Perfect Korean Beef Rice Bowl Recipe • Longbourn Farm

If you've been craving a Korean Beef Rice Bowl, we have the perfect recipe for you. Our ground beef bowl is packed with flavor and makes a satisfying, hearty meal for the entire family!

Pan of Korean beef bowl mixture next to a plate of rice with Korean beef bowl on top.

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🍲Ground beef is an affordable protein that stretches far, and this recipe serves multiple people without breaking the bank!

Table of Contents

My 2 Best Tips For Making Korean Beef Rice Bowl

Cornstarch Slurry: Mix the cornstarch completely with the cold beef broth before adding it to the hot pan to avoid lumps in your sauce. Whisk the mixture thoroughly until no white streaks remain, and add it slowly while stirring constantly. This technique ensures a smooth, glossy sauce that coats the beef beautifully without any gritty texture.

Sauce Balance: Taste the sauce before adding the beef back to the pan and adjust the sweetness, saltiness, or acidity to your preference. Some soy sauces are saltier than others, so you might need to add more brown sugar or vinegar to achieve the perfect balance. The sauce should taste slightly more intense than you want the final dish since it will be diluted by the beef and rice.

melissa leaning over counter looking up from a cook book.

Don't touch the ground beef for the first 2-3 minutes in the pan - let it get a nice crust. Most people mess this up by stirring right away, but that golden crust adds so much flavor. Plus those brown bits make your sauce even better!

Oh, and don't skip draining the grease from the beef. I learned this the hard way. If you leave all that fat in there, the sauce just slides right off, and everything tastes oily. Just drain it off, maybe dab it with some paper towels. Makes such a difference.

You can eat this as a complete meal on its own or customize it with your favorite toppings! I love serving it over cauliflower rice for a low-carb option or adding a fried egg on top for extra richness.

🩷 Melissa

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Korean Beef Rice Bowl Recipe

Melissa Griffiths

If you've been craving a Korean Beef Rice Bowl, we have the perfect recipe for you. Our ground beef bowl is packed with flavor and makes a satisfying, hearty meal for the entire family!

5 from 6 votes

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Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 376 kcal

Equipment

Redmond Real Salt

Ingredients

1 pound ground beef (or pork)
1 tablespoon sesame oil
½ medium onion (diced)
2 cloves garlic (minced)
1 tablespoon fresh ginger (minced, see note)
½ cup beef broth
¼ cup soy sauce
3 tablespoons brown sugar
1 teaspoon apple cider vinegar
1 teaspoon rice vinegar
1 teaspoon cornstarch
1 pinch red pepper flakes (see note)
salt and pepper (to taste)

Instructions

Brown beef (or pork). Remove from pan and drain excess grease (if necessary).
Heat sesame oil in pan until shimmering.
Cook onions until translucent, about 3 minutes.
Cook garlic and ginger until fragrant, about 30 seconds.
Add soy sauce, brown sugar and both vinegars.
In a small bowl, combine beef broth and cornstarch to make a slurry. Add the slurry to the pan, stirring constantly.
Put beef (or pork) back into the pan and simmer until thick and the flavors have melded, about 5 minutes.
Serve over rice and garnish with green onions, if desired.

Notes

Protein Swaps: Ground turkey, chicken, or pork work equally well in this recipe and follow the same cooking method. Plant-based ground meat alternatives also work wonderfully for vegetarian versions.

Make-Ahead Strategy: You can prep all the vegetables and make the sauce mixture up to a day in advance to speed up cooking time. Store prepped ingredients in separate containers in the refrigerator until ready to cook.

Garnish Options: Green onions, sesame seeds, sliced cucumbers, or kimchi make excellent garnishes that add color, texture, and fresh flavor.

Sauce Consistency: The sauce should coat the back of a spoon when properly thickened but shouldn't be gloopy or too thick.

Nutrition

Calories: 376kcalCarbohydrates: 12gProtein: 22gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 1002mgPotassium: 400mgFiber: 0.4gSugar: 10gVitamin A: 8IUVitamin C: 2mgCalcium: 39mgIron: 3mg

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How To Make Korean Beef Rice Bowl

Ground beef being browned in a stainless steel skillet for a korean beef rice bowl, with some of the meat pushed aside by a large spoon, revealing flavorful browned bits and grease at the bottom of the pan.

Chopped onions being added to a skillet with browned bits and melted butter, ready to be sautéed for a savory Korean beef rice bowl. Hands hold a bowl above the pan, pouring in the onions.

Step 1: Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Remove the beef from the pan, drain any excess grease, then heat sesame oil in the same pan until shimmering.

Step 2: Add diced onions and cook until translucent, about 3 minutes. Add minced garlic and ginger, cooking until fragrant, about 30 seconds. Stir in soy sauce, brown sugar, apple cider vinegar, and rice vinegar.

Ground beef and chopped onions are being cooked in a large skillet for a savory Korean beef rice bowl, with a wooden spoon stirring the mixture in a rich, brown sauce.

Plating up the Korean beef bowl mixture on top of rice.

Step 3: In a small bowl, whisk together beef broth and cornstarch to create a smooth slurry. Add this mixture to the pan, stirring constantly. Return the browned beef to the pan and stir to coat with the sauce.

Step 4: Simmer for about 5 minutes until the sauce thickens and the flavors meld together. Season with salt, pepper, and red pepper flakes to taste. Serve over steamed rice and garnish with sliced green onions if desired.

Recipe FAQs

Can I make this gluten-free?

Yes, simply substitute tamari or gluten-free soy sauce for the regular soy sauce, and ensure your other ingredients don't contain hidden gluten. The rest of the ingredients are naturally gluten-free. Always check labels on condiments and sauces to be certain they meet your dietary needs.

How spicy is this dish?

The recipe as written is very mild with just a pinch of red pepper flakes for subtle warmth. You can easily adjust the heat level by increasing the red pepper flakes or substituting sriracha sauce. Start with less spice than you think you want since you can always add more, but you can't take it away.

What vegetables can I add?

Bell peppers, snap peas, broccoli, carrots, and mushrooms all work beautifully in this dish. Add harder vegetables like carrots with the onions, and softer vegetables like snap peas during the last few minutes of cooking. Frozen vegetables work too – just add them directly to the pan without thawing first.