Name: Korean Ground Beef Bowl (25-Minutes) Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 pound ground beef (80/20 for optimal flavor); 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon sesame oil; 3 cloves garlic (minced); 1 teaspoon ginger (minced); 2 green onions (chopped, plus extra for garnish); Salt and pepper to taste; 2 cups cooked rice (jasmine, basmati, or brown rice); Sesame seeds; Sliced cucumber; Kimchi; Pickled vegetables; Vegetables such as bell peppers, carrots, broccoli, or spinach; Egg (fried, for added richness)

Jump to Recipe· 4.2 from 14 reviews

I absolutely love sharing this Korean Ground Beef Bowl (25-Minutes) Recipe with friends and family because it’s one of those dishes that delivers incredible flavor without demanding a lot of time or complicated steps. The mix of savory, slightly sweet, and nutty notes with perfectly cooked ground beef and fluffy rice makes it a dinner favorite in my house. I always appreciate how quickly it comes together and how adaptable it is whether I’m cooking for a weeknight meal or entertaining guests. This recipe feels like a comforting hug in a bowl, layered with bold flavors and satisfying textures that never disappoint.

Why You’ll Love This Korean Ground Beef Bowl (25-Minutes) Recipe

What really draws me to this Korean Ground Beef Bowl (25-Minutes) Recipe is the beautiful balance of flavors. The soy sauce and sesame oil bring this great depth that’s rich and savory but not overwhelming. I always find that the minced garlic and ginger add just the right punch of freshness and zing, making every bite exciting. Plus, the green onions sprinkled throughout brighten up the dish and offer that subtle crunch that feels so perfect with the tender beef and soft rice.

I also love how incredibly quick and easy this recipe is to make. I don’t have to spend ages in the kitchen to pull off a meal that tastes like I invested hours in it. That makes it perfect for busy weeknights when I want something satisfying but without fuss. Whether I’m cooking for my family or a last-minute dinner with friends, this dish stands out because it’s delicious, comforting, and ready in less than half an hour. It also gives me so much room to play around with different veggies, toppings, and sides to switch things up whenever I want.

Ingredients You’ll Need

A flat white marble surface holds nine small white bowls and one wrapped piece of raw ground meat. In the center is a rectangular piece of bright pink raw ground meat on white paper. To its top left, a small white bowl with light brown powder is placed. Below that, a larger white bowl filled with soft cooked white rice is set. On the center left is a white bowl containing dark soy sauce. To the right side along the top, some fresh green onions lie. Around the raw meat, from top right moving clockwise, there is a small white bowl of light brown liquid, a small white bowl with a mix of red flakes and seeds, a smaller bowl with chopped white garlic, and between the soy sauce and the red flakes bowl, a small white bowl filled with light brown sugar. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Korean Ground Beef Bowl are straightforward but essential to building layers of flavor, texture, and color. Each one plays a vital role, from the juicy ground beef to the aromatic sesame oil and crunchy green onions, making this dish as delicious as it is simple.

1 pound ground beef (80/20 for optimal flavor): I use this ratio for the perfect balance of richness and juiciness in the beef.
2 tablespoons soy sauce (or tamari for gluten-free): This soy sauce adds that signature salty, umami backbone to the dish.
1 tablespoon sesame oil: The toasted sesame oil gives a fragrant, nutty depth that I adore.
3 cloves garlic (minced): Fresh garlic provides a bold and aromatic boost to the beef.
1 teaspoon ginger (minced): Ginger gives a subtle warmth and brightness that balances the savory flavors.
2 green onions (chopped, plus extra for garnish): I love the fresh color and mild onion flavor they add both cooked and raw.
Salt and pepper to taste: I season carefully to enhance but not overpower the dish.
2 cups cooked rice (jasmine, basmati, or brown rice): The fluffy rice serves as the perfect base for soaking up all the flavorful juices.
Optional toppings: Sesame seeds, sliced cucumber, kimchi, or pickled vegetables add texture and vibrant, tangy contrasts.
Vegetables: Bell peppers, carrots, broccoli, or spinach are great for adding freshness and color.
Egg: A fried egg on top brings rich creaminess and makes it extra hearty.

Directions

Step 1: Prepare the rice according to your preferred method. Whether you rinse and simmer it on the stove, use a rice cooker, or cook it in an Instant Pot, be sure to let it sit for a few minutes after cooking to fluff it nicely.

Step 2: In a large skillet over medium-high heat, add the ground beef and use a spatula to break it apart as it cooks. Brown it thoroughly until it’s no longer pink, which usually takes about 5 to 7 minutes.

Step 3: If needed, drain any excess fat from the pan. Then add the minced garlic and ginger to the cooked beef. Cook for an additional 1 to 2 minutes, stirring often so they don’t burn and release their fragrant aroma.

Step 4: Stir in the soy sauce, sesame oil, and chopped green onions into the beef mixture. Season with salt and pepper to your taste. Let it simmer for a couple of minutes so the flavors meld together beautifully.

Step 5: Begin assembling your bowls by spooning a generous amount of cooked rice into the bottom. Then pile on the flavorful ground beef mixture over the rice.

Step 6: Add any steamed or raw vegetables you like, such as bell peppers or broccoli, either on top or around the beef for a pop of color and extra nutrition.

Step 7: Finish each bowl with your favorite garnishes. I love a sprinkle of sesame seeds and more chopped green onions for texture, plus optional toppings like kimchi or a fried egg for added richness and complexity.

Servings and Timing

This Korean Ground Beef Bowl (25-Minutes) Recipe makes enough to serve 4 hungry people comfortably. The prep time is about 5 minutes, with roughly 20 minutes cook time including rice and beef, bringing the total to approximately 25 minutes. There’s no required resting or cooling time, but I find letting the rice settle a few minutes after cooking really helps it fluff perfectly.

How to Serve This Korean Ground Beef Bowl (25-Minutes) Recipe

A black pan filled with cooked ground meat mixed with small green onion pieces scattered across the meat, creating small green spots on the brown texture. A wooden spoon is placed inside the pan, resting on the cooked meat, and a woman's hand is holding the handle of the spoon. The surface under the pan is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving this bowl piping hot, straight from the stove, because that warmth highlights the tender, juicy beef and makes the rice so cozy. It works beautifully on its own as a complete meal, but I often pair it with a side of crisp cucumber slices or refreshing kimchi to cut through the richness and add contrast.

For garnishes, fresh green onions and toasted sesame seeds are a must in my book—they add just enough crunch and color to make the dish pop. If I want to make it extra special or brunch-worthy, a perfectly fried egg with a runny yolk on top is unbeatable. It adds creaminess and makes the bowl feel indulgent.

This bowl is great for all sorts of occasions, from easy weeknight dinners to casual get-togethers. It’s substantial enough to fill you up but light enough to enjoy without feeling weighed down. For drinks, I like a cold ginger ale or a crisp, slightly chilled white wine like Sauvignon Blanc, which pairs nicely with the savory and tangy Korean flavors.

Variations

I’m always experimenting with this recipe to keep things fresh. If you want a vegetarian or vegan version, I swap the ground beef for cooked lentils, crumbled tofu, or even finely chopped mushrooms, then use tamari instead of soy sauce and add a touch more sesame oil for flavor depth.

For a gluten-free spin, using tamari in place of soy sauce works perfectly without sacrificing that umami punch. I also sometimes swap the traditional rice for cauliflower rice if I’m looking for a lower-carb option; it cooks quickly and soaks up the flavors just as well.

When it comes to flavor twists, adding a bit of gochujang (Korean chili paste) gives the bowl a delightful spicy kick that warms you right up. Alternatively, cooking the beef in a hot skillet until it gets a little crispy adds a great texture contrast that I find really satisfying.

Storage and Reheating

Storing Leftovers

I store leftover Korean Ground Beef and rice in airtight containers in the fridge. Using glass containers with tight lids works best to keep the flavors fresh and prevent any odors from spreading. These leftovers usually stay great for up to 3-4 days, which makes for a perfect quick lunch or dinner the next day.

Freezing

This dish freezes quite well if you want to save some for a longer period. I let everything cool completely before transfer into freezer-safe containers or resealable bags, making sure to separate portions for easy thawing. Frozen, it will keep for about 1 to 2 months. When you’re ready to eat, just thaw overnight in the fridge before reheating.

Reheating

For the best texture and flavor, I reheat in a skillet over medium heat with a splash of water or broth to keep things moist, stirring frequently. You can also microwave it covered to avoid drying out but I find the pan method restores the beef’s tenderness and keeps the rice fluffy. Avoid overheating as it can make the beef tough or the rice gummy.

FAQs

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey works well as a leaner option. You’ll want to cook it a bit more gently to keep it moist and consider adding a bit more sesame oil or soy sauce for extra richness and flavor since these meats are milder than beef.

What type of rice is best for this recipe?

I usually use jasmine rice because of its fragrant aroma and fluffy texture, but basmati or even brown rice are fantastic alternatives. Brown rice adds a nuttier flavor and more chew if you’re after a heartier bowl.

Can I make this recipe ahead of time?

Yes, you can prepare the beef mixture in advance and store it in the fridge for a day or two. The rice is best made fresh or reheated just before serving for ideal texture, but leftover rice works nicely if steamed or reheated properly.

Is this recipe spicy?

The basic Korean Ground Beef Bowl (25-Minutes) Recipe is mild and full of savory, nutty flavors. If you prefer heat, you can easily add some chili flakes, sriracha, or gochujang to spice things up to your liking.

Can I add vegetables directly while cooking the beef?

Definitely! I often toss diced bell peppers, shredded carrots, or spinach into the skillet during the last few minutes of cooking to soften them slightly and incorporate extra color, nutrition, and texture into the bowl.

Conclusion

If you’re looking for a dinner that’s quick, flavorful, and truly satisfying, I can’t recommend this Korean Ground Beef Bowl (25-Minutes) Recipe enough. It’s one of those meals that always hits the spot, no matter the occasion, and it’s so simple to make that I find myself cooking it over and over. Give it a try—I promise it’ll become a favorite in your kitchen just like it did in mine!