Korean Beef and Rice Recipe

4.5 27 27
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 27 27
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.

  • 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forKorean Beef and Rice

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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."

MY REVIEW
TheDix User ID: 607421 269954
Reviewed Jul. 25, 2017

"Tasty and quick! Would like to try it with beef strips."

MY REVIEW
mrjay User ID: 5329309 269928
Reviewed Jul. 24, 2017

"It was okay. Followed the recipe, a bit bland for Korean. Fresh grated ginger and regular soy sauce would help. If I make it again I'll have to experiment with the flavors."

MY REVIEW
Davidjolly User ID: 9225472 269814
Reviewed Jul. 22, 2017

"We have been making this into burgers. We mix the hamburger and the spices, oil, and sesame sauce the night before to get the flavors blended. The next day we make patties and grill them. We add green onions as a topping. Using very lean meat helps keep the patties together. The oil and sauce keep it from getting too dry."

MY REVIEW
Knnemo User ID: 2930124 269333
Reviewed Jul. 11, 2017

"It was quick, but I think I would rather use sliced beef instead of ground beef. Flavor was ok."

MY REVIEW
sewhere User ID: 4681769 265941
Reviewed May. 14, 2017

"easy and fast! Excellent taste!"

MY REVIEW
katecrid47 User ID: 7098019 265879
Reviewed May. 12, 2017

"This was quick and tasty for a weeknight meal. It had good flavor and the family loved it! Thanks for sharing!"

MY REVIEW
jadegreen_eyz User ID: 3672961 265434
Reviewed May. 2, 2017

"This was wonderful (added some broccoli). Had almost half of it left so I broke up (into large pieces) 2 pkgs. of Maruchan oriental flavored ramen, boiling them in 3 cups (instead of 4) of water in a large saucepan for the required 3 minutes. Didn't have to drain any excess liquid. Added both packets of its seasoning and then mixed in the Korean beef which I had gently reheated in the microwave. Made a great, slightly different, 2nd meal as well. I did the ramen because my son doesn't like reheated white rice. Also, you might be able to get by only using 1 pkt. of the seasoning but I found 2 worked well."

Loading Image