Description
Discover how to make Korean ground beef and rice bowls easy in minutes. A savory, satisfying dish that’s perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef (80% lean)
- 1 cup white rice (or brown rice for a healthier option)
- 2 cups water (for rice)
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced (for garnish)
- Optional: 1/2 cup sliced carrots or bell pepper for extra crunch
Instructions
- Cook the rice: Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (white rice) or 40 minutes (brown rice). Remove from heat and let sit, covered, for 5 minutes.
- Brown the beef: While the rice cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
- Saute aromatics: Add the diced onion to the skillet with the beef. Cook until translucent, about 3 minutes. Stir in minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Build the sauce: In a small bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, and rice vinegar. Pour this mixture over the beef and onions. Stir to coat evenly. Let the mixture simmer for 4-5 minutes, allowing the flavors to meld.
- Add veggies (optional): If you’re using carrots or bell pepper, toss them in now. Cook for an additional 2-3 minutes until just tender.
- Finish the dish: Remove the skillet from heat. Sprinkle toasted sesame seeds over the beef mixture and give it a final stir.
- Assemble the bowls: Divide the cooked rice among bowls. Spoon the savory beef mixture over the rice. Garnish with sliced green onions.
- Serve immediately: Enjoy while hot for the best flavor experience.
Notes
- Use a good quality soy sauce for depth of flavor.
- Adjust the amount of gochujang to control heat—less for mild, more for spicy.
- For a richer taste, finish with a drizzle of sesame oil just before serving.
- Keep the rice covered until you’re ready to serve to maintain moisture.
- If you prefer a thicker sauce, let the beef simmer a bit longer or add a splash of water.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Beef
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: korean ground beef and rice bowls easy