Korean Ground Beef Rice Bowls

Korean Ground Beef Rice Bowls are a savory dish of ground beef cooked in a Korean-inspired soy sauce glaze, ready in under 20 minutes with simple pantry staples. Serve over fluffy rice for an easy, family-friendly weeknight dinner.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Korean-Inspired

Calories: 387

Ingredients Equipment Method Notes

Ingredients

1 lb ground beef 85/15 or 90/10 lean recommended
4 green onions whites sliced for cooking, greens for garnish
1 tbsp avocado oil
1/2 cup soy sauce low-sodium or regular
1/4 cup water
3 tbsp brown sugar
3 cloves garlic minced
2 tsp fresh ginger grated
1 tbsp cornstarch
1/2 tsp red pepper flakes optional
cooked rice jasmine or long-grain white rice for serving
sesame seeds optional garnish

Equipment

12-inch skillet, enameled cast iron or non-stick
Wooden spatula
Glass measuring cup

Method

Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon avocado oil.
Add the sliced white parts of the green onions and the ground beef. Cook, breaking the meat apart with a wooden spatula, until browned and slightly crispy, about 5 to 7 minutes.
Drain any excess grease from the pan using a folded paper towel or spoon.
In a glass measuring cup, whisk together the soy sauce, water, brown sugar, minced garlic, grated ginger, cornstarch, and red pepper flakes until fully combined.
Pour the sauce over the cooked beef and stir continuously for 1 to 2 minutes until the sauce thickens and coats the beef in a glossy glaze.
Serve over hot cooked rice. Top with sliced green onion tops and sesame seeds.

Notes

Use 85/15 or 90/10 lean ground beef for best flavor with minimal grease. Omit red pepper flakes for a kid-friendly version. Add vegetables like carrots, peas, or broccoli in the last 2 to 3 minutes of cooking. Store beef and rice separately in airtight containers for up to 3 days in the refrigerator or 3 months in the freezer.