Easy Korean Beef Bowl – Quick, Flavorful & Perfect for Weeknight Dinners
This Easy Korean Beef Bowl is your go-to for bold flavor and fast prep! Made with seasoned ground beef sautéed in garlic, soy sauce, brown sugar, and sesame oil, then served over fluffy rice with green onions and sesame seeds. It’s a delicious, budget-friendly meal that’s ready in under 30 minutes—perfect for busy weeknights, meal prep, or satisfying takeout cravings at home.
Equipment
- Nonstick or cast iron skillet
- Microplane or grater (for garlic/ginger)
- Rice cooker or Instant Pot
- Measuring spoons
- Mixing bowl
- Spatula
- Meal prep containers (optional)
Ingredients
- 1 lb ground beef (lean or regular)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp brown sugar (or honey)
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes or 1 tsp gochujang (optional)
- 2 cups cooked rice (jasmine, brown, or cauliflower)
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Optional: fried egg, steamed veggies, kimchi
Instructions
- Brown the Beef: Heat skillet over medium-high. Add ground beef and cook until browned. Drain excess fat.
- Add Aromatics: Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
- Make the Sauce: In a bowl, mix soy sauce, brown sugar, sesame oil, and red pepper flakes/gochujang.
- Simmer: Pour sauce into skillet. Stir and simmer until beef absorbs sauce and caramelizes (5–7 minutes).
- Crispy Finish: Let beef sit undisturbed for 1–2 minutes to develop crispy edges.
- Serve: Spoon over rice. Garnish with green onions and sesame seeds. Add optional toppings.
Notes
- Use day-old rice for better texture.
- Swap beef for ground turkey, chicken, or tofu.
- For vegan: use plant-based ground and coconut aminos.
- Double the sauce if you love extra flavor soaking into rice.
- Store leftovers in airtight containers for up to 4 days.
- Add a splash of water when reheating to prevent drying.