Name: Korean Ground Beef Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: 1 lb ground beef; 1/4 cup soy sauce; 1/4 cup brown sugar (adjust to taste); 3 garlic cloves, minced; 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger); 1 teaspoon sesame oil; 1/4 teaspoon red pepper flakes (optional, for spice); 3 green onions, sliced (for garnish); 2 cups cooked rice (for serving); 1 tablespoon toasted sesame seeds (for garnish)

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Why You’ll Love This Recipe

I love how this recipe delivers maximum flavor with minimal effort. It’s quick to prepare, budget-friendly, and flexible enough to fit whatever I have on hand. The balance of sweet, salty, and umami flavors is addictive, and the beef soaks up the sauce beautifully. I also enjoy that it’s customizable—I can keep it simple with rice or dress it up with fresh veggies and toppings. It’s the kind of meal I can rely on for busy nights but also crave when I want comfort food.

Ingredients

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

Ground beef
Soy sauce
Brown sugar
Garlic, minced
Fresh ginger, grated
Sesame oil
Red pepper flakes (optional, for spice)
Green onions, sliced
Cooked rice (for serving)
Toasted sesame seeds (for garnish)

Directions

I heat a skillet over medium-high heat and cook the ground beef until browned, breaking it up into small crumbles as it cooks.
I drain any excess fat if needed.
In a small bowl, I whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and a pinch of red pepper flakes.
I pour the sauce over the cooked beef, stir well, and let it simmer for about 2–3 minutes so the flavors can meld and the beef absorbs the sauce.
I serve the beef over bowls of hot rice and top with sliced green onions and toasted sesame seeds.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so dinner is on the table in under 30 minutes.

Variations

Sometimes I swap ground beef for ground turkey, chicken, or even plant-based crumbles for a lighter option. For more veggies, I add shredded carrots, zucchini, spinach, or broccoli right into the skillet. When I want more heat, I stir in gochujang (Korean chili paste) or a little sriracha. I also enjoy wrapping the beef in lettuce leaves for a fresh, low-carb version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the beef gently in a skillet over medium heat or microwave it in short intervals. If I’ve already paired it with rice, I add a splash of water before reheating to keep it from drying out. This dish also freezes well—I portion it out and freeze for up to 2 months.

FAQs

Can I make this dish spicier?

Yes, I add extra red pepper flakes, gochujang, or sriracha to increase the heat level.

What can I serve this with besides rice?

I like serving it with noodles, quinoa, or in lettuce wraps for variety.

Can I double this recipe?

Absolutely. I often double the batch and store leftovers for meal prep during the week.

Do I have to use fresh ginger?

Fresh ginger gives the best flavor, but ground ginger works in a pinch. I just use about half the amount.

Can I make this ahead of time?

Yes, this recipe reheats beautifully, making it perfect for meal prep or make-ahead dinners.

Conclusion

Korean Ground Beef Bowl is one of those recipes I can always count on—fast, flavorful, and endlessly adaptable. The sweet and savory sauce, tender beef, and simple preparation make it a staple in my kitchen. Whether I’m cooking for my family, prepping lunches for the week, or just craving a comforting bowl of food, this recipe always delivers.