Korean Ground Beef Bowl is a quick and tasty meal packed with bold flavors. It features savory, slightly sweet ground beef infused with garlic, ginger, and a hint of soy sauce, all served over a bed of fluffy rice. The dish often includes fresh toppings like green onions and sesame seeds that add a nice crunch and color.
I love making this bowl when I want something satisfying but don’t have a lot of time. The mix of ingredients comes together fast, and the sweet and salty sauce makes every bite flavorful without needing anything fancy. Plus, you can easily switch up the veggies depending on what you have on hand, which makes it super flexible.
My favorite way to enjoy this is with some steamed or sautéed greens on the side and maybe a fried egg on top to make it extra comforting. It’s the kind of meal that feels homemade but comes together so quickly — perfect for busy weeknights or whenever I’m craving something warm and filling.
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Key Ingredients & Substitutions
Ground beef: I like using 80% lean beef because it has enough fat to stay juicy but isn’t too greasy. For a leaner option, 90% lean works, or swap for ground turkey or chicken for a lighter dish.
Soy sauce: Low sodium soy keeps the salt in check. If you prefer gluten-free, tamari is a great alternative and tastes similarly rich.
Brown sugar: This adds a mild sweetness balancing the savory flavors. You can substitute with coconut sugar or honey if you like a slightly different sweetness.
Sesame oil: It’s key for that toasty nuttiness. Toasted sesame oil is best here, but if you don’t have it, you can use regular vegetable oil with a small sprinkle of sesame seeds for flavor.
Rice: Short-grain or jasmine rice holds together well under the sauce. Quinoa or cauliflower rice are good swaps for a low-carb option.
How Can I Make the Fried Eggs Perfect Every Time?
Getting that tender egg white with a runny yolk is easy when you follow these simple steps:
- Heat a non-stick pan over medium heat and add a little oil to prevent sticking.
- Crack the egg gently into the pan, so the yolk stays whole.
- Cook without flipping for 2-3 minutes, until whites are set but yolks are still soft.
- If you like, cover the pan with a lid for a minute to help the top of the white cook evenly without overcooking the yolk.
- Season with a pinch of salt before serving.
This method gives you the perfect balance between tender whites and gooey yolks, which adds a rich texture and flavor to the bowl.
Equipment You’ll Need
- Large non-stick skillet – perfect for cooking the ground beef evenly without sticking or burning.
- Wooden spoon or spatula – helps break up the beef and stir the sauce smoothly.
- Small mixing bowl – useful for whisking together the sauce ingredients quickly.
- Non-stick frying pan – great for frying eggs without them sticking or breaking.
- Measuring spoons and cups – for accurate seasoning and sauce balance every time.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner meal.
- Add shredded carrots or thinly sliced bell peppers for a fresh crunch.
- Top with kimchi or pickled vegetables to bring a tangy contrast and extra zing.
- Mix in a spoonful of gochujang (Korean chili paste) to boost heat and depth of flavor.
How to Make Korean Ground Beef Bowl?
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 pound ground beef (80% lean)
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 3 cups cooked white rice (short-grain or jasmine work well)
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 4 large eggs
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to make from start to finish. You’ll spend a few minutes cooking the ground beef with garlic and ginger, mixing in the sauce, frying the eggs, and assembling the bowls. It’s quick and perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Cook the Ground Beef:
Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a spatula until it’s browned and fully cooked.
2. Add Garlic and Ginger:
Stir in minced garlic and grated ginger with the beef and cook for another 1 to 2 minutes until the mixture smells fragrant.
3. Mix and Add the Sauce:
In a small bowl, whisk together soy sauce, brown sugar, sesame oil, and crushed red pepper flakes. Pour this sauce into the skillet with the beef, stirring well. Let it cook for 2 to 3 minutes until the sauce thickens and coats the meat. Add salt and pepper to taste.
4. Fry the Eggs:
While the beef cooks, heat a non-stick pan with a little oil over medium heat. Fry each egg until the whites are set but the yolks are still runny (about 2 to 3 minutes). Season with salt.
5. Assemble the Bowl:
Divide the cooked rice evenly into 4 bowls. Top each with a generous scoop of the flavored ground beef.
6. Add Eggs and Garnish:
Place one fried egg on top of each bowl. Sprinkle with sliced green onions and toasted sesame seeds for a fresh finish.
7. Serve and Enjoy:
Serve immediately. Stir everything together before eating to enjoy the great mix of flavors and textures in every bite.
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey works well as a leaner substitute. Just keep an eye on cooking time since turkey can dry out faster. Adding a little extra oil can help keep it juicy.
How Do I Store Leftovers?
Store leftover beef and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave to keep the texture and flavor fresh.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari or a gluten-free soy sauce instead of regular soy sauce. Double-check other ingredients like sesame oil just to be sure.
What’s the Best Way to Reheat the Fried Eggs?
Fried eggs are best eaten fresh, but if needed, reheat gently in a non-stick skillet over low heat until warmed through. Avoid microwaving to keep yolks from becoming rubbery.
