30-Minute Korean Ground Beef and Rice Bowls (Bulgogi!)

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Obsessed.  I am truly obsessed with this dinner recipe.  Is it possible to fall in love with a recipe?  If so, this one did it to me.  It’s my 30-Minute Korean Ground Beef and Rice Bowls.  I love love love my original Korean Beef Tacos recipe, but this one is sooooo much faster to make!  There is no marinating needed. The sauce comes together in just minutes and gets added to the ground beef in the pan for the most intensely perfect flavor. 

The Soy sauce brings salt, the sesame gives nuttiness, the vinegar gives acidity, the brown sugar brings sweetness, and the ginger and garlic bring loads of spice and flavor! 

Korean Ground Beef and Rice Bowl with sliced radishes fanned out on top and scallion garnish.

RICE BOWLS FOR EASY WEEKNIGHT DINNERS!

Rice bowls, Noodle bowls, Quinoa bowls, Poke bowls, Soup bowls, Salad bowls…they ALL make for an easy weeknight dinner!  I love that you can create your own mix of ingredients when it comes to “bowls” so that everyone is unique and just exactly what you want.  I also love that they can get you and the kids to try new ingredients and flavors.

Here are some links to some of my favorite Bowl Recipes!

These are just ideas, it’s really up to you to have fun with it.  AND, include your kids!  If they help to pick out the ingredients and prepare them, they are more likely to eat them.

To get more easy dinner ideas, check out my 30 Leftover Protein Dinner Ideas.

Spoon with bite of Korean Ground Beef and Rice with bowl below with sliced radishes fanned out on top and scallion garnish.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a large skillet/frying pan to cook the ground beef. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.

It’s also easiest to use a food processor or blender to make the sauce so you don’t have to mince the garlic and ginger by hand. My mini food processor was perfect for the job! 

PREP-AHEAD STEPS FOR KOREAN GROUND BEEF AND RICE BOWLS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

The steps for prepping ahead are really easy.  Basically, you can prep the sauce, slice the radishes, and cook the rice ahead if you want.

The easiest way to make this sauce is to use a mini food processor.

First peel your ginger by scraping off the skin using a spoon. Rough chop the ginger.

Peel the garlic.  The easiest way to do this is to smash the clove with the side of knife, which loosens the peel so you can simply pull it off. 

Note: if you’re not using a food processor or blender for the sauce, you can use a Garlic Press to mince the garlic cloves use your knife to mince.

Add the garlic cloves, chopped ginger, sugar, food processor. Pulse to get it going and then puree until all chopped up. 

Marinade in food processor for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Soy sauce added to brown sugar and other ingredients for Korean Ground Beef cooked in a skillet for Korean Beef and Rice Bowls.

Can I use dried garlic and ginger?

Fresh garlic and ginger makes a huge difference in the flavor.  You can buy jars of already minced garlic and ginger to save time.  But if you absolutely cannot get fresh, you could use dried powders.  Use 3 teaspoons of garlic powder and 3 teaspoons of ginger powder.  If you do use powders, there is no need to blend, simply mix with a fork or whisk in a bowl.

COOK YOUR KOREAN GROUND BEEF AND RICE BOWLS 

Start the rice before cooking the beef.  You can also make the rice up to 3 days in advance and simply warm it up again.

Preheat a large pan/skillet on High heat. Add the ground beef, breaking it up with a spatula. Cook for 5 minutes to brown the meat, then stir in the sliced whites of the scallions. Turn the heat down to medium and add the premade korean sauce to the pan and stir all of the browned bits up from the bottom of the pan. Bring back up to a simmer and stir as it thickens slightly (takes about 5 minutes).

Ground Beef cooked in a skillet for Korean Beef and Rice Bowls.

Korean Ground Beef cooked in a skillet for Korean Beef and Rice Bowls.

To serve, simply scoop the rice into bowls, add a scoop of the Korean beef and sauce on top of the rice, and then garnish with the sliced radishes and scallion greens.

Enjoy!  😍 Carrie

Korean Ground Beef and Rice Bowls with sliced radishes fanned out on top and scallion garnish.
Korean Ground Beef and Rice Bowls with sliced radishes fanned out on top and scallion garnish.
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30 Minute Korean Ground Beef and Rice Bowls (Bulgogi)

30-Minute Korean Ground Beef and Rice Bowls are the perfect weeknight family dinner!  The mouthwatering sauce comes together in just minutes and gets added to the ground beef in the pan for the most intensely perfect flavor.  The Soy sauce brings salt, the sesame gives nuttiness, the vinegar gives acidity, the brown sugar brings sweetness, and the ginger and garlic bring loads of spice and flavor!  Served over rice with with a simple cool and crunchy radish garnish, it's a hearty and delicious dinner! #koreanbeef #easydinnerideas #familydinnerideas #ricebowl #30minutedinners

Course Main Course
Cuisine Korean
Keyword bulgogi, ground beef, korean beef
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Korean Sauce

  • 1/2 cup Soy sauce
  • 1/4 cup White wine or rice vinegar
  • 1/4 cup Light Brown Sugar, packed
  • 3 Tablespoons Sesame oil
  • 2 inches Ginger Root (2 tablespoons minced)
  • 3 cloves Garlic (3 teaspoons minced)

Other

  • 1 pound Lean Ground Beef, raised w/o antibiotics
  • 1 cup Radishes
  • 4 Scallions
  • 2 cups White Long Grain Rice, uncooked

Instructions

Prep-Ahead Steps

  1. Make your sauce by first peeling your garlic. Then peel your ginger by scraping off the skin using a spoon. Rough chop the ginger. Add the garlic cloves, chopped ginger, soy sauce, vinegar, brown sugar, and sesame oil to a mini food processor or blender. Pulse to get it going and then puree until blended.

  2. Clean and thinly slice the radishes. Thinly slice the scallions, separating the greens (used for garnish) from the whites (cook with the beef).

  3. If you really want to get ahead, you can also make the rice up to 3 days ahead (see instruction step below)

Cooking Steps

  1. Make the rice.  Rinse the rice under water in a strainer until the water runs clear.  Add to 4 cups of water with a pinch of salt and bring up to a boil.  Turn the water down to a low simmer, cover and cook for 20 minutes. 

  2. Preheat a large (12") pan/skillet on High heat. Add the ground beef, breaking it up with a spatula. Cook for 5 minutes to brown the meat, then stir in the sliced whites of the scallions.  Turn the heat down to medium and add the premade korean sauce to the pan and stir all of the browned bits up from the bottom of the pan. Bring back up to a simmer and stir as it thickens slightly (takes about 5 minutes).

    Korean Ground Beef cooked in a skillet for Korean Beef and Rice Bowls.
  3. To serve, simply scoop the rice into bowls, add a scoop of the Korean beef and sauce on top of the rice, and then garnish with the sliced radishes and scallion greens.

    Korean Ground Beef and Rice Bowl with sliced radishes fanned out on top and scallion garnish.