Korean Ground Beef Bowl (Printable)

Savory seasoned beef over rice with quick pickled vegetables for a flavorful Korean-inspired meal ready in 35 minutes.

# What You Need:

→ Beef

01 - 1 lb lean ground beef
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon brown sugar
05 - 2 teaspoons freshly grated ginger
06 - 3 cloves garlic, minced
07 - 1 teaspoon gochujang or sriracha, optional for heat
08 - 2 green onions, thinly sliced
09 - 1 tablespoon sesame seeds

→ Rice Base

10 - 4 cups cooked jasmine rice or cauliflower rice

→ Quick Pickled Vegetables

11 - 1 cup carrot, julienned
12 - 1 cup cucumber, thinly sliced
13 - 1/2 cup radish, thinly sliced
14 - 1/2 cup rice vinegar
15 - 1 tablespoon sugar
16 - 1/2 teaspoon salt

→ Garnish

17 - Additional green onions, sliced
18 - Extra sesame seeds

# How-To Steps:

01 - In a bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Add carrot, cucumber, and radish, tossing to coat evenly. Let sit for at least 15 minutes, stirring occasionally.
02 - Cook jasmine rice or cauliflower rice according to package instructions. Keep warm until ready to assemble.
03 - In a large skillet over medium-high heat, add ground beef. Cook while breaking apart with a spoon until browned and cooked through, approximately 5-7 minutes. Drain excess fat if necessary.
04 - Add soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang if using to the cooked beef. Stir thoroughly and cook for 2-3 minutes until fragrant and saucy.
05 - Remove from heat and stir in sliced green onions and sesame seeds.
06 - Divide cooked rice or cauliflower rice among serving bowls. Top each portion with seasoned ground beef and a generous handful of pickled vegetables.
07 - Garnish each bowl with additional green onions and sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than takeout, and tastes leagues better because you control every flavor note.
  • The pickled vegetables add this snappy, tangy contrast that keeps you coming back for another bite.
  • Whether you choose rice or cauliflower rice, you're getting a bowl that feels indulgent and nourishing all at once.
02 -
  • Don't skip draining the beef's excess fat—a little richness is good, but a puddle of grease makes the whole bowl feel heavy and dilutes your sauce instead of coating the meat.
  • Pickle your vegetables early because patience here pays off; they need at least fifteen minutes to soften and absorb the vinegar, and they actually taste better if you give them a gentle stir halfway through.
03 -
  • Toast your sesame seeds in a dry skillet for one minute before adding them; you'll hear the subtle pop and smell the nuttiness bloom, and it makes a real difference in the final bite.
  • Mince your ginger and garlic just before cooking—it sounds fussy, but those volatile oils oxidize quickly, and the difference between fresh and five-minutes-ago is noticeable on your palate.
Go Back