Quick & Easy Korean Ground Beef Bowl

This Quick & Easy Korean Ground Beef Bowl is one of my favorite go-to meals when I want something fast, flavorful, and satisfying. Made with seasoned ground beef, garlic, soy sauce, and a hint of sweetness, it’s served over warm rice and often topped with green onions or sesame seeds. I love how it packs all the flavor of Korean BBQ in a fraction of the time.

Why You’ll Love This Recipe

I love that this recipe comes together in under 20 minutes with ingredients I usually have on hand. It’s perfect for busy weeknights, meal prepping, or when I’m craving takeout-style flavor without the effort. The savory-sweet sauce is incredibly addicting, and I can easily adjust the heat or sweetness depending on my mood. Plus, it’s endlessly customizable with veggies or other toppings.

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

• Ground beef
• Garlic
• Soy sauce
• Brown sugar
• Sesame oil
• Ground ginger (or fresh if I have it)
• Crushed red pepper flakes (optional for heat)
• Cooked white rice (for serving)
• Green onions (for garnish)
• Sesame seeds (for garnish)

Directions

1. I start by browning the ground beef in a skillet over medium heat, breaking it up as it cooks.
2. Once it’s no longer pink, I drain any excess grease if needed.
3. I stir in the garlic and cook for about a minute until fragrant.
4. Then I add soy sauce, brown sugar, sesame oil, ginger, and red pepper flakes. I stir everything well and let it simmer for a few minutes so the flavors soak into the meat.
5. I serve the beef mixture over a bowl of warm rice and top with chopped green onions and sesame seeds.

Servings and timing

This recipe serves about 4 people. It takes just 5 minutes to prep and around 10–12 minutes to cook—so I have dinner ready in about 15 minutes total.

Variations

• I sometimes use ground turkey or chicken instead of beef for a lighter version.
• To make it low-carb, I serve it over cauliflower rice or lettuce wraps.
• I love adding sautéed vegetables like broccoli, bell peppers, or shredded carrots for extra nutrition and color.
• For more heat, I add gochujang or sriracha along with the soy sauce.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. It reheats really well in the microwave or in a skillet over low heat. For meal prep, I portion it with rice in containers so it’s ready to grab and go during the week.

FAQs

Can I make this dish ahead of time?

Yes, I often cook a batch on Sunday and use it for quick lunches throughout the week.

Is it very spicy?

It’s mild as written, but I can increase the spice with red pepper flakes, gochujang, or sriracha.

Can I freeze the cooked beef mixture?

Definitely. I let it cool completely, then freeze it in a zip-top bag or container for up to 2 months.

What kind of rice works best?

I prefer jasmine or short-grain white rice, but brown rice or even quinoa work great too.

Can I double the recipe?

Yes, I double the ingredients and cook in a larger skillet to make a bigger batch—it’s perfect for feeding a crowd or stocking up the freezer.

Conclusion

This Quick & Easy Korean Ground Beef Bowl is a lifesaver when I want something fast, flavorful, and budget-friendly. It brings the sweet-savory punch of Korean-style cooking to my table with minimal effort, and I can switch it up with whatever I have in the fridge. Whether I’m feeding the family or meal prepping for the week, it’s always a hit.

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