This Korean beef bowl comes together quickly and simply. You can easily change the ingredients to your liking. Over warm rice or spiralized vegetables, as desired.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 bowls |
Ingredients
- 1 pound lean ground beef
- 5 cloves garlic, crushed
- 1 tablespoon freshly grated ginger
- 2 teaspoons toasted sesame oil
- ½ cup reduced-sodium soy sauce
- ⅓ cup light brown sugar
- ¼ teaspoon crushed red pepper
- 6 green onions, chopped, divided
- 4 cups hot cooked brown rice
- 1 tablespoon toasted sesame seeds
Instructions
- Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
- Stir in garlic, ginger, and sesame oil and cook until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until beef absorbs some sauce, about 7 minutes. Add 1/2 of chopped green onions.
- Serve over hot cooked rice; garnish with sesame seeds and remaining green onions.
Nutrition Facts
| Calories | 574 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 1142 mg |
| Sugars | 19 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was an easy and quick recipe with the flavors of Korea. I used the recipe as a guide. I didn’t have fresh ginger so just used a little powder but hubby is not a fan so it worked fine. Highly recommend fresh garlic and definitely the low sodium soy sauce. Like others, I cut back on brown sugar, added some gochujong, and used a tad more sesame oil. Served over steamed white rice with chopped green onions and sprinkled with roasted sesame seeds. Will definitely make again!
This is a nice quick weekday meal! Love the flavor and we serve with rice paper and butter lettuce.
I made this to the T and it was edible but went in the trash after a few bites.
Followed recipe exactly, it was great! If you read the recipe it calls for low sodium soy sauce.
Made this recipe exactly as written. It was awful. Way too much soy sauce made this way too salty. We couldn’t eat it. Had to throw it out. Either don’t waste your time and money on this recipe or try and add maybe a third of the soy sauce called for in the recipe if you really want to try it. Even without the overkill on soy sauce, this dish isn’t all that.
This recipe calls for way too much soy sauce which made the dish too salty
i made it to the recipe. family loved it! I thought it was too sweet personally. Next time I’ll cut the brown sugar in half and add a tablespoon of gochujang. That should turn up the heat a bit on the back end! Thanks for the recipe. Super easy dinner…
Extra ginger, half sugar, regular soy sauce, sub white onion sautéed with meat. Nice flavor, will make it again.
Served it with broccoli bok choy and bean sprouts. Delicious
I was googling ground beef recipes and I came across this recipe and saw the ingredients for this list and thought “I have all these ingredients, I’ll make this for dinner” and my son helped me make it. It turned out SO good! The aroma and flavor from the garlic and ginger were so good! The brown sugar toned down the saltiness from the soy sauce! Highly recommend it.
I wouldn’t bother to fix this again.
Good stuff! My only change was I only used 1/4 cup of BS and I added a fresh zucchini out of the garden, why not I have lots! I only added 1 next time I’ll add 2 or 3, it was good. It would be great as a lettuce wrap as another writer mentioned.
I have made this recipe several times and it was a hit with the family. Followed the recipe exactly. Later I cut back the brown sugar to 1/4 cup and used powdered ginger if I had no fresh on hand. In addition to serving over rice I have added the meat mixture to an Asian salad kit with good results!
This dish was simple to make and tasty. We felt the flavor was a little flat for Korean food. When I make again I will skip the red pepper flakes and use Gochujang in its place for more authentic Korean taste. I was worried I would not like the chunks of garlic but they were well cooked and barely noticeable.
My family really enjoyed this recipe & I’ll make it again. I followed the recipe closely. Fresh ginger really pops. The picky eater ate only the rice & beef. The rest of us had it with 2 sides: fresh spinach steamed in olive oil & garlic and bean sprouts tossed with toasted sesame seed oil & garlic. I added a dab of gochujang & topped each plate with a sunny side up egg. My tip: get the ginger, toasted sesame oil, soy sauce & gochujang at Trader Joe’s. Well priced & good quality.
SO yummy. I used jarred minced garlic since I had no fresh and powdered ginger but it was perfect. I also didn’t have sesame oil so I used vegetable oil. The recipe came out perfect. It’s been added to our menu!
Would make again. Would give 4 stars, but I felt it needed some tweaking. Made with modifications that for me were needed. Reading recipe I knew it wouldn’t be spicy enough for me, and bland otherwise. I was out of fresh garlic as well as no fresh ginger. Substituted a very liberal combination of minced dried garlic and powdered, which I added as I was browning the hamburger. Also added the crushed dried red pepper then as felt it needed time to build the flavor. Used frozen minced ginger x 5 cubes, as I like ginger. When I added the soy sauce etc, I also added a heaping tbsp or more of Korean Gochujang paste from Trader Joe’s, though doubt source matters a whole bunch. I tasted it prior to adding this and this addition upped the spice to what I would find when eating out, though I could have added more. The dish benefited from the added spice, but more importantly from the added depth of flavor. Served over rice as commended and the dish is salty, despite using low sodium soy sauce, but the rice balanced it out. I had considered serving on zucchini spirals and glad I didn’t, as they wouldn’t balance the saltiness. However, a combination of rice and zucchini spirals should work well. It came together easily and would make again the same way, other than would use fresh garlic assuming I have it on hand.
Delicious, quick and easy. I always have the ingredients, so it’s good for a last minute meal idea. It has become a new staple meal for my family.
Way TOO much sugar. It was just okay. I won’t make it again.
Delicious and so easy. followed the recipe exactly and my family, including my picky kiddos love it. It is a staple in our dinner menu.
Great Recipe! I read some negative comments but keep in mind Korean cuisine is many small dishes and not one main dish. If you think too much salt then substitute water for some of the soy sauce. We loved it but used VERY lean beef which required limited draining. Also we added some veggies rather than prepare another dish. Cut them up small for quick cooking!