Korean Beef and Rice is a simple one pot dinner recipe, infused with Asian flavor. It brings Korean BBQ to your table in just 30 minutes!
As you guys know, one pot meals are a go-to in my house! There is always at least one or two nights a week where I’m scrambling to get dinner on the table between work, homework, extra curriculars, family time and bedtime. The last thing I want to do after a long day is spend hours preparing dinner and even longer cleaning up. One pot dinners like this Korean Beef and Rice are my savior on those nights. One dirty pan and minimal prep for a quick and easy dinner that the family will devour. Then, when we’re done eating, it’s straight into family time and relaxation because I don’t have to worry about washing so many different dishes. This recipe is inspired by my favorite Korean BBQ dish. I took a dish I would typically order for takeout and turned it into a quick, easy one pan dinner. While you’re here, try our One Pot Hibachi Chicken Recipe too!
- To keep things simple, I use ground beef in this recipe. Traditional Korean beef is actually made with sirloin or flank steak so this one pot meal is a bit of a “cheater” recipe but still maintains the same delicious flavor. If you really wanted to, you could still use those cuts of beef in this recipe but when it comes to flavor and ease, ground beef wins.
- The thing that makes this the easiest Korean BBQ recipe you’ll ever make is that literally everything is made in one pot – including the rice! The rice cooks itself in the liquid added in the recipe, so that you truly have a complete meal in one pan.
- The beef broth cooks the rice, while infusing additional flavor in the whole dish. Cooking rice in broth and seasonings was a simple hack I’ve learned to turn plain white rice into something delicious.
- When the rice has finished cooking, just dish out onto a plate or into a bowl and enjoy. I feel like I’ve found the ultimate cooking hack with this as I found several other “easy” Korean beef recipes but all of them require cooking the rice separately.
Recipe Tips and Notes:
The key to cooking the rice in this dish is to keep an eye on it while it simmers, and ensure that it’s not boiling too much (overcooked) or not simmering at all (undercooked). As soon as it hits that perfect texture, it’s time to remove from heat and enjoy!
You want to stick with long-grain white rice for this recipe. If you only have minute rice, I’d recommend cooking it separately and folding it in at the end.
Keep an eye on the rice to ensure it’s not over or under cooked.
If you have leftovers, store in an airtight container and reheat in the microwave or on the stove. Leftovers are good for up to 3 days in the refrigerator, and can be frozen for up to 2 months.
One Pot Korean Beef and Rice
- 2 teaspoons Sesame oil
- 1 White Onion Diced
- 1 Pound Lean Ground Beef
- ½ Cup Low Sodium Soy Sauce
- 1 ½ Cups Beef Broth
- 1 Tablespoon Garlic Minced
- 1 teaspoon Ginger Minced
- ¾ teaspoon Red Pepper Flakes
- 1 ½ Cup Long Grain White Rice
- 2 teaspoons Brown Sugar
- Add oil to a large soup pot and heat over medium heat.
- Add the diced onion pieces and cook until they become translucent.
- Then add the ground beef to the pan and cook through.
- In the meantime, mix together the soy sauce, garlic, ginger, chili flakes and brown sugar.
- Once the beef has cooked, stir in the rice, beef broth and soy sauce mixture and bring to a boil over medium high heat.
- Reduce the heat to medium low and cover the pot with a tight fitting lid.
- Cook for 18-22 minutes.
- Remove the pot from the heat and let sit for 8-10 minutes to allow the rice to soak up all of the liquid.
- Serve immediately with sriracha or fresh spring onions and cilantro.