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Korean ground beef rice bowl with rice, saucy ground beef, carrots, cabbage, cucumber, green onions, and sesame seeds.

Korean Ground Beef Rice Bowl

This Korean ground beef rice bowl is a simple, budget-friendly dinner made with ground beef, rice, vegetables, and a sweet-savory Korean-inspired sauce. It is quick enough for busy weeknights and works well for meal prep when fresh toppings are stored separately.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Korean-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 lb lean ground beef
  • 2 cloves garlic minced, or use 1 teaspoon garlic powder
  • 1 teaspoon fresh ginger minced, or use 1/2 teaspoon ground ginger
  • black pepper to taste
For the Sauce
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes optional
For the Bowls
  • 3 cups cooked white or brown rice
  • 2 cups shredded cabbage or chopped spinach
  • 1 cup shredded or diced carrots
  • green onions sliced, for topping
  • sesame seeds for topping
Optional Toppings
  • sliced cucumber optional
  • extra shredded cabbage optional
  • steamed edamame optional
  • frozen stir-fry vegetables cooked separately, optional
  • gochujang optional, for a deeper spicy flavor

Equipment

  • Large skillet
  • Small mixing bowl
  • Measuring spoons and cups
  • Rice cooker or medium pot
  • Food thermometer
  • Meal prep containers
  • Spatula

Method
 

  1. Cook the rice according to package directions if it is not already cooked.
  2. In a small bowl, whisk together the reduced-sodium soy sauce, brown sugar, sesame oil, and red pepper flakes if using. Stir until the sugar mostly dissolves.
  3. Heat a large skillet over medium-high heat.
  4. Add the ground beef, garlic, ginger, and black pepper.
  5. Cook the beef until browned and no longer pink, breaking it apart with a spatula as it cooks.
  6. Drain excess fat if needed.
  7. Check that the ground beef reaches 160°F on a food thermometer.
  8. Pour the sauce over the cooked beef.
  9. Stir and cook for 1 to 2 minutes, until the sauce coats the beef and looks slightly glossy.
  10. Divide the cooked rice between 4 bowls.
  11. Top with the Korean-inspired ground beef, cabbage or spinach, carrots, green onions, and sesame seeds.
  12. Add cucumber, gochujang, or any other optional toppings if using.
  13. For meal prep, pack fresh toppings separately and add them after reheating.

Notes

This recipe is Korean-inspired and is not traditional bulgogi.
Use reduced-sodium soy sauce to help control saltiness.
Keep fresh toppings such as cucumber, green onions, and sesame seeds separate if making meal prep bowls.
Reheat the beef and rice until hot, adding a small splash of water if the rice seems dry.
Refrigerate leftovers within 2 hours and use refrigerated leftovers within 3 to 4 days.
You can swap the ground beef with ground turkey or ground chicken, but the flavor and texture will be slightly different.