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Korean Beef Rice Bowls

One day I was searching for something new, interesting, and EASY to cook after work using broccoli and ground beef. Low and behold! My new favorite weeknight recipe. This one is so SO easy and packs a lot more flavor than the effort it takes. It's got a warm, nutty undertone from the sesame oil, countered by the sweet and salty combo of soy sauce and brown sugar. The dish finishes with a little heat from the red pepper and makes you want to keep diving in for another bite until it's gone. If you manage to save some, it makes great leftovers.

(note: there are lots of recipes for this on the internet - this is my version of a combo of them)


1 cup white rice, cooked to package directions (makes 2 cups cooked)

1LB Ground Beef

1/4 cup Brown Sugar

1/4 cup Soy Sauce

2 tsp Sesame Oil

1 tsp fresh grated ginger or 1/4 tsp Ground Ginger (I use a heaping 1/4 tsp)

1/4 - 1/2 Crushed Red Pepper (to taste)

1 crown Broccoli, chopped

2 green onions, sliced (optional)


  1. Cook Rice according to directions

  2. Mix the brown sugar, soy sauce, sesame oil, ground ginger, and crushed red pepper in a bowl and set aside

  3. In large skillet over high heat, cook the ground beef, breaking it up with a spoon or "beef chopper" until all of the pink is gone and some parts are crispy

  4. Reduce the heat to medium and pour the sauce mixture over the beef, let simmer for 2 mins, stirring gently,

  5. Mix in the chopped Broccoli and cover to let the broccoli steam until crisp-tender

  6. Uncover and toss again. Let cook a few more minutes until sauce is thickened slightly.

  7. Serve over white rice and top with the sliced green onions. Enjoy!

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