Korean Beef Bowls

Korean beef bowls are an easy weeknight dinner made with ground beef cooked in a simple soy garlic sauce and served over rice. The beef is slightly sweet, savory, and ready in about 20 minutes.

I like making rice bowls because everyone can add their own toppings. We usually keep it simple with cucumbers, shredded carrots, green onions, or kimchi, but a fried egg is also really good on top.

This is similar to my bulgogi bibimbap, but much quicker to make. Instead of marinating thinly sliced beef, this version uses ground beef and a sauce that comes together right in the pan.

What You’ll Need

The Korean beef only needs a handful of ingredients, and most are ingredients I usually keep in my pantry.

Ground beef: I like lean ground beef for this recipe so there’s less grease to drain from the pan. Ground turkey or chicken can also be used.

Garlic: Three cloves might seem like a lot for one pound of beef, but it adds plenty of fresh garlic flavor to the simple sauce.

Soy sauce: This is the base of the sauce and seasons the beef. I use regular soy sauce.

Brown sugar: Adds sweetness to balance the salty soy sauce.

Sesame oil: Adds a nutty, toasted flavor. A little goes a long way, so one tablespoon is enough.

Rice vinegar: A teaspoon of rice vinegar adds just enough acidity to balance the sweet and salty sauce.

Black pepper: Adds a little extra seasoning without making the beef spicy.

Rice: I usually serve the beef over white rice, but you can use whatever rice you prefer.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Korean Beef Bowls

Start by heating a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.

If there’s a lot of grease in the pan, drain the excess before adding the rest of the ingredients.

Add the garlic and cook for about 30 seconds, just until fragrant. Adding the garlic after the beef is browned keeps it from burning while the beef cooks.

Stir in the soy sauce, brown sugar, sesame oil, rice vinegar, and black pepper. Let everything simmer together for 2 to 3 minutes.

The sauce should reduce slightly and coat the beef. You don’t want a lot of thin sauce sitting in the bottom of the skillet.

Divide the rice among your bowls, spoon the Korean beef over the top, then finish with whatever toppings you like.

Topping Ideas

One of my favorite things about rice bowls is that everyone can build theirs a little differently.

For something fresh and crunchy, add sliced cucumbers, shredded carrots, or green onions. My Korean cucumber salad also makes an easy side or topping and adds a cool, tangy contrast to the warm beef.

For more Korean flavor, add kimchi, sesame seeds, or a fried egg. If you want some heat, drizzle a little sriracha or bibimbap sauce over the top.

You don’t need all of these at once. A couple of vegetables and one or two toppings are plenty for an easy dinner.

Korean Beef Bowls vs. Bulgogi Bibimbap

These bowls and my bulgogi bibimbap have some of the same components, but I make them for different occasions.

Bulgogi bibimbap uses thinly sliced marinated beef with rice, vegetables, and bibimbap sauce. There are more individual components to prepare, so it’s a good choice when you want a more traditional Korean-style rice bowl.

These Korean beef bowls are my shortcut version for busy nights. Ground beef cooks quickly, there’s no marinating, and the sauce is made right in the skillet.

And if you want something even lighter, use the same idea to make my Korean beef lettuce wraps instead of serving the beef over rice.

Meal Prep and Storage

The beef reheats well, so this is an easy recipe to make ahead for lunches or dinners.

Store the cooked beef in an airtight container in the refrigerator for up to 4 days. You can portion it with rice for meal prep, but I like to keep fresh toppings such as cucumbers separate until serving.

Reheat the beef and rice in the microwave or on the stovetop, then add the cold toppings afterward.

If you make these Korean Beef Bowls, I’d love to hear how they turned out! Leave a comment and rating below.

RECIPE