Korean Ground Beef Bowl (25-Minutes)

Why You’ll Love This Recipe

I love how fast and satisfying this dish is. It’s made with ingredients I almost always have on hand, and the flavors hit all the right notes—salty, slightly sweet, and rich with umami. Whether I’m rushing to get dinner on the table or need something easy to meal prep, this bowl is my go-to. Plus, it’s super versatile, so I can mix and match toppings depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef (80/20 for optimal flavor)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon sesame oil

• 3 cloves garlic, minced

• 1 teaspoon ginger, minced

• 2 green onions, chopped (plus extra for garnish)

• Salt and pepper, to taste

• 2 cups cooked rice (jasmine, basmati, or brown rice)

• Optional toppings: sesame seeds, sliced cucumber, kimchi, pickled vegetables, fried egg

• Optional vegetables: bell peppers, carrots, broccoli, spinach

Directions

1. Prepare the Rice

   • If I’m making it on the stove, I rinse 1 cup of rice until the water runs clear, then cook it with 2 cups of water: bring to a boil, simmer for 15 minutes, and let rest 5 minutes before fluffing.

   • For a rice cooker or Instant Pot, I follow the same rinse ratio and let the machine do the work—it always turns out great.

2. Cook the Ground Beef

   • I heat a large skillet over medium-high and brown the ground beef, breaking it apart with a spatula as it cooks. This takes about 5–7 minutes.

   • After draining any excess fat, I add the garlic and ginger and sauté for another 1–2 minutes until fragrant.

   • I stir in soy sauce, sesame oil, and green onions, seasoning with salt and pepper. I let it simmer briefly so all the flavors come together.

3. Assemble the Bowl

   • I start with a generous layer of rice in each bowl.

   • I top it with the seasoned beef, then pile on steamed or stir-fried veggies if I have them—carrots, broccoli, or spinach work well.

   • I finish with sesame seeds, extra green onions, maybe some kimchi, and a fried egg if I’m feeling extra hungry.

Servings and timing

This recipe makes 4 hearty servings and is ready in just 25 minutes. It’s perfect for a weeknight meal or to prep for a few lunches ahead of time.

Variations

Sometimes I swap the beef for ground turkey or plant-based meat if I want a lighter or vegetarian option. I also love mixing up the base with cauliflower rice when I want something low-carb. A drizzle of gochujang or sriracha adds heat, or I’ll mix in a bit of brown sugar if I want a sweeter flavor.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. It reheats well in the microwave or in a skillet with a splash of water to keep it moist. I like to store the rice and beef separately for best texture, but they reheat fine together too.

FAQs

Can I make this with a different protein?

Yes, I often use ground turkey, pork, or even tofu. Just follow the same steps and adjust cooking time as needed.

Is this dish spicy?

Not by default, but I can easily make it spicy by adding chili flakes, gochujang, or a squirt of sriracha when mixing the sauce.

What vegetables go best with this?

I love using broccoli, spinach, shredded carrots, or bell peppers. Steamed or lightly stir-fried veggies both work great.

Can I make this ahead of time?

Definitely. I make a double batch and portion it into containers for meal prep. It holds up really well for several days.

Is this bowl gluten-free?

It can be! I just use tamari instead of regular soy sauce and make sure any toppings or sides (like kimchi) are certified gluten-free.

Conclusion

This Korean Ground Beef Bowl is everything I want in a weeknight meal—quick, full of flavor, and endlessly adaptable. It’s a staple in my kitchen for good reason: minimal effort, maximum taste, and pure comfort in every bite.