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A delicious Korean Ground Beef Bowl with seasoned ground beef, white rice, a raw egg yolk, green onions, sesame seeds, sliced cucumbers, shredded carrots, and radishes.
Reda

Speedy Korean Ground Beef Bowl

This quick and incredibly flavorful Korean Ground Beef Bowl brings authentic bulgogi-inspired taste to your table in under 30 minutes. Served over fluffy rice with fresh toppings, it's a perfect, easy weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Korean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Korean Ground Beef
  • 1.5 lbs ground beef lean (80/20 recommended)
  • 1/2 cup soy sauce low sodium
  • 1/4 cup brown sugar packed
  • 2 tbsp sesame oil toasted
  • 1 tbsp ginger fresh, grated (about 1 inch piece)
  • 2 cloves garlic minced
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional, for heat
For Serving
  • 3 cups cooked rice white or brown
  • 2 tbsp sesame seeds toasted, for garnish
  • 2 green onions thinly sliced, for garnish
  • 1 carrot shredded or julienned, for topping
  • 1/2 cup kimchi optional, for topping
  • 1 fried egg optional, per serving

Equipment

  • Large skillet or wok
  • Small mixing bowl
  • Rice Cooker (optional)
  • Cutting board
  • Knife

Method
 

Prepare the Sauce
  1. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, grated ginger, minced garlic, black pepper, and red pepper flakes (if using) until the sugar is dissolved and well combined. Set aside.
Cook the Ground Beef
  1. Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
  2. Carefully drain any excess fat from the skillet, leaving a small amount for flavor if desired.
Combine and Simmer
  1. Pour the prepared sauce over the cooked ground beef in the skillet. Stir well to combine, ensuring all the beef is coated evenly.
  2. Bring the mixture to a gentle simmer and cook for another 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and reduced.
Assemble and Serve
  1. Divide the cooked rice among four individual bowls. Spoon a generous amount of the Korean ground beef mixture over the rice in each bowl.
  2. Garnish each bowl with toasted sesame seeds, thinly sliced green onions, and shredded carrots. Add kimchi and a fried egg to each bowl, if desired. Serve immediately and enjoy!

Notes

For a lighter option, serve the beef over cauliflower rice or a bed of fresh greens. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.