If you are craving something bursting with bold flavors yet surprisingly easy to make, then this Korean Ground Beef Bowl Recipe is about to become your new weeknight favorite. Imagine tender, savory ground beef mingled with a colorful medley of crisp vegetables, all coated in a sweet and spicy Korean-inspired sauce. Served over fluffy short-grain rice and topped with softly scrambled eggs, this dish is comfort food with a vibrant twist that promises a satisfying meal every single time.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step toward creating a Korean Ground Beef Bowl Recipe that tastes anything but ordinary. Each component plays a unique role, contributing layers of texture, depth, and color that make this dish come alive on your plate.
- Ground beef (1 lb, 80/20): Provides rich, juicy flavor and a hearty base for the dish.
- Large onion, finely chopped: Adds natural sweetness and a fragrant punch.
- Garlic cloves (2, minced): Infuses the dish with classic warmth and savory aroma.
- Fresh ginger (1 inch, peeled and minced): Lends a subtle zing and brightness.
- Red and green bell peppers (thinly sliced): Offer crisp texture and vibrant color.
- Shiitake mushrooms (1 cup, sliced): Bring meaty texture and umami depth.
- Carrots (½ cup, julienned): Add a sweet crunch and vivid orange hue.
- Soy sauce (¼ cup): The salty backbone that balances the sweetness and spice.
- Brown sugar (2 tablespoons): Enhances caramelized sweetness for the perfect glaze.
- Sesame oil (1 tablespoon): Provides a toasty, nutty essence.
- Rice vinegar (1 tablespoon): Brightens the flavor with gentle acidity.
- Korean chili flakes (gochugaru, 1 teaspoon): Adds that iconic Korean heat and color.
- Black pepper (½ teaspoon): For a subtle kick and spice layering.
- Cooked short-grain rice (4 cups): Acts as the perfect fluffy base, soaking up all the juices.
- Large eggs (2): Lightly scrambled for richness and texture contrast.
- Vegetable oil (2 tablespoons): For sautéing and frying ingredients evenly.
- Scallions, thinly sliced: Fresh green garnish to brighten the dish.
- Sesame seeds: Adds a nutty crunch and visual appeal.
- Optional kimchi: A tangy, spicy side that complements the flavors beautifully.
How to Make Korean Ground Beef Bowl Recipe
Step 1: Brown the Ground Beef
Start by heating one tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon, cooking it thoroughly until the meat is nicely browned. This step creates the rich foundation of flavor, and be sure to drain any excess grease to keep your bowl perfectly balanced.
Step 2: Sauté Aromatics
Push the cooked ground beef to one side of the pan, then add the remaining tablespoon of vegetable oil. Toss in the finely chopped onion, minced garlic, and fresh ginger. Sauté them together for 3 to 4 minutes until softened and fragrant. This blend forms the aromatic heart of the dish that elevates every bite.
Step 3: Cook the Vegetables
Next, add the thinly sliced red and green bell peppers, shiitake mushrooms, and julienned carrots to the pan. Stir-fry these vibrant veggies for about 5 to 7 minutes, aiming for that tender-crisp texture that adds body and delightful contrast.
Step 4: Add the Sauce
Pour in soy sauce, brown sugar, sesame oil, rice vinegar, Korean chili flakes (gochugaru), and black pepper. Stir everything together and let it simmer gently for 2 minutes so the flavors meld into a luscious sauce that perfectly coats the beef and vegetables.
Step 5: Combine Beef and Veggies
Return the browned ground beef to the pan, stirring it into the sauce and vegetables. Take a moment to taste and adjust seasonings if needed. This final combination ensures every bite is a harmonious blend of sweet, spicy, and savory flavors.
Step 6: Prepare the Eggs
In a small bowl, whisk the eggs with a little salt and pepper. Heat a non-stick skillet over medium heat with a teaspoon of vegetable oil, then pour in the eggs. Cook gently, stirring occasionally, until they are set but still tender and slightly moist—these eggs add a wonderful creamy texture that rounds out the dish.
Step 7: Assemble Your Bowl
Place approximately 1.5 cups of warm, cooked short-grain rice into each bowl. Spoon the beef and vegetable mixture generously over the rice. Top everything with the softly scrambled eggs for an indulgent finish.
How to Serve Korean Ground Beef Bowl Recipe
Garnishes
Scatter thinly sliced scallions and toasted sesame seeds over the top to add a fresh, crunchy touch and enhance the dish’s visual appeal. If you love a little more heat, sprinkle extra gochugaru for an exciting finish.
Side Dishes
Pair the bowl with a side of kimchi to bring a tangy, fermented spiciness that balances the rich beef and complements the savory-sweet sauce beautifully. Steamed or pickled vegetables also make great accompaniments for a well-rounded meal.
Creative Ways to Present
Try serving your Korean Ground Beef Bowl Recipe in individual stone bowls (dolsot) to keep it piping hot longer or garnish each bowl with a fried egg for decadent richness. For a lighter twist, swap out the rice for cauliflower rice or lettuce wraps to suit your mood.
Make Ahead and Storage
Storing Leftovers
Store any leftover beef and vegetable mixture in an airtight container in the refrigerator for up to 3 days. Keep the rice separate if possible to prevent it from becoming overly sticky when reheated.
Freezing
You can freeze the beef mixture in freezer-safe containers for up to 2 months. Simply thaw overnight in the refrigerator before reheating. Scrambled eggs are best made fresh, so plan to prepare them when serving.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if the mixture seems dry. Warm the rice separately in the microwave or on the stove to maintain its soft, fluffy texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a great leaner option that still works well with the sauce and vegetables, though you may want to adjust cooking times to prevent drying out the meat.
How spicy is the Korean Ground Beef Bowl Recipe?
The heat level depends on the amount of gochugaru you add. Start with one teaspoon for moderate spice and adjust to your taste if you prefer more kick.
Is this dish gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce alternative. Most other ingredients are naturally gluten-free, making this dish accessible with a simple swap.
Can I prep the ingredients ahead of time?
Yes! You can chop all your vegetables and prep the sauce ahead to speed up cooking on a busy day. Just keep everything refrigerated until you’re ready to cook.
What rice works best for this recipe?
Short-grain rice is ideal because its sticky and tender texture holds up well under the sauce, making every spoonful comforting and satisfying.
Final Thoughts
This Korean Ground Beef Bowl Recipe is a miracle worker for busy nights when you want to whip up something both nourishing and exciting. Its vibrant flavors, colorful ingredients, and straightforward cooking steps make it a pleasure to prepare and even more delightful to eat. Trust me, once you try it, this bowl will become a beloved staple in your recipe rotation—go ahead and give it a try, your taste buds will thank you!
Print
Korean Ground Beef Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
This Korean Ground Beef Bowl is a flavorful and easy-to-make dish featuring savory ground beef, stir-fried vegetables, and perfectly cooked eggs served over short-grain rice. The recipe combines classic Korean ingredients like gochugaru, soy sauce, and sesame oil for an authentic taste that’s ready in just 40 minutes, making it ideal for a quick weeknight dinner.
Ingredients
Protein & Vegetables
- 1 lb ground beef (80/20 blend recommended)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
Sauces & Seasonings
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon Korean chili flakes (gochugaru), or more to taste
- 1/2 teaspoon black pepper
- Salt and pepper for eggs
Base & Garnishes
- 4 cups cooked short-grain rice
- 2 large eggs
- 2 tablespoons vegetable oil
- 2 scallions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
- Optional: Kimchi, for serving
Instructions
- Cook Ground Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Once fully browned, drain any excess grease from the pan.
- Sauté Aromatics: Push the browned beef to one side of the pan. Add the remaining 1 tablespoon of vegetable oil. Add chopped onion, minced garlic, and minced ginger to the pan and sauté for 3 to 4 minutes until softened and fragrant.
- Stir-Fry Vegetables: Add in the sliced red and green bell peppers, shiitake mushrooms, and julienned carrots. Stir-fry the vegetables for 5 to 7 minutes until they are tender-crisp but still vibrant.
- Combine Sauce Ingredients: Stir in the soy sauce, brown sugar, sesame oil, rice vinegar, Korean chili flakes (gochugaru), and black pepper. Allow the mixture to simmer gently for 2 minutes to meld the flavors.
- Mix Beef and Veggies: Add the cooked ground beef back to the pan and stir to combine everything thoroughly. Taste and adjust seasoning if needed.
- Prepare Eggs: Whisk the eggs with a pinch of salt and pepper until well blended.
- Cook Eggs: Heat a small non-stick skillet over medium heat with a teaspoon of vegetable oil. Pour in the whisked eggs and cook while stirring occasionally until the eggs are set but still moist. Remove from heat and set aside.
- Assemble Bowls: Place 1.5 cups of cooked short-grain rice into each serving bowl.
- Add Beef and Vegetables: Spoon the beef and vegetable mixture evenly over the rice in each bowl.
- Top with Eggs: Add the cooked eggs on top of the beef and vegetable mixture.
- Garnish: Sprinkle sliced scallions and sesame seeds over the bowls. Add extra gochugaru if desired for more heat.
- Serve: Serve the bowls immediately alongside kimchi if you like a tangy, fermented side.
Notes
- Use 80/20 ground beef for the best balance of flavor and moisture.
- Adjust the amount of gochugaru based on your preferred spice level.
- For a vegetarian version, substitute ground beef with crumbled tofu or plant-based mince.
- Make sure to drain excess fat after cooking beef to avoid greasy bowls.
- Short-grain rice works best for authentic texture, but jasmine rice can be used as an alternative.
- The eggs can be cooked sunny-side-up instead of scrambled for a different texture.
- Leftovers store well and can be reheated in a skillet or microwave.
