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Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 20 minutes, this dish comes together fast for a satisfying meal.

  • Flavor-Packed: The combination of soy sauce, garlic, ginger, and sesame oil creates a savory and slightly sweet sauce that infuses the beef with delicious flavor.

  • Customizable: You can add any veggies you like, or make it spicier with extra chili flakes or sriracha.

  • Healthy and Balanced: Packed with protein, veggies, and served over rice for a complete and nourishing meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:

  • 1 lb ground beef (you can also use ground turkey or chicken for a leaner option)

  • 1 tablespoon sesame oil (or olive oil)

  • 3 cloves garlic, minced

  • 1-inch piece of fresh ginger, grated

  • 2 tablespoons soy sauce (or tamari for gluten-free)

  • 1 tablespoon brown sugar (or honey)

  • 1 tablespoon rice vinegar

  • 1/2 teaspoon red pepper flakes (optional, for heat)

  • 1 teaspoon sesame seeds (optional, for garnish)

For the Rice and Toppings:

  • 2 cups cooked jasmine rice (or brown rice for a healthier option)

  • 1/2 cucumber, thinly sliced

  • 1/2 cup shredded carrots

  • 2 green onions, chopped

  • Fresh cilantro (optional, for garnish)

  • Soft-boiled eggs (optional, for topping)

Directions

  1. Cook the Rice: Start by cooking the rice according to package instructions. If you’re using jasmine rice, it typically takes about 10-12 minutes to cook. Once cooked, fluff with a fork and set aside.

  2. Cook the Beef: In a large skillet, heat the sesame oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

  3. Make the Sauce: Add the minced garlic and grated ginger to the skillet with the beef. Stir-fry for about 1 minute until fragrant. Then, add the soy sauce, brown sugar, rice vinegar, and red pepper flakes (if using). Stir to combine, and let the sauce simmer for 2-3 minutes, allowing the flavors to meld.

  4. Assemble the Bowls: Divide the cooked rice into bowls. Spoon the Korean ground beef mixture over the rice, ensuring it’s evenly distributed.

  5. Add Toppings: Top with thinly sliced cucumber, shredded carrots, chopped green onions, and a sprinkle of sesame seeds. For added richness, top with a soft-boiled egg (cook for about 6 minutes for a runny yolk).

  6. Serve: Garnish with fresh cilantro (if desired) and serve hot!

Servings and Timing

  • Servings: 4

  • Preparation Time: 5 minutes

  • Cooking Time: 15 minutes

  • Total Time: 20 minutes

Variations

  • Vegan/Vegetarian: Use ground tofu or tempeh in place of the ground beef for a plant-based version.

  • Extra Veggies: Add sautéed spinach, bell peppers, or steamed broccoli to the bowls for extra nutrients.

  • Spicy: Increase the amount of red pepper flakes or drizzle with sriracha sauce for a spicier kick.

  • Rice Alternatives: Serve over cauliflower rice for a low-carb option.

Storage/Reheating

  • Storage: Store leftover beef and rice separately in airtight containers in the refrigerator for up to 3 days.

  • Reheating: Reheat in the microwave or on the stovetop. If the rice is too dry, add a splash of water to loosen it up.

FAQs

Can I use ground turkey instead of beef?

Yes! Ground turkey or chicken works well as a leaner alternative to ground beef.

What if I don’t have sesame oil?

You can substitute sesame oil with olive oil or any vegetable oil you have on hand. Sesame oil adds a unique flavor, but it’s still delicious without it.

Can I make this dish ahead of time?

Yes, you can prepare the ground beef mixture in advance and store it in the refrigerator for up to 3 days. Cook the rice fresh when ready to serve.

How do I make the eggs?

To make soft-boiled eggs, bring a pot of water to a boil, gently lower in the eggs, and cook for 6-7 minutes for a runny yolk. Immediately transfer the eggs to ice water to stop the cooking process before peeling.

Can I freeze this dish?

Yes, you can freeze the cooked ground beef mixture. Store it in an airtight container for up to 2 months. Reheat on the stovetop and serve with freshly cooked rice.

Conclusion

Korean Ground Beef and Rice Bowls are an easy, flavorful, and customizable meal that’s perfect for busy weeknights. The combination of savory beef, a sweet and spicy sauce, and fresh veggies makes for a satisfying, balanced meal that’s both delicious and healthy. With minimal prep and cook time, this dish will quickly become a go-to favorite for your weeknight dinners!

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Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls

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  • Author: Alice
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free
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Description

Korean Ground Beef and Rice Bowls are a quick, flavorful, and customizable meal that combines savory ground beef with a sweet and spicy Korean-inspired sauce, served over a bed of fluffy rice. Topped with fresh vegetables and optional soft-boiled eggs, this dish is perfect for busy weeknights when you’re craving something hearty and packed with flavor.

Ingredients

For the Beef:

  • 1 lb ground beef (or ground turkey or chicken for a leaner option)

  • 1 tablespoon sesame oil (or olive oil)

  • 3 cloves garlic, minced

  • 1-inch piece of fresh ginger, grated

  • 2 tablespoons soy sauce (or tamari for gluten-free)

  • 1 tablespoon brown sugar (or honey)

  • 1 tablespoon rice vinegar

  • 1/2 teaspoon red pepper flakes (optional, for heat)

  • 1 teaspoon sesame seeds (optional, for garnish)

For the Rice and Toppings:

  • 2 cups cooked jasmine rice (or brown rice for a healthier option)

  • 1/2 cucumber, thinly sliced

  • 1/2 cup shredded carrots

  • 2 green onions, chopped

  • Fresh cilantro (optional, for garnish)

  • Soft-boiled eggs (optional, for topping)

Instructions

  • Cook the Rice: Cook rice according to package instructions (about 10-12 minutes for jasmine rice). Fluff with a fork and set aside.

  • Cook the Beef: In a skillet, heat sesame oil over medium-high heat. Add ground beef and cook until browned and fully cooked, about 5-7 minutes. Drain excess fat.

  • Make the Sauce: Add minced garlic and grated ginger to the skillet with the beef. Stir-fry for about 1 minute until fragrant. Add soy sauce, brown sugar, rice vinegar, and red pepper flakes. Stir to combine, simmer for 2-3 minutes to meld flavors.

  • Assemble the Bowls: Divide cooked rice into bowls. Top with the Korean ground beef mixture, ensuring it’s evenly distributed.

  • Add Toppings: Add thinly sliced cucumber, shredded carrots, and chopped green onions. Sprinkle with sesame seeds. For richness, top with a soft-boiled egg (optional).

  • Serve: Garnish with fresh cilantro if desired. Serve hot.

Notes

Vegan/Vegetarian: Replace ground beef with ground tofu or tempeh for a plant-based version.Extra Veggies: Add sautéed spinach, bell peppers, or steamed broccoli for more nutrition.Spicy: Adjust the heat by adding more red pepper flakes or a drizzle of sriracha sauce.Rice Alternatives: Use cauliflower rice for a low-carb option.Storage: Store leftover beef and rice separately in airtight containers for up to 3 days.

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