Description
The Korean Ground Beef Bowl is a quick, budget-friendly, and flavor-rich dish inspired by traditional Korean flavors. Featuring savory ground beef infused with garlic, soy sauce, brown sugar, and sesame oil, this recipe mimics the essence of Korean bulgogi but with simplified preparation, making it ideal for busy weeknights. The bold seasoning pairs beautifully with steamed rice, crunchy vegetables, and a touch of spice, creating a balanced and satisfying meal.
Ingredients
1 lb ground beef (preferably lean, 90/10)
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (optional for heat)
1/4 teaspoon black pepper
2 green onions, chopped
1 tablespoon toasted sesame seeds (for garnish)
2 cups cooked white rice (jasmine or short-grain)
Steamed or sautéed vegetables (e.g., carrots, broccoli, spinach, zucchini)
Kimchi (optional but recommended)
Fried or soft-boiled egg (optional topping)
Instructions
Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5–6 minutes, breaking it apart with a spatula as it cooks.
Once the beef is browned, add the minced garlic, ground ginger, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the soy sauce and brown sugar. Stir well to coat the beef in the sauce. Reduce the heat to medium-low and let it simmer for 2–3 minutes until the sauce thickens slightly and infuses into the beef.
Sprinkle in the black pepper, chopped green onions, and toasted sesame seeds. Stir to combine and cook for another minute. Remove from heat.
Place a serving of hot rice into a bowl. Top with the Korean ground beef mixture, arrange your choice of vegetables around the edges, and optionally, top with a fried egg and a spoonful of kimchi.
Notes
- You may substitute ground turkey or chicken for a leaner option.
- Use coconut aminos instead of soy sauce for a gluten-free or paleo-friendly version.
- Make it spicy by adding gochujang or more red pepper flakes.
- This dish pairs well with lightly pickled cucumbers or a side of steamed broccoli.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl (approximately 1 cup of beef over 3/4 cup rice)
- Calories: 445
- Sugar: 9g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 75mg