Korean Ground Beef Bowls
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
367 kcal
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Course
Main Course
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Cuisine
Korean
Korean Ground Beef Bowls
Description
This dish starts by browning lean ground beef seasoned with black pepper, then infusing it with garlic, fresh grated ginger, and a blend of soy sauce, brown sugar, sesame oil, and optional sriracha or chili sauce. The balance of sweet and savory, combined with the warmed spices, creates a rich flavor. Adding half the green onions into the cooked beef provides freshness and mild sharpness, while the remaining onions are used as garnish to brighten the dish.
Served over freshly cooked rice, this ground beef bowl is hearty and flavorful. The inclusion of fresh sliced cucumber adds a crisp, cool texture that complements the savory meat. The preparation is straightforward and works well as a quick weekday meal or make-ahead option.
For best flavor, use fresh ginger. The recipe is flexible with different ground meats and reheats well. Leftovers freeze easily for up to three months and can be reheated on the stove. The dish pairs well with steamed rice, either brown or white.
Ingredients
- 1 pound ground beef lean
- salt freshly ground
- black pepper freshly ground
- 5 cloves garlic , minced
- 1 Tablespoon sesame oil
- 1 Tablespoon ginger freshly grated
- 2/3 cup light brown sugar
- 1 cup soy sauce low-sodium
- 2 teaspoons sriracha hot sauce , crushed red pepper flakes, or chili garlic sauce
- 1 bunch green onion , chopped
- brown rice for serving, or white rice, cooked hot
- cucumber sliced, for serving, fresh
Instructions
- Heat a large skillet over medium high heat. Season beef with black pepper and add to skillet. Cook, stirring and crumbling into small pieces with a wooden spoon, until browned. Drain excess grease. (Optional: put beef in a food processor. Pulse it 2-3 times into very small pieces, and then return it to the pan.)
- Add sesame oil, garlic and ginger. Stir in brown sugar, soy sauce, and sriracha (or crushed red pepper of chili sauce). Cook for a few minutes, allowing some of the sauce to absorb into the meat.
- Add half of the chopped green onions, reserving the rest for garnish. Serve over hot cooked rice, garnished with chopped green onion.
Notes
- Use fresh ginger for the best flavor; freeze leftover ginger to maintain freshness for future use.
- You can substitute ground turkey or chicken instead of beef if preferred.
- This recipe reheats well and can be made ahead of time for convenience.
- To freeze leftovers, cool completely then store in a freezer-safe container for up to three months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 2264mg | 94% |
| Potassium | 570mg | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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