Korean Ground Beef Bowls
Bold, saucy, and on the table in under 20 minutes — the best ground beef bowl you'll make.
Ingredients
Serves 4
- 1.5 lbs (680g) ground beef (80/20 preferred)
- 1 tbsp vegetable oil
- 5 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp gochujang (Korean chili paste) or sriracha
- 1/4 tsp black pepper
- Steamed jasmine rice, to serve
- Sliced scallions, sesame seeds, and sliced cucumber to serve
Instructions
- 1Mix the sauce: whisk together soy sauce, brown sugar, sesame oil, gochujang, and black pepper in a small bowl. Set aside.
- 2Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the ground beef in a single layer and let it sear undisturbed for 3–4 minutes to develop a deep browned crust — resist the urge to stir.
- 3Break up the beef and continue cooking for another 3–4 minutes until fully cooked through with no pink. Drain excess fat if needed, leaving about 1 tbsp for flavour.
- 4Push the beef to the sides and add the garlic and ginger to the center. Cook 60 seconds until fragrant, then stir into the beef.
- 5Pour the sauce over the beef and stir to coat. Cook 2–3 minutes over medium heat, stirring occasionally, until the sauce thickens and becomes glossy and almost caramelized on the beef.
- 6Taste and adjust — add more soy for saltiness, more gochujang for heat, or a pinch more sugar if the sauce is too sharp.
- 7Serve over steamed jasmine rice, topped with sliced scallions, sesame seeds, and thinly sliced cucumber. A fried egg on top is highly recommended.
Pro Tips
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Use 80/20 ground beef for the best flavour — the fat renders and carries the sauce. Leaner beef (90/10 or above) will be drier and less flavourful in this application.
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Don't stir the beef for the first 3–4 minutes. Leaving it undisturbed creates a browned, caramelized crust that adds 10x more flavour than meat that's just been stirred and grey.
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This freezes beautifully: cool completely, freeze flat in a zip-lock bag, and thaw overnight. Reheat in a skillet with a splash of water for a 5-minute weeknight dinner.
Frequently Asked Questions
What is gochujang and can I substitute it?
Gochujang is a Korean fermented red chili paste with a complex sweet-spicy-umami flavor. It's available at most Asian grocery stores and increasingly at mainstream supermarkets. You can substitute sriracha (use the same amount), sambal oelek (a bit spicier), or just omit it and add 1/4 tsp of chili flakes for heat without the depth.
Can I make Korean ground beef bowls ahead of time?
Yes — the cooked beef reheats excellently. Store it separately from the rice and cucumber. Reheat the beef in a skillet with a splash of water or soy sauce over medium heat for 3–4 minutes. The sauce thickens further overnight, so add a little extra soy when reheating.
What vegetables can I add to Korean ground beef bowls?
Shredded carrots, edamame, blanched broccoli, and sautéed mushrooms all work well. Stir them in with the sauce at step 5. For pickled vegetables — quick-pickled cucumber or carrot — prepare them beforehand and serve as a topping alongside the sesame seeds and scallions.
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