Description
A quick, savory, and sweet Korean ground beef bowl recipe inspired by the author’s grandmother. This dish uses pantry staples to create a glossy, sticky sauce that coats the beef, ready in just 20 minutes.
Ingredients
- 1 lb (450g) ground beef (80/20 fat ratio)
- 3 tbsp soy sauce
- 1 tbsp sesame oil (toasted)
- 2 tbsp brown sugar
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 stalks green onions (sliced, whites and greens separated)
- 1 tsp toasted white sesame seeds
- 1 tbsp vegetable oil (for frying)
- 1 tbsp water (for sauce)
Instructions
- Prep the aromatics: Mince garlic, grate ginger, and slice green onions. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, and 1 tablespoon of water. Set aside.
- Brown the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and break it into small crumbles. Cook for 6-8 minutes until browned and pink is gone. Drain excess grease if necessary, leaving a little for flavor.
- Add flavor base: Push beef to the side or mix in. Add minced garlic and grated ginger to the pan. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic. Mix into the beef.
- Sauce and simmer: Pour the prepared sauce over the beef. Stir to coat and let it bubble and simmer for 2-3 minutes until the sauce thickens and clings to the meat. Add a splash of water if too dry.
- Finish and serve: Turn off heat. Stir in the white parts of the green onions. Taste and adjust seasoning if needed. Spoon beef over hot steamed rice, top with green onion tops and sesame seeds, and serve immediately.
Notes
[‘Use 80/20 ground beef for best moisture and flavor; lean beef may dry out.’, ‘Do not crowd the pan to ensure the beef browns rather than steams.’, ‘Adjust sweetness based on preference; reduce brown sugar for a savory profile.’, ‘Add diced carrots, bell peppers, or zucchini for extra vegetables.’, ‘Use short-grain Japanese rice for the best texture to hold the sauce.’, ‘Freezes well for up to 3 months; thaw in fridge and reheat with a splash of water.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 450
- Sugar: 18
- Sodium: 900
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 1
- Protein: 25
Keywords: Korean ground beef, quick dinner, weeknight meal, beef bowl, 20 minute recipe, comfort food, Asian-inspired