Korean Ground Beef & Sesame Rice Bowl
Sweet soy and ginger ground beef over jasmine rice with carrots, cucumber and kimchi.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
This is one of the fastest bowls on the site: ground beef browns, the sauce goes in, and it's done in about ten minutes. Raw carrots and cucumbers and a spoonful of kimchi keep it from feeling heavy. This is the quick dinner version; our Korean Sesame Beef & Broccoli Meal Prep Bowl is the meal prep version with broccoli.
Why this recipe works
Letting the beef brown before adding sauce gives it caramelized bits that hold the glaze. Raw vegetables and kimchi add crunch and acidity to balance the sweet sauce.
Ingredient notes
90% lean beef browns well without releasing too much fat. Brown sugar dissolves into the soy for a glossy finish.
Common mistakes
- Stirring the beef constantly, which keeps it gray.
- Adding the sauce before draining excess fat.
What to serve with it
A fried egg and some gochujang on top.
Meal prep
see our Korean Sesame Beef & Broccoli Meal Prep Bowl for the meal prep version with broccoli.
More bowls like this
Cooking tips
Spread the beef out and leave it a minute before stirring so it browns. Cut the carrots very thin so they're easy to eat raw.
Swaps and variations
Use ground turkey; cook to 165°F (74°C). Use tamari for a gluten-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat beef and rice until hot (165°F / 74°C); add the cold vegetables after.
Recipe
Korean Ground Beef & Sesame Rice Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes, then rest covered 10 minutes.
-
Heat the oil in a large skillet over medium-high heat. Add the beef and break it up; cook 6 to 7 minutes, until browned and no pink remains, and it reaches 160°F (71°C). Spoon off excess fat.
-
Add the garlic and ginger and stir 1 minute.
-
Add the soy sauce, brown sugar and sesame oil and cook 2 minutes, stirring, until the liquid reduces and coats the beef.
-
Divide the rice among 4 bowls. Add the beef, carrots, cucumber and kimchi side by side and sprinkle with sesame seeds.
Questions
Can I freeze the beef?
Yes, up to 3 months.
Is this spicy?
No, unless your kimchi is spicy. Add gochujang for heat.
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