Go Back
Korean Ground Beef Bowl with rice and vegetables

Korean Ground Beef Bowl

A quick and flavorful weeknight dinner featuring savory-sweet ground beef with Korean-inspired glaze and optional toppings, all ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 485
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (80/20) Swap for 90/10 for less fat
  • 3 tbsp low-sodium soy sauce Can substitute with coconut aminos for gluten-free
  • 2 tbsp brown sugar Or 1½ tbsp honey for a lighter option
  • 1-2 tbsp gochujang Adjust to taste or use crushed red pepper flakes
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated Or ¼ tsp ground ginger
  • 3 scallions, thinly sliced Separate white and green parts
  • 1 tbsp toasted sesame seeds
  • cooked rice or mixed greens for serving Optional: kimchi, shredded carrot, cucumber ribbons

Method
 

Cooking
  1. Heat a large skillet over medium-high heat and add a thin film of oil.
  2. Add ground beef and spread it in an even layer; let it sear undisturbed for 2–3 minutes.
  3. Break the meat up and continue browning until no pink remains, about 4–6 minutes total.
  4. Push beef to one side, add sesame oil to the cleared area, then add garlic and ginger; sauté for 30–45 seconds until fragrant.
  5. Stir in soy sauce, brown sugar, and gochujang; add a splash of water or rice wine to deglaze.
  6. Simmer for 2–3 minutes until the mixture glazes the beef, tasting and adjusting flavors if needed.
  7. Remove from heat and fold in the white parts of scallions; serve over rice or greens, garnished with green scallion tops and sesame seeds.

Notes

For meal prep, double the recipe and portion into 4-6 meals. Store cooled beef in an airtight container for up to 4 days. Freeze portions for up to 3 months.