Korean Ground Beef Bowl (Printable)

Seasoned ground beef over rice, topped with tangy pickled vegetables and garnished with sesame and green onions.

# What You'll Need:

→ Beef

01 - 1 pound lean ground beef
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon brown sugar
05 - 2 teaspoons freshly grated ginger
06 - 3 cloves garlic, minced
07 - 1 teaspoon gochujang or sriracha, optional for heat
08 - 2 green onions, thinly sliced
09 - 1 tablespoon sesame seeds

→ Rice Base

10 - 4 cups cooked jasmine rice or cauliflower rice

→ Quick Pickled Vegetables

11 - 1 cup carrot, julienned
12 - 1 cup cucumber, thinly sliced
13 - 1/2 cup radish, thinly sliced
14 - 1/2 cup rice vinegar
15 - 1 tablespoon sugar
16 - 1/2 teaspoon salt

→ Garnish

17 - Additional green onions, sliced
18 - Extra sesame seeds

# Step-by-Step Guide:

01 - In a bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add carrot, cucumber, and radish. Toss to coat and let sit for at least 15 minutes, stirring occasionally.
02 - Cook jasmine rice or cauliflower rice according to package instructions. Keep warm until assembly.
03 - In a large skillet over medium-high heat, add ground beef. Cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if needed.
04 - Add soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang to the beef. Stir well and cook for 2 to 3 additional minutes until fragrant and saucy.
05 - Remove from heat and stir in sliced green onions and sesame seeds.
06 - Divide rice or cauliflower rice among serving bowls. Top with seasoned ground beef and a generous handful of pickled vegetables.
07 - Garnish each bowl with extra green onions and sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 35 minutes flat, making weeknight dinners feel effortless and intentional at the same time.
  • The pickled vegetables add a brightness that cuts through the richness of the beef in the most satisfying way.
  • You can build it your way—swap rice for cauliflower rice, beef for tofu, and nobody has to feel left out.
  • That toasted sesame aroma fills your kitchen while you cook, which alone makes it worth making again.
02 -
  • The pickled vegetables must sit for at least 15 minutes—I learned this the hard way by trying to skip ahead, and the crunch factor changes everything about how the dish tastes.
  • Don't skip browning the beef properly; rushing this step leaves you with grey, steamed meat instead of flavorful, caramelized bits that actually taste good.
  • If you're using gochujang, taste as you go because heat levels vary between brands, and you can always add more but you can't take it back.
03 -
  • The difference between good and great is in the browning of the beef and using real toasted sesame oil—don't cut corners on these two elements.
  • Taste the pickled vegetables after they've sat for 15 minutes and adjust the vinegar or salt to your preference; this is your seasoning dial for the entire bowl.
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