Description
This Korean Ground Beef Bowl is a quick and flavorful meal combining savory ground beef seasoned with soy sauce, ginger, garlic, and sesame oil, served over a bed of fluffy rice. Perfect for a weekday dinner, it can be customized with various toppings like kimchi, sliced cucumber, and a fried egg for added texture and taste.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (80/20 for optimal flavor)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, chopped (plus extra for garnish)
- Salt and pepper, to taste
- Cooked rice (jasmine, basmati, or brown rice)
Optional Toppings
- Sesame seeds
- Sliced cucumber
- Kimchi
- Pickled vegetables
- Optional fried egg
Instructions
- Brown the Beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it apart as it cooks, until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add Aromatics: Add minced garlic and grated ginger to the skillet. Cook for 1-2 minutes until fragrant.
- Season the Beef: Stir in soy sauce, sesame oil, and chopped green onions. Season with salt and pepper to taste. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.
- Prepare Rice: While the beef cooks, prepare your choice of rice according to package instructions.
- Assemble the Bowl: In serving bowls, start with a base of cooked rice. Top with the seasoned ground beef mixture and add desired toppings such as kimchi, sliced cucumber, pickled vegetables, sesame seeds, or a fried egg.
Notes
- For a gluten-free option, substitute soy sauce with tamari.
- Adjust the amount of soy sauce and salt according to your taste preference to avoid oversalting.
- Adding a fried egg on top makes the dish more filling and adds extra protein.
- Use leaner ground beef to reduce fat content, but keep in mind it may be less flavorful.
- Leftovers keep well refrigerated for up to 3 days.
