Easy Korean Beef Rice Bowls (30 minutes!)

Korean beef bowl topped with an egg

My easy Korean beef rice bowls are ready in 30 minutes, and who wouldn’t want this for dinner? It’s full of spicy, umami flavor, but tone down the heat and kids will devour it.

Korean beef and rice bowl with a fried egg

Korean beef is the inspo for these easy rice bowls

As long as you’ve got a package of ground meat, we’ll work with what you’ve got in your fridge. I keep basic Asian condiments in my fridge door, so they’re staples for me, and I hope they are for you too. But don’t fret if you don’t have them all, this will still be delicious, even if all you have is soy sauce and garlic!

cooking beef for Korean beef rice bowl

A quick Asian sauce transforms a package of ground beef into a umami rich meal.

I love this meal because it reminds me of the Dan Dan Noodles I made recently. They were such a hit with us that I really wanted to explore the concept further. This Korean style beef has a similar feel, and it’s equally delicious. Who knew ground meat (beef in this case, pork in the Dan Dan noodles) could taste so incredible?

Korean style beef and rice bowl

The key here is that the beef is caramelized in a skillet with simple but intense flavors.

It’s so good it really doesn’t need anything but a shower of sesame seeds and some spicy chile oil. I would have added green onions, but my limited larder didn’t allow. I did add green beans to my second batch of beef and I really enjoyed that little punch of fresh green. You might add carrots, broccoli, bell peppers, or asparagus.

Korean rice bowl with a fried egg

If you love things spicy, don’t omit the chili oil. You can buy it in the Asian section of your supermarket, and it keeps a long time in the fridge. If you don’t have any, use chili paste, some Sriracha or other hot sauce, or some red chili flakes instead.

How to get that rich dark color in Korean beef

The deep color is a distinguishing feature of Korean beef, and it comes from using dark soy sauce. Dark soy sauce is thicker and richer than regular soy sauce because it’s aged longer. It gives this beef a really dark color.

Fake it till you make it

I always use Tamari soy sauce, which is more of a light sauce, so for this dish I got creative and added a bit of, wait for it, Kitchen Bouquet, which is a gravy browning sauce that’s been around since 1873. It’s basically caramel coloring, with some vegetable flavoring, and I know it sounds crazy but I find it very helpful in situations where you want or need a deeper color in gravies, stews, or something like this beef.

Korean style beef bowl with fried egg and hot sauce

Adding an egg on top really makes this dish uber comforting. I could eat it for every meal of the day ~ don’t let one of those delicious crumbles go to waste.

Korean beef in a skillet with a fried egg

I get inspired by all sorts of Asian dishes ~

Korean beef bowl topped with an egg
5 from 9 votes

Easy Korean Beef Rice Bowls

My easy Korean beef rice bowls are ready in 30 minutes, and who wouldn't want this for dinner?  It's full of spicy, umami flavor, but tone down the heat and kids will devour it.
Course Main Course
Cuisine Korean
Total Time 30 minutes
Yield 4 servings
Calories 548kcal
Author Sue Moran


  • vegetable oil
  • 3 cloves garlic, minced (I use a garlic press)
  • 1/2 medium yellow onion, minced
  • 1 lb ground beef
  • 10 green beans, sliced on the diagonal, optional (substitute carrots, green onions, or anything you've got on hand.)
  • 4 cups hot cooked jasmine rice


  • 3 Tbsp Hoisin sauce
  • 3 Tbsp Dark soy sauce
  • 1 Tbsp Mirin, or rice wine, or sherry
  • 1 tsp sugar
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp chili oil or chili paste (use some dried red chili flakes if you don't have either)
  • 1 Tbsp finely grated ginger

serving suggestions, optional

  • sesame seeds
  • chili oil
  • fried eggs


  • Heat a little oil in the bottom of a large skillet over medium to medium high heat. Add the onion and garlic and cook until the onion starts to soften. Add the ground beef, breaking it apart with the edge of a spatula while it cooks. You want the meat to be as finely broken up as possible, so keep at it.
  • Whisk together the sauce ingredients, and add to the pan, stirring to combine. Let simmer for a few minutes. Add the green beans and cook for a minute more.
  • Divide the hot rice between four bowls, and then top with the beef. Garnish with the sesame seeds, chili oil, and fried eggs, if desired. Serve with sriracha sauce.

Cook's notes

Substitution suggestions:

  • Ground pork, chicken, or turkey will work as well as beef.
  • This recipe will work wonderfully with a plant based ground meat product.
  • Use noodles instead of rice.
  • Put the meat mixture in lettuce cups for a super low carb option.
  • If you don't have dark soy sauce, use a little bit of Kitchen Bouquet or other gravy browning sauce to deepen the color of your sauce.


Calories: 548kcal | Carbohydrates: 56g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1059mg | Potassium: 453mg | Fiber: 2g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Korean Beef and Rice Bowl pin

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    Please rate this recipe!

  • Reply
    Karman Foods
    December 30, 2021 at 4:50 am

    5 stars
    This Korean Rice Bowl is so delicious!

  • Reply
    November 2, 2021 at 5:17 pm

    5 stars
    We really enjoyed this Mongolian Beef recipe! We used 1.5 lbs of ground Chuck, added a carrot and small broccoli pieces over a bed of rice noodles. The only change I’d double the sauce recipe next time. We’ll be saving this one! Thank you for sharing this awesome recipe!

    • Reply
      Sue Moran
      November 2, 2021 at 6:27 pm

      So glad you loved it CandoMimi, thanks for taking the time to come back and let us know 🙂

  • Reply
    October 9, 2021 at 12:08 pm

    This sounds delicious, will be making it in a few days! I’m thinking we must be about the same age as I know so many younger people that have no idea what Kitcgen Bouquet is! One things for sure, I always have it in my fridge, works wonders for getting great color on beef as well as gravies, etc. So glad I ran across your site somehow

  • Reply
    May 14, 2021 at 9:53 pm

    5 stars
    I’ve made this multiple times for my family and it’s a definite win all around! I sub the beef for ground turkey and it’s great.

  • Reply
    August 6, 2020 at 12:45 pm

    5 stars
    A brilliant recipe!

  • Reply
    April 29, 2020 at 4:14 pm

    5 stars
    This was a winner! I made it with thinly shaved steak and carrots, everybody raved about it.

  • Reply
    April 28, 2020 at 9:54 pm

    Sue, fantastic meal , loved it , with my home made chilli flakes my Diablo mix , this was a great dish for the International Range ,

  • Reply
    April 28, 2020 at 12:01 pm

    Hi Sue! Does Tamari work for Dark Soy?

    • Reply
      April 28, 2020 at 12:04 pm

      I used Tarmari, but I also added a bit of Kitchen Bouquet…Tamari is technically a light soy sauce.

  • Reply
    April 27, 2020 at 11:51 am

    This looks great Sue. Something different than what we’ve been having. I Think I have all those Asian condiments in the fridge so I think I’ve got everything but the ground beef. Adding it to my list!! Thank you!

  • Reply
    Phyllis Bergst
    April 27, 2020 at 8:12 am

    5 stars
    Haven’t tried this yet, but my mouth was watering as I read the recipe. I even have all the necessary items, not green beans, but I do have sugar peas. I even have Kitchen Bouquet.

    • Reply
      April 27, 2020 at 12:24 pm

      You’re set, hope you love it Phyllis!

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