Korean Ground Beef Bowl (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1 pound ground beef (80/20 fat content)
02 -
2 tablespoons soy sauce (or tamari for gluten-free option)
03 -
1 tablespoon sesame oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon fresh ginger, minced
06 -
2 green onions, chopped, plus extra for garnish
07 -
Salt and pepper to taste
08 -
2 cups cooked rice (jasmine, basmati, or brown)
→ Optional Toppings
09 -
Sesame seeds
10 -
Sliced cucumber
11 -
Kimchi
12 -
Pickled vegetables
13 -
Mixed vegetables (bell peppers, carrots, broccoli, or spinach)
14 -
Fried egg
# Steps to Follow:
01 -
Rinse 1 cup of rice under cold water until the water runs clear. For stovetop method: combine with 2 cups of water in a pot, bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork. Alternatively, use a rice cooker or Instant Pot according to manufacturer's instructions.
02 -
In a large skillet over medium-high heat, add the ground beef. Break it apart with a spatula as it cooks until no longer pink, about 5-7 minutes. Drain excess fat if necessary.
03 -
Add the minced garlic and ginger to the cooked beef and sauté for an additional 1-2 minutes until fragrant. Stir in the soy sauce, sesame oil, and chopped green onions. Season with salt and pepper to taste. Simmer for 2-3 minutes to allow flavors to meld together.
04 -
Spoon a generous amount of cooked rice into each serving bowl. Top with the seasoned ground beef mixture. Add any optional vegetables if using. Garnish with sesame seeds, additional chopped green onions, and any preferred toppings like kimchi or a fried egg.
# Additional Notes:
01 -
For a more authentic flavor, consider adding 1-2 tablespoons of gochujang (Korean chili paste) to the beef mixture.
02 -
This dish can be prepared ahead of time and refrigerated for up to 3 days. Reheat thoroughly before serving.