Korean Beef and Rice

Despite its name, this Korean beef and rice dish isn’t exactly Korean. It would be more accurate to call it “Korean inspired,” because it’s a riff on a well-known Korean dish called bulgogi. The original version uses thinly sliced beef, while this one opts for lean ground beef instead.

Why ground beef? Because it gives you the flavors of the original dish with less fuss. It’s just one of the dozens of easy weeknight meal recipes on Taste of Home that begin with ground beef. Even better, at just 15 minutes of prep time, this Korean beef and rice recipe stands out even among our 30-minute ground beef meals.

Ingredients for Korean Beef and Rice

• Ground beef: Ground beef is an inexpensive but versatile ingredient, and it does a good job of capturing the flavors of the sauce.
• Garlic: Garlic’s pungent flavor is a key note in Korean and Korean-inspired cooking.
• Brown sugar: The brown sugar in the sauce helps balance its savory and spicy flavors.
• Soy sauce: Soy sauce is a core ingredient in many Asian dishes.
• Sesame oil: The sesame oil in the sauce adds a deep, nutty flavor.
• Ground ginger: Dried ginger isn’t used a lot in Asian cooking, but as a pantry staple, it’s more convenient to keep around than perishable fresh ginger.
• Red pepper flakes: The crushed red pepper flakes bring a bit of needed heat to the finished sauce.
• Black pepper: Black pepper isn’t as hot as red pepper flakes, but it adds a slightly different heat that gives the sauce a more rounded flavor.
• Brown rice: Meat-and-sauce dishes like this one need a neutral base to work with, and in this case it’s brown rice.
• Green onions: The green onions are a flavorful garnish, providing a mild onion flavor and bright pop of color.

Directions

Step 1: Cook the beef

In a large skillet, cook the ground beef and garlic over medium heat for six to eight minutes or until the beef is no longer pink, breaking the meat into crumbles as it cooks. Drain any excess fat from the pan.

Step 2: Make the sauce

As the beef cooks, mix the brown sugar, soy sauce, sesame oil and seasonings in a small bowl.

Step 3: Finish the dish

Stir the sauce into the beef, and heat it through. Serve the beef and sauce over cooked rice, sprinkled with the green onions.

Korean Beef and Rice Variations

• Go with sliced beef: For a more authentic bulgogi, skip the ground beef and opt instead for thinly sliced steak. You don’t have to break the budget on ribeye or tenderloin (though if you do, it’ll be good!), as long as the meat is reasonably tender. Sirloin and tri-tip are good choices, offering a nice balance of flavor, tenderness and moderate cost. You can either grill the beef or sear it a few pieces at a time in your skillet, before adding the sauce.
• Try pork instead: Beef is a popular option for bulgogi, but so is pork. You can swap the ground beef in this recipe for an equal quantity of ground pork, without making any other tweaks. It will be just as good, but different enough to make for a pleasing change of pace.
• Take the meatless option: Ground beef makes for versatile and low-cost meals, but not everyone wants to eat meat. If you’re a vegetarian, or just cutting back on meat, recipes like this are a great place to use meat replacements, anything from old-school textured soy protein to modern faux-meat ground “beef.” Even people who turn up their nose at vegetarian burgers would be hard-pressed to spot the difference in this recipe.

How to Store Korean Beef and Rice

Any leftover beef and rice can be packed into food-storage containers and kept in your refrigerator. You can store the meat and rice separately or together, whichever you prefer.

Can I make this recipe ahead of time?

Yes, you can. Cook the beef and the rice earlier in the day, or even a day ahead, and refrigerate them as soon as they’re done. When mealtime rolls around, you can heat them separately or together. It’s already a quick meal, but microwaving a portion or two is even quicker.

How long will Korean ground beef and rice keep?

As long as your ground beef was fresh when you cooked it, and you got the leftovers into your fridge promptly after the meal, this dish should easily keep for three to four days in your refrigerator. For longer-term storage, you can freeze the beef in meal-sized portions for one to three months (depending how well it’s wrapped) and reheat it to serve over rice at your convenience. You can also freeze the rice and beef together, though the texture of the rice will suffer a bit.

Korean Beef and Rice Tips

Is it normal to use ground ginger in Korean cooking?

Usually this kind of meal incorporates fresh ginger, rather than ground. Ground ginger is a shelf-stable pantry ingredient, so it’s always on hand when you need it, but feel free to use fresh ginger if you have it. If you use fresh ginger sporadically, freeze a piece, then grate or slice some as needed. That way it’s almost as convenient as ground, while giving a more authentic flavor.

Would this be served on brown rice in Korea?

No, most Asian countries favor white rice. In Korea, short grain white rice and sticky rice are both popular, and you can find them in many supermarkets or at Asian grocers. Both are also available in brown rice versions, if you’re keen on whole grains, but they’re harder to find and usually more expensive.

What other Korean-inspired dishes should I know about?

We have other Korean-inspired recipes, so you have lots of options. This stir-fry rice bowl might be a good starting point, and it makes an easy weeknight meal. Don’t forget to add some good-for-you kimchi!