This Korean Beef Bowl recipe is a quick, satisfying meal made with savory-sweet ground beef, fragrant garlic and ginger, and crisp fresh toppings. It’s perfect for busy weeknights and delivers bold Korean-inspired flavor using simple pantry ingredients.
Why You’ll Love This Recipe
Fast and easy, ready in about 25 minutes
Sweet, savory, and slightly spicy flavor balance
Family-friendly and customizable
Budget-friendly with simple ingredients
Halal-friendly and alcohol-free
Ingredients
For the Beef
- 1 pound lean ground beef (93% lean)
- 3 tablespoons low-sodium soy sauce, divided
- 1 ¼ cups minced scallions (green and white parts), divided
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons freshly grated or minced ginger
- ¼ teaspoon red pepper flakes, plus more to taste
- 1 tablespoon sesame oil
For Serving
- Cooked brown rice, quinoa, or cauliflower rice
- 1 ½ cups shredded carrots (optional quick-pickled)
- Thinly sliced seedless cucumbers (Persian or English)
- Toasted sesame seeds
Instructions
- If desired, pickle the carrots and/or cucumbers ahead of time.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces.
- When the beef is halfway cooked, add 1 tablespoon soy sauce and about two-thirds of the scallions.
- Once fully browned, add the garlic and cook for 30 seconds.
- In a small bowl, mix rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
- Pour the sauce over the beef and cook for 2 minutes, stirring well.
- Remove from heat and stir in sesame oil.
- Sprinkle remaining scallions on top. Taste and adjust seasoning.
- Serve the Korean Beef Bowl hot over rice, topped with carrots, cucumbers, and sesame seeds.
Tips & Tricks
Use fresh ginger for the best flavor
Swap honey with maple syrup if needed
Add extra red pepper flakes for more heat
Serve over cauliflower rice for a low-carb option
Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Korean-inspired
Difficulty: Easy
Dietary Notes: Halal-friendly, dairy-free
Notes
Pickled carrots add brightness and crunch
Great with a fried egg on top for extra richness
Leftover beef works well in lettuce wraps
Nutrition (Approximate per Serving)
Calories: 420
Protein: 28g
Carbohydrates: 35g
Fat: 18g
FAQ
Can I make this Korean Beef Bowl ahead of time?
Yes, the beef can be cooked up to 3 days ahead and reheated.
Is this recipe spicy?
It’s mildly spicy, but you can easily adjust the heat.
What’s the best rice to use?
Brown rice, jasmine rice, or even quinoa all work well.
Can I freeze Korean beef?
Yes, freeze the cooked beef for up to 2 months.
Can I use ground turkey instead?
Yes, but ground beef gives the most authentic flavor.
Storage
Fridge: Store cooked beef in an airtight container for up to 4 days
Freezer: Freeze up to 2 months
Reheating: Warm gently on the stovetop or microwave
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Korean Beef Bowl Recipe
Ingredients
- For the Beef
- 1 pound lean ground beef 93% lean
- 3 tablespoons low-sodium soy sauce divided
- 1 ¼ cups minced scallions green and white parts, divided
- 1 tablespoon minced garlic about 3 cloves
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons freshly grated or minced ginger
- ¼ teaspoon red pepper flakes plus more to taste
- 1 tablespoon sesame oil
- For Serving
- Cooked brown rice quinoa, or cauliflower rice
- 1 ½ cups shredded carrots optional quick-pickled
- Thinly sliced seedless cucumbers Persian or English
- Toasted sesame seeds
Instructions
- If desired, pickle the carrots and/or cucumbers ahead of time.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces.
- When the beef is halfway cooked, add 1 tablespoon soy sauce and about two-thirds of the scallions.
- Once fully browned, add the garlic and cook for 30 seconds.
- In a small bowl, mix rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
- Pour the sauce over the beef and cook for 2 minutes, stirring well.
- Remove from heat and stir in sesame oil.
- Sprinkle remaining scallions on top. Taste and adjust seasoning.
- Serve the Korean Beef Bowl hot over rice, topped with carrots, cucumbers, and sesame seeds.
Notes
Great with a fried egg on top for extra richness
Leftover beef works well in lettuce wraps
Conclusion
This Korean Beef Bowl recipe is a reliable go-to when you want big flavor with minimal effort. It’s comforting, customizable, and guaranteed to become a repeat favorite in your kitchen.