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This Korean ground beef and rice is a hearty, flavorful one-pot dinner that makes getting a nourishing meal on the table feel easy. With protein, veggies, and grains all built right in, it’s perfect for those busy nights when you just want everyone fed and happy.
Recipe At a Glance
- Ready in 35 minutes: Just 10 minutes of prep makes this an easy option for busy weeknights.
- A complete meal: Beef and edamame provide protein and iron, with carrots and rice rounding out the meal. No sides needed!
- Family-friendly: The base is mild and not spicy, with gochujang served on the side so everyone can customize their bowl.
- Great for leftovers: Make it once and enjoy the leftovers for an easy lunch or dinner later in the week.
Love easy, Korean-inspired dinners? You’ll aslo enjoy my Korean ground beef and broccoli quinoa!
And if you’d rather let the rice cooker do the work, try this rice cooker teriyaki shrimp. Or if your crew is more of a noodle crowd, my beef udon stir fry is ready in 30 minutes. You can also browse our favorite healthy one pot meals for busy families!
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Ground beef: I prefer lean ground beef for plenty of protein and iron without a lot of excess grease.
- Long-grain white rice: The uncooked rice goes straight into the pot and cooks in the flavorful broth. Jasmine rice works well too.
- Soy sauce, sesame oil, garlic + ginger: This simple combination gives the beef and rice its savory, slightly sweet, Korean-inspired flavor.
Substitutions
- Add different vegetables: Finely chopped bell peppers or mushrooms are great options. Zucchini can also work, but keep in mind that it releases additional moisture as it cooks.
- Try another ground meat: Ground turkey, chicken, or pork can be used instead of beef, although the flavor will be slightly different.
- Make it spicy: Stir gochujang into individual servings rather than the entire pot. This lets everyone customize the heat level.
How to Make Korean Beef and Rice
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking the beef into small crumbles, until browned. Drain excess grease if necessary. Add onion and saute for a minute or so. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant.
Step 2: Add the rinsed rice and carrots and stir to combine.
Step 3: Pour in the beef broth, soy sauce, maple syrup, rice vinegar and sesame oil. Stir well and bring to a boil. Once boiling, reduce the heat to low and cover with a tight-fitting lid. Simmer.
Step 4: Quickly lift the lid and scatter the frozen edamame over the top. Cover and cook for another 3–5 minutes, or until the rice is tender and the edamame is heated through. Fluff and stir everything together. Top with green onions and sesame seeds, if desired. Serve gochujang on the side for anyone who wants some heat.
Expert Tips
- Rinse and drain the rice well. Rinsing removes excess surface starch, while draining it thoroughly helps keep the liquid-to-rice ratio accurate.
- Don’t keep checking the rice. Once you cover the pot, resist the temptation to lift the lid. You want to keep that steam trapped inside.
- Keep the heat low. Once the mixture reaches a boil, reduce it to a gentle simmer. Too much heat can cause the liquid to evaporate before the rice has time to cook through.
- Adjust the soy sauce to your family. Start with 3 tablespoons if you prefer a less salty flavor, especially when serving younger children. You can always add more to individual portions.
- Switch up the leftovers. You can also use leftover beef and rice to inspire your own version of Korean rice balls (jumeokbap). They’re a fun, handheld option for kids!
Korean beef and rice FAQs
Definitely! This recipe is perfect for meal prep. Cook the beef ahead of time and refrigerate it in an airtight container for up to 3–4 days. Reheat thoroughly and serve with freshly cooked rice or leftover rice that’s been cooled and stored safely.
Yes! Let the cooked beef cool, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly before serving.
Try serving it over quinoa, noodles, or cauliflower rice. You can also tuck it into lettuce wraps or use it as a filling for rice bowls with cucumber, avocado, and steamed vegetables.
More Rice Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Korean Ground Beef and Rice
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Equipment
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
- 1 1/2 cups long-grain white rice (290g), rinsed and well drained
- 1 cup finely diced or shredded carrots
- 2 1/4 cups low-sodium beef broth
- 3-4 tablespoons low-sodium soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 cup frozen shelled edamame
Fer serving
- sliced green onions, sesame seeds, gochujang
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking the beef into small crumbles, until browned. Drain excess grease if necessary. Add onion and saute for a minute or so.
- Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant. Add the rinsed rice and carrots and stir to combine.
- Pour in the beef broth, soy sauce, brown sugar, rice vinegar and sesame oil. Stir well and bring to a boil.
- Once boiling, reduce the heat to low and cover with a tight-fitting lid. Simmer for 15 minutes without lifting the lid.
- Quickly lift the lid and scatter the frozen edamame over the top. Cover and cook for another 3–5 minutes, or until the rice is tender and the edamame is heated through.
- Fluff and stir everything together. Top with green onions and sesame seeds, if desired. Serve gochujang on the side for anyone who wants some heat.
