Savory, sweet, and packed with umami — Korean Beef is one of those dishes that instantly wins hearts at the dinner table. Imagine juicy ground beef coated in a rich bulgogi-style sauce, served over warm rice with colorful veggies and creamy avocado. It’s quick to make, full of flavor, and way better than takeout! Whether you’re new to Korean cooking or just want an easy weeknight meal, this recipe gives you that authentic taste in under 30 minutes.

Table of Contents

Why You’ll Love This Recipe

Quick & Easy: Ready in about 25 minutes — perfect for busy weeknights.
Simple Ingredients: Uses pantry staples and fresh veggies you probably already have.
Big Flavor: The bulgogi-inspired sauce brings that sweet-salty-savory magic.
Versatile: Serve it over rice, noodles, or in lettuce wraps.
Family Favorite: Even picky eaters will ask for seconds!

This Korean Beef recipe stands out for its balance of bold flavors and comforting simplicity. The mix of sweet apple, soy sauce, and sesame oil creates a sauce that clings beautifully to the beef — a true flavor explosion in every bite.

Ingredients Needed

For the Beef

500g (1 lb) ground beef — use any fat percentage you prefer
1 tbsp canola oil (or any mild oil)

For the Bulgogi Sauce

1 tbsp finely grated onion (about ¼ of a medium onion)
3 tbsp finely grated red apple (skin on, about ½ an apple)
3 garlic cloves, grated
1 tsp grated fresh ginger
2½ tbsp soy sauce (light or all-purpose)
1 tbsp sesame oil
1 tbsp mirin (optional — skip if avoiding alcohol)
1 tbsp brown sugar
⅛ tsp ground black pepper

For the Rice Bowl Drizzle

2 tbsp soy sauce
1 tbsp sesame oil
2 tsp brown sugar
2 tsp rice vinegar (or apple cider vinegar)

For Serving

Cooked white rice (medium or short-grain preferred)
4 handfuls baby spinach (or kale/cabbage)
1 large carrot, peeled and julienned
1 avocado, mashed
¼ cup pickled ginger (pink adds a fun color!)
1½ cups chopped romaine lettuce
1 tsp white sesame seeds
1 green onion, finely sliced

How to Make Korean Beef

Step 1: Mix the Sauces

In two separate bowls, whisk together the Bulgogi Sauce and the Rice Bowl Drizzle Sauce. Having both sauces ready makes the cooking process smooth and fast later.

Step 2: Wilt the Spinach

Heat 2 teaspoons of oil in a large nonstick pan over high heat.
Add half the spinach and toss for about 30 seconds until it starts to soften. Add the rest and cook another minute until fully wilted. Remove to a bowl and set aside — this keeps your greens fresh and bright.

Step 3: Cook the Beef

Add 1 tablespoon of oil to the same pan and keep the heat high. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Once no pink remains, pour in the Bulgogi Sauce. Let it simmer quickly, stirring now and then, until most of the liquid evaporates and the beef starts to caramelize. This step builds deep flavor and a slightly sticky texture.

Step 4: Assemble the Bowls

Scoop warm rice into each bowl. Top with a generous spoonful of Korean Beef, wilted spinach, shredded carrot, pickled ginger, avocado, and lettuce. Sprinkle sesame seeds and green onion on top.

Step 5: Add the Drizzle

Right before serving, spoon the Rice Bowl Drizzle Sauce over everything. Mix it all together at the table — every bite will have that perfect mix of savory, sweet, and tangy!

Serving and Storage Tips

Serving:
Serve your Korean Beef bowls hot, with chopsticks or a spoon. Add extra sesame seeds or a drizzle of sriracha for a spicy kick.

Storage:
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a pan or microwave until warm.

Freezing:
You can freeze the cooked beef (without rice or toppings) for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Helpful Notes

Adjust Sweetness: If you prefer a less sweet dish, reduce the brown sugar slightly.
Make It Spicy: Add gochujang (Korean chili paste) or red pepper flakes for heat.
Low-Carb Option: Swap the rice for cauliflower rice or serve in lettuce cups.
Vegetarian Twist: Substitute beef with crumbled tofu or cooked lentils.
Texture Tip: Don’t skip the caramelization step — it’s what gives the beef that irresistible flavor!

Korean Beef Rice Bowls

Savory, sweet, and packed with umami — this Korean Beef recipe brings the bold flavors of bulgogi into an easy weeknight meal. Juicy ground beef caramelized in a soy-apple glaze, served over fluffy rice with crisp veggies and creamy avocado — ready in under 30 minutes!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Asian Fusion, Korean

Calories: 520

Ingredients Method Notes

Ingredients

For the Beef

500 g ground beef any fat percentage
1 tbsp canola oil or any mild oil

For the Bulgogi Sauce

1 tbsp grated onion about ¼ medium onion
3 tbsp grated red apple skin on, about ½ an apple
3 cloves garlic grated
1 tsp fresh ginger grated
2.5 tbsp soy sauce light or all-purpose
1 tbsp sesame oil
1 tbsp mirin optional — skip if avoiding alcohol
1 tbsp brown sugar
1/8 tsp black pepper

For the Rice Bowl Drizzle

2 tbsp soy sauce
1 tbsp sesame oil
2 tsp brown sugar
2 tsp rice vinegar or apple cider vinegar

For Serving

4 cups cooked white rice medium or short-grain
4 handfuls baby spinach or kale/cabbage
1 large carrot peeled and julienned
1 avocado mashed
1/4 cup pickled ginger pink adds fun color
1.5 cups romaine lettuce chopped
1 tsp white sesame seeds
1 green onion finely sliced

Method

Step 1: In two bowls, whisk together the Bulgogi Sauce and Rice Bowl Drizzle Sauce. Set aside.
Step 2: Heat 2 tsp of oil in a large nonstick pan over high heat. Add half the spinach and toss for 30 seconds until wilted. Add the rest and cook another minute. Remove to a bowl and set aside.
Step 3: In the same pan, add 1 tbsp of oil and the ground beef. Cook on high, breaking it apart until no pink remains. Pour in the Bulgogi Sauce and let it simmer until most liquid evaporates and the beef caramelizes.
Step 4: Assemble bowls with warm rice, Korean Beef, spinach, carrot, pickled ginger, avocado, and lettuce. Top with sesame seeds and green onion.
Step 5: Spoon the Rice Bowl Drizzle Sauce over everything right before serving. Mix and enjoy!

Notes

For a spicier version, add gochujang or red pepper flakes. To make it gluten-free, use tamari instead of soy sauce. For a vegetarian twist, substitute crumbled tofu or lentils for the beef. Skip mirin to make it alcohol-free.

Conclusion

If you’re craving a meal that’s fast, flavorful, and full of comfort, this Korean Beef recipe is the one to try. It’s the perfect mix of sweet and savory, with that signature bulgogi-style taste that makes every bite special. Easy enough for a busy weeknight but impressive enough for guests — this dish always hits the spot.

Have you tried this recipe yet? Leave a comment and a star rating below to let me know how it turned out!
Share your delicious bowl on Pinterest or Facebook — I’d love to see your version! What toppings did you add to make it your own?

Frequently Asked Questions (FAQ)

Can I use a different type of meat?

Yes! Ground chicken, turkey, or pork all work well with the same sauce. Just adjust cooking time slightly.

Can I make this gluten-free?

Absolutely. Use gluten-free soy sauce or tamari instead of regular soy sauce.

Is this recipe freezer-friendly?

Yes. Freeze the cooked beef in airtight containers for up to 2 months. Reheat before serving.

Why do you use apple in the sauce?

The grated apple adds natural sweetness and helps tenderize the beef — a classic touch in Korean cooking.

What can I serve with Korean Beef besides rice?

Try it with noodles, quinoa, or wrapped in lettuce leaves for a light, fresh option.