Making this Korean ground beef rice bowl recipe is faster than ordering take-away and it’s much healthier too. Using lean ground beef and a few simple ingredients, you will have this on your dinner table in 15 minutes! Yes, it’s that easy!
Why You'll Love This Recipe:
It is:
- super easy to make,
- a quick easy dinner recipe for a family,
- a cheap and healthy meal idea,
- and can be made in 20 minutes.
This ground beef rice bowl recipe is an adaptation of the traditional Korean beef bulgogi dish, which uses thinly sliced beef marinated in soy sauce, oil, spices, and garlic, then cooked on high heat.
Because we are using lean ground beef in this recipe, it takes only 10 – 15 minutes to cook, and you can do this while you are waiting for the rice to cook. You don’t even need to marinate the meat.
I always like to use lean ground beef, it’s not only healthier for you, there isn't that fatty, greasy taste that you get from regular ground beef.
There is brown sugar in this recipe making it a sweet dish. If you don’t like your food too sweet, it’s OK to use a little less than what's stated in the recipe.
For variety you could add some grated carrot to the dish when you add the spring onions. You could garnish this ground beef rice bowl with extra spring onions and/or toasted sesame seeds.
More Easy Recipes
- Healthy Carrot Salad
- Cold Chicken Pasta Salad with Mayo
- Tomato Cucumber Feta Salad – Mediterranean Style
Korean Ground Beef Rice Bowl
Ingredients
- 1 tablespoon oil
- 750 grams ground beef lean
- 3 garlic cloves minced
- 1 teaspoon ginger grated
- 2 teaspoon sesame oil
- ¼ cup brown sugar loosely packed
- ¼ cup soy sauce
- ½ teaspoon dried chilli flakes or to taste
- 5 spring onions finely sliced
Instructions
- Heat the oil in a skillet, add the ground beef. Cook the meat on high heat, and use a spatula break the meat into tiny pieces. Once the meat is in small pieces, cook on high for about 5 minutes more to evaporate the juices that have formed in the pan.
- Add garlic and ginger and fry for 1 minute.
- Stir in the brown sugar, sesame oil, chilli flakes, and spring onions and mix well. Remove from the heat.
- Serve with rice and garnish with the remaining spring onions.
Notes
Nutrition
Recipe first published March 10, 2019. Updated with new images February 25, 2020.
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