This Korean ground beef rice bowl is a flavor-packed 15-minute dinner made with lean ground beef, a quick gochujang sauce, rice, broccoli.
This is homemade fast food at it's best! This Korean Ground Beef with rice and broccoli is not only packed with flavour, but you can have it on the table in just 15 minutes.
It combines lean ground beef with a bold gochujang sauce that is savory, slightly sweet, and spicy enough to keep things interesting.
Everything gets spooned over fluffy rice and paired with a simple green vegetable like steamed or roasted broccoli.
The sauce is what makes this recipe stand out.
Gochujang, soy sauce, brown sugar, garlic, sesame oil, and ginger come together in minutes.
Once the beef is browned, you stir in the sauce and let it simmer briefly. That short simmer thickens the sauce and coats every bit of beef.
I often serve this with broccoli because it is easy and nutritious. You can steam it, roast it, or air fry it.
The slight bitterness of broccoli pairs well with the sweet and spicy beef. But you can add any other veggies instead - try Sesame Green Beans!
Love Korean flavours? Why not try Korean Chicken Wings, Korean Gochujang Chicken or Korean Oven Baked Chicken Breasts and Rice.
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Gochujang
Gochujang is a Korean fermented red pepper paste made from chili powder, glutinous rice, fermented soybeans, and salt.
It has a thick texture and a deep red color. The flavor is complex. It is spicy, slightly sweet, and savory with an underlying fermented depth.
In this Korean ground beef rice bowl, gochujang is the backbone of the sauce. It provides heat and body.
Why You'll Love This Recipe
- It comes together in just 15 minutes, making it ideal for busy weeknights!
- The sweet and spicy gochujang sauce delivers bold Korean flavor with minimal effort.
- Lean ground beef makes this a budget-friendly protein option.
- Broccoli adds color, nutrition, and balance to the bowl.
- You can easily adjust the spice level to suit your family. You can use less gochujang paste to take out a bit of the heat.
- It is customizable with different vegetables and toppings.
- The recipe is approachable even if you are new to Korean inspired cooking.
Ingredients
You only need simple pantry ingredients for this recipe!
- Lean ground beef. This is the main protein and provides rich, savory flavor. You can substitute ground turkey or ground chicken if you prefer a lighter option.
- Gochujang paste. This Korean red pepper paste gives the dish its signature sweet and spicy depth. If you cannot find it, see the FAQ section for substitution ideas.
- Soy sauce. Adds saltiness and umami. Use low sodium soy sauce if you want more control over salt levels. Tamari works for a gluten free option.
- Brown sugar. Balances the heat from the gochujang and adds a gentle sweetness. You can use honey or coconut sugar as alternatives.
- Garlic. Fresh garlic adds aroma and sharpness. Garlic powder can work in a pinch, but fresh is better.
- Sesame oil. Provides a nutty finish that defines the Korean flavor profile. A little goes a long way.
- Grated ginger. Adds warmth and brightness. Fresh ginger is best, but jarred ginger can be used.
- White or black sesame seeds. Used as garnish for texture and subtle nuttiness.
- Green onions. Add freshness and a mild onion flavor that cuts through the richness.
- Rice. The base of the bowl. White rice, jasmine rice, or brown rice all work well.
- Broccoli. Adds fiber, color, and a slightly bitter contrast to the sweet and savory beef.
See the recipe card for quantities and method.
How to make Korean Ground Beef
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Cook the rice according to package instructions. Steam, roast or air fry your broccoli.
Heat a large skillet over a medium heat, add the ground beef and cook it, breaking it up into crumbles, until it's browned, cooked through and no longer pink - about 8 minutes. Drain away any grease.
Meanwhile, for the gochujang sauce, whisk all of the sauce ingredients to combine.
Pour the sauce into the hot pan of cooked ground beef, stir well and let it simmer for 2 minutes.
Serve with broccoli and rice and garnish with green onions and sesame seeds.
Variations
Here are some ways to change up this Korean ground beef rice bowl.
- Swap ground beef for ground turkey for a leaner version.
- Use ground chicken for a lighter flavor profile.
- Replace broccoli with snap peas for crunch.
- Add shredded carrots for sweetness and color.
- Stir in baby spinach at the end for extra greens.
- Top with a fried egg for a richer, more filling bowl.
- Add kimchi for tang and heat.
- Use cauliflower rice for a lower carb option.
- Increase the gochujang for a spicier beef bowl.
Serving Suggestions
Here are 10 ways to serve this Korean ground beef.
- Serve over steamed white rice.
- Pair with brown rice for extra fiber.
- Spoon into lettuce cups for a lighter meal.
- Serve alongside a simple cucumber salad.
- Add a side of kimchi for authentic Korean flavor.
- Use as filling for meal prep containers.
- Spoon into tortillas for a Korean inspired taco fusion.
- Serve over noodles instead of rice.
- Create a build your own bowl bar for family dinners.
Storage, Freezing, and Make-Ahead Advice
Store leftover Korean ground beef in an airtight container in the refrigerator for up to 4 days. Keep the rice and broccoli in separate containers if possible.
To freeze, let the cooked beef cool completely. Transfer to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Ground Beef Recipes
Recipe Tips
- Brown the beef thoroughly before adding the sauce. This builds flavor.
- Drain excess grease to avoid a heavy or oily meal.
- Taste the sauce before adding it to the beef and adjust sweetness or spice.
- Do not overcook the broccoli. Keep it bright green and slightly crisp.
- Fluff the rice with a fork before serving to prevent clumping.
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📖 Recipe
Korean Ground Beef
Equipment
- Saute Pan
Ingredients
- 1 pound lean ground beef
For the Korean Gochujang Sauce
- ¼ cup water
- 2 tablespoons gochujang paste Korean red pepper paste (more or less to taste)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 cloves garlic minced
- 1 teaspoon grated ginger
To Garnish
- 1 teaspoon white or black sesame seeds
- 2 green onions sliced
To Serve
- 1 ⅓ cups uncooked rice 4 cups cooked
- broccoli steamed, roasted or air fried
Instructions
- Cook the rice according to package instructions. Steam, roast or air fry your broccoli.
- Heat a large skillet over a medium heat, add the ground beef and cook it, breaking it up into crumbles, until it's browned, cooked through and no longer pink - about 8 minutes. Drain away any grease.
- Meanwhile, for the gochujang sauce, whisk all of the sauce ingredients to combine.
- Pour the sauce into the hot pan of cooked ground beef, stir well and let it simmer for 2 minutes.
- Serve with broccoli and rice and garnish with green onions and sesame seeds.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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