Korean Beef Bowl

Do you ever get in a slump with what to do with that pound of ground beef? Today, I have the perfect recipe to try when you get in that slump. This makes a savory ground beef with an Asian flair to serve over cooked rice.

Not only is this dish tasty but it really is quick and simple to make. I cut back on the spice to 1/4 tsp red pepper flakes because my family isn’t a fan of spicy dishes. If you like spice then do 1/2 tsp red pepper flakes. If you want no spice, just leave the red pepper flakes out.

Korean Beef Bowl | realmomkitchen.com

5.0 from 1 reviews
Korean Beef Bowl
  • 1 lb. ground beef
  • ⅓ cup brown sugar
  • ¼ cup soy sauce
  • 1 Tbsp sesame oil
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp ground ginger
  • 3 cloves of garlic, minced
  • cooked rice for serving
  • 2 green onions, sliced
  1. In a skillet, brown beef.
  2. In the meantime, in a bowl add brown sugar, soy sauce, sesame oil, red flakes, and ground ginger. Whisk until combined and set aside.
  3. Once beef is cooked add garlic and cook until fragrant, about 1 minute. Drain off any excess grease.
  4. Add the sauce mixture that you set aside to the beef. Allow to simmer for 3 minutes. Serve over cooked rice and garnish with green onion.

Recipe adapted from Damn Delicious.

8 comments on “Korean Beef Bowl

  • We absolutely LOVED it! Had a little kick to it and our 9 year old ate it all, and asked for more! Would recommend doubling the recipe however, barely made it with 4. We plan to try it as a patty as well because we loved the meat so much and we think it would work great as a asian/teriyaki burger!

  • “This one is a keeper” my husband said tonight at dinner and my 3 boys (ages 3, 5, and 8) also gobbled it up. I will definitely make it again though I’ll have to double the recipe so I’ll have enough for everyone.

  • The ingredients sound tasty and the recipe looks easy. I’m wondering if there is much sauce in the finished dish. The picture looks like the meat may be dry.
    I would appreciate the input of anyone who has made this dish.
    Thanks for your blog, Laura!

    • I just made this, twice, with only half the sauce and while the meat wasn’t swimming in sauce, it was nicely coated and moist-ish. I am sure if I had used the full amount there would be some extra sauce floating around.

      Definitely yummy!

  • really one of my family favorites!

  • I’ve been seeing variations of this recipe everywhere. I just got some Korean red pepper flakes, so I think I have to try it!

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