Korean ground beef bowl (Printable Version)
Flavorful Korean ground beef with soy, sesame, garlic, and ginger served over steamed rice.
# Ingredients Required:
→ Protein
01 -
454 grams ground beef (80/20 lean to fat ratio)
→ Sauces and Oils
02 -
30 milliliters soy sauce or tamari (for gluten-free option)
03 -
15 milliliters sesame oil
→ Aromatics
04 -
3 cloves garlic, finely minced
05 -
1 teaspoon fresh ginger, minced
06 -
2 green onions, chopped (plus extra for garnish)
→ Staples
07 -
Salt and freshly ground black pepper, to taste
08 -
480 grams cooked rice (jasmine, basmati, or brown rice)
→ Optional Toppings and Add-ons
09 -
Toasted sesame seeds
10 -
Sliced cucumber
11 -
Kimchi or pickled vegetables
12 -
Additional vegetables such as bell peppers, carrots, broccoli, or spinach
13 -
One fried egg per serving
# Guide to Cooking:
01 -
Rinse 185 grams (1 cup) of rice under cold water until clear. Combine with 475 milliliters (2 cups) of water and cook by preferred method: stove – simmer covered on low heat for 15 minutes, then rest 5 minutes off heat; rice cooker – follow manufacturer's directions; Instant Pot – cook on high pressure for 3 minutes with natural release.
02 -
Heat a large skillet over medium-high heat. Add the ground beef and break apart using a spatula. Cook until no longer pink and beginning to brown, approximately 5 to 7 minutes.
03 -
Drain excess fat if necessary. Stir in minced garlic and ginger; cook for 1 to 2 minutes until fragrant. Add soy sauce or tamari, sesame oil, and chopped green onions. Season with salt and pepper to taste. Simmer briefly to meld flavors.
04 -
Place cooked rice into each serving bowl. Layer with the seasoned ground beef mixture. Add optional steamed or fresh vegetables as desired. Garnish with sesame seeds, extra green onions, kimchi, sliced cucumber, or a fried egg.
# Extra Suggestions:
01 -
For best texture, rinse rice thoroughly to remove excess starch and allow resting time after cooking before fluffing.