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.

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

4.88 from 292 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
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
Keyword Korean rice bowls, ground beef, rice bowl, korean, ground beef with 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

  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*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 70mg23%
Sodium 610mg25%
Potassium 448mg13%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 14g16%
Protein 25g50%
Vitamin C 0.7mg1%
Calcium 28mg3%
Iron 3.1mg17%
* 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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Categories
Beeffamily favorite recipes

Comments

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  1. 5 stars
    Love this! Easy and quick, it’s one of my staple recipes now! I add a 1/2 cup of water chestnuts for a little crunch.

  2. I’m uploading the nutritional information into my fitness app, but don’t see what’s considered a serving. Am I just not seeing it?
    Thanks for the info!

  3. This is my hubands 100% favorite dinner that I make now. It’s so good. Filling, not too tangy or sweet where it’s overpowering but just enough “umph” to fill you up and keep you wanting more. Makes AMAZING leftovers too. Great recipe! This is a regular dish of ours now.

  4. 5 stars
    This is my husbands 100% favorite dinner that I make. It’s so good. Filling, not too tangy or sweet where it’s overpowering but just enough “umph” to fill you up and keep you wanting more. Makes AMAZING leftovers too. Great recipe! This is a regular dish of ours now.

  5. 5 stars
    Another homerun Alyssa!! The only change I made was adding vegetables to the beef and sauce. I cut carrots into slivers and onions into half moon shapes, chopped celery and sliced mushrooms and then doubled the sauce. My family LOVES this meal. This is the 2nd time I’ve made this dish. WONDERFUL!!

  6. 5 stars
    Made this 20x times and I add fresh chopped ginger, corn, carrots and peas. Instead of red chili flakes I add the garlic chili sauce. My 13 years olds favorite dinner! 😋

    1. I had a frozen package of stir fry veggies that I usually make with chicken. Added that and tripled the sauce. Loved it! Will become a weekly or bi-weekly dinner as I’m always scrambling to come up with something different very delicious.

  7. Made this twice, once exactly as stated and once with added onion, corn and carrots. Both were tasty. I will be making it a third time and so on.

  8. 5 stars
    This has been a weekly meal in our home for a good while. My husband loves it! I’ve made it with ground turkey, ground beef, and ground bison. Delicious with all of them too. I always have to double the recipe when I make it.

  9. 5 stars
    We love this recipe. I double the sauce and then serve it over regular or thin spaghetti. I like to slice Napa cabbage and add to it as well for some crunchiness. Thanks for a real recipe keeper!

  10. I made this last night for my grandkids for dinner and they love it, I heard grandma this is the bomb, grandma thumbs up, grandma omg, I had nothing but smiles. I followed this recipe to the letter. Thank you so much for making my life a little brighter during dinner. will definitely make again.

    1. haha. Oh I feel bad, yes, you need to drain the meat. I will add it into the directions… although it can be a personal preference if you like to have the extra fat that may be better too.

  11. Kept the recipe exactly as you said. (Otherwise it is a Different Recipe 🙂
    It was terrific, fast and easy. Great taste thank you!
    Only thing is, I want to eat it all!

  12. 5 stars
    This was really yummy. It was quick and easy to make with very few dishes to clean up after. I will definitely keep this recipe as a go-to!

  13. I love this recipe and have added it into our menu rotation. I just add extra vegetables (diced pepper, julienned carrots, diced celery or fresh corn) and stirfry with the mince once it begins to soak up the sauce.

  14. 5 stars
    I was searching the internet looking for “ground beef and rice” recipes because that’s about all I had at home. Ran to the market up the street for the few ingredients I didn’t have at home. Everyone loved it! My friend and his daughters were here hanging out while I was making it and they loved it as well. My son rolled it up in a tortilla like a burrito and loved it too, and he’s hard to please! I will definitely be making this again!

  15. 5 stars
    YUM. I don’t enjoy cooking anymore. Such a PIA. But we like eating. Super easy. Super delicious. Now on the biweekly rotation. Sometimes once a week. I use regular soy sauce just about a third of it. Very good and easy weeknight dinner.

  16. Amazing recipe. Tried it for lunch yesterday and finished up over the course of the afternoon. My husband was wanting it for lunch today. I had to tell him that unfortunately, we did not have any left over. Instead, we are going to make some more tonight. This time, we’re going to try to add some egg to the dish to see how that fits with it. We’re very excited to have found this recipe.

  17. I’m going to try this this week because it looks really good. But could you please reclassify this from Chinese to Korean. Thank you

  18. 5 stars
    This has turned into one of our favorites as it is easy to multiply AND for those who are gluten intolerant, it has been a Godsend! I can make it ahead of time and have all the ‘parts’ for last minute serving like toasting the sesame seeds and dicing up the green onions the day before. I must say that we like a little more sauce, so I 1.5 times the sauce part of the recipe which is perfect!

  19. 5 stars
    Even my picky kiddos love this recipe. I usually add broccoli to get them to eat their vegetables and they never complain! I usually make a double batch then use the leftovers to stuff empanadas! So delicious!

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