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Quick Savory Korean Ground Beef Bowls

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A flavorful and easy Korean ground beef bowl recipe ready in about 20 minutes, perfect for busy weeknights and customizable to your dietary needs.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend recommended)
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon water
  • Green onions, sliced thin for garnish
  • Cooked jasmine or short-grain rice (about 2 cups cooked)
  • Optional veggies: shredded carrots, steamed broccoli, snap peas
  • Optional garnish: sesame seeds
  • Optional: fried egg for topping

Instructions

  1. Cook 2 cups (400g) of jasmine or short-grain rice according to package instructions (about 15 minutes).
  2. In a small bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 teaspoon toasted sesame oil, 1 teaspoon red pepper flakes, and 1 tablespoon water. Stir until sugar dissolves.
  3. Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spatula, until no longer pink and browned, about 6-8 minutes. Drain excess fat if needed.
  4. Add 3 cloves minced garlic and 1 teaspoon grated fresh ginger to the beef. Sauté for 1-2 minutes until fragrant.
  5. Pour the sauce mixture over the beef. Stir well to coat all the meat. Reduce heat to medium and simmer for 3-4 minutes until sauce thickens slightly.
  6. While beef simmers, steam or sauté optional veggies like broccoli or snap peas for 3-4 minutes until tender-crisp.
  7. Assemble bowls by spooning cooked rice into bowls, topping with the beef mixture, and arranging veggies on the side or on top.
  8. Garnish with sliced green onions and sesame seeds. Add a fried egg on top if desired.

Notes

Use medium-high heat to brown beef for better flavor. Avoid overcrowding the pan to prevent steaming. Add garlic and ginger just before the sauce to avoid burning. Adjust red pepper flakes to control spiciness. For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers keep well for up to 3 days in the fridge; reheat gently with a splash of water.

Nutrition

Keywords: Korean ground beef bowl, quick dinner, savory beef bowl, easy weeknight meal, Korean recipe, ground beef recipe, 20-minute dinner

Find it online: https://lucydishes.com/quick-savory-korean-ground-beef-bowls-easy-20-minute-dinner-recipe/