Korean Beef Rice Bowls
This post may contain affiliate links. Please read my disclosure policy.
Embark on a culinary journey to Korea with our delicious and easy-to-make 20 Minute Korean Beef Rice Bowls! This mouthwatering dish combines the rich flavors of Korean cuisine with the simplicity of a one-pan meal, perfect for a weeknight dinner or a flavorful lunch.
Korean Beef Rice Bowls
Korean cuisine is known for its bold, rich flavors that tantalize the taste buds with a harmonious blend of sweet, savory, and spicy notes. In this dish, we incorporate a delectable sauce made from soy sauce, sesame oil, brown sugar, ginger, and red pepper flakes, which infuse the beef with an irresistible depth of flavor. The result is a beautiful marriage of taste and texture that will leave you craving more.
The beauty of this Korean Beef Rice Bowl lies not only in its mouthwatering taste but also in its simplicity and versatility. Served over a bed of fluffy rice, this dish can be easily customized with your favorite vegetables or additional toppings. The combination of tender, flavorful beef and perfectly cooked rice creates a comforting and filling meal that is sure to become a staple in your home.
So, go ahead and whip up this scrumptious Korean Beef Rice Bowl for your next dinner or lunch. It’s a meal that celebrates the essence of Korean cuisine in a simple, accessible way, perfect for both experienced cooks and those new to exploring international flavors.
Why You’ll Love These Korean Beef Rice Bowl
- Quick and Easy! With this simple recipe, you can get your Korean food fix the fast and easy way! This dish only requires 20 minutes of your time and a handful of ingredients that you can find at any grocery store.
- Beefy Asian Flavor! Bursting with flavor, this Korean rice bowl is layered with popular Korean ingredients like garlic, ginger, soy sauce, and sesame oil. Together these simple ingredients make this dish unbelievably delicious.
- Family Favorite! This is a yummy budget friendly recipe that uses ground beef and rice! And it’s super tasty, but not too complicated, which makes it a perfect dish for the kids too if you omit the chili flakes.
- Rice: Rice is a versatile and gluten-free grain. I love using jasmine rice for these types of dishes but you can substitute it with Basmati rice or even quinoa for a protein-packed alternative.
- Ground beef: Lean ground beef is a great source of protein but for a vegetarian or vegan version, try using plant-based ground meat substitutes or crumbled tofu.
- Garlic: Known for its distinct flavor, garlic is packed with antioxidants and has numerous health benefits, including boosting the immune system and reducing blood pressure. So go ahead and use lots of it!
- Brown sugar: Brown sugar adds a hint of sweetness to the dish. You can replace it with honey or maple syrup for a natural sweetener option.
- Ginger: Ginger has anti-inflammatory properties and aids digestion. It also adds a warm, zesty flavor to the dish. Ground ginger is used here for convenience, but feel free to use freshly grated ginger for a more potent taste.
- Red pepper flakes: These provide a touch of heat to the dish. Adjust the quantity to your preference or use a milder spice like paprika for a less spicy version.
- Soy sauce: Low-sodium soy sauce adds a rich, umami flavor to the dish. For a gluten-free option, try using tamari or coconut aminos.
- Sesame oil: Toasted sesame oil adds a distinctive, nutty flavor to the dish. You can also use regular sesame oil or another mildly-flavored oil like avocado oil if preferred.
- Green onions: Green onions add a fresh, slightly sharp flavor that complements the rich taste of the beef. Chives or thinly sliced shallots can be used as alternatives.
- Sesame seeds: These little seeds provide a subtle crunch and nutty taste. They are also a good source of healthy fats, fiber, and various minerals. Swap them with crushed peanuts or cashews for a different texture and flavor.
Home cooking doesn’t get much easier than this Korean ground beef recipe! All you have to do is steam some rice and cook some ground beef! And bam! About 20 minutes later you’ve got dinner on the table! Not to mention, the leftovers are fantastic for meal prep.
To get the recipe started, you need to begin cooking the rice. I usually use jasmine rice for this dish and use 1 cup of rice, 2 cups of water, and 1 tablespoon of coconut oil. However, every type of rice is different. So if you aren’t using jasmine rice it’s important to cook your rice according to the package instructions.
Next, start by cooking the ground beef in a large skillet over medium-high heat for about 3 minutes while breaking it up into crumbles with a wooden spoon. Then add the garlic and cook the beef for another 2 to 3 minutes or until it begins to brown and no longer pink.
While the ground meat is cooking, whisk together the sauce ingredients in a small bowl. I also like to add a bit of water since I like my beef a bit more saucy but it’s up to you.
Next, pour the sauce over the beef and let it simmer for another minute while stirring constantly. Then remove the ground beef mixture from the heat so it doesn’t continue to cook.
Garnish the beef with some sesame seeds and thinly sliced green onions to finish the dish. Then serve it over the hot steamed white or brown rice along with your favorite vegetable side like carrots and broccoli and enjoy!
What Can I Pair This Korean Beef Rice Bowl With?
You can pair the dish with a variety of sides such as:
- Steamed or stir-fried vegetables like broccoli, bok choy, or green beans
- A light cucumber salad or kimchi for added crunch and tanginess
- A simple miso soup or clear broth to complement the flavors
- Korean side dishes (banchan) like pickled radish or spinach salad for an authentic touch
Can I Make This Recipe Ahead Of Time And Reheat It Later?
Yes, you can make the Korean beef and store it in the refrigerator for up to 3 days. Reheat the beef in a skillet or microwave until heated through, then serve it over freshly cooked rice.
Is Lean Ground Beef Healthy?
In moderation, lean ground beef is actually pretty good for you. Yes, it does contain more fat than ground turkey or ground chicken, but it’s also packed with loads of high-quality protein that is needed to keep your muscles and bones healthy. It’s also a great source of vitamin B-12, which is really important for blood formation, the brain, and the nervous system. And in just one serving of ground beef, you get 15% of the recommended daily value for iron!
Expert Tips
- Choose the right beef: For the best flavor and texture, use lean ground beef with a fat content of about 10-15%. You can also substitute ground turkey, chicken, or pork if you prefer.
- Fresh garlic and ginger: Using fresh garlic and ginger will greatly enhance the flavor of your Korean beef rice bowls. If you don’t have fresh ginger, ground ginger can be used as a substitute, but try to use fresh garlic whenever possible.
- Customize the heat: Adjust the level of spiciness to your liking by increasing or decreasing the amount of red pepper flakes or adding gochujang (Korean red chili paste) to the sauce.
- Storing leftovers: Store leftover Korean beef and rice in separate airtight containers in the refrigerator for up to 3 days. This will prevent the rice from becoming too soggy and maintain the dish’s quality.
- Reheating the dish: To reheat the Korean beef, you can use a microwave or a skillet on the stovetop. For the microwave, place the beef in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat for 1-2 minutes, stirring halfway through. For the stovetop, heat a small amount of oil in a skillet over medium heat and add the beef, stirring occasionally until heated through. Reheat the rice separately in the microwave or steamer to maintain its texture.
Other Great Korean Recipes You Might Enjoy
- Korean Style Pork Chops: Flavor-packed, juicy pork chops marinated in a delicious Korean-inspired sauce and grilled to perfection. A must-try for pork chop lovers!
- Sweet & Spicy Korean Meatballs: These scrumptious meatballs are bursting with flavor from the perfect balance of sweet and spicy Korean sauce. A delightful appetizer or main course.
- Bibimbap (Korean Rice Bowl): A colorful and mouthwatering Korean rice bowl featuring a variety of vegetables, protein, and a delicious gochujang sauce. A satisfying and customizable meal.
- Korean Fried Chicken: Crispy, tender fried chicken coated in a delectable Korean-style glaze. A finger-licking good dish that will leave you craving more.
- Korean BBQ Chicken: Succulent and flavorful chicken marinated in a sweet and savory Korean BBQ sauce, perfect for grilling or cooking on the stovetop.
- Korean Beef Bulgogi: Thinly sliced beef marinated in a delightful blend of Korean seasonings and grilled to perfection. Enjoy it wrapped in lettuce leaves or over rice.
- Korean Beef Stir Fry: A quick and easy stir-fry dish loaded with tender beef, vegetables, and a mouthwatering Korean-inspired sauce. Perfect for a weeknight dinner.
- Korean BBQ Ribs: Tender, juicy ribs marinated in a flavorful Korean BBQ sauce and grilled to perfection. A fantastic dish to enjoy during the summer months or at any BBQ event.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
- ¼ cup water (optional)
Garnish
- 2 green onions (chopped)
- 1 tablespoon sesame seeds
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the rice according to package instructions. I usually use Jasmine rice and I add 2 cups of water for 1 cup of rice and about 1 tablespoon 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 2 to 3 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.
Equipment
Video
Notes
- Variations: Feel free to mix in some veggies like shredded carrots or zucchini to add some more texture and nutrition. You can also add a fried egg on top for a classic Korean touch.
- Serving: This dish is typically served over rice, but it can also be served with noodles or wrapped in lettuce for a lower-carb option.
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to store the rice and the beef separately to maintain the best texture.
- Reheating: Reheat the beef in a skillet over medium heat until warmed through. You can add a splash of water or broth to keep it moist. Reheat the rice separately in the microwave, covered, with a couple tablespoons of water.
- Freezing: This recipe is freezer-friendly. Freeze the cooked and cooled beef in a freezer-safe container for up to 3 months. For the best taste and texture, freeze the rice separately. Thaw overnight in the refrigerator before reheating.
- Substitutions: Ground turkey or chicken can be used in place of the ground beef, and coconut aminos can be substituted for soy sauce for a gluten-free version.
- Prep Ahead: The ground beef mixture can be cooked a day in advance and stored in the refrigerator. Just reheat and serve over freshly cooked rice for a quick meal.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Not a drop left in the pot! A keeper in this house for sure. Thank you for introducing us to Gochujang, yummy!
Glad you guys liked it!
Hi👋🏻
You mentioned if we had it, trying the gochujang sauce with this recipe yet you didn’t provide any measurements for it. Can you please give that? Or is this a “to taste” situation?
Thanks again.
It really is a “to taste” situation because it depends on how spicy you like your food or how spicy you can handle it.
THIS is so good! Nice kick. Used Liquid Aminos and served over brown rice. TOTALLY a keeper!!! Thank you.
This is pretty good! Next time I think I will grate fresh ginger instead of ground….I did a green bean stir fry (with minced garlic) which I added to the top to complete the meal. To simplify I may just add the green beans on top of the meat and cover it to slightly steam them next time.
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.
Delicious! Thanks for sharing!
My pleasure, glad you like them!
I made this today. Was very good!
I made this yesterday, it was lovely and easy to make. Thank you!
Do you think ground bear would be a good substitute and is there any flavor adjustment you’d reccomend? Was given a bunch by a friend and not sure what to cook it into.
We have never cooked with bear meat or even tried it, so I wouldn’t be able to help you out with the flavors. I would suggest doing some Googling to see if it can be used in place of beef! Good luck, I hope it works out for this recipe!
I served it with jasmin rice and added a green pepper with the meat and it was delicious thank you
My pleasure! Glad you liked it!
Just found your site a couple of days ago. Made this today – yummy! I think I would make a little more rice and double the sauce next time and to have more sauce on the rice but great recipe. Can’t wait to try some of the other recipes I found on your site.
Wow! One of my new faves!! I have made this at least 6 or 7 times in the last month and it is so good. The sesame oil and ginger give it so much flavor and I kicked it up a notch on the red peppers. Yum!
This was so easy and delicious!!
My people loved, loved this!
So glad to hear it!
WHAT CAN I USE INSTEAD OF SESAME OIL ?
Any oil would work, olive oil, peanut, canola, sunflower.