Korean Ground Beef Rice Bowls

Korean Ground Beef Rice Bowls

Browned ground beef gets a light coating of soy sauce, sesame oil, garlic, ginger, and brown sugar, then goes over white rice with crisp carrot ribbons and cucumber slices. Keeping the vegetables raw and in separate sections gives each bowl a contrast of warm, savory beef and fresh toppings.

Use a wide skillet to brown the beef before adding the sauce; a brief uncovered simmer is all it needs to coat the crumbles. The recipe takes about 30 minutes when cooked rice is ready. If you’re starting with uncooked rice, get it going first and allow extra time.

Ingredients for Korean Ground Beef Rice Bowls

• 3 cups cooked white rice (475g)
• 1 lb ground beef, preferably 85–90% lean (450g)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon rice vinegar
• 2 medium carrots, shaved into long ribbons (120g)
• 1 medium cucumber, thinly sliced into rounds (200g)
• 2 green onions, thinly sliced (30g)
• Up to 1 teaspoon neutral oil, only if needed

Optional: A pinch to 1/4 teaspoon red pepper flakes for heat, and 1 teaspoon sesame seeds for serving.

How to Make Korean Ground Beef Rice Bowls

1. Prepare the rice and vegetables: Have the cooked rice ready. Use a vegetable peeler to shave the carrots into long ribbons. Slice the cucumber into rounds and thinly slice the green onions. Keep the vegetables raw.
2. Whisk the sauce: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and optional red pepper flakes until the sugar is mostly dissolved. Taste before adding it to the beef; soy sauce brands vary in saltiness.
3. Brown the beef: Heat a 10- to 12-inch skillet over medium-high heat. Add the beef, using a little neutral oil only if it sticks. Cook uncovered, breaking it into small crumbles and stirring periodically. Start checking after about 5 minutes; it should be browned with no pink remaining after about 6–8 minutes. Ground beef should reach 160°F (70°C). Spoon or drain off any visible pool of fat. A wide skillet helps the beef brown rather than steam; if your pan is smaller, brown it in batches.
4. Coat with sauce: Pour the sauce into the skillet and reduce the heat to medium or medium-low. Cook uncovered for 1–2 minutes, stirring frequently, until the beef is lightly glossy and the sauce clings to the crumbles rather than pooling in the pan. If it still looks watery after a minute, keep stirring briefly as it reduces.
5. Assemble the bowls: Divide the rice among four shallow bowls, leaving some visible around the edges. Mound the hot beef near the center of each bowl. Arrange carrot ribbons on one side and cucumber rounds on the other, without mixing them into the beef. Scatter green onions over the top and add sesame seeds, if using.

Adjusting the Sauce

Low-sodium soy sauce helps keep the beef from becoming overly salty. The brown sugar gives the sauce modest sweetness; use less if you prefer a less sweet coating. Leave out the red pepper flakes for a mild bowl, or add them to taste. Tamari can replace the soy sauce; if you need a gluten-free option, check that it is certified gluten-free.

Storage and Meal Prep

Refrigerate the cooked beef and rice in airtight containers for up to 3 days. Keep the carrot ribbons and cucumber separate so they stay crisp. Reheat the beef and rice in a skillet or microwave until hot, adding a small splash of water to the rice if it has dried out. Add the cold vegetables and green onions after reheating.

For longer storage, freeze the cooled cooked beef in an airtight freezer-safe container for up to 3 months for best quality. Thaw it in the refrigerator before reheating. Do not freeze the fresh carrot or cucumber toppings.

For another ground-beef dinner, try this Taco Casserole with Ground Beef.

Nutrition

Approximate nutrition per bowl, based on 4 servings: 475 calories, 28g protein, 21g fat, and 44g carbohydrates. Approximate nutrition per 100g: 140 calories, 8g protein, 6g fat, and 13g carbohydrates. Values vary with the ground beef and other ingredients used.