Name: Korean Ground Beef Bowl Recipe
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1/4 cup Tamari sauce; 2 tablespoons pure honey; 1 tablespoon Asian sesame oil; 1 teaspoon red pepper flakes; 1/4 teaspoon ground ginger; 3 tablespoons olive oil; 1/2 cup chopped onion; 5 cloves garlic, chopped; 1 lb extra lean ground beef (90% lean); Green onions, for garnish; Cooked warm rice, to serve; Gochujang sauce, optional garnish

There’s something incredibly satisfying about a dish that hits all the right notes — sweet, savory, a little spicy — without any fuss. That’s exactly what this Korean Ground Beef Bowl Recipe delivers: a quick, flavorful dinner that feels like a warm hug on a plate.

The image shows four white bowls placed on a white marbled surface, each filled with two layers. The bottom layer is white steamed rice with a soft, fluffy texture. On top, there is a generous layer of cooked ground beef mixed with small pieces of orange carrot and tiny green peas, creating a mix of brown, orange, and green colors. The beef is garnished with chopped green onions and sprinkled with small white sesame seeds. Two dark brown chopsticks rest on the surface next to one bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Korean Ground Beef Bowl Recipe
Top Tip
How to Serve Korean Ground Beef Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Korean Ground Beef Bowl Recipe

Why You'll Love This Recipe

I’m all about recipes that transform simple ingredients into something special and super satisfying. This Korean Ground Beef Bowl Recipe does just that, bringing bold, rich flavors to your table in under 20 minutes. It’s comfort food with an Asian twist that I always come back to.

Quick and Easy: You’ll have dinner on the table faster than ordering takeout, with way more control over the ingredients.
Flavor-Packed: The mix of tamari, honey, sesame oil, and spices creates a sauce that’s both savory and sweet with just the right kick.
Versatile: It pairs beautifully with rice and can be customized with your favorite garnishes or sides.
Family Friendly: Everyone from picky kiddos to busy adults will enjoy this crowd-pleaser.

Ingredients & Why They Work

Each ingredient here plays a part in building that big, bold flavor we’re after. Plus, they're easy to find, which means this recipe fits into almost any grocery run.

Flat lay of a small white ceramic bowl of dark tamari sauce, a small white ceramic bowl of golden honey, a small white ceramic bowl with amber Asian sesame oil, a small white ceramic bowl of bright red pepper flakes, a small white ceramic bowl with fine light brown ground ginger, a small white ceramic bowl of golden olive oil, a handful of roughly chopped white and purple onion pieces, five peeled garlic cloves chopped, a small pile of raw extra lean ground beef, and a few fresh green onion stalks arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Tamari sauce: A gluten-free soy sauce alternative that adds deep umami and salty complexity.
Pure honey: Balances the saltiness with a natural sweetness that caramelizes beautifully when cooking.
Asian sesame oil: Adds that signature nutty aroma and flavor we all love in Korean dishes.
Red pepper flakes: Delivers a gentle warmth—adjust to your spice preference.
Ground ginger: Brings a subtle zing and earthy depth to the mix.
Olive oil: Perfect for sautéing onions and garlic due to its mild flavor and high smoke point.
Chopped onion: Builds a savory, aromatic foundation for the beef.
Garlic (chopped): Essential for that irresistible aroma and punch of flavor.
Extra lean ground beef (90% lean): I prefer lean to keep it hearty but not greasy.
Green onions: Fresh garnish that adds color and a mild onion crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Korean Ground Beef Bowl Recipe my own by playing with add-ins and garnishes—it’s a blank canvas for flavors that suit your mood or what’s on hand.

Variation: Sometimes, I swap ground beef for ground turkey for a lighter option, and honestly, it turns out just as tasty.
Spice it up: Toss in extra red pepper flakes or a dollop of gochujang if you want a bolder kick.
Veggie boost: Adding sautéed spinach or shredded carrots gives the bowl extra texture and nutrition.
Meal prep friendly: I like doubling the batch—makes for quick lunches during a busy week.

Step-by-Step: How I Make Korean Ground Beef Bowl Recipe

A close-up view of a metal frying pan filled with cooked ground beef mixed with small pieces of green onions and browned onions scattered throughout. A wooden spatula rests on the right side of the pan, partially touching the meat. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Sauce

I mix the tamari, honey, sesame oil, red pepper flakes, and ground ginger in a bowl first. It’s all about balancing those flavors early so the beef soaks up every bit of that savory-sweet goodness. Give it a good stir until everything is well combined and the honey is fully dissolved.

Step 2: Sauté Onions and Garlic

Next up, heat olive oil in a large skillet or wok over medium-high heat until it just starts to smoke. Toss in the chopped onions and garlic, stirring often for 2-3 minutes. Keep an eye until the onions turn translucent and the air fills with that awesome garlicky aroma—this base is key for flavor layering.

Step 3: Cook the Beef and Combine

Add the ground beef right to the pan, breaking it up as you go with your spatula. After about 1-2 minutes, when the beef is half cooked, pour in the sauce mixture and stir so every bit gets coated. Let it continue cooking until all the beef is browned fully and the sauce thickens slightly. The smell here is seriously irresistible.

Step 4: Serve it Up!

Immediately spoon the hot beef over warm rice bowls and gently mix it in so the sauce seeps through. Then sprinkle with chopped green onions for that fresh pop of color and crunch. Ready to enjoy in mere minutes!

Top Tip

Over time, I found a few little tricks that make cooking this Korean Ground Beef Bowl Recipe easier and taste even better—these helped me avoid common pitfalls.

Don’t skip browning the beef: Browning adds flavor and texture, so resist the urge to stir constantly—let it sit a moment for better caramelization.
Use freshly chopped garlic and onion: Frozen or pre-minced just can’t compete with the fresh flavors and aroma that fill your kitchen.
Adjust the heat gradually: I always start with less red pepper flakes and spice it up after tasting to avoid overpowering the dish.
Don’t overload the pan: When the pan’s too crowded, beef steams instead of browning. Cook in batches if needed for the best texture.

How to Serve Korean Ground Beef Bowl Recipe

Garnishes

I love topping this bowl with fresh green onions for some crunch and color. Sometimes I add toasted sesame seeds or a drizzle of creamy gochujang sauce for a spicy, tangy hit. Pickled veggies also work well if you want to add some zing and texture.

Side Dishes

For sides, kimchi is a natural partner here—it adds brightness and acidity that perfectly balances the rich beef. Steamed or stir-fried vegetables like broccoli or bok choy make it a fuller meal without adding complexity. And you can’t go wrong with a simple cucumber salad to refresh the palate.

Creative Ways to Present

For a fun twist during gatherings, I’ve laid this Korean Ground Beef Bowl Recipe out as a DIY bowl station with rice, beef, multiple garnishes, and sauces. That way, everyone customizes their own, making dinner interactive and festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay moist and flavorful for up to 4 days. Just make sure to cool the beef completely before refrigerating to maintain the best texture.

Freezing

This Korean Ground Beef Bowl Recipe freezes well, too. I portion it out into freezer-safe bags or containers and it keeps for about 2 months. When I defrost, I thaw it overnight in the fridge for best results.

Reheating

To reheat, I gently warm the beef in a skillet with a splash of water or broth to keep it juicy, stirring until it’s heated through. Microwave works fine too—just cover it and heat in short bursts to avoid drying out.

Frequently Asked Questions:

Can I use turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works great if you prefer a leaner or lighter protein. Just be mindful to adjust cooking times since poultry cooks faster and can dry out if overcooked.

What’s the best rice to serve with this Korean Ground Beef Bowl Recipe?

Jasmine rice is my go-to because it’s fragrant and slightly sticky—perfect for soaking up that delicious sauce. Short grain sushi rice also works well if you prefer an even stickier texture that holds the bowl together nicely.

Can I make this recipe gluten-free?

Yes! Just make sure you use tamari instead of regular soy sauce, as tamari is typically gluten-free. Also, double-check any gochujang or garnish sauces for gluten content if you’re sensitive.

How spicy is this Korean Ground Beef Bowl Recipe?

The recipe has a mild to medium heat level thanks to red pepper flakes. You can easily control the spice by reducing or increasing the amount or adding a spoonful of gochujang sauce at the table for extra punch.

Final Thoughts

This Korean Ground Beef Bowl Recipe is one of those dependable dishes that feels like a little celebration every time I make it. It’s simple enough for weeknights but impressive enough to share with friends. Give it a try—you might find yourself reaching for this recipe whenever you want dinner that’s both easy and deeply satisfying.