Korean-inspired Ground Beef and Kimchi Bowls

Korean-inspired Ground Beef and Kimchi

Ground beef is one of those versatile meats that we all feel comfortable cooking with, no matter the level of our confidence in the kitchen. It’s pretty foolproof plus, it’s something everyone loves, which is why that, and my love for kimchi, lead to this recipe: Korean-inspired Ground Beef and Kimchi Bowls.

I love Korean kimchi and korean food. It’s packed with so much umami flavor, spice, and it’s just plain delicious. One thing that I love to always have in my fridge is Kimchi, or a fermented vegetable dish. In America, the Kimchi that we are most familiar with is one with cabbage. It’s got the most wonderful tangy flavor with just a lovely hint of spice, and it can turn any easy weeknight meal into flavor town. 

Korean-inspired Ground Beef and Kimchi

These Korean-inspired Ground Beef and Kimchi Bowls are far from authentic, but it’s a fun Korean-inspired easy weeknight dish that packs on zing with very little effort. All you really have to do is brown some meat with a few added aromatics, serve with some prepared cauliflower rice, store-bought kimchi, and a little fresh crunch of cucumber and BAM! Dinner is served. Easy!!

If you like kimchi, try my Chicken and Kimchi Stir Fry!

Korean-Inspired Ground Beef and Kimchi Bowls

Korean-inspired Ground Beef and Kimchi
Serves: 2 people
5 from 3 votes
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


For the Ground Beef:

  • 2 tbsp coconut aminos
  • 1 tsp toasted sesame oil
  • 1/2 tsp finely grated ginger
  • 1 tbsp peeled and finely grated pear
  • 1 tsp fish sauce
  • 2 tbsp rice vinegar
  • 2 cloves of garlic, minced
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

For the Cauliflower Rice

  • 3 cups riced cauliflower
  • 1 tsp olive oil

For Serving:

  • 1 cup store-bought kimchi I like Wildbrine
  • 1/2 english cucumber, thinly sliced
  • 2 tbsp fresh cilantro leaves
  • toasted sesame seeds optional
  • black sesame seeds optional


For the Ground Beef:

  • Combine coconut aminos, toasted sesame oil, ginger, pear, fish sauce, rice vinegar, garlic and crushed red pepper flakes. Whisk until well combined. Set aside.
  • In a large skillet over medium high heat, heat olive oil. Add the ground beef, salt and pepper and break up with the back of spoon. Cook until the beef is cooked through, no longer pink, about 5-7 minutes.
  • Drain off the excess fat then add the beef back to skillet with the prepared sauce. Cook, stirring, until the sauce reduces and coats the meat, about 4 minutes.
  • Remove from heat. Cover to keep warm and set aside.

For the Cauliflower Rice:

  • In a separate skillet over medium heat, add the olive oil and cauliflower rice until the cauliflower is heated through. About 3 minutes.

For the Bowls:

  • To serve, Divide desired amount of beef in two bowls alongside the prepared cauliflower rice. Serve along side kimchi and top with sliced cucumber and fresh cilantro. Garnish with sesame seeds, if desired. Enjoy!


  • Reply
    June 25, 2021 at 1:24 am

    5 stars
    Made this for dinner tonight and it is oh so good. I am definitely going to make this again. The only thing I didn’t have was the pear. I make my own kimchi, and I used the cauliflower rice from Costco. YUM! The flavors are just like you would expect for a Korean style dish, FULL of flavor. The cucumber balances everything!

  • Reply
    May 4, 2021 at 12:48 pm

    5 stars
    This was great and perfect for a weeknight! We doubled the sauce because it was so good and I just wanted more. Otherwise, so perfect!!

  • Reply
    May 3, 2021 at 1:41 pm

    5 stars
    Very delicious and now a staple.

  • Reply
    January 6, 2021 at 7:40 pm

    This sounds amazing! Looking forward to making it, but unsure how much ground beef to use? Thanks!

    • Reply
      January 6, 2021 at 8:32 pm

      1lb of ground beef will yield about 2 servings for this recipe! So depending on how many days you would like to serve this (if prepping ahead of time for Whole30), you will need to update that amount and other ingredients accordingly.

  • Reply
    Jacque Razz
    October 29, 2020 at 8:29 pm

    Hi! I bought store bought kimchi per the instructions, how do you recommend serving it with this dish?
    i.e. refrigerated, room temp, heated up?

    • Reply
      October 30, 2020 at 4:08 pm

      I just serve them right out of the fridge myself, but all the ways would work based on your preference. Kimchi is great heated!

  • Reply
    Meal Plan, Week of 10/21 – Lauren Eats Well
    October 21, 2019 at 2:22 pm

    […] & KIMCHI BOWLS – Using this recipe for some delicious Korean-inspired bowls. I love the idea of grated pear in the sauce! I think […]

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