Korean Beef Rice Bowl

4.80 from 39 votes

Korean Beef Rice Bowl

Savor the delightful flavors of Korea with these easy and scrumptious Korean Beef Rice Bowls. Featuring perfectly seasoned ground beef, fragrant garlic, and a mouthwatering sauce, this dish is served over fluffy, steaming rice. Garnished with sesame seeds and green onions, it's a simple yet satisfying meal that will quickly become a family favorite!

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Korean

Keyword: korean beef, korean beef rice bowls, rice bowls

Servings:

Calories: 437kcal

Author: Joanna Cismaru

Equipment

12" All-Clad Stainless Skillet

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

US Customary - Metric

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.

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