Korean Beef and Broccoli Rice Casserole
This Korean-inspired beef and broccoli rice casserole combines ground beef, jasmine rice, and fresh broccoli with a savory garlic, ginger, and sesame-gochujang sauce. Brown the beef and onion, then stir everything together and let the oven finish the cooking—no need to steam the broccoli first.
- Prep Time: 15 minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Korean Inspired
Ingredients
Scale
For the casserole:
- 1½ pounds lean ground beef
- 1 small yellow onion, finely diced
- 5 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- ¼ teaspoon black pepper
- 1 teaspoon neutral cooking oil, if needed
- 4 cups cooked jasmine rice
- 5 cups fresh broccoli florets, cut into approximately 1-inch pieces
For the sauce:
- ½ cup low-sodium soy sauce
- ¾ cup low-sodium beef broth
- 3 tablespoons packed brown sugar
- 1–2 tablespoons gochujang, to taste
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon cornstarch
For serving:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat, adding the neutral oil if needed. Add the ground beef and onion. Cook for 7–9 minutes, breaking the beef into crumbles, until fully cooked. Drain excess grease.
- Stir in the garlic, ginger, and black pepper. Cook for another 30–60 seconds, until fragrant.
- In a bowl, whisk together the soy sauce, beef broth, brown sugar, gochujang, rice vinegar, sesame oil, and cornstarch until smooth.
- Add the cooked beef mixture, cooked rice, and raw broccoli to the prepared baking dish. Pour the sauce over everything and stir thoroughly. Spread into an even layer.
- Cover tightly with foil and bake for 25–30 minutes, until the broccoli is tender and the casserole is hot throughout. If needed, stir, cover again, and bake for another 5–10 minutes.
- Stir gently and let rest for 5 minutes. Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
- Use cooked rice: The 4 cups of rice are measured after cooking. Uncooked rice will not work with these liquid quantities and baking times.
- No steaming required: Add the broccoli raw. Cut it into small, approximately 1-inch florets and cover the dish tightly so it cooks evenly.
- Adjust the heat: Start with 1 tablespoon gochujang for less heat or use 2 tablespoons for a stronger chili flavor. Heat varies by brand.
- Cold rice: Break up refrigerated rice before mixing. It may require additional baking time.
- Timing: Prep and total times assume the rice is already cooked. Allow additional time if preparing rice from scratch.
- Frozen broccoli: Thaw and drain thoroughly before adding it to the casserole.