Description

This Korean Ground Beef Bowl is a quick, easy, and flavorful meal that brings bold Korean flavors to your kitchen in under 30 minutes! Featuring seasoned ground beef, fragrant garlic and ginger, and a rich soy-sesame sauce served over fluffy rice, this dish is perfect for busy weeknights. Customize it with veggies, a fried egg, or kimchi for an extra kick!

Ingredients

Units Scale

For the Beef:

1 lb ground beef (80/20 for optimal flavor)
2 Tablespoons soy sauce (or tamari for gluten-free)
1 Tablespoon sesame oil
3 cloves garlic (minced)
1 teaspoon ginger (minced)
2 green onions (chopped, plus extra for garnish)
Salt and pepper (to taste)

For Serving:

Cooked rice (jasmine, basmati, or brown rice)
Optional toppings: sesame seeds, sliced cucumber, kimchi, pickled vegetables, or a fried egg

Optional Add-Ins:

Vegetables: Bell peppers, carrots, broccoli, or spinach
Spicy kick: Drizzle of Sriracha or gochujang (Korean chili paste)

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Instructions

Step 1: Cook the Rice

Stovetop: Rinse 1 cup rice under cold water. Cook with 2 cups water, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Let it sit for 5 minutes, then fluff with a fork.
Rice Cooker: Follow the manufacturer’s instructions.
Instant Pot: Cook 1 cup rice with 1 cup water on high pressure for 3 minutes, then natural release.

Step 2: Cook the Beef

Heat a large skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it into small pieces. Drain excess fat if needed.
Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
Stir in soy sauce, sesame oil, and chopped green onions. Cook for 2 more minutes to let flavors meld.

Step 3: Assemble the Bowl

Spoon cooked rice into a bowl.
Top with seasoned beef mixture.
Garnish with sesame seeds, extra green onions, and any optional toppings.

Step 4: Serve and Enjoy!

Serve warm and enjoy your homemade Korean Ground Beef Bowl with a side of kimchi or pickled veggies!

Notes

Substitutions: Use ground turkey, chicken, or tofu for a lighter version.
Vegetarian Option: Swap beef for plant-based ground meat and use tamari instead of soy sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.