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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.

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 Bowls

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!!

Korean-inspired Ground Beef and Kimchi Bowls

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

Korean-inspired Ground Beef and Kimchi Bowls
5 from 7 votes

Korean-Inspired Ground Beef and Kimchi Bowls

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2 people


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 into ribbons or rounds
  • 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!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 2 people

Food Photography and Styling by Modern Food Stories


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    Made these and got lucky enough to score the leftovers too. I topped mine with lots of gochujang and it was delicious. The cauliflower rice was actually really good with this flavorful dish, I didn’t miss the rice this time!

  2. So yummy! I didn’t realize kimchi was so stinky though! I hope the one I bought was okay. Tasted normal but the smell was so strong! I left out the pear and also added some sautéed mung bean and it was delicious!

    1. Hi! Kimchi is a fermented food- as the vegetables ferment, they release gases into the container that need to be released. It’s one of my favorite foods, once you get used to this fermented smell, it won’t even phase you.

  3. 5 stars
    This recipe is quick and delicious! I used ground chicken and doubled the sauce (skipped pear because I didn’t have any). I also added a fried egg on top for extra protein. I loved how minimal the prep was and how easily it came together- it’s a great weeknight meal!

  4. 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!

  5. 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!!

    1. 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.

  6. 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?

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