I first made this Korean-style ground beef bowl on a hectic weeknight when I needed something fast, filling, and bold without a long ingredient list. It’s a saucy, slightly sweet-savory skillet beef that lands on a steaming bed of rice and a soft scrambled egg — comforting and countertop-friendly. Home cooks love it because it tastes layered yet comes together in the time it takes to cook rice. It’s perfect for busy families, lunch prep, or anyone craving a takeout-style bowl at home.
Why you’ll love this dish
This bowl is a weeknight hero: fast to make, wallet-friendly, and very adaptable. Ground beef browns quickly and soaks up a simple soy-sesame seasoning that gives you big flavor with minimal effort. It’s also kid-approved (mild, familiar flavors) and scales easily for meal prep. Make it when you want something satisfying that doesn’t require standing at the stove for an hour.
“Simple, comforting, and ready in under 20 minutes — the kind of dinner I make on my busiest nights.” — a regular at my kitchen table
How this recipe comes together
Overview: You’ll brown the beef in sesame oil with garlic and ginger for aroma, toss in soy sauce to season, then add vegetables until tender. Scramble an egg separately and mound everything over hot cooked rice. The process is fast: sauté, season, finish, and assemble. Expect about 15–20 minutes active time once the rice is cooked.
What you’ll need
- 1 lb Ground beef
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated or finely minced (fresh gives best aroma)
- 2 Green onions, thinly sliced (reserve some for garnish)
- 1 cup Vegetables (e.g., bell peppers, carrots) — chopped small for quick cooking
- 1 Egg
- 2 tbsp Soy sauce (use low-sodium if desired)
- 2 cups Rice, cooked (short- or long-grain both work)
- Salt and pepper to taste
- 1 tbsp Sesame oil
Notes/substitutions:
- Swap soy sauce for tamari to make this gluten-free.
- Use ground turkey or chicken if you prefer a leaner protein; add a splash of oil when cooking if the meat is very lean.
- Frozen mixed vegetables work well to save prep time.
Step-by-step instructions
Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and sauté for about one minute until fragrant but not browned. Crumble in the ground beef and increase the heat slightly; cook, breaking it apart with a spatula, until thoroughly browned and no pink remains. Stir the soy sauce into the beef and season with salt and pepper; let it bubble for a minute so the flavors meld. Add the chopped vegetables and cook until they’re tender but still have a little bite, about 3–4 minutes depending on size. While the beef finishes, heat a small nonstick pan and scramble the egg until just set — soft curds work best on top of the bowl. Spoon the cooked rice into bowls, top with the beef-vegetable mixture, add the scrambled egg, and finish with the sliced green onions.
Best ways to enjoy it
Serve this bowl hot with a drizzle of sesame oil and a sprinkle of extra green onions. For crunch, add toasted sesame seeds or thinly sliced cucumber on the side. Pair with quickly pickled radishes or a simple green salad to cut the richness. If you like heat, offer gochujang or a chile oil at the table.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Store for up to 3–4 days. To reheat, warm gently on the stovetop over medium-low until heated through, or microwave in 60-second bursts, stirring between each burst. If freezing, put the cooled beef mixture (not the scrambled egg) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating and add a freshly cooked egg when serving.
Food-safety note: cook ground beef to an internal temperature of 160°F (71°C) for safety, and reheat leftovers to 165°F (74°C).
Pro chef tips
- Pat the ground beef dry with a paper towel if it’s wet — dryer meat browns better and develops more flavor.
- Don’t overcrowd the pan; if the beef steams, you’ll lose color and depth. Use a larger skillet if needed.
- Add vegetables chopped small so they cook in the same short time as the beef.
- Finish with a short rest off the heat for a minute to let flavors settle before plating.
Creative twists
- Make it spicy: stir in 1 teaspoon gochujang or a drizzle of chili oil to the beef when you add soy sauce.
- Veg-forward: double the vegetables and use fewer calories by swapping half the beef for crumbled tofu.
- Sauce upgrade: whisk a teaspoon of brown sugar or honey into the soy sauce for a touch of caramelized sweetness.
- Egg variations: top with a fried egg and let the yolk run into the beef for extra richness.
FAQ
Q: How long does this take from start to finish?
A: If your rice is already cooked, plan for 15–20 minutes active cooking time. With rice cooking time included, allow about 30–40 minutes (or use leftover rice to save time).
Q: Can I meal prep this for lunches?
A: Yes. Store beef and rice in separate airtight containers for best texture. Reheat the beef and rice together and add a freshly cooked or microwaved egg when ready to eat.
Q: Is there a gluten-free option?
A: Absolutely. Use tamari instead of regular soy sauce and double-check any packaged sauces for hidden gluten.
Q: Can I make this without an egg?
A: Yes — omit the egg or swap it for a dollop of kimchi or sliced avocado for richness and texture contrast.
Q: What vegetables work best?
A: Quick-cooking vegetables like bell peppers, carrots (thin), peas, diced zucchini, or snap peas. Frozen mixes are fine — add straight from frozen and allow a little extra time.
Conclusion
For a reliable, quick dinner that tastes like takeout without the wait, this Korean-style ground beef bowl hits the spot — easy to adapt and big on comfort. For another trusted take on this family-friendly rice bowl, see Korean Ground Beef and Rice Bowls | The Recipe Critic.
Print
Korean-Style Ground Beef Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A fast, filling, and flavorful Korean-style ground beef bowl topped with soft scrambled eggs over rice.
Ingredients
- 1 lb Ground beef
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated or finely minced
- 2 Green onions, thinly sliced (reserve some for garnish)
- 1 cup Vegetables (e.g., bell peppers, carrots), chopped small
- 1 Egg
- 2 tbsp Soy sauce (low-sodium if desired)
- 2 cups Rice, cooked
- Salt and pepper to taste
- 1 tbsp Sesame oil
Instructions
- Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and sauté for about one minute until fragrant.
- Crumble in the ground beef and increase the heat; cook until thoroughly browned.
- Stir in the soy sauce and season with salt and pepper; allow it to bubble for a minute.
- Add the chopped vegetables and cook until tender, about 3–4 minutes.
- In a separate pan, scramble the egg until just set.
- Spoon the cooked rice into bowls, top with the beef and vegetable mixture, add the scrambled egg, and finish with sliced green onions.
Notes
Substitute soy sauce with tamari for gluten-free. Use ground turkey or chicken for a leaner protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean