Korean Ground Beef Bowl is a quick and tasty meal that packs a punch with its sweet and salty flavors. It features ground beef cooked with garlic and ginger, all tossed in a simple soy sauce glaze, then served over steaming white rice. The dish is topped off with fresh green onions and a sprinkle of sesame seeds for a little extra crunch.
I love how fast this recipe comes together on busy nights when you want something satisfying without a lot of fuss. The blend of garlic and ginger gives it a nice kick, but it’s still mild enough for everyone to enjoy. I like to add a little shredded carrot or some steamed broccoli on the side for an easy veggie boost.
This bowl always reminds me of quick dinners at home, where the flavors feel familiar but exciting all at once. It’s the kind of meal that feels comforting and fresh, making it perfect for lunch or dinner any day of the week. Plus, it’s a great recipe to have in your back pocket when you want something tasty on the table in under 30 minutes.
Key Ingredients & Substitutions
Ground Beef: This is the star of the dish. Choose lean ground beef to avoid excess oil, but you can also use ground turkey or chicken for a lighter version.
Soy Sauce: Low sodium soy sauce helps control the saltiness. If you’re gluten-free, tamari is a great alternative.
Brown Sugar: Adds a mild sweetness that balances the salty sauce. Honey or maple syrup can work if you prefer natural sweeteners.
Sesame Oil: Just a bit gives a lovely nutty flavor. Toasted sesame oil is best, but if you don’t have it, you can skip or use a tiny bit of olive oil instead.
Eggs: The fried egg on top adds richness. If eggs aren’t your thing, try a dollop of plain yogurt or tofu for creaminess.
How Can I Make the Perfect Fried Egg for This Bowl?
A runny yolk is key for mixing into the rice and beef, adding creaminess and flavor.
- Use a non-stick pan and medium heat to prevent burning.
- Crack eggs gently and cook them sunny side up.
- Cover the pan with a lid for about 2 minutes to cook the whites fully without flipping—this keeps the yolk soft.
- Season lightly with salt and pepper before serving.
This way, the egg yolk becomes a sauce that ties all the flavors in your Korean Ground Beef Bowl together perfectly.
Equipment You’ll Need
- Large skillet – perfect for cooking the ground beef evenly and holding the sauce.
- Non-stick frying pan – makes frying eggs easy without sticking or breaking.
- Medium saucepan or rice cooker – to cook fluffy white rice without hassle.
- Knife and cutting board – for slicing veggies like cucumbers and green onions.
- Mixing spoon or spatula – helps you stir and break up the beef while cooking.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter, leaner protein.
- Add kimchi on the side or mixed in for a tangy crunch and extra spice.
- Mix in shredded carrots or bell peppers for sweetness and color.
- Top with sliced avocado for creaminess and a fresh twist.
How to Make Korean Ground Beef Bowl?
Ingredients You’ll Need:
For The Rice:
- 1 cup white short-grain rice
For The Beef:
- 1 tablespoon vegetable oil
- 1 pound (450g) ground beef
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
For The Toppings:
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 4 large eggs
- 1 medium carrot, julienned
- 1/2 English cucumber, thinly sliced
- 1 cup steamed spinach, lightly seasoned with sesame oil and sesame seeds
How Much Time Will You Need?
This whole recipe takes about 25 to 30 minutes. Around 15 minutes to cook the rice and beef mixture, plus 5 minutes for frying eggs and preparing the fresh veggies. It’s a quick and satisfying meal ready in less than half an hour!
Step-by-Step Instructions:
1. Cook the Rice:
Follow your package instructions to cook the white short-grain rice. Keep it warm while you make the other parts of the dish.
2. Prepare the Ground Beef:
Heat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant. Add the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned and cooked through. In a small bowl, mix soy sauce, brown sugar, sesame oil, and red pepper flakes. Pour over the beef, stirring well to coat. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
3. Fry the Eggs:
While the beef is simmering, heat a non-stick pan over medium heat. Fry eggs sunny side up or to your preferred doneness. The runny yolk adds extra richness to the bowl.
4. Assemble the Bowl:
Divide the cooked rice into 4 bowls. Spoon the Korean ground beef on top. Arrange julienned carrots, steamed spinach, and cucumber slices around the beef. Place a fried egg on top of each bowl. Sprinkle sliced green onions and toasted sesame seeds over everything.
5. Serve and Enjoy:
Serve immediately. When eating, mix the fried egg yolk into the beef and rice for a creamy, delicious finish. Enjoy your bright and flavorful Korean Ground Beef Bowl!
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning.
What Can I Substitute for Sesame Oil?
If you don’t have sesame oil, a small amount of olive oil or peanut oil works fine. Just note that the nutty flavor from sesame oil is unique and adds an authentic touch.
How Should I Store Leftovers?
Store any leftover beef and rice in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, and fry a fresh egg to top it off before serving again.
Can I Make This Recipe Vegetarian?
Absolutely! Swap the ground beef for crumbled tofu or cooked lentils. Use soy sauce and sesame oil the same way for that classic Korean flavor.