Korean Beef & Rice Bowl

Gari McMellon

This Korean Beef & Rice Bowl is a fast, one-pan meal made in a hot cast iron skillet. Everything is added directly to the beef as it cooks, allowing the ginger, garlic, and sauce to infuse the meat from the start. The result is savory, balanced, and lightly glossy beef that pairs perfectly with jasmine rice and crisp, pickled vegetables.

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Prep Time 10

Cook Time 10

Course dinner, lunch, Main Course

Cuisine asian, Fusion, Korean

Servings people

Ingredients

1 lb ground beef
½ to 1 inch fresh ginger
2 cloves garlic
2-3 green onions, separated
whites sliced for cooking
greens sliced for garnish
1/2 tsp kosher salt
1/4 tsp white pepper
3 tbsp tamari (or soy sauce, use tamari for gluten-free)
2 tsp maple syrup
2 tsp rice wine vinegar or mirin
1 tsp gochujang (add more for extra heat)
Optional: red chili flakes, to taste

For Serving

cooked jasmin rice
Pickled Asian cucumbers

Instructions

1. Start the skillet
Heat a cast iron skillet over medium heat.
Add the ground beef directly to the hot pan.
2. Build flavor in the pan
Using a microplane, grate the ginger and garlic directly over the beef.
Add the green onion whites, then sprinkle with salt and white pepper.
3. Add the sauce ingredients
Pour over the beef:
tamari
maple syrup
rice wine vinegar or mirin
gochujang
Add red chili flakes if you want extra heat.
4. Cook and combine
Break up the beef and stir everything together.
Cook until the beef is fully browned and the sauce evenly coats the meat.
Taste and adjust if needed.
5. Serve
Spoon the beef over warm jasmine rice and finish with green onion tops.

Optional Garnish Ideas

Use one or two, not all.
Cilantro
Jammy hard-cooked egg
Sesame seeds
Thinly sliced radishes
Extra pickled Asian cucumbers
Chili crisp or chili oil, lightly drizzled

Keyword beef, cast iron, one-pan, quick, savory

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