Korean Beef Rice Bowls
I have a soft spot in my heart for ground beef on rice, maybe it’s because my mom made it so much when I was a kid. My Korean Beef Rice Bowl recipe today is a bit of an homage to that, full of Asian inspired flavors and oh so simple. Not only will this dish be ready and on your table in only 20 minutes, but it also tastes delicious the next day. Let’s get cooking!
Never Had Korean?
There’s lots of delicious flavors in Korean food that you just don’t see often in Western food. They love their sesame oil, they love the umami of roasted seaweed, and of course their gochujang. If you’ve never had this red pepper paste before I definitely recommend picking some up and playing around with it! Today I’m using ingredients that you can find in your cupboard to make this recipe cheap and simple.
Ingredients In Korean Beef Rice Bowls
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Rice bowl
- Rice – You can use any rice you like for this recipe, I just used long grain white today.
- Beef – I used lean ground beef but feel free to use full fat, just be sure to drain the fat after the beef has cooked.
- Garlic – I used fresh, if minced is all you have just keep in mind that 1 1/2 teaspoons is the equivalent of one fresh clove.
Sauce
- Brown sugar – We want a hint of sweetness to this sauce and brown sugar will give us some nice depth of flavor. If you’d prefer to use another sweetener you have on hand feel free.
- Ginger – I made it nice and easy for you guys using ground today! Be sure to include this to really up this flavor bomb of a sauce.
- Red pepper flakes – I just used the pepper flakes I had in my cupboard for this recipe today for some heat.
- Soy sauce – Low sodium is what we’re using today to control our sodium content.
- Sesame oil – This ingredient is such a star in this dish! If you’ve never had it pick some up asap, you’ll thank me later!
Garnish
- Green onion – Diced up nice and fine.
- Sesame seeds – Toasted or raw, either way they’re optional!
How To Make Korean Beef Rice Bowls
Detailed measurements and instructions can be found on the printable recipe card on the bottom of the page.
- Prepare the rice: Cook the rice according to package instructions, set aside.
- Cook the beef: In a large skillet cook the ground beef first for about 3 minutes, breaking it into crumbles, over medium heat. Stir in the garlic and cook for another 5 minutes until the beef starts to brown and no longer pink.
- Make the sauce: In a small bowl whisk together the sauce ingredients and pour over the beef. Let it simmer for another 1 minute while stirring, then remove from heat.
- Finish the dish: Serve hot over rice and garnish till your hearts content!
What Else Can I Do With Korean Beef Bowls?
- You can serve this dish on cauliflower rice or zucchini noodles to make it healthier.
- Speaking of healthier, this dish is also delicious re purposed into a salad, feel free to get creative!
- Feel free to add any veggies you like; bell peppers, mushrooms or asparagus are a great touch.
Tips For Making The Best Korean Beef Rice Bowls
- If you’d like to try out your brand new gochujang or gochugaru this dish is a great way to experiment. Just be mindful that this ingredient is pretty spicy!
- If you don’t have ground beef on hand lean ground chicken or turkey work in a pinch!
- I add a bit of coconut oil to my rice for that extra flavor and richness, refer to my recipe card for instructions.
Storing Leftover Beef Rice Bowls
Seal this recipe in an airtight container and it’ll last in your fridge for 3 – 4 days. If you’d like to freeze it just seal it fully cooled in freezer bags or an airtight container and it’ll last for up to 4 months.
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Korean Beef Rice Bowl
Ingredients
- 1 cup rice uncooked
- 1 pound ground beef lean
- 3 cloves garlic minced
Sauce
- 1 tablespoon brown sugar packed
- 1 teaspoon ginger ground
- ¼ teaspoon red pepper flakes
- ¼ cup soy sauce low sodium
- 1 tablespoon sesame oil
Garnish
- 2 green onions chopped
- 1 tablespoon sesame seeds
Instructions
- Cook the rice according to package instructions. I usually use Basmati rice and I add 2 1/2 cups of water for 1 cup of rice and about 1 tbsp of coconut oil.
- In a large skillet cook the ground beef first for about 3 minutes, breaking it into crumbles, over medium heat. Stir in the garlic and cook for another 5 minutes until the beef starts to brown and no longer pink.
- In a small bowl whisk together the sauce ingredients and pour over the beef. Let it simmer for another 1 minute while stirring, then remove from heat.
- Garnish with sesame seeds and green onions.
- Serve hot over cooked rice.
Video
Recipe Notes
- I prefer to cook my ground beef until it almost starts to have some burnt bits, then add the sauce to it. I feel the beef has more flavor this way.
- Seal this recipe in an airtight container and it'll last in your fridge for 3 - 4 days. If you'd like to freeze it just seal it fully cooled in freezer bags or an airtight container and it'll last for up to 4 months.
Just wanted to check – when you say ground ginger do you mean the powder or do you mean minced ginger?
Yes, that’s correct, the powder kind.