Korean Ground Beef Bowls
Sweet, savory Korean-style ground beef with garlic, ginger and sesame, spooned over rice with crunchy cucumber. A 20-minute pantry dinner.
25% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 305
- Protein
- 25 g
- Per serving
- $2.72
Why this recipe works
This is a shortcut take on the flavors of Korean bulgogi, made with ground beef so it fits a busy night. It has become our most-made pantry dinner because everything keeps for weeks.
- Lean ground beef browns quickly and soaks up the sauce in minutes.
- Brown sugar, soy and sesame oil hit the sweet and salty notes of bulgogi without a long marinade.
- Cool cucumber and scallions add crunch and freshness against the rich beef.
Ingredients
For the sauce
To serve
You will need
- 12-inch skillet
Method
Tap a step number to mark it done.
Mix the sauce
Whisk the soy sauce, brown sugar, sesame oil, rice vinegar and gochujang in a small bowl.
Brown the beef
Cook the beef in the skillet over medium-high heat, breaking it up, until browned and no pink remains.
Add aromatics
Push the beef aside, add the garlic and ginger to the cleared space and stir for 30 seconds, then mix through.
Glaze
Pour in the sauce and simmer, stirring, until it has mostly been absorbed and the beef looks glossy.
Serve
Spoon over rice and top with cucumber, scallions and sesame seeds.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Let the beef sit undisturbed for a minute or two at a time so it browns rather than steams.
- Add a fried egg on top to make it a heartier bowl.
- Nutrition covers the beef only; add about 205 calories per cup of cooked rice.
Nutrition per serving
305 calories
$2.72 estimated cost per serving
Where the calories come from
| Protein | 33% of calories | 25 g |
|---|---|---|
| Carbs | 22% of calories | 17 g |
| Fat | 45% of calories | 15 g |
| Fiber | 1 g | |
| Sodium | 710 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is gochujang?
A Korean fermented chili paste with sweet, savory heat. It is optional here; red pepper flakes give heat without the depth.
Can I use ground turkey or chicken?
Yes. Add a tablespoon of oil to the pan since leaner meat has less fat to brown in.
Can I meal-prep these bowls?
Yes. Store the beef and rice together for up to 4 days and add the cucumber and scallions fresh when you eat.
