Name: Korean Ground Beef Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups cooked jasmine rice (or cauliflower rice); 1 lb ground beef, 85–90% lean; 1 tbsp neutral oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 4 scallions, whites and greens divided, sliced; 0.33 cup low-sodium soy sauce (or tamari); 1–2 tbsp gochujang; 2 tbsp brown sugar or honey; 1 tbsp rice vinegar; 0.5 tsp sesame oil; 0.5 cup beef broth or water; 2 tsp cornstarch; 2 cups small broccoli florets (optional); 1 cup matchstick carrots; 2 tbsp toasted sesame seeds; 4 eggs (fried or jammy, optional)

Jump to Recipe Print Recipe

Fast, family-friendly beef bowls with sweet-savory gochujang sauce, ready in ~20 minutes.

Glossy, garlicky ground beef over warm rice with crunchy carrots, scallions, and toasted sesame—the kind of weeknight bowl you crave before you’ve set the table.

Side view of Korean ground beef bowl: beef over white rice with sunny-side egg, scallions and sesame in gray bowl.

Why You’ll Love It

Beef bowls, simplified: One pan + pantry sauces = big flavor fast (ties to Beef Bowls, Beef Recipes For Dinner).
Weeknight win with rice or greens: Easy Dinner With Ground Beef that flexes from comfort to lighter (ties to Health Dinner Recipes).
Korean-inspired, approachable: Gochujang, soy, and ginger deliver real Asian Dishes flavor without a long list.
Built for add-ins: Turn it into Ground Beef And Broccoli in minutes—steam florets right in the pan.
Meal-prep friendly: Packs and reheats like a dream for quick Beef Dinner anytime.

Ingredients (notes only)

Base

Cooked rice (jasmine or basmati) or cauliflower rice for lighter bowls.

Beef & Aromatics

Ground beef (85–90% lean): rich taste without excess grease.
Garlic & fresh ginger: essential warmth and zing.
Scallions: whites sauté in; greens for finish.

Sauce

Low-sodium soy sauce (or tamari, GF).
Gochujang: mild heat + deep, sweet chili notes.
Brown sugar or honey: balances heat/salt.
Rice vinegar + sesame oil: brightness and nutty finish.
Beef broth or water + cornstarch: quick glossy glaze.

Veg & Toppings

Broccoli florets (fast steam-in-pan), matchstick carrots, cucumber ribbons.
Toasted sesame seeds, extra scallions, optional jammy or fried egg.

Step-by-Step (Stovetop, serves 4)

Whisk sauce. In a bowl, combine ⅓ cup soy, 1–2 tbsp gochujang, 2 tbsp brown sugar/honey, 1 tbsp rice vinegar, ½ tsp sesame oil, ½ cup broth/water, and 2 tsp cornstarch; set aside.
Brown beef. Heat 1 tbsp oil in a large skillet over medium-high. Add 1 lb ground beef, breaking it up; cook until browned and reaches 160°F / 71°C. Drain excess fat if needed.
Aromatics. Add 3 cloves minced garlic, 1 tbsp grated ginger, and the white parts of 4 scallions; cook 30–60 sec until fragrant.
Sauce & glaze. Pour in sauce; simmer 1–2 min, stirring, until thick and glossy.
Broccoli option. Stir in 2 cups small broccoli florets, cover 2–3 min to steam crisp-tender.
Taste & balance. Add a splash of water if too thick; extra gochujang or sugar to adjust heat/sweet.
Serve. Spoon over warm rice; top with carrots, scallion greens, sesame, and (optional) egg.
Finish. Drizzle with a few drops of sesame oil and a pinch of chili flakes if desired.

Pro Tips

Brown first, glaze second: Let beef sear undisturbed 1–2 minutes for flavor before saucing.
Bloom the gochujang: Whisk with soy and a little warm broth so it dissolves smoothly (no clumps).
Cornstarch discipline: A little goes a long way; too much makes a gummy sauce.
Water game: Keep ¼ cup water on hand to loosen the glaze for perfect spoonability.
Veg timing: Add thin veg (carrots, cukes) raw for crunch; steam sturdier veg (broccoli) in the pan.

Variations (mapped to interests)

Ground Beef And Broccoli Bowl: Double broccoli, finish with extra sesame and a squeeze of lime.
Health Dinner Recipes (Lighten-Up): Swap 93% lean beef or ground turkey; serve over cauliflower rice; reduce sugar to 1 tbsp.
Spicy Gochujang Bowl: Add chili crisp or extra gochujang and top with pickled jalapeños.
Teriyaki-Style: Replace gochujang with 2 tbsp teriyaki; add pineapple tidbits for a sweet twist (still a quick Beef Dinner).
Lettuce Wraps: Serve in butter-lettuce cups for grain-free, lower-carb bowls.

How to Serve

Bowl composition: rice → glazed beef → crunchy veg → egg (optional) → sesame & scallions.
Sides: miso soup, quick pickled cucumbers, steamed edamame, roasted broccoli.

Make Ahead & Storage

Prep ahead: Whisk sauce up to 3 days ahead; chop veg and scallions.
Fridge: 3–4 days in airtight containers (store rice and beef separately for best texture).
Freeze: Beef only (sauce clings well) up to 2 months; thaw overnight.
Reheat: Skillet with a splash of water, or microwave in 30-sec bursts, stirring.

FAQs

Can I make it gluten-free?
Yes—use tamari or certified GF soy, and ensure gochujang is GF.

Too spicy for kids?
Start with 1 tbsp gochujang or swap in ketchup + a pinch of chili for very mild.

What rice works best?
Jasmine or basmati; for lighter bowls, use cauliflower rice or shredded cabbage stir-fried 2–3 minutes.

Can I double it?
Yes—brown beef in batches so it sears (crowding steams it), then combine and sauce.

Simple Nutrition (estimate, per bowl with 1 cup cooked rice)

Sarah

Korean Ground Beef Bowl

A 20-minute Korean-inspired ground beef bowl with garlicky gochujang-soy glaze, steamy rice, and crunchy veggies. Weeknight-easy, meal-prep friendly, and flexible from classic to Ground Beef And Broccoli.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Dinner

Cuisine: Korean-Inspired

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

4 cups cooked jasmine rice (or cauliflower rice)
1 lb ground beef, 85–90% lean
1 tbsp neutral oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 scallions, whites and greens divided, sliced
0.33 cup low-sodium soy sauce (or tamari)
1–2 tbsp gochujang
2 tbsp brown sugar or honey
1 tbsp rice vinegar
0.5 tsp sesame oil
0.5 cup beef broth or water
2 tsp cornstarch
2 cups small broccoli florets (optional)
1 cup matchstick carrots
2 tbsp toasted sesame seeds
4 eggs (fried or jammy, optional)

Equipment

12-inch skillet
mixing bowl
whisk
knife and cutting board
rice cooker (optional)
Instant-read thermometer

Method

Whisk sauce ingredients until smooth.
Heat oil in a large skillet (med-high). Brown beef, breaking up, until cooked through and 160°F/71°C; drain if needed.
Add garlic, ginger, and scallion whites; cook 30–60 sec.
Pour in sauce; simmer 1–2 min to thicken and glaze.
Stir in broccoli; cover 2–3 min until crisp-tender (optional).
Serve over warm rice. Top with carrots, scallion greens, sesame, and eggs if using.

Nutrition

Calories: 520kcalCarbohydrates: 60gProtein: 29gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 1050mgPotassium: 650mgFiber: 3gSugar: 13gVitamin A: 3200IUVitamin C: 25mgCalcium: 80mgIron: 4mg

Notes

GF: Use tamari and GF gochujang. DF: Skip eggs and use maple instead of honey if needed. Lean swap: Use 93% beef or ground turkey; add 1 tsp oil if pan looks dry. Sweeter/Milder: Reduce gochujang to 1 tbsp and add 1 extra tbsp sugar. Equipment: 12-inch skillet, rice cooker (optional), instant-read thermometer. Alternate Methods: Air Fryer broccoli 400°F 8–10 min. Sheet Pan: Roast beef and broccoli at 425°F for 12–15 min. Meal Prep: Divide into 4 bowls; reheat 90–120 sec with splash of water.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!