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25 min
|
easy
|
lactose-free
This easy Korean ground beef is saucy, savory, and just a little sweet, with garlicky ginger flavor in every bite.
It’s perfect for busy weeknights when you want something faster than takeout but still totally satisfying.
Spoon it over hot rice, tuck it into lettuce wraps, or use it for Korean-inspired beef bowls with your favorite toppings.
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In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and crushed red pepper flakes.
Taste the sauce and adjust the red pepper flakes or sugar to match your heat and sweetness preference.
Mince the garlic and grate the ginger if you have not already done so.
Slice the green onions, keeping the white and light green parts separate from the darker green tops.
Place a large skillet over medium-high heat and add the ground beef in an even layer.
Let it cook undisturbed for a few minutes so the bottom develops browned, flavorful bits.
Break the beef into crumbles with a spatula and continue cooking until no pink remains, about 5 to 7 minutes.
If there is a lot of grease in the pan, carefully spoon off some, leaving a few tablespoons for flavor.
Add the minced garlic, grated ginger, and the sliced white and light green onion parts to the skillet.
Cook, stirring constantly, until the garlic smells fragrant, about 30 to 60 seconds, so it does not burn.
Pour the prepared sauce over the beef and stir to coat everything in the glossy mixture.
Lower the heat to medium and let the beef simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened.
Stir in the dark green onion tops and most of the sesame seeds, saving a pinch for garnish if you like.
Taste and add a splash more soy sauce for salt, or a sprinkle of sugar for sweetness, if needed.
Serve the Korean ground beef hot over steamed rice, cauliflower rice, or tucked into crisp lettuce leaves.
Sprinkle with the remaining sesame seeds and any extra green onions right before serving.
| Energy | 604 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 46 | g |
| Carbohydrates | 12 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This Korean ground beef is a great base for simple rice bowls, lettuce wraps, or even stuffed baked sweet potatoes.
For a full Korean-inspired spread, pair it with quick cucumber salad, kimchi, and a fried egg on top of each bowl.
These sides complement the meal beautifully.
Post your review and pictures below! ⬇︎ Thanks for your review!
Melanie, Ashburn: Absolutely delicious! Everyone, even my picky eater, ate it up. My only complaint is it was a little too salty for us and I did not even use quite all the soy sauce called for. So my suggestion is to cut back on the soy sauce or use low sodium if you have it. I also think this would be great in lettuce wraps or over rice, and with other things added on top like cucumber, shredded carrots or a fried egg. I had enough for about 5 good size bowls and still had leftovers for lunch the next day. I bet you could also swap in ground turkey instead of beef if you want. Over all this was amazing and I will definitely make it again! I bet this would freeze well (just cool it first before freezing).
: Glad it was a hit, Melanie! For less salt, use low-sodium soy or thin the sauce with a little water.
Lynn, Las Vegas: These were better than I thought they would be. I had to make a few swaps because I was missing stuff once I got going 😅 I followed it mostly except I used ground turkey, and I didnt have fresh ginger so I used a little ground ginger from the jar. I was low on soy sauce so I added a splash of teriyaki and cut back the sugar a bit. I skipped the sesame seeds and just used extra green onion tops and a tiny bit more red pepper flakes 🌶️ Oh and I drained some of the grease before adding the sauce. It was so good!
: Glad it worked with your swaps, Lynn!
Mary, Edmonton: we have been making this recipe for years and we love it! We add extra garlic and double the sauce.
: Love that, Mary! Extra garlic is always a good call, and if you double the sauce just let it bubble for a minute or two so it thickens and coats the beef nicely. 😊
Please post your feedback and pictures here. We’d love to hear from you!
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