Korean Beef and Rice Recipe

4.5 44 42
Korean Beef and Rice Recipe
Korean Beef and Rice Recipe photo by Taste of Home
Publisher Photo

Korean Beef and Rice Recipe

Read Reviews
4.5 44 42
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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MY REVIEW
Patti User ID: 9475790 289918
Reviewed Jun. 10, 2018

"I made this tonight and loved it! I am going to use leftovers for lettuce wraps."

MY REVIEW
wunsagin User ID: 791731 289875
Reviewed Jun. 9, 2018

"Followed the suggestions and doubled the sauce, I let it cook down too much so next time I'll simmer it less or even triple the sauce. We liked it with the ground beef but I think it would be very good with cubed chicken too."

MY REVIEW
Beth User ID: 9466014 287955
Reviewed May. 18, 2018

"I added a bag of frozen stir fry veggies, everyone loved it!"

MY REVIEW
GigiMarieMeme User ID: 7494410 287679
Reviewed May. 11, 2018

"I’ve made authentic bulgogi with wonderful results, but I was thrilled to discover this quick version. This might not be quite as tasty as my more complicated recipe, but my husband and I both really enjoyed it and it couldn’t be easier. I am going to make this recipe part of my repertoire and I plan to share it with my three busy daughters who are always looking for recipes that are delicious and easy. I didn’t have any scallions so I substituted garlic chives that are growing in pots on my deck. I also added half of a red onion because I had it in my refrigerator. Thank you, Betsy, for sharing this recipe!"

MY REVIEW
12sheila User ID: 2640303 287253
Reviewed Apr. 29, 2018

"Made this last night so glad I read a few comments especially about doubling up on the sauce part to put on the rice. This was delicious. Didn't have sesame oil so used EVOO since is was only 2 teaspoon needed. Still great taste. Make sure you drain the meat, very important and not said in recipe."

MY REVIEW
drecous User ID: 8004635 286822
Reviewed Apr. 18, 2018

"This is the 3rd time I made the Korean beef dish. My son couldn't eat it fast enough. I doubled the sauce mix to the 1 lb of beef and let it soak in the cast iron for about 30 minutes on low after finishing the cook cycle. He even asked for seconds!!! Seriously a winner dinner. Thank you."

MY REVIEW
Jeanette User ID: 9431173 284470
Reviewed Mar. 1, 2018

"Super easy and DELICIOUS!!"

MY REVIEW
rjhorner User ID: 351096 283940
Reviewed Feb. 19, 2018

"I just made this with ground elk and it was very good. will be making it more often maybe with venison strips"

MY REVIEW
Russlan User ID: 9426600 283915
Reviewed Feb. 19, 2018

"Sorry I lived in Korea for 2 years and this is not the recipe for bulgigi please try again I would like the real recipe if you could"

MY REVIEW
Kim0827 User ID: 8763291 283794
Reviewed Feb. 16, 2018

"I would give this 5 stars for the sauce but seemed strange eating with the ground beef. Next time I will try it with chicken. Add broccoli and triple the sauce. But good flavor. I also added a little more red pepper and used less pepper."

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