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–+ servings
image of fresh ground beef in clear bowl low sodium soy sauce in glass bottle fresh garlic cloves fresh ginger root toasted sesame oil brown sugar in bowl honey jar white rice grains green onions red pepper flakes gochujang paste chili garlic sauce rice vinegar cooking oil salt pepper fried egg kimchi sesame seeds carrots cucumber spinach avocado arranged on white marble countertop with rustic brown wooden bowls and kitchen tools under soft natural daylight
adam saha

Korean Ground Beef Bowl

A quick, flavorful, and budget-friendly Korean ground beef bowl ready in 20 minutes. Sweet, savory, and perfectly balanced with umami, this easy weeknight dinner is a family favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Bowls, Main Course
Cuisine: Asian, Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 85/15 or 90/10 for best flavor, 80/20 for leaner option
  • 1 Tablespoon cooking oil vegetable or canola
  • 4 garlic cloves minced
  • 1 teaspoon fresh ginger finely minced
  • 1/2 cup low-sodium soy sauce or Tamari or Coconut Aminos for gluten-free/soy-free
  • 1/3 cup brown sugar or honey/maple syrup; reduce by 1-2 Tbsp if using coconut aminos
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon red pepper flakes or 1 Tbsp gochujang paste for authentic spice
  • Salt and pepper to taste
  • 2 cups cooked rice white, brown, or cauliflower rice
  • green onions sliced, for garnish
  • sesame seeds for garnish
  • kimchi optional, for serving
  • 1 fried egg optional, for serving

Equipment

  • Large Skillet or Wok
  • Wooden spoon
  • Small bowl

Method
 

  1. In a small bowl, whisk together soy sauce, brown sugar (or honey/maple syrup), sesame oil, and rice vinegar. If using, whisk in red pepper flakes or gochujang paste. Set aside.
  2. Heat cooking oil in a large skillet or wok over medium-high heat. Add ground beef, breaking it up with a wooden spoon as it cooks. Season lightly with salt and pepper. Cook until browned and no longer pink. Drain excess fat.
  3. Reduce heat to medium. Push the cooked beef to one side of the pan. Add minced garlic and fresh ginger to the cleared space. Sauté for about 60 seconds, or until fragrant, taking care not to let the garlic burn.
  4. Stir the beef, garlic, and ginger together until well combined.
  5. Pour the prepared soy sauce mixture over the meat. Increase the heat back to medium-high and bring the mixture to a rapid simmer.
  6. Let the sauce bubble and reduce for 3 to 5 minutes, stirring often, until it thickens into a sticky glaze that clings to the beef. Remove from heat immediately.
  7. Divide cooked rice among bowls. Spoon the sticky Korean ground beef mixture over the rice. Garnish with sliced green onions and sesame seeds. Add kimchi and a fried egg if desired. Serve immediately.

Notes

Storage: Store the cooked ground beef mixture separately from rice in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop with a splash of water or broth to loosen the sauce, or in the microwave.
Gluten-Free/Soy-Free: Use Tamari or Coconut Aminos instead of soy sauce. If using coconut aminos, reduce brown sugar by 1-2 Tbsp as it is naturally sweeter.
Low-Carb/Keto: Serve over cauliflower rice or steamed broccoli and use a keto-friendly sweetener like erythritol or allulose instead of brown sugar.
Spice Level: Adjust the amount of red pepper flakes or gochujang to your preference. For a fiery bowl, increase to 2 Tbsp gochujang and add chili garlic sauce.
Pro Tip: Don't overcrowd the pan when browning the beef to achieve those desirable caramelized edges. Fresh garlic and ginger are key to the authentic flavor profile.
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