Korean Beef Bowls


Korean Beef  in easy bowl form! Ground beef is perfectly seasoned and saucy, and ready in 20 minutes. This is recipe that’s definitely worthy of your dinner rotation!

Korean Beef Bowls

Shortcut Korean Beef

I’ve made and love the traditional Korean Beef (Bulgogi) but this is so much easier (no marinating or slicing beef) and it’s cheaper, so I’m sold.

After just one bite you’ll be hooked for life. Those sweet and salty flavors over the richness of the well browned beef – yes and yes! Then pair it with veggies and rice and you’ve got one delicious bowl of comfort food.


Sometime I’d like to try this with ground turkey to make it a little healthier but the beef version is just so good that I’m not sure I’ll be able to. Why change a good thing?

Watch the Video!

Korean Beef Bowl seasoned ground beef mixture in skillet.

Ingredients You’ll Need for This Recipe

  • Honey
  • Brown sugar
  • Sesame oil
  • Lime
  • Soy sauce
  • Ground beef
  • Green onions
  • Garlic
  • Ginger
  • Rice (white, brown or cauliflower)

Korean Beef Bowls

How to Make Korean Beef Bowls

  • Whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water.
  • Brown ground beef in skillet until about halfway cooked.
  • Add green onions, garlic and ginger and continue to cook until beef is cooked through.
  • Pour in honey mixture. Let simmer, 1 minute.
  • Serve warm over rice with desired toppings and sides.

Korean Beef Bowls

Tips for This Recipe

One thing I’ve learned about cooking over my long life (lol) is that browning makes everything better. And browning is key in this recipe.

You’ll need a large skillet, be sure to preheat it well to get a good sear when the beef hits the skillet. And if possible give it space.

If it’s crowded the beef will basically just steam. I use a 12-inch skillet and sort of pile it up the sides of the pan as well.

Then, very important, let it rest undisturbed before turning and breaking it up more.

When I first started cooking I used to stir the beef the entire time it was cooking. It always ended up kind of a strange grayish brownish color because it wasn’t getting a good sear.

You really don’t need to stir much at all.

Korean Beef Bowls

Then douse it with that simple, yet ever so satisyfing sauce, let it simmer and thicken just slightly and soak into the beef a little.

So here we are 20 minutes later, you’re ready for one unforgettable dinner.

And add the veggies too (saute them in a separate pan while the beef cooks). They make this that much better.

Thinly sliced raw English cucumbers are a good option too. And unsalted peanuts. That crunch!

Korean Beef Bowls

And lastly let’s not forget the Sriracha. Or some other spicy ingredient (thinly sliced red chilies, red pepper flakes, or Korean chili sauce- Gochujang).

It completes this Korean beef I tell you. Icing on the cake.

Korean Beef Bowls

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Korean Beef Bowls

4.45 from 9 votes

Super fast and seriously delicious cheater Korean Beef Bowls! Perfectly seasoned and ready in 20 minutes. A recipe definitely worthy of your dinner rotation!

Course: Main Course
Cuisine: Asian
Keyword: Ground Beef Recipe, Korean Beef
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 4
Calories: 398 kcal
Author: Jaclyn


  • 1 1/2 Tbsp honey
  • 1 1/2 Tbsp dark brown sugar (light can be substituted)
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp fresh lime juice
  • 3 Tbsp soy sauce
  • 2 Tbsp water
  • 18 oz. 85% lean Angus ground beef
  • 1/3 cup chopped green onions, only white and light portion
  • 1 Tbsp minced fresh garlic
  • 1 Tbsp peeled and minced fresh ginger
  • Chopped green onions (green portion), chopped unsalted peanuts, sesame seeds, Sriracha (optional)
  • 2 cups Cooked white or brown rice, or cauliflower "rice" (or more as desired)
  • Sauteed or steamed veggies, such as spinach, carrots or zucchini (optional)


  1. In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.

  2. Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between as possible.

  3. Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger.

  4. Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer. 

  5. Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute.

  6. Serve warm over rice, sprinkle with green onions, peanuts, sesame seeds and drizzle with hot sauce if desired. Serve with veggies on the side. 

  7. Recipe source: Cooking Classy

Recipe Notes

Toppings and sides not including in nutrition. Nutrition is for beef and rice.

Nutrition Facts
Korean Beef Bowls
Amount Per Serving
Calories 398 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 82mg 27%
Sodium 842mg 35%
Potassium 488mg 14%
Total Carbohydrates 35g 12%
Sugars 11g
Protein 29g 58%
Vitamin A 1.7%
Vitamin C 3.3%
Calcium 3.9%
Iron 19.2%
* Percent Daily Values are based on a 2000 calorie diet.


  • Eric: Made this tonight with a friend in Boise. Delicious, absolutely delicious! Definitely going into the Canon. Thanks for such a fantastic recipe! September 8, 2018 at 10:22pm Reply

  • Amy: This was so easy and so good! We will definitely make these again, thanks! August 31, 2018 at 8:08am Reply

    • Jaclyn: Glad you liked the recipe Amy! Thanks for your review! August 31, 2018 at 9:48pm Reply

  • Alyson Smith: Oh, I did red bell pepper, carrots, mushrooms, and zucchini sautéed in sesame oil and seasoned with a little soy. I loved getting all those veggies in! May 5, 2018 at 5:11pm Reply

  • Alyson Smith: Total homerun for me, my husband, my five year old, and my nine month old. So so good. May 5, 2018 at 5:09pm Reply

    • Jaclyn: So glad to hear it! May 9, 2018 at 9:44am Reply

  • Angela M: It was good, but I felt like there were other similar recipes I’ve tried that were better. February 15, 2018 at 11:56am Reply

  • Rimma: The whole family loved it and asked to add it to the weekly rotations! I doubled the recipe for 4 and have leftover for lunch tomorrow. We had it with rice and sautéed zucchini’s and it was a great dinner! Very quick and fun to cook as well! Thank you for a great recipe! December 16, 2017 at 9:11pm Reply

    • Jaclyn: Thanks Rimma! Glad you loved it! December 18, 2017 at 3:33pm Reply

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