Easy Korean Beef and Rice Recipe- My Organized Chaos

Name: Korean Beef
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Ingredients: 4 cloves garlic (minced); 1 tbsp ginger (finely chopped); 3 tablespoons reduced sodium soy sauce; 2 tablespoons honey; 2 tablespoons rice vinegar; ½ tsp sriracha (or other hot sauce); 1 tsp sesame oil; 1½ cups green onions (sliced); 1 lb extra lean ground beef

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This Korean Beef recipe uses ground beef instead of thinly sliced steak, making it budget-friendly and incredibly easy to prepare. The sauce comes together while the beef cooks, and everything is done in one skillet. Serve this Asian-inspired dish over rice with some steamed vegetables, and you’ve got a complete meal that tastes like you spent hours in the kitchen.

Korean ground beef in a bowl over rice and topped with green onions and sesame seeds.

Table of Contents

This quick Korean ground beef recipe is a go-to weeknight dinner when you need something fast, flavorful, and family-friendly on the table. Plus Korean beef is a great way to use up ground beef and rice.

The combination of sweet honey, salty soy sauce, spicy sriracha, and nutty sesame oil creates layers of flavor that keep you coming back for more.

Made with simple pantry ingredients and ready in just 24 minutes, this Korean beef recipe delivers all the sweet and savory flavors of Korean bulgogi without the lengthy marinade time or expensive cuts of meat.

For another Asian-inspired recipe that’s a fan favorite, try our Crispy Chicken Wonton Tacos, or our Best General Tso Chicken Recipe.

What is the difference between this and bulgogi?

Traditional bulgogi uses thinly sliced beef that’s been marinated for hours. This ground beef version is a quicker, more budget-friendly adaptation that delivers similar flavors in a fraction of the time. Think of it as bulgogi-inspired rather than authentic bulgogi.

Why You’ll Love This Recipe

Ready in 24 Minutes – This Korean ground beef recipe is perfect for busy weeknights when you need dinner fast.
Budget-Friendly – Uses affordable ground beef instead of expensive steak cuts. For another ground beef recipe, try our Slow Cooker Ziti.
One Pan Meal – Less cleanup means more time for everything else.
Kid-Approved – Even picky eaters love the sweet and savory flavors.
Meal Prep Friendly – Make it ahead for freezer prep, and the leftovers and freezes beautifully.
Customizable – Adjust the heat level for preferences.
Versatile Serving Options – Works over rice, noodles, in lettuce wraps, or in bowls. You can even serve with Easy Wonton Soup.

Total Time: 24 Minutes

Serves: 4

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Ingredients on a table to make Korean beef with ground beef.

Garlic – Fresh minced garlic is essential for that authentic Korean flavor.
Ginger – Don’t skip this! Fresh grated ginger adds warmth and depth.
Soy Sauce – I use low sodium soy sauce to control the salt in this dish. If you use regular soy sauce, start by only using 2 tablespoons. You can always add more soy sauce if needed.
Honey – Could be replaced with 2 tablespoons of brown sugar if needed
Rice Vinegar – Could be substituted with apple cider vinegar if necessary
Sriracha – Adjust based on your spice tolerance. You can use any preferred hot sauce in it place, or with ¼ teaspoon of chili pepper flakes.
Sesame Oil – A little goes a long way. This adds that nutty, toasted flavor that makes it taste authentically Korean.
Green Onions – I use both in the cooking process and as a garnish.
Ground Beef – I use extra lean ground beef. If you use regular ground beef or lean ground beef, be sure to remove excess grease after cooking.

Korean ground beef on a wooden spoon over a pan.

Tips for Success

Prep your ingredients first. This recipe comes together quickly, so have everything measured and ready to go.
Timing is your friend. You can easily chop and measure the ingredients while the ground beef browns. .
Let the beef brown properly. Resist the urge to constantly stir. Let it sit for a minute or two to develop a nice brown crust.
Use fresh ginger and garlic. The jarred or powdered versions just don’t deliver the same punch of flavor.
Add sesame oil at the end. Sesame oil has a low smoke point, so adding it after cooking preserves its nutty flavor.
Taste and adjust. Everyone’s soy sauce is different in saltiness. Taste your sauce before adding it to the beef and adjust with more honey if it’s too salty.
Don’t skip the rice vinegar. It might seem like a small amount, but it really brightens the whole dish.
Let it simmer. Those few minutes of simmering really help the sauce thicken and coat the beef properly.

How to Make Korean Beef

1. Make the Sauce
Whisk together the soy sauce, honey, rice vinegar, hot sauce, and sesame oil in a bowl and set aside. Slice the green onions placing them into two bowls, one bowl containing approximately ½ cup of sliced green parts only, and the other bowl containing the rest of the sliced green onions.

ground beef cooking in a skillet with bowls of green onion, garlic, and ginger beside it.

2. Brown beef
Heat a large skillet over medium high heat and add the lean ground beef. Stirring occasionally with a spatula about 4 minutes.

Korean ground beef being cooked in a black skillet with minced garlic and ginger.

3. Add Aromatics
Once the ground beef is almost completely cooked drain any excess oil. Add the minced garlic and ginger, and cook for a couple of minutes. Add the bowl with approximately 1 cup of sliced green onions and cook for 2 more minutes.

Korean ground beef in a skillet with a side of cooked rice.

4. Add the Sauce
Add the prepared sauce and heat through for about 1 minute.

Korean ground beef in a bowl over rice and topped with green onions.

5. Plate and Serve
Serve hot over rice and garnish with the leftover green onions and sprinkle on sesame seeds if you like. We have more ideas for serving other than rice bowls, read about them below.

Recipe Variations

Protein Swaps

Swap the ground beef for ground turkey, ground chicken, or ground pork.
Crumbled tofu – For a vegetarian version, use extra-firm tofu and crumble it.
Plant-based ground meat also works with this recipe.

Sweetener Options

Brown sugar instead of honey for a deeper molasses flavor.
Maple syrup for a different kind of sweetness.
Coconut sugar for a lower glycemic option.

Heat Level Adjustments

Use gochujang sauce instead of sriracha for more authentic Korean spice.
Red pepper flakes for a different kind of heat.
Omit spicy ingredients entirely for kid-friendly version.
Double the sriracha if you love serious heat.

Flavor Additions

Add a tablespoon of hoisin sauce for extra depth.
Mix in shredded carrots while cooking for added vegetables.
Add a splash of lime juice at the end for brightness.
Top with kimchi for authentic Korean flavor.

What to Serve with Korean Ground Beef

While this is a great ground beef and rice recipe, this Korean beef is both delicious and versatile. Here are my favorite ways to round out the meal:

Rice – White rice or brown rice is a classic base that soaks up all that delicious sauce. You can also use jasmine rice or even Fried Cauliflower Rice.
Steamed broccoli – Adds color and nutrients to your plate.
Cucumber salad – Cool and crisp, perfect contrast to the warm beef.
Kimchi – For those who want authentic Korean sides.
Edamame – Extra protein and fun to eat.
Asian slaw – or our Ramon Noodle Salad.
Stir-fried vegetables – Whatever you have in the fridge works great.
Fried egg on top – Makes it feel like a restaurant-quality bowl.
Korean Beef Bowls – Serve on rice with veggies such as sliced cucumber, bok choy, and shredded carrots.

How to Store and Reheat Korean Beef

Refrigerator Storage

Store the Korean ground beef in an airtight container in the refrigerator for up to 3-4 days. I like to keep it separate from the rice so the beef doesn’t dry out. The flavors actually get better after a day in the fridge as everything has time to meld together.

Freezer Storage

This recipe freezes beautifully for up to 3 months. Let the beef cool completely, then transfer to freezer-safe containers or bags. I portion it out into single servings so I can thaw just what I need. Label with the date so you know when you made it.

Reheating Instructions

From the refrigerator, reheat in a skillet over medium heat until warmed through, about 5 minutes. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

From frozen, thaw overnight in the refrigerator first, then reheat using either method above. You can reheat from frozen in a pinch, but it takes longer and the texture isn’t quite as good.

Meal Prep Tips

This delicious korean beef recipe is perfect for meal prep. Double the batch on Sunday and pack it into containers with rice and vegetables for easy weekday lunches. The beef stays moist and flavorful all week long.

Recipe FAQ

Is Korean beef spicy?

It has a mild kick from the sriracha, but it’s not overwhelming. I’d rate it about a 3 out of 10 on the spice scale. You can easily adjust the heat level by adding more or less sriracha.

Can I make Korean beef ahead of time?

Yes! This recipe actually tastes better the next day after the flavors have had time to develop. Make it up to 2 days ahead and store it in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

More Asian Recipes

If you tried this Korean Beef let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating. Thanks!

Korean Beef

Quick and easy Korean Beef made with ground beef that delivers fantastic flavor in one skillet, in less than 30 minutes. Perfect for busy weeknights!

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 9

Total Time: 24

Servings:

Course: Main Dishes

Cuisine: American

Author: Tammi

Ingredients

4 cloves garlic (minced)
1 tbsp ginger (finely chopped)
3 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
½ tsp sriracha (or other hot sauce)
1 tsp sesame oil
1½ cups green onions (sliced)
1 lb extra lean ground beef

Instructions

Finely chop the garlic and ginger, place in a small bowl and set aside.
Whisk together the soy sauce, honey, rice vinegar, hot sauce, and sesame oil in a bowl and set aside.
Slice the green onions placing them into two bowls, one bowl containing approximately ½ cup of sliced green parts only, and the other bowl containing the rest of the sliced green onions.
Heat the fry pan over medium high heat and add the lean ground beef. Stirring occasionally with a spatula about 4 minutes.
Once the ground beef is almost completely cooked you can drain any excess oil released during the cooking. Add the minced garlic and ginger and cook for a couple of minutes.
Add the bowl with approximately 1 cup of sliced green onions and cook for 2 more minutes. Add the sauce and heat through for about 1 minute.
Serve over rice and garnish with the leftover green onions and sesame seeds if you like.

Notes

You can easily double this recipe as long as you have a large enough skillet to cook the ground beef. You might need to work in batches or use two pans if doubling.

Serve over rice, kimchi, or serve with shredded carrots, sliced cucumbers and bok choy to make a Korean Beef Bowl.

Leftovers should be immediately place in a sealed container and into the fridge where they can be stored for three days. This dish can also be frozen in a Ziploc bag or sealed container for up to three months. Thaw overnight in the fridge.

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