Korean Ground Beef Bowls

Name: Korean Ground Beef Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¼ cup (60ml) soy sauce; 2 tablespoons packed brown sugar or honey; 1 tablespoon sesame oil; 1 tablespoon sriracha or gochujang; 3 cloves garlic, minced; 1 teaspoon freshly grated ginger; 1 teaspoon rice vinegar; ½ cup (112g) mayonnaise; 1 teaspoon sriracha or gochujang; 1 teaspoon sesame oil; 1 teaspoon rice vinegar; 1 clove garlic, minced; 1 pound (500g) ground beef; 1 small onion, diced; 2 cups hot cooked rice; sliced cucumber; chopped green onions; kimchi; sauteed spinach; shredded carrot

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Before You Get Started

To make a glossy Korean beef bowl, drain any extra grease before adding the sauce. This step helps eliminate excess grease, preventing the dish from becoming thin and greasy.

Also, don’t forget to use fresh ginger and garlic, as they are key to enhancing the flavor. To always have them available, consider storing ginger root in the freezer.

Be sure to let the sauce simmer after adding it. This step is crucial for reducing and intensifying the flavor, ensuring that the beef is well-coated rather than wet!

Ingredients: ground beef, onion, mayo, rice vinegar, soy sauce, sriracha, garlic, ginger, and brown sugar.

How To Make Korean Ground Beef Bowls

This recipe is so easy to make and can be on your table in about 20 minutes, making it perfect for those busy weeknights!

STEP 1: Make The Sauce

Combine the soy sauce, brown sugar, garlic, ginger, sesame oil, sriracha or gochujang, and rice vinegar. Set aside. It’s important to make this ahead so it’s ready to go when the beef is done cooking. I like to start cooking the rice during this time too!

⇢ PRO TIP: Use a microplane to grate the garlic and ginger! So much easier than trying to mince it!

STEP 2: Make The Mayo Drizzle

Combine the mayo, garlic, sriracha or gochujang, sesame oil, rice vinegar, and salt to taste. Set aside. I like to make this in advance as well so it has time for the flavors to combine.

Two pictures of how to make the mayo sauce.

STEP 3: Cook The Beef and Assemble The Toppings

Fry the ground beef in a large skillet with the onion until no longer pink. Drain any grease. Stir in the sauce and simmer for 2-3 minutes or until the sauce has thickened. Remove from the heat.

⇢ KITCHEN TIP: I like to prep the toppings while the ground beef is cooking. Grate a carrot, slice a cucumber, chop green onion, sauté some spinach, or whatever toppings your heart desires!

Picture of ground beef and onion in a cast iron skillet.

STEP 4: Assembly

Assemble your bowls by starting with a bed of rice. Add the ground beef, then top with desired toppings. Drizzle on the mayo sauce and enjoy!

Serving Suggestions

This is best served over hot cooked rice such as jasmine rice, brown rice, or even quinoa! Add all the toppings such as shredded carrots, sliced cucumbers, kimchi for a nice pickle addition (so good!), sautéed spinach, a hard-boiled jammy egg or over-easy egg, avocado, or toasted sesame seeds.

This is a great make-ahead meal, and leftovers reheat beautifully.

All the components of a Korean ground beef bowl ready to be assembled.

Storage

STORAGE: Keep leftovers in an airtight container in the fridge for up to 5 days. Cooking the beef and rice ahead makes it an easy meal-prep option.

REHEAT: Warm the beef in a skillet or saucepan over low heat until heated through, adding a splash of water if needed. Individual servings reheat in the microwave in 1 to 2 minutes.

FREEZER-FRIENDLY: Freeze the cooled beef in an airtight container for up to 3 months. It’s handy to freeze half a batch for a later meal.

MEAL PREP: Place the cooked rice in the bottom of your meal prep containers, then top with beef and your desired toppings. My kids love eating this cold, but if you are reheating, I suggest keeping the veggie toppings separate and adding them after reheating. Store all the containers in the refrigerator, and grab them for quick lunches or dinners throughout the week.

Overhead view of Korean ground beef bowl sprinkled with sesame seeds.

FAQs

CAN I USE A DIFFERENT PROTEIN?

Yes, this would work great with ground pork, chicken, or turkey. People also use thinly sliced flank steak!

HOW TO MAKE THIS GLUTEN-FREE?

Replace the soy sauce with a gluten-free option like tamari.

WHAT IF I DON’T LIKE GOCHUJANG?

I don’t have this on hand regularly, so I replace it with sriracha sauce. Add as much or as little as you like!

WHAT CAN I USE INSTEAD OF KIMCHI?

Use pickled onions, asian cucumbers, or use extra cucumbers and grated carrot instead.

DID YOU KNOW….
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Malinda Linnebur

Hi there, and welcome to Countryside Cravings. My name is Malinda and I love food! Here you will find recipes to please the whole family. I hope you’ll stay and have a look around.