These Korean Ground Beef and Rice Bowls bring incredible flavor to your dinner table in just 30 minutes! With a perfect balance of sweet and savory flavors, tender beef, and colorful vegetables over fluffy jasmine rice, this quick meal is sure to become a family favorite. The combination of soy sauce, brown sugar, sesame oil, and aromatic ginger creates an irresistible sauce that coats every bite.
Ingredients:
- 1 pound ground beef
- 1 cup jasmine rice
- 2 cups water
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions:
- Rinse and drain the jasmine rice until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat, and let stand, covered, for 5 minutes.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces, for about 5-7 minutes. Drain excess fat if needed.
- Stir in the minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, and red pepper flakes (if using). Mix well and let simmer for an additional 5 minutes to allow flavors to meld.
- While the beef cooks, steam the broccoli and julienned carrots until they are tender, approximately 3-4 minutes.
- Assemble the bowls by placing a scoop of jasmine rice at the bottom, followed by the Korean ground beef mixture. Top with steamed vegetables and garnish with sliced green onions and sesame seeds.
Variation
- Vegetable-Packed Version: Add diced zucchini, bell peppers, and mushrooms to the beef mixture for additional nutrition and flavor.
- Lettuce Wraps: Serve the Korean beef mixture in butter lettuce cups instead of over rice for a lower-carb alternative.
- Bibimbap Style: Top with a fried egg and serve with kimchi, bean sprouts, and spinach for a bibimbap-inspired meal.
Cooking Notes
- Toast the sesame seeds in a dry pan for 2-3 minutes until golden for enhanced nutty flavor before using as garnish.
- For more tender beef, let the cooked mixture rest for 5 minutes before serving to allow the flavors to further develop.
- Use low-sodium soy sauce if you’re watching your salt intake, and adjust seasonings at the end of cooking.
Serving Suggestions
- Serve with a side of kimchi or quick cucumber salad for an authentic Korean meal experience.
- Offer additional toppings like shredded nori, sliced avocado, or a drizzle of gochujang sauce for customization.
- Pair with a simple miso soup for a complete and satisfying dinner.
Tips
- Make the sauce mixture ahead of time and store in the refrigerator for up to 3 days to make weeknight cooking even faster.
- Cook a double batch of the beef mixture and freeze half for an easy meal another night.
- For best results, use freshly minced garlic and grated ginger rather than pre-packaged versions.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 28g
- Sodium: 850mg
Frequently Asked Questions
- Can I make this recipe ahead of time? Yes! The beef mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Rice is best made fresh, but can also be stored separately and reheated.
- Is there a way to make this recipe gluten-free? Absolutely! Simply substitute the regular soy sauce with tamari or certified gluten-free soy sauce to make this dish gluten-free.
- What can I use instead of ground beef? This recipe works well with ground turkey, chicken, or plant-based meat alternatives. You can also use finely chopped firm tofu for a vegetarian version.
- How spicy is this dish? As written with the optional red pepper flakes, it has a mild kick. You can adjust the spice level by omitting the red pepper flakes completely for a non-spicy version or adding more for extra heat.
Conclusion
These Korean Ground Beef and Rice Bowls deliver restaurant-quality flavor with minimal effort, perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The versatile recipe can be customized to suit your family’s preferences and dietary needs while maintaining its signature sweet and savory profile. With simple ingredients and straightforward preparation, this dish is an excellent introduction to Korean-inspired cooking that will quickly become a regular in your meal rotation. Enjoy the balanced combination of protein, vegetables, and grains in this satisfying one-bowl meal!
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Korean Ground Beef and Rice Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Korean Ground Beef and Rice Bowls bring incredible flavor to your dinner table in just 30 minutes! With a perfect balance of sweet and savory flavors, tender beef, and colorful vegetables over fluffy jasmine rice, this quick meal is sure to become a family favorite. The combination of soy sauce, brown sugar, sesame oil, and aromatic ginger creates an irresistible sauce that coats every bite.
Ingredients
- 1 pound ground beef
- 1 cup jasmine rice
- 2 cups water
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Rinse and drain the jasmine rice until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat, and let stand, covered, for 5 minutes.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces, for about 5-7 minutes. Drain excess fat if needed.
- Stir in the minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, and red pepper flakes (if using). Mix well and let simmer for an additional 5 minutes to allow flavors to meld.
- While the beef cooks, steam the broccoli and julienned carrots until they are tender, approximately 3-4 minutes.
- Assemble the bowls by placing a scoop of jasmine rice at the bottom, followed by the Korean ground beef mixture. Top with steamed vegetables and garnish with sliced green onions and sesame seeds.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add a drizzle of sriracha.
- You can substitute ground turkey or chicken for a lighter version.
- Try adding other vegetables like bell peppers, mushrooms, or spinach.
- Leftovers will keep well in the refrigerator for up to 3 days.
- For meal prep, divide into containers and refrigerate for quick lunches throughout the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Korean beef bowl, ground beef rice bowl, easy dinner recipe, weeknight dinner, Asian-inspired