Korean Ground Beef Bowl
- Total Time25 minutes
- Yield4 servings 1x
This Korean Ground Beef Bowl is a quick 25 minute dinner with savory ground beef, garlic, ginger, and soy sauce served over hot rice with your favorite toppings.
Ingredients
- 1 pound ground beef, 80/20 for best flavor
- 2 tablespoons soy sauce, or tamari for gluten free
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 green onions, chopped, plus extra for garnish
- Salt and black pepper, to taste
- 2 cups cooked rice, jasmine, basmati, or brown
- Optional toppings: sesame seeds, sliced cucumber, kimchi, fried egg, or steamed vegetables
Instructions
- Cook the rice using your preferred method. On the stove, rinse 1 cup of rice until the water runs clear, then combine with 2 cups of water in a pot. Bring to a boil, cover, reduce heat to low, and simmer for about 15 minutes. Remove from heat and let sit for 5 minutes before fluffing.
- While the rice cooks, place a large skillet over medium high heat. Add the ground beef and use a spatula to break it into small pieces as it cooks.
- Brown the beef for 5 to 7 minutes, until no pink remains. Drain excess fat if there is a lot in the pan, leaving a little for flavor.
- Add the minced garlic and ginger to the skillet. Stir and cook for 1 to 2 minutes, until fragrant.
- Pour in the soy sauce and sesame oil, then add the chopped green onions. Stir until the beef is coated in the sauce.
- Taste and season with salt and black pepper as needed. If you like a hint of sweetness, stir in a teaspoon of brown sugar or honey and mix well.
- Let the beef simmer on low heat for 2 to 3 minutes so the flavors blend. If the pan looks dry, add a tablespoon of water.
- To assemble, spoon hot cooked rice into serving bowls. Top each bowl with a generous scoop of the seasoned ground beef.
- Add any toppings you like, such as sesame seeds, extra green onions, sliced cucumber, steamed vegetables, kimchi, or a fried egg. Serve warm.
Notes
Storage: Store cooked beef and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet with a splash of water or in the microwave in short bursts. Rice can be reheated in the microwave with a damp paper towel on top. For freezing, cool the cooked beef completely, then freeze in small containers for up to 2 months. Thaw overnight in the fridge before reheating and serve over fresh cooked rice.
Substitutions: Use ground turkey or chicken instead of beef, adding a little extra sesame oil for richness. Swap soy sauce for low sodium soy sauce or tamari. Try cauliflower rice or shredded cabbage instead of rice for a lower carb bowl, or add more vegetables like broccoli, carrots, or spinach.
Make Ahead: Cook a double batch of the beef and portion it into containers for meal prep. Store with rice and veggies for easy grab and heat lunches during the week.
Tips: Let the beef brown a bit before stirring for better flavor. Add the garlic and ginger near the end of cooking so they do not burn. Taste and adjust soy, sesame oil, or a pinch of sugar until the sauce matches your preference.
Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients and portion sizes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
Find it online: https://www.alldietmeals.com/korean-ground-beef-bowl/