Korean Ground Beef
This Korean Ground Beef recipe starts with a pound of ground beef and pantry staples to create a sweet, slightly spicy meal in under 20 minutes. Serve over rice and top with fresh cucumbers and carrots for a flavorful dinner with very little prep.
Servings: 4
Ingredients
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey or brown sugar
- ½ tablespoon gochujang adjust for spice
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornstarch or arrowroot powder or tapioca starch
- ½ tablespoon neutral oil like canola, avocado, peanut, or vegetable oil
- 1 pound lean ground beef I personally like 93/7 here
- 2 teaspoons grated garlic ~2 cloves
- 1 teaspoon grated fresh ginger ~½ inch peeled ginger
For Serving
- 2 cups cooked rice white or brown
- 2 to 4 green onions thinly sliced
- 1 large carrot peeled and grated
- 1 to 2 Persian cucumbers grated or shredded
- sesame seeds
Instructions
- In a glass measuring cup or small bowl, whisk together 3 tablespoons reduced-sodium soy sauce, 2 tablespoons honey, ½ tablespoon gochujang, 1 teaspoon toasted sesame oil, 1 teaspoon rice wine vinegar, and 1 teaspoon cornstarch until the cornstarch is fully dissolved.
- Heat ½ tablespoon neutral oil in a large skillet over medium-high heat for 30-60 seconds, or until glistening. Add the ground beef and cook, breaking it into small crumbles, until fully browned.
- Once the beef is fully cooked, add the 2 teaspoons grated garlic and 1 teaspoon grated fresh ginger and cook for 60 seconds, or until fragrant.
- Pour the prepared sauce over the beef. Cook, stirring constantly, for 2 to 3 minutes, until the sauce is glossy, slightly thickened, and evenly coats the beef. Do not overcook, as the honey can scorch.
- Remove from the heat. Serve the beef over rice, topped with grated carrots, cucumbers, sliced green onions, and sesame seeds.
Video
Notes
Swap Protein: Feel free to use lean ground turkey, ground chicken, or even a 16-ounce block of pressed and crumbled firm tofu.
Soy Sauce: Swap for Tamari or use certified gluten-free soy sauce if needed.
Spice Level: As written, this has a bit of a kick, but still family-friendly. Feel free to increase the gochujang to 1 full tablespoon for more kick, or decrease it if needed. I don't recommend omitting it or substituting it with another type of hot sauce.
Storage: Store cooked beef in an airtight container for up to 3-4 days. Store rice and fresh toppings separately for the best texture. Microwave the beef and rice until heated through, then assemble with fresh vegetables.
Nutrition was calculated excluding rice, cucumbers, carrots, and sesame seeds.
Nutrition
Calories: 208kcal | Carbohydrates: 11g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 514mg | Potassium: 448mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 3mg
