Korean Ground Beef Bowl Recipe

If you’re craving something packed with flavor, quick to prepare, and completely satisfying, this Korean Ground Beef Bowl Recipe is your new best friend in the kitchen. With tender ground beef and crisp, colorful veggies all tossed in a perfectly balanced sauce, it brings together the sweet, savory, and spicy notes that Korean cuisine does so well. The addition of fluffy eggs and fragrant sesame seeds transforms a simple bowl into a comforting, crave-worthy meal that you’ll want to make again and again.

Ingredients You’ll Need

Gathering the right ingredients is key to making this Korean Ground Beef Bowl Recipe shine. Each component plays an important role, from the savory beef to the crunchy vegetables and the bold seasoning that ties everything together. Here’s what you’ll want on hand:

• Ground beef (1 lb, 80/20 blend): The star protein, providing rich, juicy flavor with a bit of fat for the perfect texture.
• Large onion (1, finely chopped): Adds sweetness and depth when sautéed.
• Garlic cloves (2, minced): Essential aromatic that adds a punch of flavor.
• Fresh ginger (1 inch, peeled and minced): Gives a bright, zesty undertone.
• Red and green bell peppers (1 each, thinly sliced): For color, crunch, and subtle sweetness.
• Shiitake mushrooms (1 cup, sliced): Earthy umami notes to complement the beef.
• Carrots (½ cup, julienned): Adds a fresh, slightly sweet crunch.
• Soy sauce (¼ cup): Brings the salty, savory backbone to the dish.
• Brown sugar (2 tablespoons): Balances the savory with a touch of sweetness.
• Sesame oil (1 tablespoon): For that irresistible nutty aroma and flavor.
• Rice vinegar (1 tablespoon): Adds a subtle tang to brighten the dish.
• Korean chili flakes (gochugaru, 1 teaspoon): Provides gentle heat and authentic Korean spice.
• Black pepper (½ teaspoon): Enhances the overall flavor with mild warmth.
• Cooked short-grain rice (4 cups): The perfect fluffy base for soaking up all those wonderful flavors.
• Large eggs (2): A silky, protein-rich topping to complete the bowl.
• Vegetable oil (2 tablespoons): For sautéing and cooking eggs.
• Scallions (2, thinly sliced): Fresh, bright garnish adding a pop of green and mild onion flavor.
• Sesame seeds: Crunchy garnish that adds subtle nuttiness and a nice finish.
• Optional: Kimchi: A spicy, tangy side that perfectly complements this bowl.

How to Make Korean Ground Beef Bowl Recipe

Step 1: Brown the Ground Beef

Start by heating a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s beautifully browned and caramelized. Don’t forget to drain off any excess grease to keep the dish from becoming too oily while preserving that juicy beef flavor.

Step 2: Sauté Aromatics

Push the 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 and sauté for about 3 to 4 minutes until everything smells fragrant and the onions soften up nicely. This step builds a wonderful flavor base.

Step 3: Add the Veggies

Next, add the thinly sliced red and green bell peppers, shiitake mushrooms, and julienned carrots. Stir-fry these colorful veggies for 5 to 7 minutes so they become tender but still have that satisfying crunch. This mixture adds gorgeous texture contrast and fresh flavor.

Step 4: Stir in the Sauce

Now it’s time for the magic: stir in the soy sauce, brown sugar, sesame oil, rice vinegar, Korean chili flakes (gochugaru), and black pepper. Let this simmer gently for about 2 minutes so the sauce reduces slightly and coats all the ingredients perfectly.

Step 5: Combine Beef and Veggies

Add the cooked ground beef back to the pan and mix everything together thoroughly. Taste the mixture and adjust seasonings if needed to make sure the flavors are balanced and just right.

Step 6: Cook the Eggs

In a small bowl, whisk the eggs with a pinch of salt and black pepper. Heat a teaspoon of vegetable oil in a non-stick skillet over medium heat, add the eggs, and gently scramble them until just set but still moist and creamy. This silky egg topping adds richness and a soft texture that contrasts the savory beef and crisp veggies.

Step 7: Assemble the Bowls

Divide the cooked short-grain rice between two bowls, approximately 1.5 cups each. Spoon the savory beef and vegetable mixture generously on top, then add the scrambled eggs over it. Finish by garnishing with thinly sliced scallions and a sprinkle of toasted sesame seeds. If you love a kick, sprinkle on some extra gochugaru. Serve immediately, with kimchi on the side if you like some fermented tang and heat alongside.

How to Serve Korean Ground Beef Bowl Recipe

Garnishes

A sprinkle of fresh scallions and sesame seeds adds brightness and crunch, making each bite exciting. If you like a little extra heat, a dash of Korean chili flakes elevates the dish beautifully.

Side Dishes

Kimchi is the classic choice, complementing the bowl with its bold, spicy, and tangy flavors that cut through the richness of the beef. You can also serve a simple cucumber salad or pickled radishes for refreshing contrast.

Creative Ways to Present

For a fun twist, try serving this Korean Ground Beef Bowl Recipe in lettuce wraps for a light, handheld version. Or layer it over warm noodles instead of rice for a hearty alternative. Either way, the vibrant colors and delicious textures make it a feast that’s as beautiful as it is tasty.

Make Ahead and Storage

Storing Leftovers

This bowl keeps beautifully in the refrigerator for up to 3 days. Store the beef and vegetable mixture separately from the rice and eggs in airtight containers to maintain freshness and texture.

Freezing

You can freeze the cooked beef and vegetable mixture for up to 2 months—just cool completely before transferring to a freezer-safe container. Avoid freezing the rice and eggs, as their texture tends to become watery upon thawing.

Reheating

Reheat the beef mixture gently in a skillet or microwave until warmed through. Reheat the rice separately with a sprinkle of water to keep it fluffy, and cook fresh eggs or scramble some anew to preserve that creamy texture. Assemble before serving for the best experience.

FAQs

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey works well in this recipe if you prefer a leaner protein. Just keep an eye on the cooking time to avoid drying out the meat, and you may want to add a little extra oil for moisture.

Is this recipe spicy? Can I adjust the heat?

The Korean chili flakes add moderate warmth, but you can easily tweak the spice level. Use less gochugaru for mild heat or add more if you crave a spicier kick. It’s all about your personal preference.

Can I make this recipe vegetarian?

For a vegetarian version, consider substituting ground beef with crumbled firm tofu or cooked lentils, and use vegetable broth instead of animal fats. Incorporate extra mushrooms for umami richness to keep the flavor hearty and satisfying.

What type of rice works best for this bowl?

This Korean Ground Beef Bowl Recipe tastes best with short-grain or medium-grain rice, which is sticky and fluffy enough to soak up the delicious sauce. Jasmine or basmati rice can be used too, but the texture will be slightly different.

Can I prepare parts of this recipe ahead of time?

Yes! You can chop the vegetables and prepare the sauce in advance. Cook and store the beef mixture ahead as well. When ready to eat, quickly scramble fresh eggs and warm everything up, then assemble the bowls.

Final Thoughts

This Korean Ground Beef Bowl Recipe is truly a gem to have in your culinary rotation. It combines simplicity and bold flavors in every bite, making it perfect for busy weeknights or anytime you want a comforting meal that feels special. Give it a try—you’ll find it’s fast, flavorful, and absolutely addicting.

Korean Ground Beef Bowl Recipe

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• Author: admin
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

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Description

This Korean Ground Beef Bowl is a flavorful and easy-to-make dish combining savory ground beef, vibrant vegetables, and a deliciously seasoned rice base. Infused with Korean spices like gochugaru and complemented by a soft scrambled egg topping, it’s perfect for a quick weeknight dinner. Serve with kimchi for an authentic touch.

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Ingredients

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Main Ingredients

• 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
• 4 cups cooked short-grain rice
• 2 large eggs

Sauce & 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

Oils & Garnishes

• 2 tablespoons vegetable oil
• 2 scallions, thinly sliced (for garnish)
• Sesame seeds (for garnish)
• Optional: Kimchi, for serving

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Instructions

1. Brown the 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 with a spoon, until browned. Drain off any excess grease to keep the dish from becoming oily.
2. Sauté Aromatics: Push the browned beef to the side of the pan. Add the remaining 1 tablespoon of vegetable oil, then add the finely chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until softened and fragrant, building a flavor base.
3. Cook Vegetables: Add the thinly sliced red and green bell peppers, sliced shiitake mushrooms, and julienned carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp, maintaining some texture and freshness.
4. Add Sauce Ingredients: Stir in soy sauce, brown sugar, sesame oil, rice vinegar, gochugaru (Korean chili flakes), and black pepper. Let the sauce simmer for 2 minutes, allowing the flavors to meld and thicken slightly.
5. Combine Beef and Vegetables: Return the cooked ground beef to the pan and stir well to combine with the saucy vegetable mixture. Taste and adjust seasonings as needed for balance.
6. Prepare Scrambled Eggs: Whisk the eggs with a pinch of salt and pepper. Heat a small non-stick skillet over medium heat with 1 teaspoon of vegetable oil. Pour in the eggs and cook, stirring occasionally, until set but still moist for a creamy texture. Remove from heat and set aside.
7. Assemble the Bowls: Place about 1.5 cups of cooked short-grain rice into each serving bowl, creating a hearty base for the toppings.
8. Add Beef and Vegetable Mixture: Spoon the beef and vegetable stir-fry evenly over the rice in each bowl, distributing both meat and vegetables.
9. Top with Scrambled Eggs: Place the cooked scrambled eggs on top of the beef mixture, adding a rich and soft layer.
10. Garnish and Serve: Garnish each bowl with thinly sliced scallions and a sprinkle of sesame seeds. Optionally, add extra gochugaru for more heat. Serve immediately with kimchi on the side for an authentic Korean touch.

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Notes

• You can substitute the shiitake mushrooms with cremini or button mushrooms if unavailable.
• Adjust the amount of gochugaru to control the spice level to your preference.
• For a healthier option, use lean ground beef or ground turkey and reduce the brown sugar.
• Cook the rice fresh or use leftover chilled short-grain rice for best texture.
• Kimchi adds a fermented tang that’s traditional but optional depending on your taste.