• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 6

Korean Ground Beef and Rice Bowls

  • Recipe Submitted by on

 Ingredients List

  • 1 lb ground beef
  • 1 large onion, diced
  • 1–2 inch fresh ginger, minced
  • 2 large garlic cloves, minced
  • 1 tbsp oil
  • 1 bell pepper, diced
  • 2 medium zucchini, diced
  • 1 small eggplant, diced
  • 4–5 tbsp soy sauce (I used Bragg’s liquid aminos)
  • 1 tbsp rice vinegar
  • 3 tbsp maple syrup or honey
  • Ground black pepper, to taste
  • Pinch red pepper flakes
  • 4 green onion sprigs, finely chopped


Cook rice as per package instructions. I usually make Instant Pot brown rice.

While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used beef thawed in Instant Pot, so I cooked it less time. It is a miracle recipe!
Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally.
Add zucchini and eggplant; saute for another 5 minutes, stirring occasionally.
Add soy sauce, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute.
Turn off the heat and sprinkle with green onion; stir again.
Fluff rice with a fork and serve Korean ground beef over it.

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