Quick & Easy Korean Ground Beef Bowl – Better Than Takeout

This Korean Beef Bowl is a quick and flavorful weeknight dinner that comes together in just 20 minutes. With savory-sweet ground beef, crunchy fresh vegetables, and a delicious sauce served over rice, it’s a healthy and satisfying meal you’ll want to make again and again.

Why You’ll Love This Recipe

• Quick and easy—ready in under 30 minutes.

• Uses simple pantry staples with fresh veggies for balance.

• Customizable with different vegetables, grains, or proteins.

• Family-friendly flavors with just the right amount of spice.

• Great for meal prep and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sauce:

• 3 tablespoons soy sauce

• 1 tablespoon honey or brown sugar

• 1 tablespoon rice vinegar

• 2 teaspoons toasted sesame oil

• 4 cloves garlic, minced

• 1 teaspoon minced ginger

• ¼ teaspoon crushed red pepper (adjust to taste)

For the beef and assembly:

• 1 pound ground beef, lean

• 3 cups cooked white or brown rice (about 1 cup uncooked rice)

• 1 large carrot, shredded

• 2 green onions, thinly sliced

• 1 cucumber, thinly sliced

• Sesame seeds and chopped peanuts, optional for garnish

Directions

1. In a small bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, ginger, and crushed red pepper. Set aside.

2. Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks. Drain excess fat if needed.

3. Pour the sauce mixture over the beef and stir well. Simmer for a few minutes until the sauce thickens slightly and coats the beef.

4. To serve, add rice to each bowl, top with beef, and garnish with carrot, green onion, cucumber, sesame seeds, and peanuts if desired.

Servings and timing

This recipe makes 4 servings. Prep time is about 5 minutes, and cook time is about 15 minutes, for a total of 20 minutes.

Variations

• Swap ground beef for ground chicken, turkey, or pork.

• Use cauliflower rice or quinoa instead of white or brown rice.

• Add sautéed bell peppers, zucchini, or mushrooms for extra veggies.

• Make it spicier with gochujang or extra red pepper flakes.

• Garnish with fresh cilantro or basil for a bright twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through. For freezing, store the beef separately from rice and vegetables for up to 2 months.

FAQs

Can I make this recipe ahead of time?

Yes, you can cook the beef mixture in advance and store it in the fridge. Assemble bowls just before serving.

Can I make this dish gluten-free?

Yes, simply use tamari or coconut aminos in place of soy sauce.

What kind of rice works best?

Both white and brown rice work well. Jasmine rice or even fried rice are great alternatives.

Can I use pre-cooked rice?

Absolutely—microwaveable rice packs are a great time-saver.

Is this recipe kid-friendly?

Yes, just reduce or omit the crushed red pepper to keep it mild.

How do I make this dish spicier?

Add more crushed red pepper, a drizzle of sriracha, or a spoonful of gochujang.

Can I double the recipe?

Yes, this recipe scales easily. Just make sure to use a large skillet to avoid overcrowding.

What can I use instead of cucumber?

Try shredded lettuce, sliced radishes, or bell peppers for crunch.

Can I use leftover vegetables in this bowl?

Definitely—this recipe is flexible and works with whatever vegetables you have on hand.

Can I freeze the entire dish assembled?

It’s best to freeze just the beef. Fresh veggies and rice don’t thaw well, so assemble fresh when ready to serve.

Conclusion

This Korean Beef Bowl is a fast, flavorful, and versatile dish that’s perfect for busy weeknights or meal prep. With its balance of savory beef, crisp vegetables, and a rich sauce, it’s a meal the whole family will enjoy. Keep it simple or add your own twists—it’s delicious either way.

Print