Korean Ground Beef Bowls

Korean Ground Beef Bowls

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 2 servings
Yield: 2 servings
Nutrition Facts (per serving)
824 Calories
46g Fat
52g Carbs
51g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 824
% Daily Value*
Total Fat 46g 59%
Saturated Fat 14g 68%
Cholesterol 151mg 50%
Sodium 598mg 26%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 23%
Total Sugars 20g
Protein 51g
Vitamin C 18mg 90%
Calcium 124mg 10%
Iron 7mg 38%
Potassium 1018mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A quick and easy take on beef bulgogi, this Korean-style ground beef and rice bowl, is quick, flavorful and hearty. It's a great dish to add some variety to the weeknight family menu, or prep ahead to reheat for lunch at the office.

Bulgogi is usually marinated, which takes time. To speed things up, this recipe calls for an aromatic puree of Asian pear, onion, garlic and ginger to be mixed into the ground beef just before cooking (though feel free to substitute any kind of apple or pear). After the beef is browned, soy sauce, honey, and sesame oil are brought in to round out the top notes. 

Spoon over a generous bowl of freshly cooked sticky rice, then garnish liberally with sesame seeds and sliced scallions for freshness and a crunch. If you have a minute or two more, a fried egg on top is a nice bonus. Break that runny yolk and stir everything together with some gochujang and a little kimchi if you have it on-hand, and you'll marvel at how so much rib-sticking goodness could come together so quickly.

Ingredients

  • 1/4 Asian pear, peeled and roughly chopped

  • 1/4 yellow onion, roughly chopped

  • 1 garlic clove, roughly chopped

  • 1/2-inch piece ginger, peeled and roughly chopped

  • 1 tablespoon peanut oil, or vegetable oil

  • 12 ounces ground beef

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon honey

  • 2 cups cooked white rice

  • 1 tablespoon sesame seeds

  • 2 medium green onions, sliced at an angle

  • 2 large eggs, optional

  • 1 tablespoon vegetable oil, optional

  • 1/2 cup kimchi, chopped

  • Gochujang, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

    Korean Ground Beef Bowls ingredients

    The Spruce / Kristina Vanni

  2. Add the Asian pear, onion, garlic and ginger to the bowl of a food processor or blender and pulse, scraping down the bowl as needed, to make a chunky puree.

    Asian pear, onion, garlic and ginger puree in a food processor

    The Spruce / Kristina Vanni

  3. To a medium bowl add the ground beef and the pear, onion, garlic and ginger puree. Stir to combine.

    ground beef and the pear, onion, garlic and ginger puree in a bowl

    The Spruce / Kristina Vanni

  4. Set a large pan over medium high heat and add the oil. When the pan is hot add the seasoned ground beef. With a spatula, break up the beef as it browns into small chunks. When the beef is nearly fully browned, add the soy sauce, sesame oil and honey. Saute for two or three more minutes, then remove from heat.

    beef mixture cooking in a pan

    The Spruce / Kristina Vanni

  5. Put approximately one cup of cooked sticky rice into each of two serving bowls. Spoon the cooked ground beef over top each bowl of rice. Sprinkle with some of the sesame seeds and sliced scallion.

    beef mixture and rice in a bowl

    The Spruce / Kristina Vanni

  6. If desired, fry the eggs in the same pan you cooked the beef in.

    eggs frying in a skillet

    The Spruce / Kristina Vanni

  7. Place fried eggs on top of the beef and top with the remaining sesame seeds and sliced scallion. Serve immediately with gochujang and kimchi, if desired.

    Korean Ground Beef Bowls with a side of kimchi and sauce

    The Spruce / Kristina Vanni