Can I make Korean ground beef bowls ahead of time?

Yes, you can cook the ground beef ahead and store it in the refrigerator for up to four days. For best texture, keep the beef and rice separate and reheat gently before serving. This helps the beef stay juicy and the rice from turning mushy.

Is this Korean ground beef bowl supposed to be sweet?

A light sweetness is normal and intentional in this recipe. It balances the salty soy sauce and savory beef. If it tastes too sweet for you, reduce the brown sugar slightly next time or add a splash of soy sauce to rebalance.

What’s the best rice to use for Korean ground beef bowls?

Both white rice and brown rice work well, so it really comes down to preference. White rice gives a softer, more classic bowl, while brown rice adds a slightly nutty flavor and firmer texture. Just make sure the rice is hot and fluffy when serving.

Can I use ground turkey instead of ground beef?

Yes, ground turkey is a good substitute and still works with the sauce. Because it’s leaner, you may want to add a small amount of oil to the pan to prevent sticking. The flavor will be a bit lighter but still very comforting.

Why does my sauce look thin instead of glossy?

This usually happens if the sauce doesn’t simmer long enough with the beef. Let it bubble gently for another minute so it thickens and coats the meat. Once it looks shiny and clings to the beef, it’s ready.

Korean Ground Beef Bowl – Easy, Cozy Weeknight Dinner

Description

A comforting Korean ground beef bowl made with sweet and savory sauce, served over warm rice. This easy weeknight dinner comes together quickly with simple pantry ingredients and delivers cozy, homemade flavor.

Ingredients

Scale

1 pound lean ground beef (90% lean)
3 garlic cloves, minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
2 cups cooked white or brown rice
Sliced green onions, for garnish
Sesame seeds, for garnish

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Instructions

Heat a large skillet over medium heat and add the ground beef and minced garlic. Cook, breaking the meat apart, until fully browned and no longer pink.
Carefully drain off excess grease so the beef stays flavorful but not oily.
In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, ground ginger, red pepper flakes, and black pepper.
Pour the sauce over the cooked beef and let it simmer for 1–2 minutes, stirring gently, until glossy and well coated.
Serve the beef warm over cooked rice and finish with green onions and sesame seeds.

Notes

For less sweetness, reduce the brown sugar slightly and adjust with soy sauce to taste.
Ground turkey can be used instead of beef; add a small amount of oil to prevent sticking.
Store leftover beef and rice separately in the refrigerator for up to 4 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Skillet
Cuisine: Korean-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 18 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 85 mg