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Korean Ground Beef Rice Bowl Spring Comforting Easy Weeknight

KOREAN GROUND BEEF RICE BOWL recipe, served and ready to eat, easy homemade dinner
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This Korean Ground Beef Rice Bowl Spring is a flavorful and quick dish perfect for an easy dinner or weeknight dinner. Combining savory beef, fresh vegetables, and Asian rice bowls flavors, it’s a family dinner favorite among ground beef recipes.

Ingredients

Scale
  • 1 pound ground beef extra lean
  • 1 large onion diced
  • 1–2 inch fresh ginger minced
  • 2 large garlic cloves minced
  • 1 tablespoon oil
  • 1 large bell pepper diced
  • 2 medium zucchini diced
  • 1 small eggplant diced
  • 1 tomato diced optional
  • 4–5 tablespoons soy sauce I used Bragg’s liquid aminos
  • 1 tablespoon rice vinegar
  • 3 tablespoons maple syrup or honey
  • Ground black pepper to taste
  • Pinch red pepper flakes
  • 4 green onion sprigs finely chopped

Instructions

  1. Prepare the rice according to the package instructions while starting the beef.
  2. Heat a wok or large deep non-stick skillet over medium heat and cook the ground beef, stirring and breaking it apart until browned, about 5 to 7 minutes, then drain the fat.
  3. Add diced onion, minced ginger, and garlic to the beef and cook for another 2 to 3 minutes, stirring occasionally, then remove the beef from the skillet.
  4. Add the oil to the skillet, swirl to coat, then sauté the bell pepper for 3 minutes, stirring now and then.
  5. Mix in zucchini, eggplant, and optional tomato and continue sautéing another 5 minutes, stirring occasionally.
  6. Stir in soy sauce, rice vinegar, maple syrup or honey, black pepper, and red pepper flakes, cooking for 1 minute before adding the cooked beef back in.
  7. Remove from heat, sprinkle chopped green onions, and combine everything well.
  8. Fluff the cooked rice with a fork and serve the Korean ground beef mixture over the rice.

Notes

  • Refrigerate leftovers in an airtight container for up to 5 days, keeping the beef and vegetables separate from the rice to avoid sogginess
  • Reheat gently in a skillet with a splash of water or broth on low heat
  • Avoid freezing if zucchini is used
  • sturdier vegetables like broccoli or eggplant freeze well for up to 3 months
  • Tomato is optional but adds juiciness and freshness

Nutrition

Find it online: https://www.amgroyal.com/korean-ground-beef-rice-bowl/