This simple paleo Korean ground beef bowl recipe takes about 20 minutes to make. This recipe is paleo-friendly, but if you’re not following a paleo diet, you can substitute easy-to-find pantry staples to make this dish.

Korean ground beef bowls: A simple recipe with paleo-friendly ingredients.

A Simple, Weeknight Meal In 20 Minutes

This Korean ground beef bowl recipe is ideal for a quick weeknight meal.

The sweet-spicy-savory combination reminds of me of one of my favorite Korean dishes – beef bulgogi. The main difference is that we’re using ground beef in this recipe, instead of steak. Otherwise, the dish is packed with flavor from: 

  • Garlic
  • Sesame oil
  • Sriracha sauce (or Korean gochujang paste/chili sauce)
  • Ginger
  • Coconut aminos (a paleo-friendly sub for soy sauce – I purchase at Trader Joe’s)
  • Coconut sugar (a paleo-friendly sub for brown sugar – I purchase at Trader Joe’s)

The seasoned ground beef can be served over rice or cauliflower rice – or it can be used as a lettuce wrap filling. Serve with kimchi on the side for even more flavor.

How to make Korean ground beef bowls: Click through for 20-minute recipe!

A Paleo-Friendly Dish

This recipe is paleo-friendly, thanks to the use of coconut aminos (instead of soy sauce) and coconut sugar (instead of brown sugar). If you’re not following a paleo diet, you can easily substitute soy sauce and brown sugar.

I added shredded carrots to the recipe and topped it with chopped green onion for some extra veggies – and more flavor.

Paleo-friendly serving suggestions include:

  • Serve over cauliflower rice
  • Serve as a filling for lettuce wraps
  • Serve with a side of kimchi
  • Serve with extra veggies on the side (cucumbers, radishes, Korean pickled vegetables)
  • Top with a fried egg

This recipe is also Whole30 compliant and gluten-free.

Korean ground beef bowls: Comes together in about 20 minutes. Click through for recipe!

Can I Substitute Another Meat?

Yes! Instead of ground beef, you can substitute ground turkey, ground pork or ground chicken. All of these substitutes are delicious, although (obviously) the flavor will be slightly different.

Are Korean Ground Beef Bowl Leftovers Good?

Yes. These ground beef bowls taste great the next day (or the next day – if there is any left!)

Simply reheat meat in the microwave or on the stovetop until hot. Prepare additional rice, cauliflower rice, or whatever you’re using as the base.

Korean ground beef bowls: Paleo-friendly and just 20 minutes to make.

More Simple Ground Beef Recipes

Got a 1-lb package of ground beef in your freezer? Me too! I always keep a pack or two of ground beef in my freezer. Ground beef is generally inexpensive (especially if you buy it frozen) and extremely versatile.

Here are some of my favorite ground beef recipes to throw together at the last minute:

Korean ground beef bowls: A simple recipe with paleo-friendly ingredients.

Korean Ground Beef (Paleo)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

The spices and seasonings listed in the recipe are adaptable. Want more spice? Add more sriracha. Don't have ginger? Leave it out or sub dried ginger.


  • 1 yellow onion, chopped
  • 1 lb. ground beef (85% or 95% lean)
  • 2 carrots, shredded
  • 1 knob fresh ginger, minced
  • 3 garlic cloves, minced
  • 1/4 cup coconut aminos (or soy sauce)
  • 3 tablespoons coconut sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha sauce (or Korean gochujang paste/chili sauce)
  • 4 green onions (Save 2 for topping/garnish)
  • Sesame seeds, for topping


  1. Saute onion in a bit of olive oil for 2 minutes over medium-high heat. Add ground beef and stir and break up meat until it is browned.
  2. Add carrot and ginger and cook for another minute, stirring. Stir in coconut aminos, garlic, coconut sugar, sesame oil, sriracha sauce, and 2 chopped green onions. Simmer for 3 to 4 minutes, stirring.
  3. Remove from heat. Serve ground beef over rice, cauliflower rice, in a lettuce wrap, with kimchi on the side - or eat plain. Top with remaining chopped green onion and sesame seeds.

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