When it comes to classic Korean comfort food, a Korean ground beef and rice bowl can not be beat! Its simple ingredients and minimal cooking time make it the perfect meal for busy weeknights. The dish itself is made up of savory yet sweet beef, fluffy white rice, and a choice of your favorite veggies. These bowls have become a staple in our household and it’s a super easy recipe! This is a good one to make extra for leftovers and a great take-to-work lunch.

The recipe below serves 2-3 people. Double the meat and ingredients if you’re serving a larger group or family.

Ingredients:

1 lb ground beef
5 garlic cloves minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoons ground ginger
1/4 teaspoon red pepper flakes
1/4 teaspoons pepper
1 cup rice (your choice of kind)
sliced green onions
Choice of vegetables:
- I typically use roasted broccoli and mushrooms
- Other vegetables that would pair nicely:
  - Frozen edamame
  - Shaved carrots
  - Corn
Other options to add:
- Kimchi (Costco sells a large Kimchi that is excellent and will last months!)
- Drizzle of Yum Yum sauce
- Sesame seeds

Instructions:

Start boiling water and cook your rice as directed.
In a large pan or cast iron, brown the ground beef and saute the garlic. Break up the meat and cook until it is no longer pink. Drain the grease.
In the meantime, roast or cook the vegetables of your choice. We typically cook broccoli tossed in olive oil in the air fryer for about 10-15 minutes.
In a bowl, whisk the brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour the mixture over the ground beef. If you’re cooking mushrooms, I add the sliced mushrooms at this time. Let this simmer for a few minutes until the mushrooms are slightly tender.
Serve the ground meat over the rice. Top with vegetables, green onions, kimchi, and/or yum yum sauce. Enjoy!