Korean Ground Beef Bowls
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $13.50
- Nutrition
- 520 cal · 28g protein
- quick
- budget
- kid-favorite
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Korean Ground Beef Bowls is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $14 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb 90% lean ground beef
- 3 cloves garlic
- 1 tbsp fresh ginger
- ¼ cup tamari
- 3 tbsp brown sugar
- 2 tsp sesame oil
- 1 tbsp gochujang
- 1½ cups jasmine rice
- 1 count cucumber
- 3 count green onions
- 1 tbsp sesame seeds
Steps
- Cook the rice according to the package directions.
- Whisk tamari, brown sugar, sesame oil, and gochujang.
- Brown the beef in a skillet over medium-high heat, 6-7 minutes, until it reaches 160°F; drain. Add minced garlic and grated ginger for 30 seconds.
- Pour in the sauce and simmer 2-3 minutes until it clings to the beef.
- Serve over rice with sliced cucumber, green onions, and sesame seeds.
- Picky eaters can have plain beef and rice, with the cucumber on the side.
- Make ahead: Whisk the sauce and slice the cucumber and green onions up to 2 days ahead; keep them covered in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 52 g
- Fiber
- 2 g
- Sugar
- 14 g
- Fat
- 18 g
- Saturated fat
- 6 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop