut the red pepper flakes and 1/4 of the soy sauce and replaced it with a tablespoon of gochujang which I think really turned out well! Served over jasmine rice. Definitely a keeper!

  24. This was so yummy, my husband kept on saying “wow” while eating LOL. I sauteed yellow onion instead of green onions, and then added chopped spinach after turning off the heat. Also put some sriracha on top. I doubled the batch and it tasted even better the next day!!!

  25. I don’t have sesame seed oil or seeds, so is there a substitute for either or will the flavor be totally off?

  26. Reduce sugar to 2.5 TBS, remove crushed red pepper, and add a lot of freshly ground pepper after cook is done. This way, the taste is much more authentic and closer to what my mom in Korea cooked me.

    Bulgogi’s main taste profile is savory not sweetness. Although recipe above is still tasty, if you want to try the authentic version, try this modified recipe.

  27. OMG NOM. Made this last night and it was a huge hit. I scaled back the red pepper just a hair and added cornstarch & water to bulk up the sauce and served it over leftover rice w/a steamed broccoli on the side. Perfection. This dish is cheap, easy & delicious – you hit the Trifecta, girl.

  28. Made this tonight..kids loved it!
    Did 1 lb of beef & 1lb of turkey, then doubled the liquid
    the only complaint I had was it was a little sweet..next time I will do less brown sugar
    (we have food allergies in the house, so I used GF sauce/tamari)
    next time will add some veggies to plate to make it a balanced meal

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