Korean Ground Beef and Rice
Easy Korean ground beef and rice made in one pot in just 30 minutes! A hearty family dinner with protein, veggies, and grains all in one.
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.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to help loosen the rice.
Nutrition
Calories: 358kcal | Carbohydrates: 49g | Protein: 24g | Fat: 6g | Fiber: 2g | Sugar: 6g | Calcium: 62mg | Iron: 3mg
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