Description
Satisfy your cravings with this quick and easy Korean Ground Beef Bowl, a delightful fusion of savory and slightly sweet flavors. Tender ground beef is expertly sautéed with aromatic garlic and ginger, enveloped in a rich soy sauce blend, and served over fluffy rice. This colorful dish is not only visually appealing but also incredibly versatile, making it perfect for busy weeknights or meal prep. Customize your bowl with different proteins or your favorite vegetables to suit your taste. Whether enjoyed solo or shared with family, this mouthwatering meal is sure to leave everyone coming back for seconds.
Ingredients
- 1 lb lean ground beef
- 2 cups cooked rice (white or brown)
- 3 cloves garlic (minced)
- 4 green onions (chopped)
- 1/4 cup low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1-inch piece of ginger (grated)
Instructions
- Cook the rice according to package instructions.
- In a small bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger; set aside.
- In a large skillet over medium-high heat, brown the ground beef until fully cooked (about 5-7 minutes). Drain excess fat if necessary.
- Stir in chopped green onions and any additional vegetables; cook for an additional 2-3 minutes until tender.
- Pour the sauce over the beef mixture and simmer for about 2 minutes to meld flavors.
- Serve over rice and garnish as desired with fresh toppings like sliced cucumbers or pickled radishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: - For added flavor, marinate the ground beef in the sauce for at least 30 minutes before cooking. - Substitute ground beef with ground turkey or tofu for a different protein option. - Enhance texture by sautéing vegetables separately before mixing them into the beef.