Korean Ground Beef gets layered with warm rice and tangy pickled veggies for a weeknight bowl that hits every craving.
Author’s Notes
Tried Them All… This One Wins!
I’ve tried a lot of Korean Ground Beef recipes, and most of them were either too sweet, too complicated, or way too spicy for my kids.
This one? It hits just right.
The meat is saucy and flavorful without being overpowering, and the pickled veggies take it to another level—but they only take a minute to throw together.
This dinner is super fast, totally customizable, and something I actually want to eat for leftovers (which says a lot). If you’re looking for an easy, flavor-packed dinner that checks all the boxes, this is the one.
Korean Ground Beef Ingredients
The full recipe is below, but here are a few quick ingredient tips:
- Carrots & cucumbers: Use pre-cut carrots and slice cucumber—no peeling needed!
- Green onions: Use the white parts while cooking and save the green tops for garnish.
- Sesame oil: Toasted gives the best flavor.
- Garlic & ginger: Fresh, pastes, or frozen cubes all work—go with whatever’s easy.
- Gochujang, chili-garlic, or sriracha: All are great! Add slowly if you’re sensitive to spice.
Quick Tip
Spiciness
Korean Ground Beef has a little heat, but it’s easy to adjust. Red pepper flakes go in the meat, and Gochujang is added on top—so everyone can control the spice. My kids skip the Gochujang and still love it! If you leave it out, add more garlic and ginger for extra flavor.
Gochujang is a spicy Korean paste. No Gochujang? Try chili-garlic sauce or Sriracha instead.
What To Serve With Korean Ground Beef:
- White rice: Soaks up all the flavor.
- Cooked greens: Try spinach or bok choy with garlic.
- Roasted broccoli: Crispy, delicious, and easy to make.
- Egg: A fried or soft egg on top makes it extra good.
- Lettuce wraps: Use big lettuce leaves instead of rice.
Storage
Store the meat and veggies in separate airtight containers in the fridge for up to 4 days. Reheat the meat in the microwave or on the stove. Keep sauces on the side and add just before serving.
Featured Comment
So good!! New favorite recipe and will definitely make again. I pickled carrots and radishes for the topping. It was all sooooo yummy!!! And quick and easy 🙂
– Malia
More Easy Ground Meat Recipes:
Korean Ground Beef
Equipment
- Large nonstick pan
Ingredients
- 1-1/2 cups matchstick carrots
- 1-1/2 cups thinly sliced English cucumbers
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar optional
- 1/2 teaspoon salt
- 1 bunch green onions divided
- 2 tablespoons toasted sesame oil divided
- 1 pound lean ground beef or turkey (93/7)
- 1 up to 2 tablespoons minced garlic see note 1
- 1 up to 2 tablespoons ginger paste
- 3 tablespoons soy sauce not lite
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1/4 up to 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame seeds optional, for serving
- Cooked rice for serving
- Gochujang or chili-garlic sauce or sriracha sauce, see note 2, for serving
Instructions
- Optional Pickled Veggies: In a large bowl, toss carrots and cucumbers with rice vinegar, sugar (if using), and salt. Let them sit, tossing occasionally while you prep everything else.
- Thinly slice the bunch of green onions. Divide into two parts—about ½ cup of the white/light green bases and ½ cup of the darker green tops.
- Heat 1 tbsp sesame oil in a large nonstick pan over medium-high heat. Add the ground beef or turkey and start crumbling and browning it. After 3 minutes, stir in the base portion of the green onions. Continue cooking until beef is browned. Drain excess liquid if needed.
- Stir in the garlic and ginger and cook for 30 seconds. Then add soy sauce, honey, vinegar, and red pepper flakes. Simmer until the sauce is absorbed and the meat is nicely caramelized, about 2–3 more minutes.
- Remove from heat. Stir in the remaining 1 tablespoon sesame oil, the green onion tops, and sesame seeds (if using).
- Divide cooked rice between bowls. Add the beef and a big pile of pickled veggies. Drizzle with your sauce of choice—Gochujang, chili-garlic sauce, or sriracha (a little goes a long way!).
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very happy with this recipe. Similar to what my daughter makes. Its very adaptable to your tastes. We use extra red chili flakes. Extra
Gochujang as well. My wife loves the cucumber salad recipe. Thx for a real good one. Props to you on how easy, to make.
So excited to hear this! Thanks so much Tim!
So good!! New favorite recipe and will definitely make again. I pickled carrots and radishes for the topping. It was all sooooo yummy!!! And quick and easy 🙂
Yay! I am so happy to hear this! Thanks Malia!
This was so so so delicious! I didn’t have honey so used Agave syrup and added some chopped spinach and radish sprouts for some extra veggies. There were zero leftovers with my family of 4. Thanks so much for this recipe!!
Delish! So happy this Korean Ground Turkey dish was a hit! Thanks Lorien! 🙂
I love this recipe. It’s one of my go-to’s and I look forward to eating the leftovers throughout the week. I love the sauce and will often double the sauce so there is more to go over rice, but it’s also great just the way it is.
I am so thrilled to hear this! Thanks so much Jessica! 🙂