The Korean Ground Beef Bowl is a simple yet flavor-packed dish that combines sweet and savory ground beef with aromatic garlic and soy sauce, served over fluffy steamed rice. Finished with scallions and sesame seeds, this one-pan meal is quick to make and endlessly satisfying.

Why You’ll Love This Recipe

This recipe is a go-to for busy weeknights, meal prep, or when you’re craving bold, comforting flavors without a long cooking time. The beef cooks quickly and absorbs the sauce beautifully, while the toppings add freshness and crunch. It’s budget-friendly, family-approved, and requires just a handful of pantry staples to create a dish that feels restaurant-quality.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Garlic cloves, minced
Soy sauce
Brown sugar
Sesame oil
Ground ginger
Crushed red pepper flakes (optional)
Cooked white rice
Green onions, sliced
Toasted sesame seeds
Salt and pepper

directions

In a skillet over medium-high heat, cook the ground beef until browned, breaking it into crumbles. Drain any excess fat.
Add minced garlic and sauté for about 1 minute until fragrant.
Stir in soy sauce, brown sugar, sesame oil, ground ginger, and red pepper flakes.
Simmer the mixture for 2–3 minutes, allowing the sauce to thicken slightly and coat the beef.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot over bowls of steamed white rice.
Garnish with sliced green onions and toasted sesame seeds before serving.

Servings and timing

Servings: 4 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories: Approximately 380 kcal per serving

Variations

Vegetarian Version: Substitute ground beef with plant-based ground meat or crumbled tofu.
Spicy Kick: Increase the red pepper flakes or add a dash of gochujang for heat.
Low-Carb Option: Serve over cauliflower rice or steamed vegetables.
Add Veggies: Stir in shredded carrots, bell peppers, or spinach during the last few minutes of cooking.
Egg Topping: Add a fried or poached egg for extra richness.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until warmed through. The rice and beef mixture also freeze well for up to one month.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, both are great lean alternatives and work well with the same seasoning.

What kind of rice should I use?

White rice is traditional, but jasmine, brown rice, or even quinoa can be used.

How do I make this dish spicier?

Add more red pepper flakes or a spoonful of chili garlic sauce for extra heat.

Can I make this dish ahead of time?

Yes, it’s perfect for meal prep and reheats well throughout the week.

What if I don’t have sesame oil?

You can skip it, but sesame oil adds a distinctive nutty flavor that enhances the dish.

Is this dish gluten-free?

Use tamari or a gluten-free soy sauce to make it gluten-free.

Can I double the recipe?

Absolutely, simply scale the ingredients to serve a larger group or for meal prep.

What vegetables go well with this?

Broccoli, snow peas, or sautéed mushrooms pair nicely with the beef and rice.

How do I toast sesame seeds?

Heat them in a dry skillet over medium heat for a few minutes until golden and fragrant.

Can I serve this cold?

While best served warm, it can also be eaten cold or at room temperature as part of a lunch bowl.

Conclusion

The Korean Ground Beef Bowl is a flavorful, efficient, and adaptable dish that’s perfect for busy households or anyone craving a quick and delicious meal. With its savory-sweet profile and satisfying texture, it’s bound to become a regular addition to your dinner rotation. Serve it fresh or make ahead for an easy, flavorful solution any day of the week.