March 19 2025

Korean Ground Beef and Pepper Rice Bowl

You know those nights when you’re hungry, tired, and just want something quick but still crazy delicious? Me too.

That’s exactly why I love this Korean Ground Beef and Pepper Rice Bowl—it’s fast, easy, and loaded with bold flavors that’ll make you feel like a pro in the kitchen without all the work. Sure.

I know you don’t have time to spend hours cooking, and honestly, neither do I. That’s why this recipe is perfect.

You get tender, savory beef with a little bit of sweetness, stir-fried bell peppers for crunch, and fluffy rice to soak up all that flavor. And the best part of it? You can have it on the table in under 30 minutes.

If you’re anything like me, you want something that tastes like takeout but doesn’t come with the extra cost (or guilt).

This bowl gives you all those rich, slightly spicy, and garlicky flavors, but you control what goes in it.

No mystery ingredients—just real, simple food that you and your family will love and enjoy.

And let’s talk about versatility as well. You can swap the beef for ground chicken, turkey, or even tofu if you’re feeling adventurous.

So, if you’re ready to make something delicious without the stress, let’s get started. I promise, once you try this one, it’s going to be on repeat in your kitchen.

How to Make the Recipe

Ingredients

1 lb ground beef (lean is best)
1 tablespoon sesame oil
3 garlic cloves, minced
1/2 teaspoon fresh grated ginger (or 1/4 tsp ground ginger)
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon gochujang (Korean chili paste) or Sriracha for backup
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 tablespoon rice vinegar
1/2 teaspoon black pepper
2 green onions, chopped
1 teaspoon sesame seeds (optional but cute)
2 cups cooked white or jasmine rice (fresh or leftover is fine)

🍽 Essential Equipment for Making Korean Ground Beef and Pepper Rice Bowl

Disclaimer: You can find all these tools & items on Amazon. I trust this company! If you use the links below, I may earn a small commission at no extra cost to you. It’s a simple way to support my work while stocking your kitchen with quality cooking tools.

Here’s a complete list of what you’ll need to make this flavorful and satisfying rice bowl:

Large Skillet or Wok – Perfect for browning ground beef and stir-frying bell peppers quickly and evenly.
Cutting Board – A sturdy surface for prepping vegetables like bell peppers, garlic, and green onions.
Sharp Chef’s Knife – For chopping and slicing ingredients cleanly and efficiently.
Mixing Bowl – Handy for whisking together the sauce ingredients before adding them to the pan.
Measuring Cups & Spoons – Ensures you use the right amounts of soy sauce, brown sugar, sesame oil, etc.
Wooden Spoon or Silicone Spatula – Ideal for stirring beef and vegetables while cooking without scratching your pan.
Rice Cooker or Instant Pot – Makes fluffy white or jasmine rice with little effort.
Fine Mesh Strainer – For rinsing rice before cooking (helps improve texture).
Garlic Press (Optional) – Speeds up mincing fresh garlic for the sauce.
Serving Bowls – To build and serve individual rice bowls with beef and pepper mixture on top.
Chopsticks or Forks – For that authentic touch (or simple eating convenience).
Oven Mitts (Optional) – Useful if using hot pots or transferring cooked rice from an appliance.

(Step-by-Step Instructions)

Step 1: Start with the rice

If it’s not already cooked, get your rice going first. Use your rice cooker, stovetop, microwave, whatever’s easiest. You’ll want it warm and fluffy by the time everything else is done.

Step 2: Brown the beef

Heat a large skillet over medium-high. Add the sesame oil, then the ground beef. Break it up with a spatula and cook until browned, about 5–6 minutes. Drain any excess grease if needed.

Step 3: Add flavor

Stir in garlic and ginger. Cook for 1 minute until fragrant (your kitchen is about to smell amazing).

Step 4: Sauce it up

Add soy sauce, brown sugar, gochujang, rice vinegar, and black pepper. Stir well to coat all the beef. Let it simmer on low while you move on to the next part.

Step 5: Stir-fry the peppers

In another small skillet or the same one (if you’ve scooted the beef to the side), add a splash more oil and the sliced bell peppers. Cook for 3–4 minutes until they’re just tender but still have a little bite.

Step 6: Combine and finish

Toss the cooked peppers back into the beef. Stir it all together, let it heat through for another minute, then turn off the heat. Sprinkle on green onions and sesame seeds.

Step 7: Build your bowl

Scoop some hot rice into a bowl, top with a generous helping of that beef and pepper, and enjoy. Optional: fried egg on top? Yes, please.

Common Mistakes to Avoid When Making This Recipe

Using super fatty beef: Too much grease waters down the flavor. Lean ground beef keeps it tasty, not soggy.
Skipping the garlic and ginger: Don’t even think about it. These two are non-negotiable. They build the entire flavor base.
Overcooking the peppers: You want them tender, not mushy. Keep them bright and snappy.
Forgetting to taste the sauce: Before finishing, give it a quick taste. Too salty? Add a splash of water. Not spicy enough? Gochujang.
Not prepping ahead: This cooks fast. Have everything chopped and ready, or you’ll be scrambling.

Recipe Best Tips

Use day-old rice for the best texture. Fresh works, but leftover rice? Even better.
Double the sauce if you love it extra saucy.
No gochujang? Use Sriracha or red pepper flakes, but get that heat in somehow.
Add veggies like shredded carrots, zucchini, or even snap peas.
Ground turkey or chicken totally works if you’re avoiding beef.

Serving Suggestions

⑴ Serve in bowls with rice, a fried egg, and maybe some kimchi on the side.

⑵ Wrap it up in lettuce leaves for a fun Korean-style taco.

⑶ Toss it over noodles instead of rice for a switch-up.

⑷ Drizzle with a little sriracha mayo if you like creamy.

Storage and Freezing

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked beef and peppers in a freezer-safe bag or container for up to 2 months. Reheat gently on the stove or in the microwave.
Rice Tip: Store rice separately so it doesn’t get soggy when reheating.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead of time?
A: Totally. It reheats beautifully. Just store everything separately for best texture.

Q: Is it spicy?
A: Mild to medium, depending on your gochujang or chili paste. Adjust to taste.

Q: Can I make it low-carb?
A: Yup—just swap the rice for cauliflower rice or shredded cabbage.

Q: What if I don’t have rice vinegar?
A: Use apple cider vinegar or even lemon juice. It’s just for a tiny bit of tang.

Q: What veggies go well in this?
A: Bell peppers are classic, but mushrooms, carrots, or broccoli work great too.

Q: Can I add an egg on top?
A: YES. A fried or soft-boiled egg makes it extra delicious.

Q: Can kids eat this?
A: For sure—just reduce the spice. Skip the gochujang or use a little sweet chili sauce instead.

Conclusion

This Korean Ground Beef and Pepper Rice Bowl is your weeknight hero, fast, flavorful, and way better than takeout.

Try it once, and it might end up in your regular dinner rotation. Got your own spin on it? Drop it in the comments. Let’s talk food.

You Might Also Want To Try

⤵⬇

Korean Ground Beef And Pepper Rice Bowl

Ready in under 30 minutes, it’s faster than takeout and packed with bold, delicious flavors. Whether you’re meal-prepping or just need a simple, satisfying dish, this one’s a winner. Enjoy Tonight🍽💖

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 450 kcal

Ingredients

Ingredients You’ll Need

For the Beef & Peppers:

1 lb ground beef or swap with ground chicken, turkey, or tofu
1 red bell pepper sliced
1 green bell pepper sliced
3 cloves garlic minced
1 teaspoon ginger grated
2 green onions sliced (for garnish)
1 tablespoon sesame seeds optional, for garnish

For the Sauce:

¼ cup soy sauce use low-sodium if preferred
2 tablespoons brown sugar or honey for a natural option
1 tablespoon sesame oil
1 tablespoon gochujang Korean chili paste or ½ teaspoon red pepper flakes for less heat
1 teaspoon rice vinegar or apple cider vinegar

For Serving:

2 cups cooked white or brown rice or cauliflower rice for a low-carb option

Instructions

How to Cook Korean Ground Beef and Pepper Rice Bowl: A Step-by-Step Guide

Step 1: Prep Your Ingredients

Slice the bell peppers into thin strips.
Mince the garlic and grate the ginger.
Chop the green onions and set them aside for garnish.
If you haven’t cooked your rice yet, now’s the time!

Step 2: Make the Sauce

In a small bowl, whisk together:
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon gochujang (or red pepper flakes)
1 teaspoon rice vinegar
Set the sauce aside—you’ll need it in a minute.

Step 3: Cook the Beef

Heat a large pan over medium-high heat.
Add the ground beef and cook until browned, breaking it into small pieces as it cooks. (This takes about 5 minutes.)
Drain any excess grease if needed.

Step 4: Add Garlic and Ginger

Stir in the minced garlic and grated ginger.
Cook for about 30 seconds, stirring constantly, until fragrant.

Step 5: Pour in the Sauce

Add the sauce to the beef, stirring well to coat everything.
Let it simmer for 2-3 minutes, allowing the flavors to blend.

Step 6: Add the Bell Peppers

Toss in the sliced bell peppers and stir.
Cook for another 2-3 minutes until slightly softened but still crisp.

Step 7: Serve It Up

Scoop cooked rice into bowls.
Spoon the beef and pepper mixture on top.
Garnish with sliced green onions and sesame seeds.

Step 8: Enjoy!

Grab your spoon (or chopsticks) and enjoy.
Try not to go back for seconds too quickly!

Notes

Use 80/20 ground beef for the best flavor and texture.
Adjust spice levels by adding more red pepper flakes or gochujang.
Make it gluten-free by using tamari or coconut aminos instead of soy sauce.

Meal Prep Tip: Store beef and rice separately for the best leftovers.