Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Set aside.1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon grated fresh ginger, 1/4 teaspoon black pepper, pinch red pepper flakes
- Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no pink remains. Drain off any excess grease.1 pound lean ground beef
- Pour the prepared sauce over the browned ground beef in the skillet. Stir well to ensure the beef is evenly coated.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and coats the beef beautifully.
- Spoon the cooked Korean ground beef mixture over bowls of hot, fluffy rice.Cooked white or brown rice
- Top generously with sliced green onions and toasted sesame seeds. Add any other desired toppings like a fried egg, kimchi, or shredded carrots for extra texture and flavor.Sliced green onions, Toasted sesame seeds, fried egg, kimchi, shredded carrots
Notes
Properly storing your Korean Ground Beef Bowl leftovers will ensure you can enjoy its deliciousness for days to come. For refrigeration, allow the cooked beef and rice mixture to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. To reheat, you have a few options: Microwave, Stovetop, or Freezing for up to 2-3 months.
