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These Korean beef bowls feature juicy ground beef simmered in an umami-forward sauce and served on a bed of fluffy rice. It’s ready in just 10 minutes and packed with flavor.
Looking for more easy beef recipes? Try Hunan beef, Dutch oven pot roast, and arrachera.
Table of Contents
You probably already know that my family is obsessed with beef bulgogi and Korean ground beef bulgogi, so I thought I’d share our favorite way to enjoy it: Korean beef bowls! It’s so easy to make and has saved our dinnertime game on many, many occasions.
Why I love this recipe
- The sauce. The savory sauce provides enough flavor to carry the entire dish. Seriously, it’s why I have a stash of bulgogi sauce on hand.
- Easy to make ahead. If I’m making this for meal prep, I’ll cook the rice and ground beef the day before. That way, all I have to do is microwave everything, and it’s good to go.
- Works with other cuts of beef. I prefer the texture of ground beef for this recipe, but you can use any kind of steak.
- 10-minute recipe. From prep to plate, this recipe comes together in minutes. Way less time than ordering takeout!
Key Ingredients
- Ground beef. I recommend using lean ground beef since it’s less greasy but still packs plenty of flavor. Since we’re adding a fair bit of moisture, you could get away with a leaner type of ground beef, like ground round or ground sirloin.
- Oil. I used vegetable oil, but any oil with a high smoke point will work (like peanut oil or avocado oil).
- Garlic and ginger. Two non-negotiable aromatics for any Asian-inspired dish.
- Salt and pepper. To taste.
- Soy sauce. For a savory element. Use gluten-free tamari or low-sodium soy sauce if needed.
- Brown sugar. Just a dash will totally transform this dish and balance out the salty flavors.
- Sesame oil. For essential sesame flavor.
- Rice vinegar. For acidity and a subtle sweetness.
- Red pepper flakes. For a spicy kick. Adjust to taste or omit if desired.
- Rice. I used long grain rice, but any type of cooked rice will do, including basmati rice or Instant Pot sushi rice.
- Green onions. For garnish.
Find the printable recipe with measurements below.
How to make Korean beef bowls
Step 1- Make the sauce. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and crushed red pepper.
Step 2- Cook the beef. Add oil to a nonstick skillet over medium heat. Once hot, add the ground beef, garlic, ginger, salt, and pepper. Cook for 4-5 minutes or until the beef is browned.
Step 3- Add the sauce. Pour the sauce mixture over the beef and stir to combine. Allow everything to simmer for 3-4 minutes, then remove from the heat.
Step 4- Assemble. Add the rice to the serving bowls and top with the Korean ground beef mixture. Garnish with sliced green onions.
Recipe variations
- Add stir-fried veggies. When I want a fiber boost, I’ll stir-fry some veggies in a bit of the sauce. I like to use broccoli, sliced carrots, or sliced mushrooms, but any veggies will do.
- Add a fried egg. Depending on how hungry I am, sometimes I’ll add a few cracked eggs to the ground beef mixture for a little extra protein.
- Use different protein. Instead of beef, you can make this recipe with ground pork, ground chicken, ground turkey, or diced tofu.
- Experiment with different toppings. Sprinkle sesame seeds, cilantro, or spicy mayo on top for more flavor.
- Make it spicy. If you’re a spice fiend like me, you can take these bowls up a notch with 2 tablespoons of gochujang, a fermented Korean chili paste. Don’t say I didn’t warn you!
- Ditch the rice for lettuce wraps. If this isn’t going to be the main course, I’ve found it makes a great appetizer if I skip the rice and pile the beef on lettuce wraps (similar to my chicken lettuce wraps). You could also serve it over my Korean spicy noodles.
Frequently asked questions
Yes! This recipe works just as well with sliced beef, shaved steak, or thinly sliced flank steak. My only recommendation is to use a lean cut of beef to absorb all the flavors. There is no change in the cooking time.
More dinner bowls you’ll enjoy
Korean Beef Bowl
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1` teaspoon red pepper flakes
- 1 pound ground beef
- 1 tablespoon oil vegetable oil, peanut oil, or avocado oil
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cooked rice
- 2 green onions thinly sliced
Instructions
- Whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and crushed red pepper in a small bowl.
- Add the vegetable oil to a skillet over medium heat. Once hot, add the ground beef, garlic, ginger, salt, and pepper. Cook everything together for 3-4 minutes or until the beef is browned.
- Pour the sauce over the beef mixture and stir well. Allow everything to simmer for 3 minutes. Remove from the heat.
- Add one cup of rice to each bowl, top with the beef mixture, then season with sliced green onions.
Seriously obsessed with this Korean beef bowl recipe. I made it for my family tonight (after seeing it on IG) and it was a treat.
Thank you Marlene