Name: Korean Ground Beef Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 2 cloves garlic, minced; 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 teaspoon red pepper flakes (optional); 1 tablespoon sesame oil; Cooked rice (for serving); Green onions, chopped (for garnish)

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I started making this dish when I had little time but big hunger. I wanted a fast meal that tastes strong and goes well with plain rice. Korean Ground Beef Bowl fit the need. I made it on a weeknight and then again the next week. It saves time and it keeps well. I like how the sauce is sweet and salty. The meal helps me feed my family without fuss. It works for lunch or a quick dinner. I use simple tools and one pan. It feels easy when I am busy but still want good food.

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I often cook this when I plan food for a few days. The bowl fills plates and fits tight schedules. I also like that kids and adults both eat it. I use it for fast work nights and for packed lunches. The sauce is bold but not too hot. The meat is tender and the garlic gives good smell. It pairs with plain rice and a bit of green onion. It is a home recipe that I keep in my regular meal list. It is as quick as a cheesy penne comfort meal but with different flavors.

This recipe turns ground beef into a simple, rich bowl with rice. The taste is sweet, salty, and a little spicy if you use red pepper flakes. People make this dish on busy nights or when they need a quick packed lunch. It comes together fast and uses few ingredients. You get a warm, savory main with a bright touch from the green onion. It is a good weeknight meal and a solid choice for meal prep when you want simple food that still tastes good.

Why make this recipe

This dish is fast to cook. It takes about 15 minutes on the stove. You do not need hard prep or special gear. The sauce gives big flavor from just soy sauce and brown sugar. The meal is cheap and fits many diets that use ground beef. You can make a full meal with rice and a simple side. It works for single cooks and families. It is a reliable meal for work nights and for days you want low fuss but good taste.

How to make this recipe

You start by softening garlic and then browning the beef. After the meat cooks, you mix in the sauce and let it reduce a bit. The sauce clings to the meat and adds shine and taste. You will end with beef that is saucy but not wet. Serve the beef over hot rice and add green onions on top. The whole flow is quick: cook garlic, brown meat, stir in sauce, and serve. It takes little hands-on time and gives a steady, tasty result.

Ingredients

1 lb ground beef — use regular or lean ground beef. 2 cloves garlic, minced — adds bright aroma. 1/4 cup soy sauce — gives salty, savory base. 2 tablespoons brown sugar — adds sweet balance. 1 teaspoon red pepper flakes (optional) — for heat if you like spice. 1 tablespoon sesame oil — adds nutty flavor while cooking. Cooked rice (for serving) — plain white or brown rice. Green onions, chopped (for garnish) — add fresh color and bite.

These items are easy to find. You can change the spice level or the beef fat level to suit your taste. The list keeps the meal quick and simple.

Directions

In a large skillet, heat the sesame oil over medium heat.
Add the minced garlic and cook until fragrant, about 30 seconds.
Add the ground beef to the skillet and cook until it’s browned, breaking it apart with a spatula as it cooks.
Stir in the soy sauce, brown sugar, and red pepper flakes; cook for an additional 2 minutes until the sauce thickens slightly.
Serve the Korean beef over cooked rice and garnish with chopped green onions.

Notes: Heat the oil first so the garlic does not stick. Browning the beef well adds more flavor. Break the meat into small pieces so the sauce coats it evenly. Let the sauce cook a bit so it gets glossy and a little thick. If the mix looks dry, add a splash of water or more soy sauce.

How to serve this recipe

Spoon the hot beef over bowls of plain rice. Top each bowl with chopped green onions for a fresh bite. Add a side of steamed vegetables or a simple salad for balance. For a quick pick-me-up, add a fried egg on top. The runny yolk makes the bowl richer. You can also pack the warm beef and rice in containers for lunches. Try ideas from other simple bowls to mix up sides, like some turkey rice bowl ideas that use similar serve styles.

How to store this recipe

Cool the beef to room temp before storing. Put it in an airtight container and place it in the fridge. It will keep well for 3 to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stove over low heat and add a splash of water to loosen the sauce if it has thickened. You can also use leftover beef in other dishes, like the leftover beef recipes you may try.

Tips to make this recipe

Use fresh garlic for best flavor and smell. If you use lean beef, watch it so it does not dry out; add a small splash of oil if needed. Taste the sauce and add more sugar or soy sauce to match your liking. If you want less salt, use low-sodium soy sauce and add a pinch more sugar for balance. Do not overcook the garlic or it will turn bitter. For a quicker meal, cook extra rice ahead and warm both the rice and beef together.

Variation

Swap the beef for ground turkey or chicken if you want a lighter version. Use coconut sugar or honey in place of brown sugar for a small change in flavor. Add vegetables like peas, carrots, or shredded cabbage to make it more balanced. If you like heat, add gochujang or more red pepper flakes. If you want a deeper flavor, add a splash of rice vinegar or sesame seeds at the end. Most swaps keep the same method and timing.

FAQs

Q: Can I use ground pork instead? A: Yes. Pork works well with the same cook time and sauce.

Q: Is this spicy? A: It is mild by default. Add red pepper flakes for more heat.

Q: Can I make this ahead? A: Yes. Store in the fridge and reheat. It keeps 3–4 days.

Q: Can I freeze it? A: Yes. Freeze for up to 3 months in a sealed container.

Q: What rice is best? A: Plain white or brown rice works fine. Use what you like.

Conclusion

This bowl is a fast, useful meal you can make any night. It uses few parts and one pan and gives steady, bold flavor that fits many meals. If you want another take on this idea, see the Korean Ground Beef and Rice Bowls for a similar recipe with notes. For another quick version and tips, check the Korean Beef Bowl – Damn Delicious page.