Name: Quick & Easy Korean Ground Beef Bowl – Better Than Takeout!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean-Inspired
Ingredients: 1 lb lean ground beef; 3 tablespoons brown sugar; 1/4 cup soy sauce (low sodium, if preferred); 1 tablespoon sesame oil; 3 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional); 1 teaspoon fresh ginger (or 1/2 tsp ground ginger); 2 cups cooked rice (white, brown, or cauliflower for low-carb); Optional toppings: sliced green onions, sesame seeds, shredded carrots, cucumber slices

Why You’ll Love This Recipe

I like this recipe because it hits all the right notes—garlic, ginger, soy, and sesame oil give the beef incredible flavor, and the sauce coats every bite. It’s easy to customize with fresh toppings like cucumbers, carrots, or spinach, so I can switch it up depending on what I have. Plus, it’s balanced and satisfying without being heavy.

Ingredients

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

• 1 lb lean ground beef
• 3 tablespoons brown sugar
• 1/4 cup soy sauce (low sodium if you prefer)
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger (or 1/2 teaspoon ground ginger)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups cooked rice (white, brown, or cauliflower rice)
• Optional toppings: green onions, sesame seeds, shredded carrots, cucumber slices

Directions

In a large skillet over medium heat, I cook the ground beef until browned, breaking it apart with a spoon. I drain any excess fat.
I stir in the garlic and ginger, cooking for about 1 minute until fragrant.
I add the brown sugar, soy sauce, sesame oil, and red pepper flakes. I let everything simmer for 2–3 minutes so the flavors blend together.
I spoon the beef mixture over bowls of rice and top with fresh veggies, sesame seeds, and green onions before serving.

Servings and timing

This recipe makes 4 servings. It takes me about 5 minutes to prep and 15 minutes to cook, so dinner is ready in just 20 minutes.

Variations

Low-carb: I use cauliflower rice instead of regular rice.
Extra spicy: I add more red pepper flakes or a spoonful of gochujang.
Vegan: I substitute crumbled tofu or meatless ground and adjust the sauce with a splash more soy sauce and sesame oil.
Topping twist: I sometimes add a fried egg on top for extra richness.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it in the microwave or on the stovetop with a splash of water or soy sauce to keep the beef moist. This recipe is also great for meal prep—I portion it into containers with rice and veggies for quick lunches.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, I’ve made this with ground turkey and chicken, and it’s just as tasty—though leaner meats may need a splash more sesame oil for richness.

Can I make the sauce ahead of time?

Yes, I often mix the soy sauce, sesame oil, sugar, garlic, and ginger in a jar and keep it in the fridge for up to 3 days. Then I just cook the beef and pour it in.

Do I have to use fresh ginger?

No, ground ginger works fine, but I like the zing fresh ginger adds.

What rice works best?

I usually serve it with jasmine rice, but brown rice or even quinoa works well. For low-carb, cauliflower rice is great.

Can I double this recipe?

Yes, I often double it for meal prep. I just use a larger skillet or cook the beef in two batches so it browns properly.

Conclusion

I love this Korean Ground Beef Bowl because it’s quick, customizable, and always packed with flavor. It gives me the comfort of takeout with the freshness of homemade cooking. Whether I top it with veggies, a fried egg, or keep it simple, it’s a recipe I know I’ll keep coming back to every week.