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When it's one of those wild evenings and everyone's starving, this Korean ground beef bowl is my lifesaver. With just half an hour, you'll be handing out warm bowls loaded with savory, sweet beef on fluffy rice. All your favorite Korean flavors show up here, but way easier—skip the fuss and just use ground beef.
Pulled this together in a panic one hectic Tuesday night after soccer and now my family begs for it every week. It comes to my rescue whenever real life gets messy.
Tasty Ingredients
- White rice: Short grain or jasmine keep everything fluffy pick plump grains when you can
- Brown sugar: Lends that lovely caramel flavor and soft sweetness
- Garlic Cloves: Smash and finely chop fresh for strong flavor
- Green onions: Add both white and green parts for colorful crunch
- Sesame oil: Toasted is best for big nutty flavor
- Ground beef: Look for leaner meat and a bright color if you want less fat
- Red pepper flakes: Toss in a pinch or two for the spicy touch or leave out for milder taste
- Ginger: Freshly grated wakes up the dish and adds a bright pop
- Sesame seeds: Sprinkle on top right before serving for a bit of crunch
- Soy sauce: Go with regular or swap tamari if needed for gluten free
Simple Steps
- Let it Rest:
- Once bowls are built, let them sit about five minutes. That lets the flavors blend right into the rice.
- Finish and Garnish:
- Spoon your beef over the hot rice, then shower everything with sesame seeds and green onions for crunch and flavor.
- Mix in Sauce and Aromatics:
- Turn your skillet to medium low. Dump in your ginger, garlic, soy sauce, brown sugar, sesame oil, and chili flakes. Stir and let cook a couple minutes, letting the juices get thick and shiny.
- Brown the Meat:
- Once your pan is really hot, spread in the ground beef. Cook, breaking it up now and then, until every bit is brown—no pink left. Drain off the extra grease if you want.
- Prep Rice and Choppables:
- Get your rice started first on the stove or in a cooker. While it runs, chop the green onions, mince garlic, and grate ginger.
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What to Know
- Meal prep is a breeze—keeps its flavor all week
- Throw leftovers in the freezer if you need
- Packed with protein, and you can toss on whatever toppings you like
- I adore the sesame oil here. The scent takes me straight back to my first Korean food memories—late night kitchen hangs with my kids chasing restaurant flavors at home.
I always reach for toasted sesame oil for this. The way it scents the bowl takes me right back to my first time eating Korean food. Late homemade dinners with my kids trying new flavors at home are some of my best memories.
Storing Leftovers
Cool things off completely before you put extra servings away. Use a tight container and stick it in the fridge—good for about three days. If you're planning ahead, pack portions in freezer bags and warm them right back up in the microwave straight from frozen.
Swap Ideas
No beef on hand? Use ground chicken or turkey for something lighter. Skip jasmine rice and try brown rice for more fiber. Crumble up tofu and crisp it in a pan for a veggie version—it works every time.
How to Serve
You can keep things simple or add stuff like steamed broccoli, shredded carrots, or a runny egg for more protein. Want tang? Spoon on kimchi for a kick.
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About This Dish
This is my quick fix take on bulgogi—Korea’s famous marinated beef cook-up. Classic bulgogi uses thinly sliced meat, but ground beef and simple pantry sauce bring those great flavors to your table fast, even when time is tight.
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Go for it! Brown rice brings chew and more fiber. Just remember it takes longer to cook than white rice.
- → What can I substitute for ground beef?
Ground chicken, turkey, or your favorite plant-based swap gives a lighter or veggie twist—super easy switch.
- → How do I increase the spice level?
Shake in extra red pepper flakes, swirl in a spoonful of gochujang, or drop in fresh chili slices for some fire.
- → Can this be made ahead for meal prep?
Totally. Cook the beef and rice early, stash in the fridge, then put together and reheat whenever you want.
- → Are there gluten-free alternatives for soy sauce?
Try tamari or coconut aminos instead and you’ll still get awesome flavor with no gluten worries.