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This Korean Ground Beef Recipe turns a pound of ground beef and pantry staples into a fast, flavor-packed dinner with a sweet, savory, slightly spicy sauce. Served over rice with crisp cucumbers and carrots, these flavorful rice bowls come together in about 20 minutes with very little prep.
If you like my Ground Beef and Broccoli recipe, think of this as its slightly spicier, sweeter cousin with plenty of fresh crunch.
Korean Ground Beef at a Glance
- Serves: 4
- Time Needed: About 10 minutes prep + 10 minutes cook time (including prep for toppings)
- Flavor: Sweet, savory, garlicky, with adjustable heat
- Make It Your Own: Swap the beef for ground turkey, chicken, or crumbled tofu
- Why This Recipe Works: The quick sauce turns glossy and clings to the beef, while crisp carrots and cucumbers add freshness and balance the sweet-savory flavor.
Kristen's Keys for Korean Ground Beef Rice Bowls
I created this recipe because I am always looking for another way to turn a pound of ground beef into a quick dinner that doesn't feel like the same old thing. And this one earned an immediate, "When are you making this again?" from my family.
After making it a few different ways, I found these details make the biggest difference.
- Have the sauce mixed before you start cooking. Once the beef is browned, this recipe moves quickly. Whisking the sauce first means everything is ready to go when you need it.
- Grate, not mince, the garlic and ginger. Grating the garlic and ginger with a Microplane distributes them evenly through the sauce without leaving large, overpowering pieces behind.
- Stay by the skillet after adding the sauce. It only needs 2 to 3 minutes to thicken and coat the beef, and because it contains honey, it can burn quickly if cooked too long.
- Don't skip the fresh finish. My family fell in love with the sweet-spicy beef, but adding fresh cucumbers and carrots is what really completed the bowl for me. Their cool crunch balances the rich sauce and keeps the meal from feeling heavy.
Happy Cooking! xo Kristen
Notes on Ingredients
- Ground Beef: Use lean ground beef so you don't end up with excess grease or throw off the beef-to-sauce ratio. I personally love 93/7 here, but 90/10 works well too.
- Gochujang: This Korean fermented red chile paste adds heat, savory depth, and a subtle sweetness. I use ½ tablespoon for a family-friendly heat level, but you can increase it if your family likes things spicier. Have some left over? Use it to make my Dumpling Bake.
- Toasted Sesame Oil: Use toasted sesame oil, which is dark and intensely nutty. Light sesame oil has a much milder flavor and won't give the sauce the same depth.
- Honey: Balances the heat and helps create the sticky-sweet finish; brown sugar can be used in its place.
- Cornstarch: Helps the sauce thicken quickly and cling to the beef rather than pooling at the bottom of the bowl. Use tapioca starch or arrowroot powder if needed.
- For Serving: Rice, carrots, cucumbers, green onions, and sesame seeds. I prefer grating the cucumbers and carrots, so you get a little freshness and crunch in every bite. I like Persian or English cucumbers here because they have smaller seeds and thin skins, so you don't need to peel them first.
How to Make Korean Beef Bowls
- Mix the sauce. Whisk together the soy sauce, honey, gochujang, toasted sesame oil, rice vinegar, and cornstarch until smooth.
- Brown beef. Cook the ground beef in a bit of oil over medium-high heat until browned, breaking it into small crumbles as it cooks. If needed, drain off excess grease. If using lean ground beef, you shouldn't need to drain the skillet.
- Add the aromatics. Add the grated garlic and ginger and cook for about 60 seconds, just until fragrant. Any longer, you risk burning them.
- Finish with the sauce. Give the prepared sauce a quick whisk again in case the cornstarch settled, add to the skillet, and cook, stirring constantly, until it clings to the beef and looks glossy. This takes just 2 to 3 minutes.
- Build the bowl. Serve the Korean-flavored ground beef over steamed rice, top with grated cucumbers and carrots, sliced green onions, and sesame seeds. I typically start my Instant Pot white rice before turning on the skillet so everything finishes around the same time. For Instant Pot brown rice, start it about 30 minutes before the beef.
Easy Variations
- Use Ground Chicken or Turkey: I've made this recipe with both ground chicken and ground turkey with great results. Use a lean blend and cook the meat fully before adding the aromatics and sauce.
- Swap Beef for Tofu: I've tested this recipe using 16 ounces of firm, crumbled tofu, and not only did it work, but my entire family also loved it. Press the tofu well, crumble it, and cook until some of the moisture evaporates and the edges begin to brown before adding the aromatics and sauce.
- Adjust the Heat: Use less gochujang for younger/sensitive eaters, or add more for adults who like heat. And if your family is like mine, and some like it spicy while others prefer mild, keep the base mild and serve with hot sauce (like Sriracha) at the table. Don't try adding extra gochujang at the table; it is too thick to blend evenly into the beef.
- Lower-Carb Option: Serve the beef and topping in lettuce wraps or over cauliflower rice.
Meal Prep & Storage
- Leftovers: Store cooked beef in an airtight container for up to 3-4 days. Store rice and fresh toppings separately for the best texture. Microwave the beef and rice until heated through, then assemble with fresh vegetables.
- Meal Prep: Portion the rice and beef into containers, but keep the cucumbers, carrots, green onions, and sesame seeds separate. Reheat the beef and rice, then add the fresh toppings just before serving.
More Easy Ground Beef Dinners
- Homemade Sloppy Joes
- Mexican Spaghetti
- One-Pot Ground Beef Stroganoff
- Taco Rice Casserole
- Easy Skillet Lasagna
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Korean Ground Beef
This Korean Ground Beef recipe starts with a pound of ground beef and pantry staples to create a sweet, slightly spicy meal in under 20 minutes. Serve over rice and top with fresh cucumbers and carrots for a flavorful dinner with very little prep.
Video
Ingredients
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey, or brown sugar
- ½ tablespoon gochujang, adjust for spice
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornstarch, or arrowroot powder or tapioca starch
- ½ tablespoon neutral oil, like canola, avocado, peanut, or vegetable oil
- 1 pound lean ground beef, I personally like 93/7 here
- 2 teaspoons grated garlic, ~2 cloves
- 1 teaspoon grated fresh ginger, ~½ inch peeled ginger
For Serving
- 2 cups cooked rice, white or brown
- 2 to 4 green onions, thinly sliced
- 1 large carrot, peeled and grated
- 1 to 2 Persian cucumbers, grated or shredded
- sesame seeds
Instructions
- In a glass measuring cup or small bowl, whisk together 3 tablespoons reduced-sodium soy sauce, 2 tablespoons honey, ½ tablespoon gochujang, 1 teaspoon toasted sesame oil, 1 teaspoon rice wine vinegar, and 1 teaspoon cornstarch until the cornstarch is fully dissolved.
- Heat ½ tablespoon neutral oil in a large skillet over medium-high heat for 30-60 seconds, or until glistening. Add the ground beef and cook, breaking it into small crumbles, until fully browned.
- Once the beef is fully cooked, add the 2 teaspoons grated garlic and 1 teaspoon grated fresh ginger and cook for 60 seconds, or until fragrant.
- Pour the prepared sauce over the beef. Cook, stirring constantly, for 2 to 3 minutes, until the sauce is glossy, slightly thickened, and evenly coats the beef. Do not overcook, as the honey can scorch.
- Remove from the heat. Serve the beef over rice, topped with grated carrots, cucumbers, sliced green onions, and sesame seeds.
Notes
Swap Protein: Feel free to use lean ground turkey, ground chicken, or even a 16-ounce block of pressed and crumbled firm tofu.
Soy Sauce: Swap for Tamari or use certified gluten-free soy sauce if needed.
Spice Level: As written, this has a bit of a kick, but still family-friendly. Feel free to increase the gochujang to 1 full tablespoon for more kick, or decrease it if needed. I don't recommend omitting it or substituting it with another type of hot sauce.
Storage: Store cooked beef in an airtight container for up to 3-4 days. Store rice and fresh toppings separately for the best texture. Microwave the beef and rice until heated through, then assemble with fresh vegetables.
Nutrition was calculated excluding rice, cucumbers, carrots, and sesame seeds.
Nutrition
Calories: 208kcalCarbohydrates: 11gProtein: 25gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 514mgPotassium: 448mgFiber: 0.1gSugar: 9gVitamin A: 4IUVitamin C: 0.4mgCalcium: 15mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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