Name: Korean Beef Bowl Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: ¼ cup brown sugar, packed; ¼ cup reduced sodium soy sauce; 2 teaspoons sesame oil; ½ teaspoon crushed red-pepper flakes, or more to taste; ¼ teaspoon ground ginger; 1 tablespoon vegetable oil; 3 cloves garlic, minced; 1 pound ground beef; 2 green onions, thinly sliced; ¼ teaspoon sesame seeds

Ingredients

Scale

¼ cup brown sugar, packed
¼ cup reduced sodium soy sauce
2 teaspoons sesame oil
½ teaspoon crushed red-pepper flakes, or more to taste
¼ teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
¼ teaspoon sesame seeds

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Instructions

Make the sauce: In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, red pepper flakes, and ground ginger. This sauce is going to work magic on the beef. Don’t skip the whisking—it really helps dissolve the sugar.
Cook the garlic: Heat a tablespoon of vegetable oil in your skillet over medium-high heat. Once hot, add the minced garlic and stir it constantly. Be careful not to burn it (this happens quickly if you look away for too long)! Just cook until it’s fragrant—about 30 seconds to a minute.
Brown the beef: Add the ground beef to the skillet, breaking it up with your spatula as it cooks. It should only take about 3-5 minutes to brown nicely. I’ve learned the hard way that you want to stir frequently so it doesn’t clump up. Once it’s browned, drain off any excess fat.
Add the sauce: Pour in your sauce and stir it all together. Let it simmer for a couple of minutes to thicken slightly and coat the beef. The sauce will get sticky and caramelized—this is where the magic happens!
Finish with green onions: Toss in your sliced green onions and give everything one final stir. They add a nice freshness to the rich, savory beef.
Garnish and serve: Plate the beef over rice, and don’t forget to sprinkle those sesame seeds on top for a little crunch and visual appeal.

Notes

If you have leftovers (and that’s a big if!), they’ll keep well in the fridge for up to 3 days. Store the beef separately from the rice for best results. When reheating, pop the beef in the microwave or reheat it in a skillet over low heat to maintain the flavor and texture. If you’re reheating rice, add a splash of water to keep it from drying out.

Author: Nora
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner