Description
Easy Korean Beef Rice Bowls recipe featuring savory ground beef with garlic, ginger, soy sauce, and brown sugar served over fluffy cooked rice, garnished with green onions, toasted sesame seeds, and optional red pepper flakes and sriracha for a spicy kick.
Ingredients
Units
Scale
Main Ingredients
- 4 cups cooked rice (about 1 1/3 cups uncooked rice or minute/instant rice)
- 1 teaspoon sesame oil
- 1 pound lean ground beef
- 3 cloves garlic, finely minced or pressed
- 4 tablespoons low sodium soy sauce
- 1 tablespoon minced ginger
- 3 tablespoons brown sugar
- Sriracha (optional)
- 1 cup carrots, cut julienne style (pre-cut available)
Garnishes
- Chopped green onions
- Toasted sesame seeds
- Red pepper flakes (optional)
Instructions
- Prepare the Rice: Cook the rice according to package directions, using either instant, minute rice, or cooking 1 1/3 cups rice with 2 1/2 cups water in a pot or rice cooker until fluffy.
- Heat Sesame Oil: Warm a large non-stick skillet over medium-high heat and add 1 teaspoon of sesame oil, allowing it to heat for about 30 seconds.
- Brown the Beef: Add 1 pound of lean ground beef to the hot skillet and cook, breaking it apart, until almost fully browned, about 10 minutes.
- Add Flavorings: Stir in 3 cloves minced garlic, 4 tablespoons low sodium soy sauce, 1 tablespoon minced ginger, 3 tablespoons brown sugar, and sriracha if using. Mix well until a small sauce forms around the beef.
- Cook Carrots: Add 1 cup julienned carrots to the skillet and cook for 2 more minutes until they slightly soften but remain crisp.
- Serve and Garnish: Serve the flavorful beef mixture over the cooked rice. Garnish with chopped green onions, toasted sesame seeds, and a sprinkle of red pepper flakes if desired.
Notes
- You can prepare this recipe ahead and store in an airtight container in the fridge for up to 3 days.
- Reheat leftover portions in the microwave until warmed through before serving.
- Use low sodium soy sauce to control salt content and keep flavors balanced.
- Sriracha and red pepper flakes add a nice spicy kick but are optional based on your heat preference.
- Julienned carrots add texture and sweetness but can be swapped for other vegetables if desired.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
