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Korean beef bowl with glossy sweet soy glazed ground beef over steamed rice, topped with sesame seeds and scallions

Korean Beef Bowl

Ground beef cooked with garlic and ginger in a reduced sweet soy glaze,served over rice with sesame seeds and scallions.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 3 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Korean
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef, 85/15
  • 1 tablespoon sesame oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • ⅓ cup packed light brown sugar
  • ⅓ cup low sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon rice vinegar
  • ½ teaspoon red pepper flakes optional
  • ¼ teaspoon black pepper
  • 4 cups cooked white or jasmine rice
  • 2 tablespoons sesame seeds toasted
  • 3 scallions thinly sliced
  • 1 cup shredded carrot optional
  • 1 cucumber thinly sliced, optional

Method
 

  1. Brown the beef in sesame oil until it reaches 160°F. Drain excess fat.
  2. Push the beef aside, add garlic and ginger, and stir 30 seconds.
  3. Stir the aromatics through the beef and add the brown sugar, soy sauce, water, vinegar, red pepper flakes, and black pepper.
  4. Simmer uncovered 3 to 4 minutes until the glaze thickens and clings to the beef.
  5. Taste and adjust seasoning.
  6. Rest 3 minutes off the heat.
  7. Serve over rice topped with sesame seeds, scallions, and optional carrot or cucumber.

Notes

Storage: Refrigerate up to 4 days, kept separate from rice. Reheat gently with a splash of water. Freezes up to 3 months.
Allergens: Contains soy and sesame. Check soy sauce label for wheat.
Notes: Nutrition values are estimates based on USDA FoodData Central data and do not include rice.