These 20-minute Korean ground beef bowls are my favorite way to whip up a bold, satisfying meal in no time. Made with simple pantry ingredients, this dish is packed with savory, garlicky, slightly sweet flavor and served over fluffy rice for the perfect balance of comfort and kick.
Why You’ll Love This Recipe
I love how fast and flavorful this recipe is. It’s perfect for busy weeknights or lazy weekends when I still want a homemade meal without much effort. The ground beef soaks up every drop of the garlic soy sauce, and I can easily customize it with veggies or spice it up depending on my mood. Plus, it’s budget-friendly and great for meal prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Garlic, minced
- Low-sodium soy sauce or tamari
- Brown sugar or coconut sugar
- Sesame oil
- Ground ginger or fresh ginger
- Cooked white or brown rice (for serving)
- Green onions, sliced (for garnish)
- Sesame seeds (optional)
- Red pepper flakes or gochujang (optional, for heat)
directions
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I heat a skillet over medium-high heat and cook the ground beef until browned, breaking it apart with a spatula as it cooks.
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I drain excess fat, then stir in garlic and cook for another minute until fragrant.
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I add soy sauce, brown sugar, sesame oil, and ginger, stirring well to coat the beef.
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I let it simmer for 2–3 minutes, allowing the sauce to reduce slightly and thicken.
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I serve the beef over rice and top it with green onions, sesame seeds, and red pepper flakes if I want a little heat.
Servings and timing
This recipe makes 4 servings and comes together in about 20 minutes total. It’s ideal for a quick dinner or meal prep lunch that’s full of flavor and texture.
Variations
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I swap ground beef with ground turkey or chicken for a leaner option.
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For low-carb, I serve it over cauliflower rice instead of regular rice.
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I like to add sautéed spinach, shredded carrots, or steamed broccoli for extra veggies.
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A fried or soft-boiled egg on top makes it extra filling and rich.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the beef in a skillet over low heat or use the microwave, stirring halfway through. It’s great for making ahead and tastes just as good the next day.
FAQs
Can I make this recipe ahead of time?
Yes, I often cook the beef and rice in advance and store them separately. When I’m ready to eat, I just reheat and assemble.
Is this dish spicy?
Not unless I add heat. It’s mild as written, but I can include red pepper flakes, gochujang, or sriracha to make it spicier.
Can I freeze Korean beef?
Absolutely. I freeze the cooked beef in a freezer-safe container for up to 2 months. I thaw it in the fridge overnight and reheat as needed.
What can I use instead of brown sugar?
I’ve used coconut sugar, honey, or even a keto sweetener when adjusting for different diets. All work well in small amounts.
What kind of rice is best?
I usually use white jasmine rice, but brown rice, cauliflower rice, or even quinoa all pair well with the flavorful beef.
Conclusion
This Korean beef bowl is one of those easy, crave-worthy meals I keep in regular rotation. It’s fast, flavorful, and endlessly adaptable. Whether I enjoy it with rice, veggies, or topped with an egg, it always hits the spot—and it’s ready in less time than takeout.
Print
20-Minute Korean Ground Beef Bowls with Garlic Soy Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish, Meal Prep
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Gluten Free
Description
These 20-Minute Korean Ground Beef Bowls are the ultimate quick and flavorful dinner. Juicy ground beef is simmered in a garlic soy glaze with hints of sesame and brown sugar, then served over rice for a satisfying, budget-friendly meal that’s perfect for weeknights or meal prep.
Ingredients
- 1 lb ground beef
- 3 garlic cloves, minced
- 1/4 cup low-sodium soy sauce or tamari (for gluten-free)
- 2 tbsp brown sugar or coconut sugar
- 1 tbsp sesame oil
- 1/2 tsp ground ginger or 1 tsp fresh grated ginger
- 2 cups cooked white or brown rice (for serving)
- 2 green onions, sliced (for garnish)
- 1 tsp sesame seeds (optional)
- 1/4 tsp red pepper flakes or 1 tsp gochujang (optional, for heat)
Instructions
- In a skillet over medium-high heat, cook ground beef until browned, breaking it apart as it cooks.
- Drain excess fat. Add garlic and cook for 1 minute until fragrant.
- Stir in soy sauce, brown sugar, sesame oil, and ginger. Cook for 2–3 minutes, letting the sauce reduce and thicken slightly.
- Serve beef over a bed of cooked rice. Garnish with green onions, sesame seeds, and chili flakes or gochujang if desired.
Notes
- Swap ground beef for turkey or chicken for a leaner option.
- Serve with cauliflower rice for a low-carb version.
- Add sautéed spinach, steamed broccoli, or shredded carrots for extra veggies.
- A fried or soft-boiled egg makes it extra hearty and satisfying.
- Freezer-friendly—perfect for make-ahead meals.
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