Description
This Korean Ground Beef Bowl is a quick and flavorful meal perfect for busy weeknights. Ground beef is cooked with garlic, ginger, and a savory-sweet soy sauce mixture, then served over steaming rice and garnished with green onions, sesame seeds, and optional shredded carrots. Ready in just 15 minutes and packed with umami-rich ingredients, it offers a delicious taste of Korean-inspired cuisine with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 2 cups cooked white or brown rice
- 1/2 cup shredded carrots (optional)
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula. If there is excess grease, drain it to keep the dish from being too oily.
- Add Aromatics: Stir in the minced garlic and grated ginger into the browned beef, cooking for about 1 minute until fragrant and evenly distributed.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, crushed red pepper flakes (if using), and black pepper. Pour this sauce mixture over the beef and stir well to coat all the meat evenly.
- Thicken (Optional): If you prefer a thicker sauce, mix the cornstarch with water to create a slurry and stir it into the beef mixture. Continue cooking for another minute until the sauce has thickened slightly.
- Finish & Serve: Stir in the sliced green onions and sesame seeds. Serve the flavorful beef mixture over hot cooked rice and garnish with shredded carrots or additional green onions as desired for extra color and crunch.
Notes
- For a spicier dish, increase the crushed red pepper flakes or add a dash of gochujang (Korean chili paste).
- Use lean ground beef to reduce excess grease and calories.
- Brown or white rice can be used depending on your preference; quinoa or cauliflower rice are good alternatives for variation.
- To make it gluten-free, use tamari or a gluten-free soy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- This recipe can be easily doubled for meal prepping or feeding a larger group.
