Quick & Easy Korean Ground Beef Bowl: My Weeknight Favorite (Print Version)

Make a Quick & Easy Korean Ground Beef Bowl tonight! This flavorful, fast recipe brings vibrant Korean flavors to your table in under 30 minutes.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef (80/20 lean preferred)
02 - 1 cup white rice (jasmine or short-grain)
03 - 1 tbsp sesame oil (plus extra for drizzling)
04 - 4 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated

→ Flavor Builders

06 - 1/4 cup soy sauce (low-sodium)
07 - 2 tbsp brown sugar
08 - 1-2 tbsp gochujang (Korean chili paste)
09 - 1 tbsp rice vinegar

→ Freshness & Garnish

10 - 3 green onions, chopped
11 - 1 tbsp toasted sesame seeds
12 - Red pepper flakes (optional, to taste)

→ Optional Extras

13 - Kimchi (for serving)
14 - Fried egg (for serving)
15 - Sriracha (for extra heat)

# Instructions:

01 - First things first, let's get that rice cooking. Rinse your cup of white rice under cold water until it runs clear – I honestly used to skip this, but it makes a difference in texture, trust me! Cook it according to package directions, usually with 2 cups of water. While it's simmering away, let those wonderful, steamy aromas fill your kitchen. This is where I always forget to salt the water, but it's okay, the beef will be super flavorful. Just make sure it's fluffy and ready to soak up all that goodness.
02 - While your rice is doing its thing, grab a medium bowl. Whisk together the soy sauce, brown sugar, gochujang, rice vinegar, and 1 tbsp of sesame oil. Really get in there and whisk it well until the sugar dissolves. This is your magic sauce, the soul of our <span class="keyphrase">Quick & Easy Korean Ground Beef Bowl</span>. I once used a fork and ended up with sugar crystals at the bottom, so a whisk is key! Set this aside; it's going to transform our humble ground beef.
03 - Heat a large skillet or wok over medium-high heat. Add your ground beef and break it up with a spoon. You want to brown it really well, getting some lovely crispy bits. This is crucial for flavor, so don't rush it! I've definitely under-browned my beef before, and it just wasn't as satisfying. Drain any excess fat, but honestly, if you're using 80/20, there usually isn't too much. The sizzling sound and the savory smell are just divine!
04 - Once the beef is beautifully browned, reduce the heat to medium. Add your minced garlic and grated ginger to the skillet. Stir them in with the beef and cook for about 1 minute, until they're fragrant. Be careful not to burn the garlic – that's a mistake I've made too many times, and it can make the whole dish taste bitter. The kitchen will smell absolutely incredible at this point; it's a sensory explosion, and I love it!
05 - Now for the main event! Pour your prepared sauce mixture over the browned beef, garlic, and ginger. Stir everything together until the beef is evenly coated and the sauce starts to bubble and thicken slightly. This usually takes about 2-3 minutes. I always make sure every single piece of beef is drenched in that glorious sauce. The color deepens, and the flavors really start to meld. It's a beautiful transformation, honestly.
06 - Once the sauce has thickened to your liking, remove the skillet from the heat. Spoon your fluffy rice into bowls, then top generously with the Korean ground beef. Now for the fun part: garnishes! Sprinkle with plenty of chopped green onions and toasted sesame seeds. If you're feeling a little extra, a pinch of red pepper flakes or a drizzle of extra sesame oil never hurt anyone. The final result should look vibrant, smell amazing, and be utterly irresistible. Enjoy your homemade <span class="keyphrase">Quick & Easy Korean Ground Beef Bowl</span>!

# Notes:

01 - Don't overcrowd your pan when browning the beef; it steams instead of browns, and we want those crispy bits!
02 - This sauce is fantastic made ahead and stored in the fridge for up to a week. Just whisk it up before adding to the beef.
03 - I've totally used ground turkey or even lentils for a vegetarian twist, and it works, though the flavor profile shifts a bit.
04 - Serve it in a big, shallow bowl with all the toppings for that authentic, satisfying experience.

# Equipment Needed:

01 - Large skillet or wok
02 - medium bowl
03 - whisk
04 - rice cooker or saucepan

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 30g

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