Easy Korean Beef

When it comes to ground beef recipes, some of my longtime favorites are slow cooker sloppy joes, tater tot hotdish, slow cooker chili, and a perfectly charred cheeseburger hot off the grill.

And just within the past year or so, I added another recipe to my list. I started playing with simple ground beef recipes that incorporate Asian flavors. This family-friendly recipe I’m sharing today has become a fast favorite. In fact, it ranks right up there with our favorite Poke Bowl recipe and our much loved Egg Roll in a Bowl.

Why This Korean Beef Recipe Is A Weeknight Hero

If you like to eat from scratch, with ridiculously easy recipes that pack a ton of flavor, you are going to LOVE this recipe!

• Made with ground beef: Traditionally Korean BBQ is made with various thicker cuts of meat, not ground beef. The most popular varieties are bulgogi (usually made with beef sirloin or tenderloin) and galbi (made with short cut ribs). I love the deep, satisfying flavor of Korean BBQ, but I prefer making it with ground beef. Why? Even though this isn’t “traditional,” this type of meat is easier to get, less expensive, and cooks much more quickly.
• Ready in 25 minutes: I can have this Korean beef ready to set on the table in about 25 minutes. With minimal ingredients and just a little mincing and slicing, this meal comes together easily.
• Incredible savory-sweet-spicy flavor: Despite being such a simple recipe, it makes SO much flavor. Think savory umami soy sauce, nutty sesame oil, a little sweetness from the brown sugar, and a dash of heat from chili garlic sauce. This is not your basic boring “everything tastes the same” ground beef recipe!

Recipe Ingredients

One thing I love about this recipe is that it’s made with accessible ingredients. Everything on this list is easily found at a regular grocery store, no need to make a separate trip to the specialty Asian store. Scroll down to the printable recipe card below for the exact measurements and full instructions.

• Ground beef – I recommend using lean ground beef, such as 93%, to prevent excess grease in the recipe.
• Garlic & ginger – These both add an earthy flavor to the ground beef.
• Soy sauce – Low-sodium soy sauce is best to avoid making the beef a little too salty. It adds a savory umami flavor to the dish.
• Brown sugar – A bit of brown sugar adds sweetness to the beef, which balances the savory and spicy flavors.
• Sesame oil – A key ingredient in many Asian dishes, it’s worth picking up just for this recipe even though a small amount is used. It adds a nutty, savory flavor.
• Chili garlic sauce – I love Huy Fong Chili Garlic Sauce. It adds just a bit of heat to the dish and lots of flavor!
• Ground black pepper – I don’t typically find the need to add salt, since it’s in many of the other ingredients, but a little bit of ground pepper adds a nice touch.
• Scallions – Thinly sliced to garnish the dish.
• Toasted sesame seeds – Add more nutty flavor and texture to the bowl.
• Fresh cilantro – Optional, but I love the burst of color and flavor. Feel free to omit it if you don’t love cilantro.
• Pickled red onions – I can’t be without pickled red onions with this dish. They’re the perfect tangy contrast, not to mention a beautiful addition of color.

How to Make Korean Beef

When I say this recipe is quick and easy, I mean it!

• Brown the beef: Start by browning your ground meat in a skillet over medium high heat. Break it up with a spatula while it cooks.
• Add the aromatics: While the ground beef is browning, mince some fresh garlic and ginger. And when I say “some”, I actually mean “quite a bit”. I’m very fond of both these ingredients and tend to use more than most people. Garlic and ginger make me happy, and that’s all I really care about! Add the garlic and ginger to the browning beef and let it get softened and fragrant.
• Make the sauce: Whisk the soy sauce, chili garlic sauce, sesame oil, and brown sugar in a small bowl.
• Add to ground meat: Stir it into the beef mixture and let it mingle over the heat for a couple of minutes. Then enjoy!

Recipe Variations

With a simple recipe like this one, there are inevitably lots of ways to customize it! Here are a few ideas:

• Try other ground meats: You can use ground pork, chicken, or turkey if you like. Ground pork is probably a better swap-out because it is not as lean as turkey.
• Make it spicy: For a spicier dish, add a bit more chili garlic sauce or try it with gochujang (fermented Korean chili paste). Crushed red pepper flakes are also an easy way to add some heat.
• Try other pickled veggies: I am obsessed with my pickled onions and want to add them to everything. However, some quick pickled carrots or my sweet and spicy pickles would also be great here. Pickled jalapenos are another option for added heat.
• Double the sauce: The sauce is SO flavorful. If you plan to serve this Korean beef over rice, I recommend doubling the recipe to have extra to drizzle over the rice too.
• Add veggies: Feel free to add some veggies to the dish, like snow peas, mushrooms, carrots, or bell peppers. Keep in mind that they all have different cooking times.

Ways To Serve It

There are two main ways I like to serve this Korean ground beef – either over hot rice (quinoa and cauliflower rice also work!) or tucked inside chilled, crisp lettuce wraps. Either way, I like to offer sliced green onions, fresh chopped cilantro, and toasted sesame seeds for scattering over the top.

And if you’re looking to add fresh veggies, top lettuce wraps with thin slices of cucumber and/or colorful bell peppers. Or add steamed broccoli or pea pods to hot rice bowls. 

MAke Ahead & Storage

• Make ahead: Korean beef bowls are excellent for meal prep! I like to assemble the rice and cooked beef in meal prep containers and keep the toppings on the side, so I can just warm up the beef and rice for lunch and add the toppings.
• Fridge: Store leftovers in an airtight container in the fridge. It will keep for 3-4 days. You can reheat Korean beef on the stovetop or in the microwave.
• Freezer: You can also freeze Korean beef in a freezer-safe container for up to 6 months. Let it thaw overnight in the fridge, then heat it on the stovetop for best results.