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A delicious Korean Ground Beef Bowl is shown as the featured image.

Easy Korean Ground Beef Bowl

This recipe delivers a flavorful and easy-to-make Korean Ground Beef Bowl. Achieve a perfect balance of sweet, savory, and umami with simple ingredients and a quick cooking process. Serve over rice with your favorite toppings for a satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 or 85/15
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon gochujang Korean chili paste
  • 1 tablespoon sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • 2 tablespoons sesame seeds, for topping
  • 1/4 cup chopped green onions, for topping
  • 1/2 cup kimchi, for topping
  • 2 tablespoons sriracha mayo, for topping optional

Equipment

  • Large skillet or wok
  • spoon or spatula
  • small bowl
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Prepare the Beef: In a large skillet or wok, brown the ground beef over medium-high heat. Break it up with a spoon or spatula as it cooks. Drain off any excess grease.
  2. Add Aromatics: Add the minced garlic and ginger to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
  3. Make the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, gochujang, and sesame oil. If using, add the red pepper flakes.
  4. Combine and Simmer: Pour the sauce over the ground beef and stir well to combine. Bring to a simmer and cook for about 5-7 minutes, or until the sauce has thickened slightly and the beef is coated evenly.
  5. Serve: Serve the Korean Ground Beef over cooked rice. Garnish with sesame seeds, chopped green onions, kimchi, and a drizzle of sriracha mayo, if desired.

Notes

For best results, use a high-quality gochujang. Adjust the amount of gochujang to your desired level of spiciness. Cook the beef in batches to ensure proper browning. Taste and adjust the sauce seasonings as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also add a fried egg on top for extra richness.