Korean Beef Rice Bowl

I’m not sure how your weather is going, but Spring is gone and Winter has reappeared for us this past week. We got about 18″ Tuesday; coupled with hale/rainy mix made it for a not so fun day. Steve was out plowing/shoveling the farm all day while I was primarily stuck inside as I am not allowed to do much since the accident (MRI tomorrow!). Even though I did not feel like I accomplished much, I was completely exhausted and not in the mood to cook an elaborate meal. As I had purchased a 30 lb bag of white rice for Steve as a joke, I thought it would be as good a time as any to open ‘er up and get to cooking.Wanting something with a  bit of sauce to layer onto the rice, I began throwing a few ingredients together to get to this lovely meal. It is extremely easy and you can modify it based on your tastes (extra crushed red pepper and Sriracha sauce for that big kick).

Let me know how it goes!

Xo, C

Easy Korean Beef Rice Bowls



  • 1 lb lean ground beef
  • 1/2 cup light brown sugar
  • 1/2 cup soy sauce
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 1 tsp crushed red peppers (use less if you don’t like a little kick)
  • salt & pepper
  • green onions, diced
  • Rice, cooked

Takes 2erves 4


  1. Heat a large skillet over medium heat. Once hot (test by splashing a tiny bit of water onto the pan; if it sizzles you’re good!) add the sesame oil & garlic – stir frequently so it does not burn. Once flagrant (approximately 2 minutes) add the ground beef
  2. Drain most of the fat from the skillet.
  3. Add brown sugar, soy sauce, ginger, salt and pepper and crushed red pepper.
  4. Simmer for a few minutes to fully soak in the sauce.
  5. Serve over steamed rice and top with green onions (we added asparagus on the side).

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