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A vibrant Korean Ground Beef Bowl is displayed as the featured image for the recipe article.

Best Korean Ground Beef Bowl

This Korean Ground Beef Bowl recipe delivers an incredibly flavorful and satisfying meal that's quick to prepare and surprisingly healthy. The umami-rich sauce perfectly coats the browned ground beef, creating a delightful balance of savory, sweet, and spicy flavors. Serve over rice with your favorite toppings for a complete and delicious experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons gochujang Korean chili paste
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Optional toppings: chopped green onions
  • Optional toppings: kimchi
  • Optional toppings: fried egg
  • Optional toppings: sriracha mayo

Equipment

  • large skillet
  • Spoon
  • small bowl
  • whisk
  • Grater
  • Measuring spoons
  • Measuring cups

Method
 

  1. Heat sesame oil in a large skillet over medium-high heat.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  3. Add minced garlic and grated ginger to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
  4. In a small bowl, whisk together soy sauce, gochujang, brown sugar, and rice vinegar.
  5. Pour the sauce over the ground beef and stir to combine.
  6. Bring the mixture to a simmer and cook for about 5-7 minutes, or until the sauce has thickened slightly and the beef is coated.
  7. Stir in sesame seeds and red pepper flakes (if using).
  8. Serve the Korean Ground Beef over cooked rice. Top with your favorite toppings, such as chopped green onions, kimchi, a fried egg, or sriracha mayo.

Notes

For a sweeter sauce, use honey instead of brown sugar. Adjust the amount of gochujang to your spice preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.