Korean Ground Beef Rice Bowl

A Korean ground beef rice bowl with fresh veggies, customizable toppings, and optional egg.

This Korean ground beef rice bowl is a quick and flavorful meal that’s perfect for busy weeknights. It features savory ground beef simmered with soy sauce, garlic, ginger, and a touch of sweetness, served over a bed of fluffy white rice. Fresh toppings like shredded carrots, cucumber, and sautéed greens add crunch and color, while a fried or soft-boiled egg makes it extra satisfying. Finished with green onions, sesame seeds, and an optional drizzle of gochujang, this dish is customizable, balanced, and totally delicious.

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

For the Beef

  • 1 lb ground beef
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon gochujang (optional, for heat)
  • ½ teaspoon black pepper
  • 2 teaspoons vegetable oil (for cooking)
  • 2 teaspoons sesame seeds (optional)
  • 2 green onions, sliced (for garnish)

For the Rice

  • 1 cup uncooked white rice (yields ~3 cups cooked)
  • 2 cups water
  • Pinch of salt

Toppings (customize to your taste)

  • 2/3 cup shredded carrots
  • 2/3 cup thinly sliced cucumber
  • 2/3 cup sautéed spinach or steamed broccoli
  • 2 eggs (fried or soft-boiled) — optional
  • Extra sesame oil, soy sauce, or gochujang for drizzling

Instructions

Cook the rice

  • Rinse the rice under cold water until mostly clear. In a small pot, bring 2 cups of water and a pinch of salt to a boil.
  • Stir in the rice, cover, reduce heat to low, and simmer for 15–18 minutes.
  • Remove from heat and let sit, covered, for 5 minutes. Fluff before serving.

Cook the beef

  • In a skillet over medium heat, add 1 teaspoon vegetable oil and the ground beef. Cook until browned and crumbled (about 6 minutes). Drain excess fat if needed.
  • Stir in soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang (if using), and black pepper. Simmer for another 2–3 minutes until everything is nicely coated.

Prepare toppings

  • While the beef cooks, prep or cook your veggies and eggs if using.

Assemble

  • Divide rice into two bowls. Top with beef, veggies, and egg.
  • Sprinkle with green onion and sesame seeds. Add extra sauce if you like it saucy!

Rinse the rice under cold water until mostly clear. In a small pot, bring 2 cups of water and a pinch of salt to a boil. Stir in the rice, cover, reduce heat to low, and simmer for 15–18 minutes.

Remove from heat and let sit, covered, for 5 minutes. Fluff before serving.

In a skillet over medium heat, add 1 teaspoon vegetable oil and the ground beef. Cook until browned and crumbled (about 6 minutes). Drain excess fat if needed.

Stir in soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang (if using), and black pepper. Simmer for another 2–3 minutes until everything is nicely coated.

While the beef cooks, prep or cook your veggies and eggs if using. Divide rice into two bowls. Top with beef, veggies, and egg. Sprinkle with green onion and sesame seeds. Add extra sauce if you like it saucy!