Delicious Korean Ground Beef Bowl
Unleash a whirlwind of savory Korean-inspired flavors with this incredibly quick and satisfying ground beef bowl. It features perfectly seasoned ground beef, aromatic garlic and ginger, and a hint of sesame, all piled high over fluffy rice. This dish is a perfect solution for busy weeknights, offering a delicious and customizable meal that truly delivers on taste.
Prep Time
15 minutes
Cook Time
15-20 minutes
Total Time
30-35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Ready in under 35 minutes, making it perfect for busy schedules.
- Bursting with savory Korean-inspired flavors, offering a delicious and authentic taste.
- Highly customizable with your favorite toppings, allowing for endless variations.
- A perfect balance of protein and carbohydrates, providing a satisfying and balanced meal.
- Comfort food with a healthy twist, incorporating fresh ingredients and lean protein.
Ingredients
- 450 grams (1 pound) ground beef, 80/20 lean for optimal flavor
- 30 milliliters (2 tablespoons) soy sauce or tamari for gluten-free
- 15 milliliters (1 tablespoon) sesame oil
- 3 cloves garlic, minced
- 5 milliliters (1 teaspoon) fresh ginger, minced
- 2 green onions, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 475 grams (2 cups) cooked rice (jasmine, basmati, or brown rice recommended)
- Optional toppings: sesame seeds, sliced cucumber, kimchi, pickled vegetables, fried egg, steamed broccoli
Instructions
- Prepare the Rice. For the stove method, rinse 235 grams (1 cup) of rice under cold water until the water runs clear. Combine with 475 milliliters (2 cups) of water in a medium pot. Bring the water to a boil, then immediately reduce the heat to its lowest setting, cover the pot tightly, and simmer for approximately 15 minutes, or until all the water has been absorbed. Remove the pot from the heat and let it rest, covered, for an additional 5 minutes before fluffing gently with a fork. If using a rice cooker, add the rinsed rice and water to your appliance and cook according to the manufacturer’s instructions. For an Instant Pot, combine the rinsed rice and water in the pot, seal the lid, and cook on high pressure for 3 minutes, then allow a natural release until the pin drops.
- Cook the Ground Beef. Place a large skillet over medium-high heat. Add the ground beef and use a spatula to break it apart into small, even pieces as it cooks. Continue to brown the beef until it is no longer pink, which typically takes about 5-7 minutes. If the beef releases a significant amount of excess fat, carefully drain it off to prevent the dish from becoming greasy.
- Infuse Aromatics. Once the beef is browned and excess fat is drained, reduce the heat to medium. Add the minced garlic and fresh minced ginger to the skillet. Sauté for an additional 1-2 minutes, stirring constantly, until the aromatics become fragrant. Be careful not to burn them, as this can lead to a bitter taste.
- Season and Simmer. Stir in the soy sauce (or tamari), sesame oil, and the chopped green onions into the beef mixture. Season with salt and freshly ground black pepper to taste. Allow the mixture to simmer gently for a couple of minutes. This step is crucial as it allows the flavors to meld together beautifully, creating a rich and cohesive taste profile.
- Assemble the Bowl. To assemble, spoon a generous amount of the freshly cooked rice into the bottom of individual serving bowls. Evenly layer the seasoned ground beef mixture over the rice. If desired, add any additional vegetables you prefer, such as steamed broccoli florets or thinly sliced bell peppers, either on top of or alongside the beef. Finish by garnishing with a sprinkle of sesame seeds, extra chopped green onions, and any other favorite toppings like spicy kimchi or a perfectly fried egg.
- Serve Immediately. Serve the Korean Ground Beef Bowls hot and enjoy the vibrant flavors and comforting textures.
Tools You’ll Need
- Large skillet (25-30 cm / 10-12 inch)
- Rice cooker or medium saucepan with lid
- Spatula or wooden spoon
- Measuring spoons and cups
- Sharp chef's knife
- Cutting board
- Colander for rinsing rice (optional)
Essential Success Tips
- Use 80/20 ground beef for the best balance of flavor and juiciness, but always drain excess fat to prevent a greasy dish.
- Do not overcook the garlic and ginger; they should be fragrant, not browned, to avoid a bitter taste.
- Fluff the rice with a fork immediately after cooking and resting to ensure separate, light grains.
- Always taste the beef mixture before serving and adjust the seasoning (salt, pepper, a touch more soy sauce) to your preference.
- Prep all your optional toppings in advance; having them ready makes assembling the bowls quick and effortless.
Professional Cooking Secrets
- For an extra layer of umami and a subtle kick, try incorporating 5-10 grams (1-2 teaspoons) of gochujang (Korean chili paste) into the beef mixture during the seasoning step. This adds depth and a nuanced spiciness.
- Lightly toast your sesame seeds in a dry pan over medium heat for 1-2 minutes until golden and fragrant before sprinkling them on top. This significantly enhances their nutty aroma and flavor.
- Consider adding a tiny splash (about 2.5 milliliters or half a teaspoon) of rice vinegar at the very end of cooking the beef for a touch of brightness and acidity that perfectly balances the rich flavors.
Notes
- Leftovers of the Korean Ground Beef Bowl can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed to maintain moisture.
- Experiment with different vegetables to enhance the dish. Great additions include shredded carrots, sautéed spinach, blanched bean sprouts, or thinly sliced radishes for a crunch.
- For a spicier version, add a dash of red pepper flakes or 2.5-5 grams (1/2-1 teaspoon) of gochugaru (Korean chili powder) along with the garlic and ginger.
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, absolutely! Substitute the ground beef with crumbled firm tofu, tempeh, or your favorite plant-based ground meat alternative. Adjust the cooking times to ensure your chosen substitute is properly cooked and seasoned.
What kind of rice is best for this bowl?
Jasmine rice is often preferred for its fragrant aroma and slightly sticky texture, which is ideal for bowls. However, basmati or even brown rice work wonderfully for a different flavor profile or a healthier option. The key is perfectly cooked, fluffy rice that isn't mushy.
How can I make this Korean Ground Beef Bowl spicier?
To increase the heat, you can add 5-10 grams (1-2 teaspoons) of gochujang (Korean chili paste) to the beef mixture with the soy sauce. Alternatively, a pinch of gochugaru (Korean chili powder) or a few dashes of your favorite chili oil or sriracha can be added during cooking or as a drizzle on the finished bowl.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 25g, Carbs: 30g (approximate per serving, without extra toppings or added sauces)
Allergy Information
Contains soy and sesame. For a gluten-free version, ensure to use tamari instead of soy sauce and verify all other ingredients, particularly sauces, are certified gluten-free.
No comment