1lb Korean Ground Beef Bowl Recipe: Easy 20-Minute Korean Dinner

1lb Korean ground beef bowl recipe is a quick, 20-minute Asian-inspired dinner featuring savory-sweet ground beef seasoned with gochujang, soy sauce, garlic, and sesame oil, served over rice with fresh vegetables. This budget-friendly meal transforms a single pound of ground beef into four satisfying servings, making it perfect for busy weeknights or meal prep. Unlike traditional bulgogi that requires marinating, this 1lb Korean ground beef bowl recipe skips the wait by cooking the sauce directly with the meat. You’ll learn the exact ingredient ratios, step-by-step cooking method, topping ideas, and pro tips to make this restaurant-quality dish at home every time.

Quick Summary: Ready in 20 minutes using 1lb ground beef, gochujang, soy sauce and garlic. Serves 4 over rice with cucumbers, carrots and kimchi. Meal-prep friendly and stores 4 days refrigerated or 3 months frozen.

What Makes This Korean Beef Bowl Special

A Korean ground beef bowl is a deconstructed, weeknight-friendly version of bulgogi, Korea’s famous marinated beef dish. While authentic bulgogi uses thinly sliced ribeye or sirloin marinated for hours, this 1lb Korean ground beef bowl recipe swaps expensive cuts for affordable ground beef and delivers bold Korean flavors in one skillet with pantry staples. The signature flavor profile balances sweet brown sugar, savory soy sauce, spicy gochujang, and nutty sesame oil. Served over steamed rice with crunchy vegetables and garnishes like sesame seeds and green onions, it’s become a viral favorite for its simplicity and bold taste.

Ingredients You’ll Need

For the 1lb Korean ground beef bowl recipe, gather 1 lb ground beef with an 80/20 or 85/15 lean-to-fat ratio, 3 cloves minced garlic, 1 tablespoon grated fresh ginger, 3 tablespoons soy sauce, 1 to 2 tablespoons gochujang, 2 tablespoons brown sugar, 1 tablespoon sesame oil, a quarter teaspoon black pepper, and optional cornstarch for thickness.

For serving, prepare 3 cups cooked white or brown rice, 1 cup shredded carrots, 1 cup sliced cucumber, half a cup kimchi, 2 sliced green onions, and 1 tablespoon sesame seeds. You can find gochujang in most grocery stores’ international aisles or Asian markets. If unavailable, substitute with sriracha and smoked paprika for your Korean ground beef bowl. Use 90/10 lean beef for a lighter version, but remember to drain excess fat after browning.

Step-by-Step Cooking Instructions

Start by preparing your sauce for the 1lb Korean ground beef bowl recipe in a small bowl. Whisk together the soy sauce, gochujang, brown sugar, sesame oil, and black pepper until the sugar completely dissolves. If you want a thicker glaze, stir in the cornstarch now and set the mixture aside.

Heat a large skillet or wok over medium-high heat and add your 1lb ground beef. Break it into small crumbles with a wooden spoon and cook for 5 to 6 minutes until no longer pink. If you notice excess fat pooling, drain it but leave a thin coating for flavor.

Push the browned beef to the edges of your skillet and add the minced garlic and grated ginger to the center. Sauté these aromatics for 30 to 60 seconds until fragrant, then mix everything together. This step is crucial for making the perfect Korean ground beef bowl because it prevents the garlic from burning while ensuring maximum flavor.

Pour your prepared sauce over the beef and stir constantly for 2 to 3 minutes. The sauce will caramelize and coat the meat, creating a glossy, slightly thickened mixture. Taste and adjust the seasoning now for your Korean ground beef bowl, adding more gochujang for heat, soy sauce for saltiness, or sugar for sweetness.

Divide your cooked rice among four bowls and top each with a generous scoop of the Korean ground beef. Arrange the shredded carrots, sliced cucumber, and kimchi around the beef, then garnish with green onions and sesame seeds. Drizzle extra gochujang or sriracha on top if desired, and mix everything together before eating so the rice absorbs the flavorful sauce from your 1lb Korean ground beef bowl recipe.

Creative Serving Ideas

Elevate your 1lb Korean ground beef bowl recipe with shredded purple cabbage, edamame, blanched spinach, bean sprouts, or pickled radish. Top with a fried egg sunny-side up for added richness, or add crispy tofu cubes for extra texture and protein in your Korean ground beef bowl.

Try drizzling spicy mayo mixed with sriracha, sesame dressing, or extra gochujang thinned with rice vinegar. For carb alternatives to your 1lb Korean ground beef bowl recipe, serve over cauliflower rice, quinoa, glass noodles, or lettuce wraps for a low-carb option. Sprinkle furikake seasoning, nori strips, pickled ginger, or crushed peanuts for added crunch. Pair your Korean ground beef bowl with miso soup, Korean cucumber salad, or steamed dumplings for a complete meal experience.

Meal Prep and Storage Tips

This 1lb Korean ground beef bowl recipe is ideal for weekly meal prep. Cook the beef mixture up to 4 days in advance and store in an airtight container in the refrigerator. Reheat in a skillet or microwave, adding 1 tablespoon water to restore moisture. The cooked Korean ground beef freezes beautifully for up to 3 months when portioned into freezer bags and labeled with the date. Thaw overnight in the fridge before reheating your 1lb Korean ground beef bowl recipe.

For batch cooking, double the recipe using 2lbs ground beef without changing cook time, just use a larger skillet for your Korean ground beef bowl. The sauce ratios scale proportionally. Store rice, beef, and raw vegetables in separate containers, then assemble bowls daily for best texture. Pre-cut veggies stay crisp for 3 to 4 days. When reheating your 1lb Korean ground beef bowl recipe, microwave beef for 90 seconds, stirring halfway, and add a splash of soy sauce if it seems dry.

Common Mistakes to Avoid

Using extra-lean beef like 90/10 can turn dry when making your 1lb Korean ground beef bowl recipe, so stick to 80/20 or 85/15 for juicy results. Never skip the garlic-ginger sauté step, as adding raw garlic directly to the sauce creates harsh bitterness in your Korean ground beef bowl. Always bloom aromatics first for the best flavor.

Avoid oversaucing, which makes the beef soggy. Start with the recipe amounts for your 1lb Korean ground beef bowl recipe and add more gochujang at the table if needed. Gochujang brands vary in heat and saltiness, so always taste after adding the sauce to balance flavors properly in your Korean ground beef bowl.

Use warm rice instead of cold, as it absorbs the sauce better. If meal-prepping your 1lb Korean ground beef bowl recipe, reheat rice before assembling. Don’t crowd your pan, as overloading prevents proper browning of the beef. Use a 12-inch skillet minimum or cook in batches for the best caramelization in your Korean ground beef bowl.

Substitutions and Variations

For protein swaps in your 1lb Korean ground beef bowl recipe, try ground turkey or chicken using 93/7 lean, but add 1 extra tablespoon sesame oil for moisture. Plant-based options like Impossible or Beyond Meat work well when cooked per package instructions for your Korean ground beef bowl. Ground pork adds extra richness, but reduce sesame oil to 2 teaspoons to compensate.

If you can’t find gochujang for your 1lb Korean ground beef bowl recipe, substitute with sriracha and miso paste, sambal oelek and tomato paste, or red curry paste for a milder, sweeter profile. Replace brown sugar with maple syrup, agave, or coconut sugar in your Korean ground beef bowl. Use tamari for gluten-free, coconut aminos for lower sodium, or liquid aminos as soy sauce alternatives.

Adjust spice levels in your 1lb Korean ground beef bowl recipe by omitting gochujang entirely for kids, or add gochugaru or cayenne for adults who prefer more heat. Stir in bell peppers, snap peas, or zucchini during the sauce step for a one-pan Korean ground beef bowl with extra vegetables.

Health and Nutrition Information

Each serving of your 1lb Korean ground beef bowl recipe with rice and vegetables contains approximately 520 calories, 28g protein, 52g carbs, 20g fat, and 3g fiber. The 1lb of ground beef provides 112g total protein across four servings, supporting muscle maintenance and recovery.

Beef is rich in heme iron and vitamin B12 for energy production and red blood cell health in your Korean ground beef bowl. Kimchi adds gut-healthy probiotics and immune support, while the rice-veggie-protein ratio offers sustained energy without heavy fats.

For lighter modifications to your 1lb Korean ground beef bowl recipe, use 93/7 ground beef and reduce sesame oil by half to save approximately 100 calories per serving. Serve your Korean ground beef bowl over cauliflower rice to cut carbs by 35g, or load up on vegetables to increase fiber and volume without adding calories. The recipe contains soy from soy sauce and gochujang, and is gluten-free when using tamari and verified gluten-free gochujang.

Frequently Asked Questions

Make This Tonight

This 1lb Korean ground beef bowl recipe proves that bold, restaurant-quality Korean flavors don’t require specialty ingredients or hours of marinating. In just 20 minutes, you’ll have four servings of savory-sweet beef with the perfect balance of heat, umami, and crunch. Whether you’re meal-prepping for the week, feeding a family on a budget, or craving a quick weeknight dinner, this Korean ground beef bowl delivers every time. Try this 1lb Korean ground beef bowl recipe tonight and customize with your favorite toppings, then share your creations in the comments below.

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1lb Korean Ground Beef Bowl Recipe

This 1lb Korean Ground Beef Bowl is a flavorful, easy-to-make weeknight dinner that balances savory, sweet, and spicy flavors in every bite. Tender beef is simmered in a gochujang-soy glaze, then served over fluffy rice with crisp vegetables and kimchi for the perfect mix of heat, crunch, and comfort. Ideal for meal prep or a 30-minute dinner that tastes like takeout — but fresher and faster!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course: Main Course

Calories: 425

Ingredients Method Notes

Ingredients

  

• For the Beef Mixture
• 1 lb ground beef 80/20 or 85/15 lean-to-fat ratio
• 3 cloves garlic minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 1 –2 tablespoons gochujang Korean chili paste
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• ¼ teaspoon black pepper
• 1 teaspoon cornstarch optional, for thicker sauce
• For Serving
• 3 cups cooked white or brown rice
• 1 cup shredded carrots
• 1 cup sliced cucumber
• ½ cup kimchi
• 2 green onions thinly sliced
• 1 tablespoon sesame seeds

Method

 

1. Prepare the Sauce:
2. In a small bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, and black pepper until sugar dissolves. Add cornstarch for a thicker glaze, then set aside.
3. Cook the Beef:
4. Heat a large skillet or wok over medium-high heat. Add ground beef and break it apart with a wooden spoon. Cook for 5–6 minutes until browned and no longer pink. Drain excess fat if needed.
5. Add Aromatics:
6. Push the beef to the edges of the pan. Add minced garlic and grated ginger to the center and sauté for 30–60 seconds until fragrant. Stir to combine.
7. Add the Sauce:
8. Pour in the prepared sauce and stir for 2–3 minutes, letting it caramelize slightly until it coats the beef in a glossy glaze.
9. Assemble the Bowls:
10. Divide rice into four bowls. Top with Korean ground beef, then arrange shredded carrots, cucumber, and kimchi around it. Garnish with green onions and sesame seeds.
11. Serve and Enjoy:
12. Drizzle with extra gochujang or sriracha if desired. Mix everything together before eating so the rice absorbs all the flavors.

Notes

• Lean Option: Use 90/10 beef or ground turkey for a lighter bowl; drain any excess fat after browning.
• No Gochujang? Substitute 1½ tablespoons sriracha + ½ teaspoon smoked paprika.
• Add an Egg: Top each bowl with a fried or poached egg for richness.
• Meal Prep: Store beef and rice separately in airtight containers up to 4 days; reheat with a splash of water.
• Low-Carb Version: Serve over cauliflower rice or lettuce wraps instead of rice.