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Korean Beef and Rice

A friend raved about Korean recipes for bulgogi—beef cooked in soy sauce and ginger—so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. —Betsy King, Duluth, Minnesota
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 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
  • 2-2/3 cups hot cooked brown rice
  • 3 green onions, thinly sliced


  • In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
  • Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Test Kitchen Tips
  • Using lean ground beef in the meat loaf instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Don't miss out on our favorite Korean-inspired recipes.
  • Nutrition Facts
    1/2 cup beef mixture with 2/3 cup rice: 413 calories, 13g fat (4g saturated fat), 71mg cholesterol, 647mg sodium, 46g carbohydrate (14g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.


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    Average Rating:
    • Dee
      Oct 13, 2020

      My son goes to Pepperdine. Often goes for Korean food in LA. Raves about bulgogi. I have never had it, so tried this recipe tonight. Doubled the sauce and added diced carrots. He said it was wonderful! So easy to make too. Thank you.

    • Lisabroadman
      Sep 3, 2020

      This is a true family favorite of ours. I used suggestions made here and topped with steamed broccoli, sliced purple cabbage and julienned carrots. The crunch of the cabbage and carrots is great!

    • Remenec
      Aug 30, 2020

      Really flavorful dish! My family loved this recipe. It's a great weeknight dinner that's quick to prepare.

    • carhol
      Aug 29, 2020

      Sooo good! I had my doubts, because there weren’t many ingredients! But the ginger and garlic made it pop. Will definitely make again! I will double the sauce as we like lots of sauce on rice...also topped with crunchy Asian noodles. Yum

    • Roma
      Jul 23, 2020

      No comment left

    • Trisha
      Jul 6, 2020

      amazing! i love your recipe! im gonna do this soon for my family! just want to share my cooking recipe too!

    • JULIANA190
      Jun 3, 2020

      Excellent! Made as written, but doubled meat and quadrupled sauce. I think next time I'll just triple the sauce.

    • grandmascooking22
      May 10, 2020

      Made as directed. Very good. Husband commented several times how tasty it was. Think the orange juice and the sesame oil are the reasons why it was different than most Asian food.

    • Kamie
      Apr 28, 2020

      I used 96% lean ground beef, monk fruit brown sugar substitute, and regular soy sauce. Also cooked brown rice with an envelope of onion soup mix. A winner!!

    • Amanda
      Apr 16, 2020

      This was pretty tasty. I didn't have any sesame oil, but followed the recipe exactly otherwise.