Korean Ground Beef

This savory Korean ground beef stir-fry is fast, flavorful, and perfect for busy weeknights. Crumbled beef is simmered in a sweet-salty soy sauce with garlic, ginger, and a touch of heat, then finished with green onions and sesame. Serve it over hot rice for a comforting, takeout-style bowl made right at home.

Ingredients

• 1 pound ground beef (80–90% lean)
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tablespoons brown sugar, packed
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup green onions, chopped (plus extra for garnish)
• 1 tablespoon sesame seeds (plus extra for garnish)
• Cooked rice, for serving

Instructions

1. Cook the rice according to package directions so it’s ready when the beef is done.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the minced garlic and ginger. Sauté for about 1 minute, stirring constantly, until fragrant but not browned.
4. Add the ground beef to the skillet. Break it apart with a spatula and cook for 5–7 minutes, or until browned and cooked through. Drain excess fat if needed.
5. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and red pepper flakes until the sugar dissolves.
6. Pour the sauce over the cooked beef and stir well to coat. Let it cook for 2–3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
7. Remove the skillet from the heat. Stir in the chopped green onions and sesame seeds.
8. Taste and adjust seasoning, adding more red pepper flakes for extra heat or a splash of soy sauce if you prefer it saltier.
9. Spoon the Korean ground beef over bowls of hot cooked rice.
10. Garnish with additional green onions and sesame seeds if desired, and serve immediately.

Variation

1. Swap the ground beef for ground turkey or chicken for a lighter, leaner version—just be careful not to overcook so it stays juicy.
2. Stir-fry vegetables like shredded carrots, thinly sliced bell peppers, zucchini, or snap peas with the beef for a veggie-packed bowl.
3. Serve the beef in crisp lettuce cups instead of over rice for a fresh, low-carb twist; top with extra green onions and a drizzle of hot sauce.

Cooking Notes

1. Cook the beef over medium-high heat to develop good browning and flavor rather than letting it steam.
2. If there is a lot of rendered fat after browning the beef, drain some off before adding the sauce so the dish doesn’t turn greasy.
3. Let the beef simmer briefly in the sauce so it reduces slightly and clings to the meat, giving every bite plenty of flavor.

Serving Suggestions

1. Serve over hot steamed white rice, jasmine rice, or brown rice for a classic rice bowl.
2. Pair with kimchi, pickled cucumbers, or a simple cucumber salad to add brightness and crunch.
3. Top with a fried egg, sliced fresh chiles, or a drizzle of sriracha or gochujang for extra richness and heat.

Tips

• Prep and measure all your ingredients before you start cooking—the recipe moves quickly once the skillet is hot.
• Lightly toast the sesame seeds in a dry pan for 1–2 minutes until fragrant before adding them for deeper nutty flavor.
• If you like it saucier, double the sauce ingredients so there’s extra to soak into the rice.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 24 g
• Sodium: 820 mg

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes. Cook the beef as directed, cool completely, and refrigerate for up to 3–4 days. Reheat gently in a skillet and serve over fresh rice.
2. Is this recipe very spicy?
   It has a mild to medium heat from the red pepper flakes. Reduce or omit them for a mild version, or add more for a spicier bowl.
3. Can I use tamari or coconut aminos instead of soy sauce?
   Yes. Tamari is a great gluten-free option. Coconut aminos will be slightly sweeter and less salty, so adjust the brown sugar and seasoning to taste.
4. Can I freeze Korean ground beef?
   Absolutely. Cool completely, transfer to an airtight container, and freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat in a skillet before serving.

Conclusion

This savory Korean ground beef stir-fry transforms simple pantry staples into a bold, comforting bowl in just 25 minutes. Sweet, salty, and garlicky with a touch of heat, it’s the kind of weeknight dinner that feels like takeout but is surprisingly easy to make at home. Serve it over fluffy rice, add your favorite veggies or a fried egg, and you’ve got a flexible, family-friendly meal you’ll come back to again and again.

Korean Ground Beef

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• Author: Avery
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

This savory Korean ground beef stir-fry is fast, flavorful, and perfect for busy weeknights. Crumbled beef is simmered in a sweet-salty soy sauce with garlic, ginger, and a touch of heat, then finished with green onions and sesame. Serve it over hot rice for a comforting, takeout-style bowl made right at home.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef (80–90% lean)
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tablespoons brown sugar, packed
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup green onions, chopped (plus extra for garnish)
• 1 tablespoon sesame seeds (plus extra for garnish)
• Cooked rice, for serving

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Instructions

1. Cook the rice according to package directions so it’s ready when the beef is done.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the minced garlic and ginger. Sauté for about 1 minute, stirring constantly, until fragrant but not browned.
4. Add the ground beef to the skillet. Break it apart with a spatula and cook for 5–7 minutes, or until browned and cooked through. Drain excess fat if needed.
5. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and red pepper flakes until the sugar dissolves.
6. Pour the sauce over the cooked beef and stir well to coat. Let it cook for 2–3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
7. Remove the skillet from the heat. Stir in the chopped green onions and sesame seeds.
8. Taste and adjust seasoning, adding more red pepper flakes for extra heat or a splash of soy sauce if you prefer it saltier.
9. Spoon the Korean ground beef over bowls of hot cooked rice.
10. Garnish with additional green onions and sesame seeds if desired, and serve immediately.

Notes

• Use low-sodium soy sauce so you can better control the salt level.
• The sauce will taste strong in the pan but balances perfectly once spooned over plain rice.
• For the best texture, avoid overcooking the garlic and ginger; they should be fragrant, not browned.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-inspired

Nutrition

• Serving Size: 1/4 of recipe (beef only, rice not included)
• Calories: 320 kcal (approx.)
• Sugar: 9 g (approx.)
• Sodium: 820 mg (approx., varies by soy sauce)
• Fat: 20 g (approx.)
• Saturated Fat: 6 g (approx.)
• Unsaturated Fat: 13 g (approx.)
• Trans Fat: 0–0.5 g (approx., depends on beef)
• Carbohydrates: 10 g (approx.)
• Fiber: 0.5 g (approx.)
• Protein: 24 g (approx.)
• Cholesterol: 80 mg (approx.)

Keywords: Korean ground beef, beef stir fry, Korean beef bowl, easy dinner, 30 minute meal, rice bowl, ground beef recipe, weeknight dinner