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Korean Ground Beef Bowl

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 people
Course: dinner
Calories: 430
Ingredients Equipment Method

Ingredients
  

For the Beef
  • 1 lb ground beef lean preferred
  • 1 tbsp sesame oil
  • 3 garlic cloves minced
  • 1 tsp ginger grated (or ½ tsp ground ginger)
  • Salt and black pepper to taste
For the Korean-Style Sauce
  • ¼ cup soy sauce low-sodium recommended
  • 3 tbsp brown sugar or honey
  • 1 tbsp rice vinegar
  • 1 tbsp gochujang optional, for heat
  • ½ tsp red pepper flakes
  • 1 tbsp sesame seeds
For the Bowls
  • 3 cups cooked white or jasmine rice
  • 1 –2 cups shredded carrots
  • 1 cup sliced cucumbers
  • 1 –2 green onions thinly sliced
  • Optional: steamed broccoli kimchi, or fried eggs

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small bowl (for sauce mixing)

Method
 

Cook the Ground Beef
  1. Heat sesame oil in a skillet over medium-high heat.
  2. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
  3. Season lightly with salt and pepper.
  4. Expert Note: Browning the beef deeply improves flavor and helps the sauce cling more effectively.
Add Garlic and Ginger
  1. Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
  2. These aromatics are the foundation of Korean-style flavor and help bring warmth and depth to the dish.
Pour in the Sauce
  1. In a small bowl, whisk together:
  2. Soy sauce
  3. Brown sugar
  4. Rice vinegar
  5. Gochujang (if using)
  6. Red pepper flakes
  7. Sesame seeds
  8. Pour the mixture into the skillet and simmer for 2–3 minutes.
  9. The sauce should thicken slightly and coat the beef evenly.
Assemble the Bowls
  1. Add a scoop of warm rice to each bowl.
  2. Top with a generous portion of Korean ground beef.
  3. Add fresh vegetables like shredded carrots, cucumbers, or steamed broccoli.
  4. Sprinkle with green onions, extra sesame seeds, or a drizzle of sesame oil.