Korean Ground Beef Bowls are a quick and tasty meal that brings together bold, sweet, and salty flavors in every bite. The dish features savory ground beef seasoned with garlic, soy sauce, and a touch of brown sugar, served over warm rice with crunchy, fresh veggies on the side. It’s a simple recipe that packs a lot of flavor and always feels satisfying.
I love making these bowls when I want something fast but still tasty enough to feel like a treat. The ground beef cooks in just a few minutes, and by the time it’s ready, I can have the rice and veggies prepped and waiting to go. Adding a sprinkle of sesame seeds and some green onions on top is my favorite way to finish the dish — it adds a little extra texture and color that makes the whole bowl pop.
These bowls are perfect for busy weeknights or when I’m craving something comforting without too much fuss. I often make extra so I can enjoy leftovers for lunch the next day. It’s one of those recipes that feels like a warm hug in a bowl and always gets great reactions from friends and family when I serve it!
Key Ingredients & Substitutions
Ground beef: Lean beef works best to avoid too much grease. You can swap it with ground turkey or chicken for a lighter option—they still soak up the sauce nicely.
Soy sauce: Low sodium soy sauce keeps flavors balanced without too much salt. For gluten-free, use tamari or coconut aminos instead.
Brown sugar: This adds a gentle sweetness that balances savory and salty flavors. If you want less sugar, try honey or maple syrup but add gradually to taste.
Sesame oil: Adds that classic nutty aroma. Don’t skip it! If unavailable, toasted walnut or olive oil can be okay but the flavor will differ slightly.
Veggies: Fresh cucumbers, carrots, and bell peppers add crunch and color. Feel free to swap with whatever fresh vegetables you like—radishes or snap peas work well too.
Eggs: The fried egg on top adds creaminess and richness. If you prefer, a soft-boiled or poached egg can be a nice alternative.
How Do I Get the Perfect Fried Egg with a Runny Yolk?
Frying eggs with runny yolks is a great way to add richness to your bowl. Here’s how I do it:
- Heat a little oil or butter over medium heat in a non-stick pan.
- Crack the egg gently into the pan without breaking the yolk.
- Cook for about 2-3 minutes until the whites are set but the yolks still wobble when you shake the pan.
- For extra even cooking on top, you can cover the pan with a lid for the last minute.
- Remove carefully with a spatula, season with a pinch of salt and pepper, then place on your bowl.
This method keeps the yolk perfectly runny, so when you mix it in with the beef and rice, it creates a lovely creamy coating. If you’re nervous about runny yolks, try a soft-boil instead, which is just as tasty and simple.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef evenly and cooking the sauce in one pan.
- Non-stick frying pan – makes frying the eggs easy and keeps them from sticking.
- Spatula – great for breaking up the beef and stirring everything without scratching your pans.
- Measuring spoons and cups – helps keep your sauce ingredients balanced for the best flavor.
- Rice cooker or pot – simplifies cooking the rice to fluffy perfection.
Flavor Variations & Add-Ins
- Swap ground beef for ground pork or turkey for a lighter or different flavor.
- Add kimchi or pickled radishes on the side to boost tanginess and spice.
- Mix in sautéed mushrooms or spinach for extra veggies and nutrients.
- Top with a drizzle of sriracha or gochujang sauce for extra heat and depth.
How to Make Korean Ground Beef Bowls
Ingredients You’ll Need:
For the Beef:
- 1 tablespoon vegetable oil
- 1 pound ground beef (preferably lean)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1/4 cup soy sauce (preferably low sodium)
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper to taste
For the Bowls:
- 3 cups cooked white rice (short grain or jasmine rice works well)
- 1 cup thinly sliced cucumber
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 2 large eggs
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. Most of the time is spent browning the beef and frying eggs. If you don’t have cooked rice ready, add around 20 minutes more to cook the rice. The result is a quick, flavorful meal perfect for busy nights.
Step-by-Step Instructions:
1. Cook the Ground Beef:
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook until browned and no longer pink, about 5–7 minutes. Drain any excess fat.
2. Season the Beef:
Add minced garlic and grated ginger into the skillet with the beef. Cook for about 1 minute until fragrant. Then stir in the soy sauce, brown sugar, sesame oil, and crushed red pepper flakes if you like a bit of heat. Cook for another 2–3 minutes, letting the sauce thicken slightly and coat the beef. Remove from heat.
3. Fry the Eggs:
While the beef is cooking, heat a little oil in a non-stick skillet over medium heat. Crack in the eggs and fry until the whites are set but yolks remain runny, about 3 minutes. Remove from heat.
4. Assemble the Bowls:
Divide the cooked rice evenly into four bowls. Top each bowl with the seasoned ground beef. Arrange cucumber slices, shredded carrots, and red bell pepper around the beef. Place one fried egg on top of each bowl.
5. Garnish and Serve:
Sprinkle sliced green onions and toasted sesame seeds over the bowl. Serve immediately. For an extra creamy and rich bite, mix the runny egg yolk into the beef and rice just before eating.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps the beef brown better.
How Should I Store Leftovers?
Store any leftover beef and veggies separately from the rice and eggs in airtight containers in the fridge. They’ll keep well for 3–4 days. Reheat the beef and rice on the stove or microwave, and fry fresh eggs when ready to serve.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the ground beef with plant-based crumbles or cooked lentils. Use soy sauce or tamari to maintain the umami flavor, and consider adding mushrooms or tofu for extra texture.
What’s the Best Rice to Use?
Short grain white rice or jasmine rice works great for these bowls since they’re sticky enough to hold together but fluffy. You can also use brown rice for a healthier, nuttier alternative—just adjust cooking time accordingly.
