Quick Korean Ground Beef Bowl: Easy Weeknight Meal (Print Version)

Korean Ground Beef Bowl: Quick & easy weeknight dinner! Enjoy authentic Korean flavors ready in under 30 minutes for a delicious, satisfying meal youll love.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean-inspired
Dietary: Dairy-Free, easily Gluten-Free (use Tamari)

# Ingredients:

→ Base Ingredients

01 - 1 lb lean ground beef
02 - 2 cups cooked white rice (like jasmine), for serving

→ Flavor Boosters

03 - 1/2 cup low-sodium soy sauce (or Tamari for gluten-free)
04 - 1/4 cup light brown sugar, packed
05 - 1 tbsp sesame oil
06 - 4 cloves garlic, minced or grated
07 - 1 tbsp fresh ginger, grated
08 - 1/2 tsp red pepper flakes (or more, to taste)

→ Finishing Touches

09 - 3 green onions, sliced (plus more for garnish)
10 - 1 tbsp toasted sesame seeds, for garnish

# Instructions:

01 - First things first, get that rice cooking! I rinse my jasmine rice under cold water until it runs clear; this really helps prevent it from getting too sticky, which I learned the hard way after a few gloopy batches. Then, I cook it according to package directions, usually 1 cup rice to 1.5 cups water, in my trusty rice cooker. While that's doing its thing, I start on the beef. It’s all about timing, hon.
02 - Now for the star of our Korean Ground Beef Bowl! Heat a large skillet over medium-high heat. Add your ground beef and break it up with a spoon. You want it to get nice and browned, with no pink left. I usually let it sizzle and crisp a bit, because that extra texture is everything. Don't drain the fat just yet; we'll use a little of that flavor! This step always smells so good, a comforting aroma that fills the kitchen.
03 - Once the beef is browned, carefully drain off most of the excess fat, leaving just a tablespoon or so in the pan. I usually tilt the pan and spoon it out – watch out for splatters! Then, add your grated garlic and ginger to the pan with the beef. Sauté them for about 1 minute until fragrant. Oh, that smell! This is where the magic really starts for your Korean Ground Beef Bowl, infusing everything with warmth.
04 - While the aromatics are doing their thing, quickly whisk together the soy sauce, brown sugar, sesame oil, and red pepper flakes in a small bowl. Make sure the brown sugar dissolves completely; nobody wants gritty sauce! This simple step is crucial for that signature sweet and savory balance that makes a Korean Ground Beef Bowl so addictive. I sometimes add a tiny splash of water if I want a slightly thinner sauce.
05 - Pour the whisked sauce over the ground beef mixture in the skillet. Stir everything well to coat the beef evenly. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef beautifully. This is where all those flavors meld together into pure deliciousness. I love watching it bubble, knowing a fantastic Korean Ground Beef Bowl is almost ready.
06 - Once the sauce has reduced and thickened, remove the skillet from the heat. Now, assemble your Korean Ground Beef Bowl! Spoon a generous amount of the cooked beef over your fluffy white rice. Garnish with plenty of sliced green onions and a sprinkle of toasted sesame seeds. Sometimes I add a fried egg on top, runny yolk is just *chef's kiss*. Serve it immediately and enjoy every single bite.

# Notes:

01 - Don't overcook the beef once the sauce is added; it can get tough. Simmer just until the sauce thickens.
02 - Store beef and rice separately for best texture; mixing them makes the rice mushy, I learned that the hard way.
03 - Try adding a tiny splash of mirin to the sauce for an extra layer of sweet umami, it really makes a difference!
04 - A fried egg on top with a runny yolk? Absolutely transformative, don't knock it 'til you try it!

# Equipment Needed:

01 - Large skillet
02 - small mixing bowl
03 - rice cooker (optional)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 45-55g
Protein: 30-35g

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