Easy Korean Ground Beef Bowls

 love to mix up our dinner rotation with these quick and easy Korean Ground Beef Bowls. The flavor combination is fantastic with the perfect blend of sweet and spicy Korean BBQ flavor in the meat, served over hot cooked brown rice, with a side of fresh sliced cucumbers.
Ya’ll know I’m all about easy, family-friendly dinners. If you want some more great dinner ideas, check my list of 30-minute meals or one pan meals!

I love that this recipe uses ground beef, and other ingredients I usually always have on hand.

If fresh ginger is something you don’t normally have, I would suggest buying it for this recipe, and freezing what you don’t use! It will keep really well in the freezer, and then you’ll have it in the future. You can use it for my favorite Thai chicken lettuce wraps, or Mongolian beef.

How to make Korean Ground Beef:

Start by browning your ground beef in a sauce pan. I season it with salt and pepper as it cooks. Remove grease.

This is totally optional, but once it’s browned I like to put the meat in my food processor. I pulse it 2-3 times into very small pieces, and then return it to the pan.

I love the way the sauce and flavor soaks into the meat when it’s finely ground like this.

Easy Korean Ground Beef Bowls
This has become a staple. So delicious and so easy

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

•     1 pound lean ground beef 90% lean
•     1/4 cup reduced-sodium soy sauce
•     1/4 cup packed brown sugar
•     3 garlic cloves minced
•     1/4 teaspoon crushed red pepper flakes
•     1/4 teaspoon ground ginger
•     2 teaspoons sesame oil
•     2 cups hot cooked white or brown rice
•     1/4 teaspoon pepper
•     sliced green onions and sesame seeds for garnish

Instructions

1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over hot rice and garnish with green onions and sesame seeds.

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