Korean Ground Beef Bowls
Sweet, savory, glossy Korean ground beef bowls ready in 20 minutes. Piled over steamy rice, this easy weeknight dinner tastes better than takeout and gets devoured by kids and adults alike.
Equipment
- Large Skillet (12-inch)
- Rice Cooker or Medium Saucepan
- Microplane or box grater
- Small Bowl
Ingredients
- 1 lb lean ground beef (90/10)
- 1/4 cup low-sodium soy sauce
- 2 tbsp packed brown sugar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp gochugaru (Korean red pepper flakes), optional
For Serving
- 2 cups cooked white rice (jasmine or short-grain)
- 2 green onions, sliced thin
- 1 tbsp sesame seeds, toasted
Instructions
- Whisk the sauce: In a small bowl, combine soy sauce, brown sugar, and sesame oil. Whisk until the sugar dissolves, about 30 seconds. Set near the stove.
- Brown the beef: Heat a large skillet over medium-high heat. Add ground beef in a single layer and let it sit undisturbed for 2 minutes to sear. Break apart with a wooden spoon and cook 3-4 more minutes until no pink remains.
- Drain if needed: If using 85/15 beef and fat pools in the pan, tilt and spoon out most, leaving about 1 tablespoon for flavor. Skip if using lean beef.
- Add garlic and ginger: Push beef to one side of the skillet. Add minced garlic and grated ginger directly onto the hot surface. Let sizzle until fragrant, about 30 seconds, then stir into the beef.
- Pour in the sauce and cook down: Drizzle sauce over beef and stir to coat. Increase heat to high and cook 2-3 minutes, stirring constantly, until sauce thickens and turns glossy. It should coat the back of a spoon and not pool. Remove from heat immediately.
- Toast the sesame seeds (optional but recommended): In a small dry skillet over medium heat, toast sesame seeds for 30-60 seconds, shaking the pan, until golden and nutty. Transfer to a plate so they don't burn.
- Assemble the bowls: Scoop hot rice into four bowls. Pile glossy beef on top. Scatter with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
For the best glaze, don't skip the high-heat sauce reduction. Use fresh ginger and garlic—the flavor difference is huge. Freeze a knob of ginger and grate it straight from frozen; it lasts for months and grates easily. Don't crowd the pan when browning the beef; a 12-inch skillet gives you crispy edges. Leftover beef keeps up to 4 days in the fridge or 3 months in the freezer. Reheat in a skillet over medium heat to restore the gloss.