Quick, Flavorful, and Perfect for Busy Weeknights
Hola, my flavor-loving friend! If you’re anything like me, you adore those weeknight dinners that taste like takeout but take less than 30 minutes to make.
This Korean Beef Bowl is exactly that. It’s sweet, savory, garlicky, and a little spicy, with tender ground beef that soaks up all those rich Asian-inspired flavors.
I first made this dish after a long day when all I wanted was something comforting but fast. A drizzle of sesame oil, a scoop of rice, and suddenly my kitchen smelled like my favorite Korean BBQ spot. It’s my go-to for meal prep, lazy dinners, or even when friends pop by unexpectedly.
Quick Recipe Overview
| Prep Time: | 10 minutes |
|---|---|
| Cook Time: | 10 minutes |
| Total Time: | 20 minutes |
| Servings: | 4 |
| Course: | Main Course |
| Cuisine: | Korean |
| Method: | Stovetop |
| Difficulty: | Easy |
| Best Season to Serve: | All year round |
Why You’ll Love This Recipe
- Fast and easy: Dinner in 20 minutes, with ingredients you likely already have.
- Healthy comfort food: Lean beef, rice, and veggies make it balanced and satisfying.
- Perfect for meal prep: Keeps beautifully in the fridge or freezer for make-ahead lunches.
- Customizable: Add more spice, swap the veggies, or use cauliflower rice for low carb.
- Kid-approved: Savory, slightly sweet, and fun to eat in a bowl.
Korean Beef Bowl
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Korean Beef Bowl is a quick and healthy 20-minute meal made with ground beef, soy sauce, garlic, ginger, and sesame oil. Perfect for meal prep or an easy weeknight dinner with rice and veggies.
Ingredients
- 1 pound lean ground beef (93% lean)
- 3 tablespoons low-sodium soy sauce, divided
- 1 1/4 cups minced scallions (green and white parts), divided
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or grated fresh ginger
- 1/4 teaspoon red pepper flakes (plus more to taste)
- 1 tablespoon sesame oil (plus a drizzle for finishing)
- Cooked brown rice, quinoa, or cauliflower rice
- 1 1/2 cups shredded carrots (pickled optional)
- Thinly sliced cucumbers (Persian or English)
- Toasted sesame seeds for garnish
Instructions
1. Optional: pickle carrots and cucumbers by mixing 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a bowl. Add vegetables and let marinate while cooking.
2. In a large skillet, cook ground beef over medium-high heat, breaking it into small pieces for about 5 minutes.
3. When the beef is halfway browned, add 1 tablespoon soy sauce and two-thirds of the scallions. Continue cooking until the beef is fully browned.
4. In a small bowl, whisk together the remaining soy sauce, rice vinegar, honey, ginger, and red pepper flakes.
5. Pour the sauce over the browned beef and cook for 2 minutes, stirring often, until slightly thickened.
6. Remove from heat, drizzle with sesame oil, and stir to coat evenly.
7. Serve the beef over rice or quinoa. Top with pickled carrots, cucumbers, remaining scallions, and sesame seeds.
Notes
For extra flavor, double the sauce and drizzle some over your rice.
Add a fried egg on top for a restaurant-style finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
To reheat, warm gently in a skillet with a splash of soy sauce or water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 heaping 3/4 cup
- Calories: 303
- Sugar: 12
- Sodium: 530
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 2
- Protein: 24
- Cholesterol: 74
Ingredients
For the Beef
- 1 pound lean ground beef (93% lean)
- 3 tablespoons low-sodium soy sauce, divided (plus more to taste)
- 1 ¼ cups minced scallions (green and white parts, divided)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or grated fresh ginger
- ¼ teaspoon red pepper flakes (plus more to taste)
- 1 tablespoon sesame oil (plus a drizzle for finishing)
For Serving
- Cooked brown rice, quinoa, or cauliflower rice
- 1 ½ cups shredded carrots (pickled optional, see notes)
- Thinly sliced cucumbers (Persian or English)
- Toasted sesame seeds for garnish
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Ground Beef | Choose lean beef for a lighter version without losing flavor. |
| Soy Sauce | Low-sodium soy sauce keeps the dish from being overly salty. |
| Rice Vinegar | Adds a tangy note that balances the sweetness from honey. |
| Ginger | Use freshly grated for that authentic Korean flavor punch. |
| Sesame Oil | Adds nutty richness, so a little goes a long way. |
Step-by-Step Instructions
- Pickle the veggies (optional): In a medium bowl, mix 2 tablespoons rice vinegar, 2 tablespoons water, ½ teaspoon sugar, and ½ teaspoon kosher salt. Add shredded carrots and cucumber slices, toss, and let them marinate while cooking.
- Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces for about 5 minutes.
- Season while cooking: When the beef is halfway browned, add 1 tablespoon soy sauce and two-thirds of the scallions. Continue cooking until the beef is fully browned.
- Make the sauce: In a small bowl, whisk together the remaining soy sauce, rice vinegar, honey, ginger, and red pepper flakes. Pour this over the cooked beef.
- Simmer for flavor: Let the beef and sauce cook together for about 2 minutes, stirring occasionally, until the sauce thickens slightly and coats the meat.
- Add sesame oil: Remove from heat, drizzle in the sesame oil, and toss to coat evenly.
- Serve: Spoon the beef over warm rice or quinoa. Top with pickled carrots, cucumbers, the remaining scallions, and a sprinkle of sesame seeds.
Helpful Tips
- For bolder flavor, let the beef simmer a few extra minutes to deepen the sauce.
- Double the sauce if you love extra drizzles over rice.
- Use leftover rice from the fridge — it absorbs the sauce perfectly.
- Adjust spice level with extra red pepper flakes to taste.
Expert Tips for the Best Results
- Balance sweet and savory: The honey and soy sauce combination creates that perfect Korean-style glaze. Taste as you go and adjust for balance.
- Don’t skip sesame oil: It gives this dish its signature aroma and smooth finish.
- Add texture: Top with crushed peanuts or cashews for crunch.
- For low-carb: Replace rice with cauliflower rice and use liquid aminos instead of soy sauce.
Recipe Variations
- Turkey or chicken version: Substitute ground turkey or chicken for a leaner option.
- Vegetarian twist: Use crumbled tofu or tempeh instead of beef.
- Spicy gochujang version: Add a tablespoon of gochujang paste to the sauce for authentic heat.
- Noodle bowl: Swap rice for soba or ramen noodles for a heartier meal.
Make Ahead & Storage Tips
Store leftover beef and rice separately in airtight containers for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave. To freeze, store cooled beef mixture in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve your Korean Beef Bowl with a side of steamed edamame or sautéed spinach. A drizzle of sriracha or a fried egg on top makes it even more satisfying.
Pairing Ideas
Pair this dish with iced green tea or sparkling water with lime. If you enjoy wine, a light Riesling complements the sweet and savory balance perfectly.
If you love bold Asian-inspired flavors, you’ll definitely want to try my Dump & Go Crockpot Mongolian Beef. It’s tender, saucy, and packed with that irresistible mix of sweet and savory that makes every bite crave-worthy. Both this Korean Beef Bowl and the Mongolian Beef are simple, family-friendly meals that bring restaurant-style flavor straight to your kitchen.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or soy sauce to refresh the flavors. Avoid overcooking to keep the beef tender.
Frequently Asked Questions (FAQs)
Can I use ground turkey instead of beef?
Yes, ground turkey or chicken works perfectly and keeps the dish lean.
How can I make it spicier?
Add gochujang paste or extra red pepper flakes for more heat.
Can I meal prep this?
Absolutely! Store the beef separately from the rice and veggies for fresh-tasting lunches all week.
What’s the best rice to serve it with?
Brown rice or jasmine rice works best, but cauliflower rice is great for low carb.
Can I freeze it?
Yes, the beef freezes well for up to 3 months. Just thaw and reheat before serving.
Can I add vegetables to the beef mixture?
Sure! Bell peppers, zucchini, or mushrooms cook beautifully with the sauce.
Is it gluten-free?
Use gluten-free soy sauce or tamari to make it completely gluten-free.
Nutrition Info
| Serving Size: | 1 heaping ¾ cup |
|---|---|
| Calories: | 303 kcal |
| Carbohydrates: | 17 g |
| Protein: | 24 g |
| Fat: | 15 g |
| Saturated Fat: | 5 g |
| Cholesterol: | 74 mg |
| Sodium: | 530 mg |
| Fiber: | 2 g |
| Sugar: | 12 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Korean Beef Bowl is your ticket to an easy, satisfying dinner that hits every note — sweet, savory, and a little spicy. It’s quick to make, full of fresh ingredients, and endlessly customizable. Whether you’re meal-prepping for the week or feeding your family on a busy night, this dish is sure to become a regular favorite in your kitchen.
