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Korean Ground Beef Bowl: The Ultimate 25 Minute Weeknight Dinner With Glossy

Korean Ground Beef Bowl: The Ultimate 25 Minute Weeknight Dinner

Korean Ground Beef Bowl: The Ultimate 25 Minute Weeknight Dinner is a fast skillet meal of glossy ground beef, hot rice, scallions, and sesame.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Korean-Inspired
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 1/4 cup reduced-sodium soy sauce sauce base
  • 2 tablespoons light brown sugar packed
  • 1 tablespoon rice vinegar unseasoned
  • 2 teaspoons sesame oil toasted
  • 1 teaspoon cornstarch sauce thickener
  • 1/4 teaspoon red pepper flakes adjust to taste
Beef and Bowls
  • 1 1/4 pounds lean ground beef raw, 93% lean
  • 1 teaspoon neutral cooking oil avocado or canola
  • 4 cloves garlic minced
  • 2 teaspoons fresh ginger finely grated
  • 3 scallions thinly sliced, divided
  • 2 cups cooked long-grain white rice hot, for serving
  • 2 teaspoons sesame seeds for garnish

Equipment

  • 12-Inch Skillet
  • Medium Mixing Bowl
  • whisk
  • Wooden spoon
  • measuring cups and spoons

Method
 

Make the Sauce
  1. Whisk the soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and red pepper flakes until smooth.
Cook and Assemble
  1. Separate the scallion whites from the greens. Keep the cooked rice hot while preparing the beef.
  2. Heat a 12-inch skillet over medium-high heat for 2 minutes, then add the neutral oil.
  3. Add the ground beef and press it into an even layer. Cook without stirring for 2 minutes to develop browned edges.
  4. Break the beef into small, irregular crumbles. Cook for 4 to 5 minutes, until no pink remains and any released liquid has evaporated.
  5. Add the garlic, ginger, and scallion whites. Cook for 45 seconds, stirring constantly.
  6. Rewhisk the sauce, pour it over the beef, and simmer for 2 to 3 minutes, until it coats the crumbles without pooling.
  7. Divide the hot rice among four bowls. Spoon the beef over the rice and finish with scallion greens and sesame seeds.

Notes

The 25-minute timing assumes the rice is already cooked and hot; leftover or microwave-ready rice works well. Refrigerate the beef and rice separately for up to 4 days, or freeze the beef mixture for up to 2 months. Reheat gently so the glaze does not tighten too far. If using 90% lean beef, drain excess fat before adding the aromatics.