# Korean Ground Beef Bowls > Brown 500 g lean ground beef in sesame oil until it reaches 71°C (160°F), add garlic and ginger, then stir in a sauce of soy sauce, brown sugar, gochujang and a splash of water. Simmer for 2-3 minutes until glossy, add green onions and spoon over steamed rice with cucumber, carrot, sesame seeds and a fried egg if you like. Source: https://savourrecipes.com/recipe/korean-ground-beef-bowls Author: Ben Kowalski | Published: Oct 13, 2026 Categories: Ground Beef Recipes, Easy Dinner Recipes, Korean Recipes Collections: Quick Weeknight Dinners, Meal Prep Recipes Tags: High Protein, 30-Minute Meals, Meal Prep Korean ground beef bowls borrow the sweet and savoury flavours of soy, garlic, ginger and sesame and put them on a weeknight timetable. Lean ground beef browns fast, then a simple sauce with a spoonful of gochujang cooks down into a glossy glaze. Fresh cucumber and carrot on top add crunch against the rich beef. ## Key facts - Prep time: 10 mins - Cook time: 20 mins - Total time: 30 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: Korean-inspired - Method: Stir-frying - Calories: 600 per serving ## Ingredients ### Sauce - 60 ml low-sodium soy sauce, 1/4 cup - 2 tbsp brown sugar - 1 tbsp gochujang, Korean red chili paste, or 1-2 tsp sriracha - 1 tsp rice vinegar - 3 tbsp water ### Beef - 1 tbsp toasted sesame oil, plus 1 tsp to finish - 500 g lean ground beef, 90/10, about 1 lb - 4 cloves garlic, minced - 1 tbsp fresh ginger, finely grated - 3 green onions, thinly sliced, also called scallions ### Bowls - 300 g jasmine or short-grain rice, about 1 1/2 cups uncooked, or 4 cups cooked rice - 1 cucumber, thinly sliced - 1 carrot, cut into matchsticks - 1 tbsp sesame seeds - 4 fried eggs (optional) - kimchi, for serving (optional) ## Equipment - Large skillet or wok - Saucepan or rice cooker - Small bowl - Wooden spoon ## Instructions 1. **Cook the rice.** Rinse the rice until the water runs almost clear, then cook it in a saucepan or rice cooker according to the package directions. If you are using leftover rice, reheat it until steaming hot. 2. **Mix the sauce.** While the rice cooks, whisk the soy sauce, brown sugar, gochujang, rice vinegar and water in a small bowl until the sugar and gochujang dissolve. 3. **Brown the beef.** Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the beef and break it up with a wooden spoon. Cook for 6-8 minutes, until browned with no pink remaining and it reaches 71°C (160°F). Spoon off any excess fat. 4. **Add the aromatics and sauce.** Push the beef to one side, add the garlic and ginger to the cleared space and cook for 30-60 seconds, until fragrant, then stir everything together. Pour in the sauce and simmer for 2-3 minutes, until it reduces to a glossy glaze. Stir in most of the green onions and the remaining 1 tsp sesame oil. 5. **Build the bowls.** Divide the rice between 4 bowls and spoon the beef over the top. Add the cucumber and carrot, sprinkle with sesame seeds and the remaining green onions, and top each bowl with a fried egg and some kimchi if you like. ## Tips - Grate the ginger and garlic on a fine grater so they melt into the sauce instead of leaving chunky bits. - Gochujang brands vary in heat. Start with 1 tablespoon, taste the sauce, and add more if you want it spicier. - Day-old rice works well here. Reheat it with a splash of water, covered, until steaming. ## Variations - Lettuce wraps: spoon the beef into butter lettuce leaves and top with the cucumber, carrot and sesame seeds. - Ground turkey or chicken: swap the beef and cook it until it reaches 74°C (165°F). - Extra vegetables: stir-fry 200 g broccoli florets or sliced mushrooms with the beef before adding the sauce. ## Storage - Fridge: Refrigerate the beef and rice in separate airtight containers within 2 hours for up to 4 days. Keep the fresh vegetables separate so they stay crisp. - Freezer: Freeze the cooked beef for up to 3 months. Thaw overnight in the fridge. - Reheat: Reheat the beef in a skillet with a splash of water, or in the microwave, until hot to 74°C (165°F). Reheat rice until steaming hot all the way through. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 600 | 33 g | 73 g | 18.5 g | ## Frequently asked questions ### What is gochujang and what can I use instead? Gochujang is a thick, fermented Korean chili paste that is sweet, savoury and moderately spicy. If you cannot find it, use 1-2 teaspoons of sriracha or another chili sauce, plus an extra teaspoon of brown sugar. ### Are Korean ground beef bowls spicy? With 1 tablespoon of gochujang they are mild, with gentle warmth rather than heat. Leave the gochujang out for a kid-friendly version, or add more, or a pinch of Korean chili flakes, for extra spice. ### Can I meal prep Korean ground beef bowls? Yes. Pack the beef and rice in containers and keep the cucumber and carrot separate. They keep for up to 4 days in the fridge. Reheat the beef and rice until hot, then add the cold vegetables. ### What else can I serve Korean ground beef with? Try it over cauliflower rice or noodles, in lettuce wraps, or with steamed broccoli and kimchi on the side. ### Can I use regular soy sauce? Yes, but the dish will be noticeably saltier. Use 3 tablespoons of regular soy sauce plus 1 tablespoon of water in place of the 1/4 cup low-sodium soy sauce, then taste before adding more. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.