Korean Ground Beef and Rice Bowls

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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

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.
  • 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.

Korean Ground Beef and Rice Bowls 2

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

Korean Ground Beef and Rice Bowls 3

Looking for more simple ground beef recipes?! Here you go!

Korean Ground Beef and Rice Bowls 3

Korean Ground Beef and Rice Bowls

4.9 from 524 votes
Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 4

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.
  • 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

Serves: 4

Calories238kcal (12%)Carbohydrates16g (5%)Protein25g (50%)Fat8g (12%)Saturated Fat3g (15%)Cholesterol70mg (23%)Sodium610mg (25%)Potassium448mg (13%)Fiber1g (4%)Sugar14g (16%)Vitamin C0.7mg (1%)Calcium28mg (3%)Iron3.1mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Cuisine Chinese
Keyword Korean rice bowls, ground beef, rice bowl, korean, ground beef with rice bowls
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

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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  1. This was great! I alwqys struggle for new ground beef ideas and this is definitely in the rotation now. I added steamed broccoli and shredded carrots. Thanks!

  2. This is a 10 out of 10. This was amazing and so simple. I added water chestnuts and baby corn. It was so good.

  3. 5 stars
    This came out wonderfully! And to think I was looking for a new way to make a burger. I added diced carrots. Can’t wait to make it with ground chicken for lettuce wraps!

  4. I made this for my (very picky) boyfriend, and he LOVED IT! We decided that next time we will add shredded carrots, water chestnuts, and broccoli but this is delish!

  5. 5 stars
    This dish is so delicious! My picky eater likes it as well! I added a bit of sriracha to add more kick to it. Very yummy!

  6. 5 stars
    Love, love , love this meal! It is true about the whole family loving this meal! Thank you!! I sautéed veggies to round out this meal.

  7. 5 stars
    Didn’t follow the directions but use the ingredients to my taste delicious also added Frozen vegetable medley into skillet and added saffron

  8. This was incredible!!!! I added portobello mushroom, chopped baby carrots and steamed broccoli and was so pleased. A rendition of this recipe will be on the menu monthly for sure. Thank you!

  9. 5 stars
    My 7 year old son and I made this recipe together. It was fast and easy and a huge success. We cooked jasmine rice in coconut milk for added richness. Yum, thanks!

    1. That is great to hear! I am so glad that you loved it and your son helped you make it! I always love having my kids in the kitchen with me during dinner tonight. XOXO

  10. 5 stars
    This was SO-TASTY-EASY! I used all the same measurements (doubled, because I needed to make more), but I substituted and added a few things. First, I shredded about 5 large carrots and cooked them in some sesame oil with 1/2 a diced onion in a separate pan until soft. Then I added them to the cooked beef. Keeping with our Paleo(-ish) diet, I substituted coconut palm sugar for brown sugar, coconut aminos for soy sauce, I used real ginger because I had it available, and I served everything on a hot bed of cauliflower rice. This recipe, even the Paleo version, made me and my family (including a 2-year-old) oh so happy!

    PS – Your star system seems to break sometimes. I tried to give you 5 stars, but it would only let me give you three. I went into the inspector and forced 5 stars (a nice developer trick), but you might want to investigate.

  11. Is there a certain kind of white rice you use? I’m not a fan of Bismati rice. Was looking for something more like the sticky type. Do you know of any?

    Thanks

  12. wonder if I could serve with zucchini noodles instead of rice?
    Trying to cut those pesky carbs, you know!

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