Easy Korean Ground Beef & Rice

An under 30 minute meal for any day of the week
Filed Under > 30 Minute Meals

A few weeks ago I had the immense please of partnering with Schumacher and Williams Sonoma Home to share their new, exclusive tabletop and home collection. And trust us, it’s a jaw-dropper so please check it out if you haven’t had the chance yet.

But what would any amazing tabletop be without an equally amazing recipe or two. Lucky for us, this Korean Ground Beef recipe is as easy to make as it is delicious.

Ground beef browns with a perfect combo of sweet and spice through sesame, soy, brown sugar, and Sriracha. Then cooled down by a topping of green onions and cilantro creating the perfect bite. We love this easy Korean Ground Beef for a dinner date for two, or when hosting a few friends. And this is definitely one of those recipes that tastes better the next day, so save those leftovers if there are any!

Check out the recipe below, and please tag us on Instagram or Facebook if you make it. We love to see what recipes of ours you’re whipping up! Truly, MKR


Easy Korean Ground Beef Recipe
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 cups white rice
  2. 1 pound lean ground beef
  3. 2 tablespoons sesame oil
  4. 6 cloves garlic minced
  5. 1 teaspoon fresh ginger minced
  6. 1/2 cup brown sugar
  7. 1/2 cup lite soy sauce
  8. 1 1/2 teaspoon sriracha
  9. 1 bunch green onions chopped
  10. 1 tablespoon sesame seeds (for garnish)
  11. Fresh chopped cilantro (optional)
Instructions
  1. Bring 4 cups of water to a boil in a medium pot.
  2. Once boiling add rice and a few pinches of salt.
  3. Let the rice come back to a simmer, cover the pot with a lid and reduce the heat to low. Keep cooking on low for 15 minutes.
  4. After 15 minutes, remove from heat, using a fork mix it around, and put the lid back on to let it continue to cook for 5 minutes or so.
  5. While the rice is cooking, begin browning the ground beef.
  6. Spray a large pan with no-stick spray (I use sunflower, sesame, or avocado oil) then heat over medium high heat.
  7. Brown the meat with sesame oil, garlic and ginger.
  8. Drain the majority of the fat, add brown sugar, soy sauce, and Sriracha.
  9. Cook until the liquid has reabsorbed and not soupy.
  10. Spread over the rice, top with green onions and sesame seeds, and serve.
Notes
  1. **Rinse rice before cooking, it will remove extra starches that can make the rice too sticky**
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