...
Go Back
–+ servings
A Korean ground beef and rice bowl topped with fresh scallions, sesame seeds, and julienned carrots in a white bowl.

Quick Korean Ground Beef And Rice Bowls

myrecipe
Whip up these delicious Korean Ground Beef and Rice Bowls in under 30 minutes! A simple secret ingredient—grated Asian pear—makes the beef incredibly tender and flavorful, creating the perfect balance of sweet, savory, and spicy for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine Asian, Korean
Servings 4 bowls
Calories 685 kcal

Equipment

  • Large frying pan or wok
  • Small bowls
  • Whisk

Ingredients
  

STIR-FRY SAUCE:

  • 1 tsp freshly grated garlic
  • 1 tsp freshly grated ginger
  • 3 tbsp all-purpose soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp grated Asian pear
  • 1 tbsp sesame oil
  • 1 tbsp gochujang adjust for spice preference
  • 1 tsp rice vinegar
  • 1 tbsp sesame seeds plus extra to garnish

STIR-FRY:

  • 2 tbsp extra-virgin olive oil or neutral oil
  • 500 g minced (ground) beef (1 lb)
  • 2 spring onions (scallions) finely sliced, 1 tbsp reserved for garnish

MAYO DRIZZLE:

  • 3 tbsp whole-egg mayonnaise
  • 1 tsp gochujang
  • 0.5 tsp sesame oil
  • 0.5 tsp rice vinegar

TO SERVE:

  • 370 g cooked jasmine rice (2 cups)
  • 240 g kimchi (8½ oz)
  • 1 carrot julienned
  • 1 Lebanese (short/Persian) cucumber sliced into half moons

Instructions
 

Prepare the Sauces

  • In a small bowl, make the stir-fry sauce. Whisk together the grated garlic, grated ginger, soy sauce, brown sugar, grated Asian pear, sesame oil, gochujang, rice vinegar, and 1 tablespoon of sesame seeds. Stir until the sugar has dissolved, then set aside.
  • In another small bowl, prepare the mayo drizzle. Whisk the mayonnaise with the gochujang, sesame oil, and rice vinegar until it becomes a smooth, pale orange sauce.

Cook the Beef

  • Place a large frying pan or wok over medium-high heat and add the oil. Once the oil shimmers, add the ground beef. Let it sit for a moment to develop a brown crust, then use a wooden spoon to break it into crumbles as it cooks.
  • Once the beef is browned, pour the prepared stir-fry sauce over it. Stir everything together, making sure the beef is evenly coated in the sauce.
  • Bring the mixture to a simmer and let it cook for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly so it coats the beef. Turn off the heat and stir in most of the sliced spring onions, reserving a spoonful for garnish.

Assemble the Bowls

  • To serve, divide the warm jasmine rice among four bowls. Spoon a generous portion of the Korean beef over the rice. Arrange the kimchi, julienned carrot, and cucumber slices alongside the beef. Finish with a drizzle of the gochujang mayo and a sprinkle of the reserved spring onions and extra sesame seeds. Serve immediately.

Notes

Tips for Success: Don't crowd the pan when browning the beef; cook in batches if needed to ensure a good sear. Allowing the sauce to simmer for 2-3 minutes is key to thickening it so it coats the meat perfectly.
Storage: For meal prep, store the cooked beef, rice, fresh vegetables, and mayo drizzle in separate airtight containers in the refrigerator for up to 4 days. The cooked beef can also be frozen for up to 3 months.
Variations: Feel free to substitute the ground beef with ground turkey, chicken . For extra richness, top each bowl with a fried egg. To make it kid-friendly, you can omit the gochujang.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 685kcalCarbohydrates: 58gProtein: 32gFat: 36gSaturated Fat: 11gCholesterol: 105mgSodium: 950mgPotassium: 750mgFiber: 5gSugar: 12gVitamin A: 1500IUVitamin C: 8mgCalcium: 80mgIron: 4mg
Keyword 30-minute meal, Korean ground beef, rice bowl
Tried this recipe?Let us know how it was!