Korean Beef and Rice Recipe

4.5 34 30
Korean Beef and Rice Recipe
Korean Beef and Rice Recipe photo by Taste of Home
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Korean Beef and Rice Recipe

Read Reviews
4.5 34 30
Publisher Photo
A friend raved about Korean bulgogi—beef cooked in soy sauce and ginger—so I tried it. It's delicious! Dazzle the table with this tasty version of beef and rice. —Betsy King, Duluth, Minnesota
Featured In: Top 10 Quick Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 3 garlic cloves, minced
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2-2/3 cups hot cooked brown rice
  • 3 green onions, thinly sliced

Directions

In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield: 4 servings.
Originally published as Korean Beef and Rice in Simple & Delicious April/May 2015

Nutritional Facts

1/2 cup beef mixture with 2/3 cup rice: 413 calories, 13g fat (4g saturated fat), 71mg cholesterol, 647mg sodium, 46g carbohydrate (14g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

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  • 1 pound lean ground beef (90% lean)
  • 3 garlic cloves, minced
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2-2/3 cups hot cooked brown rice
  • 3 green onions, thinly sliced
  1. In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
  2. Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 4 servings.
Originally published as Korean Beef and Rice in Simple & Delicious April/May 2015

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Reviews forKorean Beef and Rice

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smcitt User ID: 8335337 282531
Reviewed Jan. 23, 2018

"Wow! This is a great dish and a winner with everyone in our house!! I love that it is so quick to make and has items I almost always have in the pantry. I made it exactly as written. I think it would be great with beef strips or chicken as well. I will be making this A LOT :) Thanks for sharing such a great dish!"

MY REVIEW
Natalie User ID: 9396553 281691
Reviewed Jan. 7, 2018

"This is delicious. I made it with sliced chicken breast meat, onion straws, and sliced carrot. Didn't have the low-sodium soy sauce, so it was just a little bit saltier but it was still so good. I also thickened it a little bit with a cornstarch slurry. We like hot stuff, so I sprinkled in some cayenne. Will definitely make again with the beef."

MY REVIEW
Kathy User ID: 9345229 278704
Reviewed Dec. 4, 2017

"This is a very tasty dish, I used stirfry beef. I tripled the sauce ingredients and added a bag of frozen Broccoli and a jar of drained Mushrooms. What a fantastic meal. Hubby loves it!! Next time I'll try it with Ground beef."

MY REVIEW
MAllan User ID: 1081173 277485
Reviewed Nov. 9, 2017

"The sauce is the key with this dish. It can go not only with the ground beef, but beef strips, pork, chicken, seafood, etc. I do advise that if you decide to do the ground beef that you drain it before adding the sauce. Only change I made is that I used ginger paste instead of ground because it mixes better with the liquid ingredients. I added just a touch more than the recipe called for. I will definitely save this recipe and it is in the ways I described above. I"

MY REVIEW
linlo62 User ID: 5393699 277044
Reviewed Oct. 31, 2017

"I've been making this for a few years, and we LOVE the flavor. I like the ease of prep and cleanup too. I tend to double the sauce ingredients because we put it over rice; any kind of onion will work fine. If you like the ingredients, you'll enjoy this dish."

MY REVIEW
Jilly22 User ID: 7537340 276755
Reviewed Oct. 25, 2017

"This is so easy to make and tasty. Perfect for a weeknight."

MY REVIEW
Jilly22 User ID: 7537340 276754
Reviewed Oct. 25, 2017

"This is so easy to make and tasty. Perfect for a weeknight."

MY REVIEW
LorNiles User ID: 8871760 265720
Reviewed Oct. 22, 2017

"The taste was great. It will be on our supper rotation. I made this dish again last night. I sometimes use steak instead of hamburger and put in the crackpot for several hours."

MY REVIEW
4053lauren User ID: 7120075 270268
Reviewed Aug. 2, 2017

"Wow! Great recipe! I added snow peas to it, and had a wonderful meal with this and crescent rolls. Be sure to make it with 90% lean beef though. I goofed on that, it had too much fat/grease. Still wonderful flavor!"

MY REVIEW
Grammy Debbie User ID: 30612 269982
Reviewed Jul. 26, 2017

"What a great recipe! Perfect quick, easy and delicious weeknight supper. I served it with cooked carrots and sliced tomatoes and we had a tasty and healthy dinner on a hot summer evening when I didn't want to use the oven. I made it exactly as instructed and was so happy with the results."

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