Korean beef bowls are one of our favorite weeknight recipes. Made with 80/20 ground beef, fresh ginger and garlic, and a few pantry staples (hello, soy sauce!), this Korean beef bowl recipe will be your new go-to.

one Korean beef bowl with rice, lime, green onion, and sesame seeds


  • white rice
  • neutral oil (i.e. canola or vegetable) & sesame oil
  • ground beef
  • soy sauce
  • brown sugar
  • lime
  • ginger
  • garlic
  • green onions

How to Make A Korean Beef Bowl

1. Make four cups of cooked rice. Follow package instructions and use a rice cooker for best results if you have one.

2. Prep your veggies. You only need fresh ginger, garlic, and some green onions for this recipe, but it’s nice to have them all prepped once you get cooking. To peel the fresh ginger, press the edge of a spoon against the ginger and scrape off the skin as you move in one direction. Repeat until all of the skin has been removed. Grate both the ginger and garlic with a microplane zester before using in the recipe, and chop your green onion with a chef’s knife.

two Korean beef bowls

3. Cook the ginger, garlic, and beef. First heat a neutral oil (canola or vegetable oil both work great) over medium heat and add the garlic and ginger. Cook both until they’re fragrant and slightly colored– about 1-2 minutes. Increase your heat to medium high and add the ground beef. Use a sturdy wood spoon to break up then beef as you stir it and incorporate with the garlic and ginger. One the beef is mostly cooked through, add the remaining ingredients (soy sauce, brown sugar, sesame oil, lime juice), and you’re good to go!

4. Assemble. This Korean Beef Bowl recipe is not only easy to make, but it’s fun to assemble. First lay a bed of rice in a bowl or on a plate, then top with some of the Korean beef, a sprinkle of sesame seeds, and finally the green onions. Enjoy it while it’s nice and hot!

What To Serve or Eat With Korean Beef Bowls

This recipe calls for cooked white rice, but you can enjoy a myriad of things with this Korean beef bowl recipe. In substitution for the rice, you can serve lettuce leaves, which compliment the beef really well with their crisp and crunchy texture. If you’re looking for other items to enhance this dish, we love enjoying this Korean beef bowl recipe with chopped carrots, cucumbers, sautéed green beans, or even cooked cabbage.

Make Next: Slow Roasted Chicken with Potatoes

Korean Beef Bowl Recipe

4.75 from 4 votes
Brooke Eliason
Servings: 4 servings
Cook Time: 20 minutes
Difficulty: Easy
These Korean beef bowls call for ground beef, rice, and just a handful of pantry ingredients for one of our favorite weeknight dinners.


  • 4 cups cooked white rice
  • 1 Tablespoon neutral oil (such as canola or vegetable oil)
  • 2 cloves garlic, peeled and finely grated
  • 1 2-inch piece of fresh ginger, peeled and finely grated
  • 1 lb. 80/20 ground beef
  • 1/4 cup soy sauce
  • 2 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1 Lime
  • kosher salt
  • 2 green onions, green parts chopped
  • sesame seeds for garnish


  • Prepare white rice and set aside until ready to use.
  • In a skillet or dutch oven, heat the oil over medium heat. Add the garlic and ginger and cook until fragrant and slightly colored, 1-2 minutes. Add the ground beef and increase heat to medium-high. Using a wooden spoon, break up the beef as you cook and incorporate with the garlic and ginger.
  • Just before the beef is cooked through, add the soy sauce, brown sugar, sesame oil, juice of 1/2 of the lime, and stir to combine. Cook for 1-2 additional minutes, until juices have slightly reduced. Taste beef and salt if needed.*
  • Assemble the Korean beef bowls, first by laying down a bed of rice in each bowl, then topping with beef, and finally sprinkling a pinch of sesame seeds and green onion on top. Cut wedges with remaining lime and serve on the side.


*If you are using traditional soy sauce in this recipe, it’s likely that you won’t need to add extra salt. If you are using a low-sodium soy sauce, you most likely will need to add some salt to your Korean beef. 
**This recipe is gluten free if prepared with gluten-free soy sauce, or you can easily swap the soy sauce for coconut aminos. 

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