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Korean Beef and Rice

A friend raved about Korean recipes for bulgogi—beef cooked in soy sauce and ginger—so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. —Betsy King, Duluth, Minnesota
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 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


  • 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.

Test Kitchen Tips
  • Using lean ground beef in the meat loaf instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Don't miss out on our favorite Korean-inspired recipes.
  • Nutrition 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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    Average Rating:
    • Trisha
      Jul 6, 2020

      amazing! i love your recipe! im gonna do this soon for my family! just want to share my cooking recipe too!

    • JULIANA190
      Jun 3, 2020

      Excellent! Made as written, but doubled meat and quadrupled sauce. I think next time I'll just triple the sauce.

    • grandmascooking22
      May 10, 2020

      Made as directed. Very good. Husband commented several times how tasty it was. Think the orange juice and the sesame oil are the reasons why it was different than most Asian food.

    • Kamie
      Apr 28, 2020

      I used 96% lean ground beef, monk fruit brown sugar substitute, and regular soy sauce. Also cooked brown rice with an envelope of onion soup mix. A winner!!

    • Amanda
      Apr 16, 2020

      This was pretty tasty. I didn't have any sesame oil, but followed the recipe exactly otherwise.

    • Joseph
      Apr 2, 2020

      Doubled sauce added shredded carrots as suggested by many reviews. Kids thought it was a little too spicy but cleaned their plates anyway! May decrease pepper (both red pepper flakes and ground pepper) next time. Super easy and fast is what earned it the fifth star.

    • kids chauffer
      Mar 31, 2020

      Very easy to prepare. Added onion and shredded carrots to the ground beef. Seasoned the beef with onion and garlic powder. Doubled the sauce as suggested by other reviewers. Added frozen mixed veges towards the end and cilantro to finish since that was what I had on hand. Next time would sub out the ground beef for thinly sliced beef sirloin to elevate the dish. Otherwise it's definitely a keeper for a quick dinner when short on time!

    • Lisabroadman
      Mar 15, 2020

      This was wonderful! I threw in some broccoli at the last minute to cook and topped with shredded carrots and shredded red cabbage. The family loved it. Also doubled the sauce.

    • Tanya
      Mar 13, 2020

      I also doubled the sauce

    • pammy54
      Feb 17, 2020

      I doubled the sauce because I was throwing in fresh broccoli florets, and a big handful of shredded carrot. It was really wonderful!