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

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.