Save
This Korean Ground Beef Bowl is my go-to answer when cravings hit for something flavorful fast. It brings big umami comfort in just one skillet and everyone at my table has found an excuse to pile their bowls high. Whether dinner needs to be fast or you want to prep ahead for lunches, this recipe has never let me down.
The first time I made this bowl I was in a rush and had half my usual fridge staples. It turned out so good my son asked for it two days in a row and family versions now appear at every casual get together.
Ingredients
- Uncooked jasmine rice: delivers light fluffiness and ensures the savory beef soaks into every bite use fresh if possible and rinse well for best texture
- Lean ground beef: makes the meal hearty with classic rich flavor choose 90 percent lean for less grease and easy sauce absorption
- Packed brown sugar: brings a subtle sweetness tying together all the sauces dark brown sugar is my favorite for extra caramel notes
- Hoisin sauce: gives depth and a sticky glaze finding a good quality one boosts the bowl
- Soy sauce: infuses savoriness and salt make sure to taste for seasoning in case your soy is extra salty
- Sriracha sauce: lets you control the heat and balances the sweetness easily swap out for your favorite chili sauce
- Grated fresh ginger: brightens the beef with its gentle spice use fresh for the zing you cannot get from jarred versions
- Minced garlic: creates a true Korean-inspired base and gives extra aroma choose plump fresh cloves for punch
- Red bell pepper: adds color crunch and sweetness look for firm shiny peppers for best results
- Optional scallions: make a pop of color and freshness slice them thin on the diagonal
- Sesame seeds: give a little crunch and nutty finish toast them for extra flavor
Step-by-Step Instructions
- Cook the Rice:
- Rinse the jasmine rice well under cold running water to remove extra surface starch which prevents stickiness. Cook according to the package directions staying close since jasmine cooks quickly. Fluff with a fork and keep covered and warm while finishing the beef.
- Brown the Ground Beef:
- Set a large skillet over medium-high heat and let it get hot before adding beef. Spread the ground beef out and break it up with a spatula. Thoroughly brown for about eight to ten minutes stirring to make sure all pieces cook through and develop golden bits on edges which deepens the flavor. Drain off fat if needed for a cleaner sauce.
- Mix the Sauce:
- Take the skillet off the heat. Add brown sugar hoisin sauce soy sauce sriracha fresh grated ginger and minced garlic. Stir fiercely until the beef pieces are evenly combined and well glazed with the sauce.
- Add the Bell Peppers:
- Return the skillet to medium heat. Toss in the chopped red bell pepper and mix through the beef. Sauté for about two to three minutes just until the pepper is glossy and beginning to soften but still vibrant and crisp.
- Serve and Garnish:
- Spoon a scoop of jasmine rice into bowls. Top with a generous helping of the sweet savory beef. Scatter scallions and sesame seeds over each bowl to bring brightness and a hint of crunch.
Save
My favorite ingredient is fresh ginger It makes the beef sing and gives the bowl a lift every time. One time my grandmother mixed in a little extra just for me and now I can never skip it. Her tip was to freeze the knob and grate straight from the freezer for the freshest flavor.
Storage Tips
This beef bowl keeps well covered in the fridge for up to four days Just let it cool before storing and reheat in the microwave or in a pan with a splash of water to keep it juicy. Rice dries out in the fridge so a damp paper towel over the bowl during reheating works wonders.
Ingredient Substitutions
Feel free to swap ground beef for ground turkey chicken or plant-based crumbles All taste great with this sauce. If you are out of hoisin try oyster sauce or a mix of soy a sprinkle of sugar and five spice. Quinoa or cauliflower rice can step in for the jasmine rice when you want a lighter base.
Save
Serving Suggestions
This bowl stands on its own but I sometimes serve it with quick pickled cucumbers or a leafy salad for fresh crunch. Topping with a fried egg makes it feel special and bulks out the protein. My kids love it with shredded carrot or edamame sprinkled on top.
Cultural and Historical Context
Inspired by classic Korean bibimbap but simplified for weeknight speed this dish brings together beloved Asian flavors without the time commitment or ingredients list of traditional versions. It is not an authentic recipe but a loving nod to Korean home cooking with the flexibility my busy kitchen demands.
Common Recipe Questions
- → Can I substitute the ground beef?
Absolutely. Try ground turkey, chicken, or tofu for a different protein while maintaining great flavor.
- → What rice works best with this bowl?
Jasmine rice is ideal, but brown rice, quinoa, or even cauliflower rice can be used for variety.
- → Is it possible to adjust the spice level?
Yes, add more or less sriracha to suit your taste. You can also use milder chili sauces if preferred.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to three days. Reheat gently before serving.
- → Can I add extra vegetables?
Definitely! Shredded carrots, zucchini, or snap peas add flavor and boost nutrition.
- → Is this dish good for meal prep?
Yes, components store well and reheat easily, making it convenient for prepping ahead.