Korean Ground Beef

5 from 12 votes

Korean Ground Beef bowls are a flavor-packed combo of sweet and spicy beef, quick-pickled veggies, and tender white rice—easy and delicious!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Asian, Healthy

Keyword: Korean Ground Turkey

Servings: servings

Author: Chelsea Lords

Cost: $13.15

Equipment

Large nonstick pan

Ingredients

Optional: Pickled Veggies

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

Korean Ground Beef

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

US - Metric

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

Notes

Note 1: I love using Dorot’s® frozen garlic and ginger cubes—super easy and convenient. You can also use garlic paste or jarred minced garlic.

Note 2: This dish is intentionally a little spicy, but it’s easy to adjust. I usually go with ¼ tsp red pepper flakes and skip the Gochujang when making it for my kids. Leaving out Gochujang or chili-garlic sauce will tone down the flavor, so if you’re not big on spice, consider adding more garlic and ginger to boost the flavor.

Nutrition Note: Nutrition doesn’t include rice or sauce.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat in the microwave or on the stovetop.

Nutrition