Can I use ground turkey instead of beef?

Yes. Ground turkey works the same way; cook it to 165°F and add a teaspoon of oil to the pan first, since it is very lean.

Is Korean ground beef spicy?

Only a little. The red pepper flakes give it a gentle warmth that you can adjust from 1/2 to 1 teaspoon, or leave out entirely.

Korean Ground Beef Bowls

Lean ground beef browned with garlic and green onion and simmered in a sweet soy, sesame and ginger sauce with a little heat, spooned over hot rice. Dinner in 25 minutes; serves 4.

Vegetarian with swaps Dairy-free

Contains: wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

Prep 10 min
Cook 15 min
Total 25 min
Yield 4 servings
Heat 🌶🌶 Medium

Updated October 25, 2026

Korean ground beef with green onions over white rice

Prefer steak? Try Sofia's Korean Beef Ramen, with seared flank steak and noodles.

This is the Korean-inspired dinner to make when there is a pound of ground beef in the refrigerator and no plan. The sauce is brown sugar, soy sauce and toasted sesame oil with ground ginger and crushed red pepper, and it comes together in the time it takes the beef to brown.

We cook the white parts of the green onions with the garlic so they soften into the beef, and save the green tops to scatter over the bowls at the end. Serve it over steamed rice with a side of cucumber salad or steamed broccoli.

Ingredients

1/3 cup packed brown sugar
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1/4 teaspoon ground ginger
1/2 to 1 teaspoon crushed red pepper flakes
1 pound lean ground beef
4 cloves garlic, minced
1 bunch green onions, thinly sliced, white and green parts kept separate
4 cups hot cooked white rice, for serving
1 teaspoon toasted sesame seeds, for garnish (optional)

To make it vegetarian

For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

New to an ingredient? See Toasted sesame oil in our kitchen glossary.

Instructions

Mix the sauce. In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, ginger and red pepper flakes until the sugar dissolves. Use 1/2 teaspoon of pepper flakes for mild heat or a full teaspoon for more.
Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains. Ground beef is done at 160°F. Drain off any fat.
Add the aromatics. Stir the garlic and the white parts of the green onions into the beef and cook for 1 minute, until fragrant.
Simmer in the sauce. Pour in the sauce and simmer for 2 to 3 minutes, stirring, until the beef is glossy and most of the liquid has cooked into it.
Serve. Spoon the beef over bowls of hot rice and top with the green onion tops and sesame seeds.

Nutrition per serving (estimated)

410Calories

22 gCarbohydrates

<1 gFiber

21 gNet carbs

22 gProtein

26 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Dairy-free Budget-friendly Vegetarian with swaps

Tips

Lean beef (90 percent or higher) keeps the sauce from turning greasy. If you use a fattier blend, drain it well before adding the garlic.
Leftovers keep for 4 days in the refrigerator and reheat well in a skillet or microwave.
Add a fried egg on top, or stir a handful of shredded carrots or chopped spinach into the beef with the sauce.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

Can I use ground turkey instead of beef?: Yes. Ground turkey works the same way; cook it to 165°F and add a teaspoon of oil to the pan first, since it is very lean.
Is Korean ground beef spicy?: Only a little. The red pepper flakes give it a gentle warmth that you can adjust from 1/2 to 1 teaspoon, or leave out entirely.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More Korean recipes

All Korean recipes | All recipes | Cooking guide and safe temperatures