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Korean Ground Beef Bowl garnished with vegetables and sesame seeds

Korean Ground Beef Bowl

A comforting bowl of seasoned ground beef with rice, featuring savory, slightly sweet, and spicy flavors, paired perfectly with fresh spring produce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 530
Ingredients Method Notes

Ingredients
  

For the beef mixture
  • 1 lb ground beef
  • 2 tbsp soy sauce Can use gluten-free tamari if needed.
  • 2 tbsp brown sugar Can be replaced with honey, maple syrup, or coconut sugar.
  • 2 tsp sesame oil Add toasted sesame oil at the end for extra aroma.
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 4 pieces green onions, chopped (whites and greens separated) Use the whites in cooking and the greens for garnish.
  • 0.5 cup carrots, finely shredded A box grater or food processor can save time.
  • 0.5 cup broccoli florets, steamed Alternatively, can be roasted for a nuttier flavor.
  • 2 cups cooked jasmine rice Or rice of your choice.
  • 1 tbsp gochujang (Korean chili paste) Adjust according to heat preference.
  • 1 tsp sesame seeds For garnish.
  • to taste Salt and pepper

Method
 

Brown the beef
  1. Heat a large skillet over medium heat. Add the ground beef to the dry pan. Cook until browned and cooked through, about 5-7 minutes.
Add aromatics
  1. Drain excess fat if necessary, leaving a tablespoon for flavor. Stir in minced garlic, grated ginger, and the whites of the green onions. Cook until fragrant, about 1 minute.
Build the sauce
  1. Add soy sauce, brown sugar, sesame oil, and gochujang to the skillet. Mix well and simmer for 3-5 minutes until slightly thickened.
Add vegetables
  1. Mix in shredded carrots and steamed broccoli. Allow them to warm through for about 2 minutes.
Assemble bowls
  1. In serving bowls, place a scoop of cooked jasmine rice. Top with the beef mixture, sprinkle sesame seeds and the green parts of green onions.

Notes

For extra caramelization, finish the beef under the broiler for a minute on a sheet tray. Store leftovers in an airtight container for up to 3–4 days. Rice can be kept separate to avoid sogginess.