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–+ servings
Delicious Korean Ground Beef Bowl with vegetables and rice

Korean Ground Beef Bowl

A quick and flavorful rice bowl featuring savory ground beef seasoned with garlic, ginger, and soy sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 pound ground beef (80/20 or leaner) 80/20 ground beef gives more flavor and a silky mouthfeel; choose leaner if you prefer less fat.
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce (low-sodium recommended) Use low-sodium soy sauce to prevent the bowl from becoming overly salty.
  • 2 cups cooked rice (white, brown, or short-grain) Short-grain rice gives a stickier texture.
  • 2 green onions, chopped
  • 1 tablespoon sesame oil (optional) Optional garnish.
  • sesame seeds for garnish (optional) Optional garnish.

Method
 

Cooking the Beef
  1. Heat a large skillet over medium.
  2. Add the ground beef and break it apart with a spatula. Cook until evenly browned with no pink, about 6 to 8 minutes.
  3. Tilt the pan and carefully spoon or pour excess fat into a heatproof container. Return the skillet to medium heat. Reserving a little fat keeps flavor; discard the rest once cooled.
  4. Add the minced garlic and ginger to the skillet. Stir and cook until fragrant, about 1 to 2 minutes. Keep moving the meat so the aromatics do not burn.
  5. Pour in the soy sauce and stir to coat the beef thoroughly. Reduce the heat slightly and let the mixture simmer gently for about 5 minutes so flavors meld. Taste and adjust seasoning.
Plating
  1. Divide the cooked rice between bowls.
  2. Spoon the beef over the rice.
  3. Scatter chopped green onions on top.
  4. Drizzle sesame oil if using and sprinkle sesame seeds as a final touch. Serve immediately.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 2g

Notes

For added texture, consider serving with quick-pickled cucumbers or shredded carrots. For heat, offer gochujang or chili flakes at the table. Leftovers can be refrigerated for 3 to 4 days or frozen for up to 3 months.

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