Korean Ground Beef Bowls (Ready in 15 Minutes)

Name: Korean Ground Beef Bowls (Ready in 15 Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound ground beef (80/20 fat); ¼ cup brown sugar (packed); ⅓ cup low sodium soy sauce; 2 teaspoons sesame oil; 1 teaspoon sriracha (or more to taste); 1 teaspoon ginger (grated); 3 cloves garlic (minced); ¼ cup kewpie mayonnaise; 2 teaspoons sriracha sauce (or more to taste); 2 teaspoons lime juice; 2 cups cooked rice; 2 Persian cucumbers (thinly sliced); 1 cup kimchi (optional); 3 green onions (thinly sliced); ½ teaspoon sesame seeds

Try Korean Ground Beef Bowls for a satisfying meal that hits all the right flavor notes! Sweet and savory ground beef is served over a bed of fluffy rice and topped with spicy mayo, crisp cucumbers, and tangy kimchi. Plus, this simple weeknight dinner is ready in under 15 minutes!

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Why This Recipe Works

Korean ground beef bowls are my go-to when I’m craving takeout but want something healthier, homemade, and way more satisfying. They’re made with mostly pantry staples (like soy sauce, sesame oil, and brown sugar), so you can usually make them without a grocery run.

But the ground beef is the real star here! It’s perfectly browned and coated in a sweet, savory, and subtly spicy sauce. Serve it over a bed of fluffy steamed rice, then top it with crunchy cucumbers, tangy kimchi, and a drizzle of Sriracha mayo for an extra pop of flavor.

Ground beef with veggies and spicy mayo.

Trust me—this 15-minute recipe is the ultimate weeknight dinner that hits all the comfort food cravings without the takeout guilt (you can thank me later!).

Ingredients

Ground Beef: I usually use 80/20 ground beef for the best flavor, but you can opt for leaner ground beef to cut down on the fat content.
Brown Sugar: Adds a subtle sweetness that balances the salt and spiciness.
Low-Sodium Soy Sauce: Gives the dish that essential umami flavor without overpowering the other ingredients or making the dish too salty.
Sesame Oil: Sesame oil provides an aromatic, nutty, toasty flavor that makes the dish!
Sriracha: Delivers just the right amount of heat with a tangy kick. Look for Sriracha at your local Asian food market or the international aisle of most grocery stores.
Garlic & Ginger: Garlic cloves add a robust, savory undertone that deepens the flavor profile, while fresh ginger adds warmth and a slight spiciness to the beef.
Spicy Mayo: This spicy sauce contains Kewpie mayo (a creamy, umami-rich Japanese mayo available at Asian food markets or online), lime juice, and more Sriracha.
For Serving: Steamed jasmine rice makes the perfect base for soaking up the bold flavors of the beef and sauce. I also like to add crisp Persian cucumber slices, fermented kimchi, fresh green onions, and toasted sesame seeds.

Instructions

Whisk the Sauce: In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, Sriracha, ginger, and garlic until combined.
Cook the Beef: In a medium skillet over medium-high heat, cook the ground beef, breaking it apart with a spatula as it browns (this should take 3-5 minutes). Carefully drain any excess fat with a paper towel.
Add the Sauce: Pour the prepared sauce into the skillet with the cooked beef. Stir well, letting the sauce coat the meat evenly. Simmer the mixture for 2 minutes until heated, then sprinkle on some green onions and sesame seeds.
Prepare the Spicy Mayo: In a small bowl, mix the Kewpie mayonnaise, Sriracha, and lime juice until smooth and creamy.
Assemble and Serve: Add a base of cooked rice to serving bowls and top it with your Korean ground beef, sliced cucumbers, and kimchi. Drizzle with spicy mayo, then garnish your bowls with extra green onions and sesame seeds, and enjoy!

Serving ground beef over rice with toppings.

Substitutions & Variations

Ground Meat: For a leaner protein option, you can substitute ground beef with ground turkey or chicken (though it will have a lighter flavor profile).
Different Grains: To make the meal more fiber-rich and satisfying, swap white rice for whole grains like brown rice or quinoa.
Low-Carb: For a low-carb or keto-friendly alternative, serve the beef over cauliflower rice instead of traditional rice.
Kimchi Variations: If you’re not into kimchi, try my quick-pickled carrots and daikon or Korean carrot salad to add a similar tangy, crunchy contrast.
Soy-Free: Use coconut aminos instead of soy sauce for a soy-free option.
Mayo: If you can’t find Kewpie mayonnaise, regular mayo works in a pinch. You can mix in a little rice vinegar or sugar to better emulate the taste of Kewpie mayo.
Milder Heat: If you’re sensitive to spice, reduce or omit the Sriracha from the beef and spicy mayo. For a bolder heat, increase the amount to your liking.
Vegetarian: Replace the ground beef with crumbled tofu or a plant-based ground meat alternative. Also, use vegetarian-friendly (fish sauce or shrimp paste-free) kimchi.

Cooked ground beef with Korean toppings.

Storing & Reheating

Great news! Korean ground beef bowls are perfect for meal prepping since they can easily be stored and reheated. Just follow these guidelines:

Fridge: Store the cooked beef and rice in an airtight container for up to 3 days. Keep the other ingredients in separate airtight containers.
Freezer: The beef and rice also freeze well! Keep them in separate airtight containers or freezer bags for up to 3 months. Thaw the meat overnight in the fridge before reheating (you can reheat rice straight from frozen).
Reheating: Reheat the beef in a skillet over medium and microwave the rice. You can also microwave the beef in 30-second intervals. Serve it with fresh toppings!

Ground beef on rice with toppings in a bowl.

Expert Tips

Watch the Beef: Ground beef cooks quickly, so keep an eye on it! Overcooked beef can be dry, so aim for just browned for the most tender, juicy results.
Adjust the Sauce: Taste your sauce before adding it to the ground beef. If you like it sweeter, add a touch more brown sugar. For more heat, increase the Sriracha.
Customize your Bowl: Feel free to add extra veggies or garnishes, like thinly sliced radishes, a soft-boiled egg, roasted seaweed, or sliced avocado.

FAQs

Is this dish gluten-free?

Since they contain soy sauce, these Korean ground beef bowls are not gluten-free as-is. For a gluten-free alternative, you can try tamari or coconut aminos.

Can I make this dish ahead of time?

Yes! Cook the ground beef and prepare the sauce in advance. Store them separately, then cook the rice and combine everything when you’re ready to serve.

How do I cook perfect rice for this dish?

Use a 2:1 water-to-rice ratio (for white rice). Bring the mixture to a boil, then simmer on low with the lid on for about 15-20 minutes. Let the rice rest (covered) for 5 minutes after cooking.

If you love these Korean ground beef bowls as much as I do, take a peek at some more Asian-inspired dinners like these:

If you try this Korean Ground Beef Bowls recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!