Ingredients
Method
Cook the Beef:
- Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
Add Flavor:
- Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Pour in soy sauce, brown sugar, sesame oil, and red pepper flakes. Cook, stirring, for another 3–4 minutes until sauce thickens and coats the beef.
Prepare the Bowls:
- Divide cooked rice evenly into four bowls. Spoon the Korean ground beef over the rice. Garnish with sliced green onions and optional toppings like sesame seeds or a fried egg.
Notes
Meal Prep & Storage
This recipe is perfect for meal prep!
• Store leftovers in an airtight container in the fridge for up to 4 days.
• The beef mixture can be frozen for up to 2 months—just thaw and reheat.
• Reheat with a splash of water or soy sauce to keep the beef moist and flavorful. Substitutions & Variations
• Swap rice with cauliflower rice or shredded cabbage for a low-carb version.
• Ground turkey, chicken, or even crumbled tofu can replace the beef.
• Stir in shredded carrots, diced bell peppers, or zucchini to add color and nutrients. Spice It Up
• Add gochujang (Korean chili paste) or red pepper flakes for extra heat.
• Drizzle with sriracha or chili crisp for a spicy finish. Serving Suggestions
• Serve over steamed jasmine rice, brown rice, or quinoa.
• Top with green onions, sesame seeds, and a fried egg.
• Pair with kimchi, pickled veggies, or a crisp Asian slaw for a complete meal. Pro Tip
Let the beef caramelize slightly in the pan—don’t stir too often. This gives it that extra flavor boost!
This recipe is perfect for meal prep!
• Store leftovers in an airtight container in the fridge for up to 4 days.
• The beef mixture can be frozen for up to 2 months—just thaw and reheat.
• Reheat with a splash of water or soy sauce to keep the beef moist and flavorful. Substitutions & Variations
• Swap rice with cauliflower rice or shredded cabbage for a low-carb version.
• Ground turkey, chicken, or even crumbled tofu can replace the beef.
• Stir in shredded carrots, diced bell peppers, or zucchini to add color and nutrients. Spice It Up
• Add gochujang (Korean chili paste) or red pepper flakes for extra heat.
• Drizzle with sriracha or chili crisp for a spicy finish. Serving Suggestions
• Serve over steamed jasmine rice, brown rice, or quinoa.
• Top with green onions, sesame seeds, and a fried egg.
• Pair with kimchi, pickled veggies, or a crisp Asian slaw for a complete meal. Pro Tip
Let the beef caramelize slightly in the pan—don’t stir too often. This gives it that extra flavor boost!