These 20-minute Korean Ground Beef Bowls bring the vibrant flavors of Seoul straight to your dinner table. A perfect blend of sweet and savory notes creates an irresistible weeknight meal that’s both budget-friendly and satisfying.
With simple ingredients and minimal prep time, you’ll have a protein-packed dish boasting 27g of protein per serving – ideal for busy families seeking authentic Asian flavors without the takeout prices.
Ingredients Section
- Ground Beef (1 pound): Use lean ground beef for a healthier option
- Aromatics: 5 cloves minced garlic, fresh grated ginger – adds authentic Korean flavor
- Seasonings: Salt, black pepper, sesame oil for that distinctive Asian taste
- Sauce Base: Brown sugar (2/3 cup), low-sodium soy sauce (1 cup)
- Heat Element: 2 teaspoons Sriracha or chili garlic sauce – adjust to taste
- Garnish: Fresh green onions, sliced cucumber
- Base: Your choice of brown or white rice
Instructions Section
- Prep the Beef: Heat skillet over medium-high heat. Season beef with black pepper and brown it while breaking into small pieces
- Optional Texture Step: For finer texture, pulse cooked beef 2-3 times in food processor
- Build Flavors: Add sesame oil, garlic, and ginger to the drained beef. Stir until fragrant
- Create Sauce: Mix in brown sugar, soy sauce, and your chosen heat element. Let it simmer briefly
- Add Freshness: Stir in half the green onions, saving rest for garnish
- Serve: Place over hot rice, top with remaining green onions and fresh cucumber slices
Cooking Techniques
Want that authentic Korean restaurant texture? The food processor tip in this recipe is pure magic! Just a couple of quick pulses will break down your cooked ground beef into those tiny, sauce-catching pieces you love from your favorite Korean spots.
If you skip the food processor, try using your wooden spoon to break the meat into super small pieces while it cooks – it’ll still be fantastic!
Quick Substitutions
Out of an ingredient? No problem! Switch sriracha with any chili sauce you have on hand – even a pinch of red pepper flakes works great. For the ginger, 1/4 teaspoon of dried ginger can replace the fresh stuff. Turkey or chicken ground meat can step in for beef if you’re looking for a lighter option.
And if you’re watching your sugar intake, try halving the brown sugar – the dish will still have that wonderful sweet-savory balance.
Serving Ideas
Make your bowl extra special with some quick add-ons! Add matchstick carrots, sliced radishes, or a handful of baby spinach for extra crunch and color. Love spice? Drop a few kimchi pieces on top.
And while rice is the classic base, you could try it over cauliflower rice or even inside lettuce wraps. Don’t forget those fresh cucumber slices – they add the perfect cool crunch!
Storage Tips
This beef mixture is perfect for meal prep! Pop it in an airtight container and it’ll stay yummy in the fridge for 3-4 days. The sauce might thicken up a bit – just add a tiny splash of water when you reheat it.
Store your rice and toppings separately to keep everything fresh. Planning way ahead? The beef freezes beautifully for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy it again.
Korean Ground Beef Bowls
Equipment
- Large skillet
- Food processor (optional)
Ingredients
Main Ingredients
- 1 pound lean ground beef
- to taste salt and freshly ground black pepper
- 5 cloves garlic minced
- 1 Tablespoon sesame oil
- 1 Tablespoon freshly grated ginger
- 2/3 cup light brown sugar
- 1 cup low-sodium soy sauce
- 2 teaspoons Sriracha hot sauce or crushed red pepper flakes, or chili garlic sauce
- 1 bunch green onion chopped
For Serving
- hot cooked brown or white rice for serving
- Fresh cucumber sliced, for serving
Instructions
- Heat a large skillet over medium high heat. Season beef with black pepper and add to skillet. Cook, stirring and crumbling into small pieces with a wooden spoon, until browned. Drain excess grease. (Optional: put beef in a food processor. Pulse it 2-3 times into very small pieces, and then return it to the pan.)
- Add sesame oil, garlic and ginger. Stir in brown sugar, soy sauce, and sriracha (or crushed red pepper of chili sauce). Cook for a few minutes, allowing some of the sauce to absorb into the meat.
- Add half of the chopped green onions, reserving the rest for garnish. Serve over hot cooked rice, garnished with chopped green onion.
