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Meat Rice & grains Lunch / Dinner Main Courses One Bowl Meals

Korean-style ground beef rice bowl

Published: 11.28.2021 » Last updated: 08.14.2022

Gochujang, Worcestershire sauce, garlic, ginger, soy sauce, sugar, rice wine, sesame oil and seeds are what make this Korean ground beef rice bowl so delicious.

Korean-style ground beef rice bowl

The dish is really a modification of Korean bulgogi. The seasonings and garnish are the same. But, instead of grilling marinated slices of meat, the marinade is poured over browned ground beef. The liquid and solids cook together until the meat has soaked up the dark sauce.

Why choose ground beef over beef slices? Well, for starters, there’s no need to marinate. And that means you save time. If you need a second reason, ground beef is much less expensive than sliced premium beef.

A third reason? The cooking method is so much simpler. Instead of placing a tabletop grill on the dining table, providing chopsticks and tongs so that everyone can do their own grilling (which can be messy, I tell you), you just need one pan and a serving bowl. Less utensils used means easier cleanup after the meal.

Browning ground beef and adding chopped onion

Coat the cooking surface of a wok with oil. You can skip this if your beef is really fatty which means the meat can brown in rendered fat. You cook the beef until browned, add chopped onion and continue cooking until the onion pieces have softened.

Seasoning browned ground beef in wok

Now the bulgogi sauce. Mix together grated ginger, soy sauce, rice wine, sugar and Worcestershire sauce and pour into the pan with the browned beef. To give the meat that signature Korean heat, you stir in gochujang. Cook until the sauces have been soaked up by the meat.

Adding chili flakes to ground beef stir fry

Before serving, two ingredients are added to give the beef more flavor, better aroma and a brighter color. Sesame seed oil and chili flakes. Korean chili flakes are more sweet than hot so, no, we’re not adding more fiery heat to the beef with the garnish.

Full recipe below

Korean-style ground beef rice bowl

Connie Veneracion
Spicy, salty and sweet, this ground beef stir fry is best served garnished with toasted sesame seeds and sliced scallions over hot rice.
Korean-style ground beef rice bowl with cucumber, tomatoes, scallions and sesame seeds
Print
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Korean
Servings 6 people

Ingredients
  

  • 1 tablespoon cooking oil
  • 500 grams ground beef
  • 1 onion - peeled and roughly chopped
  • 4 cloves garlic - peeled and chopped

Seasoning

  • 1 thumb-sized piece ginger - peeled and grated
  • ¼ cup soy sauce
  • ¼ cup rice wine
  • 1 tablespoon white sugar
  • 2 tablespoons Worcestershire sauce - (Japanese Bulldog brand was used here)
  • 1 heaping teaspoon gochujang (Korean chili paste)
  • ½ teaspoon sesame seed oil
  • 1 tablespoon Korean chili flakes

Garnish

  • sliced scallions
  • toasted sesame seeds

Instructions
 

Brown the meat

  • Heat the cooking oil in a frying pan. Swirl to coat the entire bottom.
  • Spread the ground beef in the hot oil, leave to brown the underside for a minute of so, then stir to break up lumps. Cook, stirring, until lightly browned all over.
  • Add the chopped onion and garlic. Cook, stirring occasionally, until the onion pieces are softened and appear translucent.

Season the meat

  • In a small bowl, mix together the grated ginger, soy sauce, rice wine, sugar and Worcestershire sauce.
  • Pour the mixture over the browned ground beef and cook, stirring often, until the liquid has been soaked up by the meat.
  • Stir in the gochujang and cook until fully incorporated.

Add finishing touches

  • Off the heat, drizzle in the sesame seed oil and sprinkle in the chili flakes.
  • Toss until the coloring looks uniform.
  • Serve your Korean ground beef over rice. Garnish with sliced scallions, toasted sesame seeds and your choice of vegetables on the side.
Print
Keyword Ground Beef, Stir Fry

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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