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Quick & Easy Korean Ground Beef Bowl

Savory-sweet ground beef with ginger and garlic served over rice with fresh vegetables for a quick, satisfying dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef lean 90/10 or 93/7 preferred
  • 1 tablespoon soy sauce low-sodium recommended
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 cup sliced cucumbers
  • 1 cup shredded carrots
  • 2 cups fresh spinach for sautéing
  • 2 cups cooked rice white, brown, or cauliflower rice
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped green onions

Equipment

  • large skillet
  • Pot for rice
  • wooden spoon
  • Grater for carrots

Method
 

  1. Heat a large skillet over medium heat. Add ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon, until completely browned with no pink remaining. Drain excess grease if needed, leaving about 1 tablespoon in the pan.
  2. Reduce heat to medium-low. Add minced ginger and garlic to the beef. Stir constantly for about 1 minute until garlic turns golden and becomes fragrant, being careful not to burn.
  3. Pour in soy sauce and sprinkle brown sugar over the beef mixture. Stir thoroughly until sugar dissolves and coats all the beef. Cook for 1-2 minutes, stirring frequently, until sauce becomes glossy and slightly thickened.
  4. While beef cooks, prepare rice according to package instructions. Slice cucumbers, shred carrots, and sauté spinach in a separate small pan with a touch of oil for 1-2 minutes until just wilted.
  5. Divide cooked rice among four bowls. Top each with a generous scoop of Korean ground beef in the center. Arrange sliced cucumbers, shredded carrots, and sautéed spinach around the beef. Sprinkle with sesame seeds and chopped green onions.

Notes

Storage: Store beef in airtight container in refrigerator for up to 4 days. Store components separately for best results.
Freezing: Cooked beef freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.
Heat Options: Add gochujang (Korean chili paste), red pepper flakes, or sriracha for spice.
Protein Swaps: Ground turkey, chicken, or pork work well. Use crumbled tofu or plant-based ground meat for vegetarian version.
Rice Alternatives: Brown rice, jasmine rice, quinoa, or cauliflower rice all work based on dietary needs.
Vegetable Variations: Bell peppers, edamame, snap peas, mushrooms, or broccoli can be substituted.
Flavor Boost: Add 1 tsp sesame oil at the end for authentic nutty flavor.
Meal Prep: Perfect for weekly meal prep. Cook beef in advance and assemble bowls throughout the week.
Gluten-Free: Use tamari instead of soy sauce.
Extra Toppings: Consider adding fried egg, kimchi, pickled vegetables, or nori strips.