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#FoodieFriday: Editor Katie's Korean Ground Beef and Rice Bowls

Since Quarantine has us all stuck inside for the foreseeable future and our favorite restaurants are either closed or pick up only, our editor Katie decided to try her hand at a dish that she would normally order out.

Katie is normally a meal-prepper so meals that hold up over a 5 day period in the refrigerator is always needed, although this recipe is usually eaten far faster than that! This Korean beef recipe is not only super simple, but also very filling. Once the meat portion is finished cooking, this dish pairs well with steamed rice, or if you’re looking for a low-carb option have it over steamed broccoli, cauliflower rice, or a salad!


  • 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 cups hot cooked white or brown rice
  • sliced green onions and sesame seeds for garnish


  1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
  2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  3. Serve over hot rice and garnish with green onions and sesame seeds.


Yum - xoxo Katie Wade @kaytwade

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