There’s something undeniably comforting about a bowl of perfectly steamed rice topped with tender, flavorful meat. Growing up in an Italian household, summer meals were filled with fresh herbs, simple marinades, and dishes that didn’t weigh you down. When I first tasted Korean beef at a friend’s family BBQ, I was instantly transported — the sweet, salty, umami-rich sauce clung to every bite of beef, beautifully balanced with a whisper of spice. This inspired me to recreate that magic at home with a summer twist, and this Sweet & Savory Korean Beef Over Steamed Rice quickly became a staple.
This dish strikes a harmonious balance between simplicity and bold flavor. It’s quick to prepare, perfect for warm-weather cooking when you want a satisfying meal without spending hours in a hot kitchen.
Drawing from your love for savory, Asian-inspired dishes (like the Quinoa Bowl with Guacamole Drizzle) and quick meals (like the Creamy Chicken & Bell Pepper Burrito Wraps), this Korean beef is a must-try. Let’s get cooking!
Table of Contents
Why You’ll Love This Korean Beef Recipe
- ✅ Quick and easy — Ready in just 25 minutes
- ✅ One-pan meal — Minimal cleanup!
- ✅ Perfect for meal prep — Keeps beautifully in the fridge
- ✅ Customizable spice — Adjust heat to taste
- ✅ Summer-friendly – Light, bright, and flavorful.
Sweet & Savory Korean Beef over Steamed Rice
Equipment
- Large skillet (for cooking beef)
- Wooden spoon or spatula (for breaking up beef)
- Small bowl (for cornstarch slurry)
- Grater or microplane (for ginger)
- Knife and cutting board (for green onions and garlic)
- Measuring cups and spoons
- Rice cooker or saucepan (for rice, if not pre-cooked)
- Serving bowls (for plating)
Ingredients
- 1 lb ground beef
- 3 cloves garlic minced
- 1/4 cup chopped green onions plus more for garnish
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1/2 tsp crushed red pepper flakes optional
- 3 cups cooked white rice
- 1 tbsp freshly grated ginger
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 1 tbsp water
- 1 tbsp toasted sesame seeds
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
- Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Pour in soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Stir well to combine.
- Mix in the cornstarch slurry and simmer for 2–3 minutes, allowing the sauce to thicken and coat the beef.
- Stir in green onions and sprinkle in half the sesame seeds.
- Serve the beef mixture over warm steamed rice. Garnish with remaining green onions and sesame seeds.
What you will need + Substitutions
Here’s everything you need for this delicious summer dish:
- 1 lb ground beef – Lean (90/10) works best.
- Substitute: Ground turkey or ground chicken for a lighter version.
- 3 cloves garlic, minced – For that essential savory kick.
- 1 tbsp freshly grated ginger – Adds brightness.
- Tip: Freeze fresh ginger to make grating easier!
- 1/4 cup low-sodium soy sauce – The savory base of the sauce.
- Substitute: Tamari for gluten-free or coconut aminos for soy-free.
- 2 tbsp brown sugar – Balances the saltiness.
- Substitute: Honey or maple syrup for a natural sweetener.
- 1 tbsp sesame oil – Toasted preferred, for deep nutty flavor.
- 1 tbsp rice vinegar – Adds a touch of acidity and brightness.
- 1/2 tsp crushed red pepper flakes (optional) – For a spicy kick.
- Customize: Add more or less based on your spice preference.
- 1 tbsp cornstarch + 1 tbsp water – Slurry to thicken the sauce.
- 1/4 cup chopped green onions – Stirred in and for garnish.
- 1 tbsp toasted sesame seeds – Nutty finish.
- 3 cups cooked white rice – Steamed and warm.
- Substitute: Brown rice, jasmine rice, or cauliflower rice.
What you will need + Smart Substitutions
Step 1: Brown the Beef
In a large skillet over medium heat, add the ground beef. Use a wooden spoon or spatula to break it up into crumbles. Cook until no longer pink and slightly crispy on the edges.
Tip: Browning adds depth to the final flavor—don’t rush it!
Step 2: Add Garlic & Ginger
Stir in the minced garlic and grated ginger. Sauté for 1 minute until aromatic.
Tip: If you like bold flavors, use a bit more ginger for extra zing.
Step 3: Build the Sauce
Pour in the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Stir everything together and bring it to a simmer.
Tip: Taste the sauce before thickening. Adjust sugar or vinegar to your liking.
Step 4: Thicken the Sauce
Mix 1 tbsp cornstarch with 1 tbsp cold water to create a slurry. Pour it into the skillet, stirring well. Let the sauce simmer for 2–3 minutes until thickened and glossy.
Tip: Don’t overcook—once the sauce clings to the beef, it’s ready.
Step 5: Add Fresh Ingredients
Stir in the chopped green onions and half of the toasted sesame seeds.
Tip: Save the rest for a pretty garnish!
Step 6: Serve It Up
Scoop the Korean beef mixture over bowls of hot, steamed rice. Garnish with the remaining green onions and sesame seeds.
Tip: Want a touch of freshness? Add a squeeze of lime before serving!
Topping Suggestions
🥕 Julienned carrots – Crunchy and sweet.
🥚 Fried egg – Classic Korean style with a runny yolk.
🥬 Kimchi – Adds tangy, fermented crunch.
🥒 Cucumber ribbons – Refreshing and hydrating.
🌶️ Gochujang drizzle – For extra heat and umami.
Storage Tips
- Storage:
- Store beef and rice separately in airtight containers in the refrigerator for up to 3 days to maintain texture.
- Tip: Keep garnishes separate until serving.
- Freezing:
- Freeze the beef mixture (without rice) in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat with fresh rice. Rice can be frozen separately but may lose texture.
- Tip: Portion into single servings for convenience.
- Reheating:
- Reheat beef in a skillet over medium heat with a splash of water for 3–5 minutes, or in the microwave for 1–2 minutes. Reheat rice in the microwave with a damp paper towel for 1–2 minutes.
- Tip: Add fresh garnishes after reheating.
Adjust the Heat
Prefer a milder version? Omit the red pepper flakes. Want to turn up the spice? Add gochujang (Korean chili paste) or a dash of sriracha.
Pro Tips
- Use jasmine or basmati rice for extra fragrance.
- For a low-carb option, swap rice with cauliflower rice or zucchini noodles.
- Add shredded carrots or snap peas for extra veg and color.
Ingredient Substitutions Recap
- Ground Beef → Ground Turkey: Leaner protein.
- Soy Sauce → Tamari: Gluten-free umami.
- Brown Sugar → Honey: Natural sweetener.
- White Rice → Quinoa: Nutty, protein-rich base.
- Sesame Oil → Olive Oil: Neutral cooking oil.
What to Serve With Korean Beef
- Quick kimchi or pickled radish – Classic Korean sides (banchan).
- Steamed or roasted broccoli – Adds fiber and crunch.
- Cold soba noodles – Makes a cool summer pairing.
- Iced Green Tea: Refreshing, subtle pairing.
- Miso soup or egg drop soup – A light, brothy start.
FAQs
Can I use a different type of meat?
Absolutely. Ground chicken, turkey, or even tofu crumbles work beautifully.
Can I make korean ground beef ahead of time?
Yes! It reheats beautifully. It’s great for meal prep or a quick dinner after work.
Can I add vegetables to the korean beef?
2. Can I add vegetables to the beef?
Yes! Stir in 1 cup diced bell peppers, carrots, or zucchini with the garlic and ginger. Cook until tender.
How do I make the sauce less salty?
Use low-sodium soy sauce, reduce soy sauce to 3 tbsp, or add 1–2 tbsp water to dilute. Taste and adjust.
This Korean beef recipe is proof that you don’t need hours in the kitchen to deliver bold, vibrant flavor. Whether you’re serving it up for a weeknight dinner or a casual summer gathering, it’s sure to satisfy with minimal fuss. Try it once, and I promise — it’ll become part of your regular rotation.
Let me know how yours turns out! Share your favorite toppings or tips in the comments, or on Facebook. Happy healthy eating!
