Korean Ground Beef and Rice Bowls is a 30 minute, healthy ground beef recipe full of vegetables, Asian flavored sauce, then served over hearty brown rice or go low carb with cauliflower rice.

Love quick and easy? Try ground turkey and broccoli pasta, turkey egg roll in a bowl or ground turkey and zucchini.

Korean Ground Beef and Rice Bowls

Quick and Easy Korean Ground Beef and Rice Bowls

In no way can I claim these Korean ground beef and rice bowls to be an authentic Asian recipe. But all I do know is that my family “inhales” them every.single.time! It’s such a simple meal with all the flavor.

All 3 of my boys, big and small, love my healthy Korean ground beef and rice recipe. I pack it full of vegetables, use twice less sodium and replace brown sugar with half the amount of maple syrup.

Fresh ginger, rice vinegar, green onions and a pinch of red pepper flakes, give it distinct Asian flair. Serve over fiber rich brown rice and this healthy, budget friendly dinner cleans out the veggie drawers every time – sign me up!

Your busy weeknight needs this recipe along with turkey burger recipe and spaghetti in tomato sauce. Even your lazy Saturdays would be happy with it, try healthy orange chicken, too!

Why This Healthy Ground Beef Recipe Works?

  • Simple kitchen ingredients like rice vinegar, soy sauce and maple syrup make for an easy and tasty sauce!
  • This beef and rice recipe is a twist on the traditional Korean dish, bulgogi, but it’s kept budget friendly using ground beef vs. thin sliced sirloin.
  • Clean out the veggie drawer with versatile veggie combinations – swap eggplant and zucchini for carrots, bok choy, broccoli, cauliflower – if it’s in the veggie drawer, add it in!
  • Well rounded meal with fiber, protein and vegetables, you will feel great both eating and serving your family this healthy meal with ground beef!
close-up Korean Ground Beef with spoon

Ingredients for Korean Ground Beef and Rice Bowls

I was at the end of my menus, and was looking to make something with pantry staples, thus was born this healthy meal with ground beef.

  • Ground beef: I used organic hamburger with 85% fat. Truth is you can use any ground meat, like ground turkey or chicken.
  • Firm veggies: Like zucchini, eggplant, cabbage, broccoli, onion, garlic and bell pepper. Whatever you have on hand.
  • Tomato: It is optional, so if you have one on hand. I like how it holds its juiciness, soft texture and freshness while other veggies become more cooked.
  • Lots of green onion: Also known as scallion or spring onion, is a must for Korean ground beef.
  • Asian flavorings: Soy sauce, maple syrup and rice vinegar that all can be found in Asian salad dressing.
  • Aromatics: Fresh ginger, garlic and a pinch of red pepper flakes add additional Korean flavor.
  • Optional additions: You can also add cashews, water chestnuts, shredded carrots. Possibilities are endless!
korean ground beef bowl

How to Make Korean Beef Bowls

I have been cooking with ground turkey and beef often lately. Take these Instant Pot ground turkey quinoa bowls. It is an easy and cheap way to make healthy dinner fast. And kids always seem to like it. And it takes 30 minutes.

  • Start your side: Before I start cooking Korean ground beef, I decide what I want to serve it with. Usually I make Instant Pot brown rice, Instant Pot long grain white rice or Instant Pot jasmine rice. So, I start that first to make sure my beef can go on the table as soon as it’s ready.
  • Cook ground beef: You want to sear ground beef in a hot wok or large deep ceramic non-stick skillet on medium heat. Cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used Instant Pot frozen ground beef, so I cooked it less time. It is a miracle recipe! 
  • Add fresh flavorings: Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
  • Saute veggies separately: You want to cook veggies separately from meat and in stages, so they caramelize. First goes the bell pepper because its browned version is the most flavorful veggie ever.
  • Then zucchini and eggplant: We just need to soften them a bit and I find both of these veggies absorb sauce flavors so well. Like a sponge. And bulk up the dish which kids do not notice. Sneaky veggies basically.
  • Add condiments and cooked ground beef back: Now is time to combine everything. Add soy sauce, rice vinegar, maple syrup, pepper, red pepper flakes and previously cooked ground beef to the skillet. Stir and cook for 1 minute.
  • Garnish: Add lots of green onions and make sure to save some for serving. That’s it!

Literally your next healthy 30 minute meal has arrived on your dinner table.

Keep reading to discover how we eat Korean ground beef.

Optional Add-Ins and Variations

  • Top with toasted sesame seeds, a lime wedge, and some sriracha sauce for increased flavor.
  • Increase the sauce and add a cornstarch ‘slurry’ to thicken it.
  • Replace oil with sesame oil for a ‘toastier’ taste.
  • Swap out your vegetable combinations – broccoli and carrots vs zucchini and eggplant, additional bell peppers, mushrooms, it’s very versatile! One reader even used cabbage.
  • Add toasted cashews or water chestnuts before serving for crunch.
  • Gochijang seasoning or any other ‘spicier’ Asian seasonings for tastebuds that like a little heat.
  • Use white wine vinegar + 1.5 tsp of sugar if you are out of rice vinegar.
  • Add kimchi or other fermented style veg before serving for a dose of probiotics.

Give your Korean beef bowl a bibimbap flair by topping it with either a fried or sunny side up egg!

Tips for Best Results

  • If you are using a fattier cut of ground beef, drain off some of the fat before adding aromatics. No need to do this if you opt to use ground turkey or chicken.
  • If you don’t have fresh garlic or ginger, use ground garlic and ground ginger in its place (½ teaspoon of each). Note this may not be as flavorful.
  • To make this taste more like Korean beef bulgogi takeout brown the beef really well and keep chunks of beef larger.
  • Alternately, if you want the sauce to soak into each piece of beef, break up the chunks small!

Start cooking your grain of choice before you brown the ground beef so everything gets done at the same time!

FAQs

Is Korean ground beef similar to beef bulgogi?

The main difference between bulgogi and this healthy meal with ground beef are that this beef bowl uses less expensive meat than bulgogi – ground beef vs sirloin.

What happens if overcook this healthy ground beef recipe?

Your hamburger meat will be a bit dry! You can increase the sauce ingredients to try to compensate or drizzle with a small amount of oil (I recommend sesame oil) at the end.

What type of rice is best with Korean ground beef?

That is entirely up to you! I usually cook a batch of Instant Pot brown rice, Instant Pot long grain white rice, Instant Pot jasmine rice or Instant Pot basmati rice to go with it.

How do I make spicy Korean beef bowl?

Increase red pepper flakes, use chili pepper flakes or chili pepper paste. Gochujang (a thick and spicy paste made from red chili pepper flakes, fermented soybeans and more) has been used by readers to add some ‘kick’ to this recipe.

How is this a healthy meal with ground beef?

Healthy means something different to everyone! I consider this a healthy ground beef recipe due to using a leaner cut of hamburger meat, adding in a variety of vegetables, making a homemade sauce with less sodium/sugar/preservatives than store bought and then serving it with fiber rich brown rice.

Korean Ground Beef and Rice Bowls

Serving Recommendations

Leftovers warm easily, which is great for healthy lunch ideas or when you’ve got teenage midnight grazers.

Don’t forget dessert! Try almond flour brownies with a scoop of vegan vanilla ice cream or no bake peanut butter pie for a sweet finish.

Making This Healthy Meal with Ground Beef in Advance

Storing: Refrigerate leftovers in an airtight container for up to 5 days. I recommend to store beef and veggies mix separately from rice, so the grain doesn’t soak up all delicious juices.

Freezing? I do not recommend to freeze Korean ground beef and vegetables if it contains zucchini. But if you used more sturdy veggies like broccoli, cauliflower and eggplant, then it’s fine. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheating: Reheat in a skillet with a splash of water or broth, simmering on low while covered, stir occasionally. Should take about 7-10 minutes to heat through.

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Korean Ground Beef and Rice Bowls
Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls is a 30 minute, healthy ground beef recipe full of vegetables, Asian flavored sauce, then served over hearty brown rice or go low carb with cauliflower rice. This weeknight dinner is easily customizable and will have your family going for seconds!
4.97 from 87 votes
Servings 6 servings
Calories 211
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients  

Instructions 

  • Cook rice as per package instructions. I usually make Instant Pot brown rice.
  • While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used Instant Pot frozen ground beef, so I cooked it less time. It is a miracle recipe!
  • Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
  • Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
  • Add soy sauce, rice vinegar,  maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.
  • Fluff rice with a fork and serve Korean ground beef over it.

Video

Notes

  • Store: Refrigerate leftovers in an airtight container for up to 5 days. Store beef and veggies mix separately from rice, so the grain doesn’t soak up all delicious juices. Reheat in a skillet with a splash of water or broth, simmering on low while covered, stir occasionally. 
  • Freeze: If it contains zucchini. do not freeze. If you used more sturdy veggies like broccoli, cauliflower and eggplant, then it’s fine. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
  • Ground beef: I used organic hamburger with 85% fat. Truth is you can use any ground meat, like ground turkey or chicken.
  • Other firm veggies: Like cabbage, broccoli or even cauliflower. Whatever you have on hand.
  • Tomato: It is optional, so if you have one on hand. I like how it holds its juiciness, soft texture and freshness while other veggies become more cooked.
  • Optional additions: You can also add cashews, water chestnuts, shredded carrots. Possibilities are endless!
  • Fresh garlic or ginger substitutes: If missing fresh, use 1 tsp of garlic powder and 1/2 tsp ground ginger respectively.
See recipe post for more tips and FAQs.

Nutrition

Calories: 211kcal | Carbohydrates: 20g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 416mg | Fiber: 4g | Sugar: 15g
Course: Dinner
Cuisine: Asian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 4 stars
    Delicious and healthy. I didn’t have eggplants so I used cabbage. I also did not have rice vinegar. it turned out great

  2. 5 stars
    Hi, I am making this tonight! What can I substitute for eggplant? I don’t want to omit it without replacing a veggie.
    Thank You!
    Maria

  3. 5 stars
    Hi Olena!! Thank you for sharing such a delicious recipe! I have been an avid fan of yours for 6 months now and have tried a lot of your recipes. I am Polish, so, I share many of your sentiments towards food, and thus can really appreciate the simple ingredients. My husband and I couldn’t believe how flavourful this dish was after cooking it in the IP (this is actually one of my favourite IP meals). My next attempt will be your Bolognese! 😉 Thank you for inspiring us to get our very own IP – it has proven to be a huge asset in our kitchen!

  4. These are not Korean at all. Lol. Lived in Korea for 10 years…spouse is also Korean. They do not use ground beef anywhere there usually. It is so hard to even find a butcher who will cut the meat in this way.
    All the other ingredients are true to form except they also often include sesame oil in tiny amounts. Am def going to use this recipe and tweak it for my Asian fam. The green onion and red pepper flakes are easy to find at a local Asian market. Red pepper flakes are difficult to find in small packaging though because we use them so much and in everything. If you Asian market does not have a smaller size, check online.
    Thank you for this blog. I was overseas for so long that I forgot how to cook Western meals and want to keep things healthy. I am loving this blog! 🙂
    If any of your readers like to learn Korean recipes, I highly recommend following youtube Mangangchi. She was one of the first Koreans to teach Korean cooking in English. She is an adorable lady too. 🙂

    1. Thank you for sharing your experience and so glad you are enjoying my blog, Krissi! My goal is to share healthy and tasty recipes, and sometimes they fall into a category in between when is hard to come up with a name for them. Plus because of the name, you were able to find my blog. If I named recipe “Korean inspired” Google would never show it to majority. SEO is complex. So happy you found me! 🙂

  5. 5 stars
    We enjoyed this dish. I didn’t have zucchini so I added eggplant mini peppers broccoli and carrots over cauliflower rice. My husband thanked me for making this dish. I thank you for this easy but flavorful dinner

  6. 5 stars
    Made this for the first time & it was a hit with the fam! Thanks for this great recipe, it was practical & delicious!

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