Easy Korean Ground Beef Bowl for Busy Nights
A speedy, satisfying bowl of seasoned ground beef spooned over warm rice — brightened with ginger and garlic, rounded with soy and sesame, and finished with fresh scallions. It’s a perfect go-to for busy nights or prepped lunches, and easy to tweak with veggies or an egg on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Korean
- Diet: Gluten-Free
Ingredients
- 1 lb ground beef (80/20 suggested for best flavor and juiciness)
- 2 tbsp soy sauce (replace with tamari to make it gluten-free)
- 1 tbsp sesame oil
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, minced or grated
- 2 green onions, thinly sliced (plus extra for garnish)
- Salt and black pepper, to taste
- 2 cups cooked rice (jasmine, basmati, or brown)
Optional toppings and add-ins
- Sesame seeds, sliced cucumber, kimchi, or quick-pickled veggies
- Vegetables: bell pepper, carrot, broccoli, or a handful of spinach
- A fried egg for richness
Instructions
How to make the rice
Stovetop: Rinse 1 cup rice until water runs clear. Combine it with 2 cups water in a saucepan, bring to a boil, then lower heat to a simmer. Cover and cook 12–15 minutes until the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing.
Rice cooker: Add rinsed rice and water to the cooker and follow the manufacturer’s directions.
Instant Pot: Put rinsed rice and water in the pot, seal, cook on high pressure for 3 minutes, then allow a natural release before opening.
Cook the beef
Heat a large skillet over medium-high. Add the ground beef and break it up with a spatula. Let it brown, stirring occasionally, until no pink remains (about 5–7 minutes).
If there’s a lot of fat, drain a little, but leave some for flavor.
Reduce heat to medium, add the garlic and ginger, and sauté until fragrant (about 1–2 minutes)—don’t let the garlic burn.
Stir in the soy sauce, sesame oil, and most of the sliced green onions. Season with salt and pepper to taste. Let the mixture simmer a minute so the flavors blend.
Assemble the bowl
Scoop a generous portion of rice into each serving bowl.
Top with the seasoned ground beef.
Add any vegetables you like—steamed broccoli, sautéed peppers, or fresh cucumber slices work great.
Finish with sesame seeds, the remaining green onions, and optional kimchi or a fried egg.
Notes
- Use 80/20 beef for maximum flavor; swap to ground turkey or chicken for a leaner dish.
- For heat, stir in a spoonful of gochujang or Sriracha when you add the soy sauce.
- To keep leftovers fresh, store rice and beef separately in airtight containers for up to 3 days. Reheat gently and add fresh toppings before serving.
