Korean Beef Bowl
This post may contain affiliate links. Please see our privacy policy for details.
Tastes like Korean BBQ and is on your dinner table in just 15 min start to finish! It doesn’t get any easier than this!
Featured Comment
Please welcome our favorited Korean beef bowls, one of our most popular recipes on Damn Delicious. This recipe is a special twist on the traditional Korean dish, bulgogi, but as a cheater version, we are swapping out thin slices of sirloin with ground beef. Bulgogi is also marinated overnight to enhance its flavors and tenderness but with this quick ground beef version, you can have the same flavors in lightning speed time.
why i love this recipe
- Weeknight hero. With a short ingredient list, these beef bowls come together incredibly fast. The cooking process itself takes just about 10-15 minutes, and if you have some leftover cooked rice lying around, dinner will be on the table in 20 minutes or less.
- Budget-friendly. Using pantry staples, ground beef and rice, this dish can easily feed a family of four without breaking the bank.
- Flexible recipe. Any lingering veggies (ex. chopped bell peppers, carrots or broccoli florets) can be thrown right in for a great clean-out-the-fridge meal.
tips and tricks for success
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Use your favorite meat. Ground beef, pork, chicken or turkey, tofu or plant based ground beef will all work very well here.
- Add vegetables. Mushrooms, carrots, bell peppers or snow peas can be added for a more heartier meal.
- More protein. In need of more protein? Top your bowls with a fried egg.
- Serve with your favorite grains. White rice, brown rice, cauliflower rice, quinoa or farro are all great options.
- Meal prep as needed. Perfect for on-the-go, these Korean beef bowls can be conveniently meal prepped for the week ahead.
what to serve with korean beef bowl
Tools For This Recipe
Large cast iron skillet
Korean Beef Bowl: Frequently Asked Questions
Not at all! Ground pork, chicken or turkey, tofu or plant based ground beef can be used in place of the ground beef.
Absolutely! Here are detailed instructions on how to meal prep this for the week.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop (adding a tablespoon of water as needed).
100%! This is one of our favorite crockpot recipes, perfect for those chilly months.
Korean Beef Bowl
Ingredients
- ¼ cup brown sugar, packed
- ¼ cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon crushed red-pepper flakes, or more to taste
- ¼ teaspoon ground ginger
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 green onions, thinly sliced
- ¼ teaspoon sesame seeds
Equipment
Instructions
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
- Heat vegetable oil in a large cast iron skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
- Serve immediately, garnished with green onion and sesame seeds, if desired.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
very very good
This was DELISH!!! My family loved it. My husband kept coming back for more little nibbles. He couldn’t stop eating it .
Followed the recipe exactly and it was AMAZING !!!
Very yummy, added julienned carrots and an egg! Family loved it!
I thought it was very tasty and will add it to my dinner rotation but I think it needs more sauce
Even my picky eater loves this. Quick, easy, tasty = regularly eaten.
This was one of the best beef bowls I have ever had. In would recommend this to any who wants a good recipy
A fav weeknight recipe of ours for years. Love to have w edamame over rice as a bowl.
Delicious. Will definitely make again
Myfitnesspal app calculates it to be approximately 340 calories per serving! 🙂 20g carb, 24g protein, 18g fat
Wow! Just made this and it was a HUGE hit with my family. Definitely a keeper. Will double the recipe next time so we have more to enjoy.
Love how quick and easy it was to throw together. Thanks so much for sharing!
Just made this and it tastes amazing! Do we have to know the nutrition facts for this or calories?
Myfitnesspal app calculates it to be approximately 340 calories per serving! 20g carb, 24g protein, 18g fat
Easy and delicious. I added sliced onion, matchstick carrot, shredded cabbage, and some gochujang paste I had. Will make again. Amazing on rice with a poached egg
Good recipe! We used ground chicken then mixed with rice and filled it into lettuce with toom sauce sooooooo yummy.
Next level delicious! Made it for the first time last week and already making it again today
Great, simple, delicious recipe.
I substituted impossible meat for the beef, and it was a hit at the dinner table.
Next time I prepare this, I’ll be adding some veggies.
This is a great recipe, it is easy to make and doesn’t disappoint! I do 1.5 x the sauce since I like saucy things and it’s great over rice and broccoli.
This recipe is amazing! Salty and sweet with a nice sesame finish. One of my new favorites 🙂
This was delicious! I served it over rice and lightly smothered cabbage.
Can this be done in a large skillet that is not cast iron?
Absolutely!
Definitely my favorite thing I’ve cooked so far, and I like to double it! In addition, I’ve found that I prefer it with strips of beef for stir-frying, rather than ground beef! This also means there’s much less fat, so you don’t have to drain it. I always garnish with toasted sesame seeds and raw green onion.
Tonight I made this for the 3rd time this year. My husband and kids absolutely love this one. I don’t have veg oil so we used olive, I usually use a few extra garlic cloves, green onions, and tonight we were talking about next time adding some thinly shredded cabbage and carrots.
I can usually make this whole meal in about 20 minutes, with prep time I think it still comes out under 30. Amazing!