Korean Ground Beef Bowl
Sweet-savory ground beef glazed with tamari, ginger, garlic and toasted sesame, spooned over pan-toasted cauliflower rice. On the table in about 25 minutes.
Nutrition per serving
1 bowl (about 1½ cups)- Net carbs
- 5.7g
- Calories
- 531kcal
- Protein
- 33g
- Fat
- 40g
- Total carbs
- 14 g
- Fiber
- 2.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Ground pork: Ground pork is a little sweeter and richer than beef and takes on the sesame-ginger glaze beautifully.
- Cook the pork exactly like the beef, until browned and 160°F (71°C), and spoon off the fat before adding the aromatics.
Bulgogi (sliced ribeye): Paper-thin ribeye marinated in the sauce and seared hard, like classic bulgogi. A little grated onion in the marinade helps tenderize the meat.
- Whisk the sauce with the garlic, ginger and grated onion, pour it over the sliced beef and marinate 30 minutes (or up to overnight in the fridge).
- Heat the extra oil in your largest skillet over high heat and sear the beef in 2–3 batches in a single layer, 1–2 minutes per side, until caramelized at the edges. Slices this thin are well past 145°F (63°C) by the time they brown.
Bibimbap-style bowl: Topped like bibimbap, with garlicky sesame spinach, crunchy bean sprouts and a runny fried egg on every bowl.
- Blanch the bean sprouts in boiling water for 1 minute, then add the spinach for 20 seconds. Drain, cool under running water and squeeze dry, then season with the sesame oil and a pinch of salt.
- Fry the eggs in the oil until the whites are set but the yolks still run. Arrange the spinach, sprouts and beef side by side over the cauliflower rice, top each bowl with an egg and mix everything together at the table.
- Beef
- Cauliflower rice
- Nice to have (optional)
- Beef
- Cauliflower rice
- Nice to have (optional)
- Beef
- Cauliflower rice
- Also add
- Nice to have (optional)
- Beef
- Cauliflower rice
- Also add
- Nice to have (optional)
Estimated cost $15.57 for 4 servings ($3.89 each) · how we estimate
Instructions
-
Whisk the tamari, sweetener, sesame oil, rice vinegar and pepper flakes in a small bowl until the sweetener dissolves.
-
Heat a large skillet over medium-high heat. Add the beef and cook, breaking it into small crumbles, until browned and no pink remains (160°F/71°C), 7–8 minutes. Spoon off most of the fat.
-
Push the beef to one side, add the garlic, ginger and green onion whites to the cleared space and cook 1 minute until fragrant, then stir everything together.
-
Pour in the sauce and cook 2–3 minutes, stirring, until it reduces and the beef looks glossy and slightly sticky.
-
Meanwhile, heat the avocado oil in a second wide skillet over medium-high heat. Add the riced cauliflower and salt and cook uncovered 5–6 minutes, stirring occasionally, until tender and lightly toasted (more on technique in our cauliflower rice guide).
-
Divide the cauliflower rice among bowls, top with the beef and finish with green onion greens, sesame seeds and kimchi, if using.
Tips for success
-
For a more authentic spicy-sweet flavor, use gochugaru (Korean chili flakes). Gochujang paste usually contains sugar or rice syrup, so check the label before adding it. - A jammy or fried egg on top adds protein and makes its own sauce.
- Never cover cauliflower rice while it cooks — trapped steam turns it soggy.
Nice to have, not needed
- Gochugaru (Korean chili flakes) gives a truer, fruitier heat than red pepper flakes — either works.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Microwave the beef and cauliflower rice together 1½–2 minutes, or stir-fry in a hot skillet for 2–3 minutes.
Prep tip: Freeze the beef only — cauliflower rice turns watery after thawing, so cook it fresh or keep it refrigerated.
Refrigerate the beef and cauliflower rice separately up to 4 days. The beef freezes well for up to 3 months.
Variations
3 variations, each with its own ingredients and macrosGround pork
ProteinGround pork is a little sweeter and richer than beef and takes on the sesame-ginger glaze beautifully.
- ground beef (80/20) → ground pork
6.4 g net · 470 kcal · 35 g protein · 33 g fat · ≈$2.93 per serving (+0.7 g net carbs vs the original)
Bulgogi (sliced ribeye)
ProteinPaper-thin ribeye marinated in the sauce and seared hard, like classic bulgogi. A little grated onion in the marinade helps tenderize the meat.
- ground beef (80/20) → ribeye steak
- + ¼ cup onion
- + 1 tbsp avocado oil
6.4 g net · 600 kcal · 34 g protein · 47 g fat · ≈$8.14 per serving (+0.7 g net carbs vs the original)
Bibimbap-style bowl
VeggiesTopped like bibimbap, with garlicky sesame spinach, crunchy bean sprouts and a runny fried egg on every bowl.
- + 10 oz fresh spinach
- + 1 cup mung bean sprouts
- + 1 tsp toasted sesame oil
- + 4 large eggs
- + 1 tbsp avocado oil
8.1 g net · 667 kcal · 42 g protein · 50 g fat · ≈$5.12 per serving (+2.4 g net carbs vs the original)
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