Korean beef recipe
This Korean beef recipe is as simple as dinner can get!
I’m a huge fan of Asian flavors and you won’t be missing that at all in this Korean beef recipe.
The flavors of this dish will be dancing a happy dance all over your taste buds.
I want to say this tastes exactly like Korean bulgogi but with ground beef.
This is a mouth-watering, extremely simple recipe that you must try and get on your dinner table, ASAP!
Korean beef is also a great meal-prep recipe! It makes a decent amount and you can divide it up on a bed of rice for lunch or dinner.
It reheats marvelously!
How to make Korean beef
It is actually really simple to make.
The ingredient list is short and all you have to do is cook the ground beef and break it apart into pieces then mix in the sauce and you’re done!
Seriously, easiest dinner ever.
Can I make this with ground pork?
You sure can!
Can I mix this with noodles instead of rice?
That would be delicious!
I suggest mixing the Korean beef with rice noodles and tossing it all together with the sauce!
How can I make this vegan?
You can make this vegan by substituting the meat for tofu or another plant-based protein.
How long will this keep?
This should keep for at least five days in the refrigerator in an airtight glass container.
Other recipes with Asian flavors:
Everything but the Eggroll Bowl
Air Fryer Asian-Glazed Chicken Thighs
Korean Beef
Ingredients
- 1 pound lean ground beef
- ½ cup low-sodium soy sauce
- ¼ cup packed dark brown sugar
- ½ yellow onion, diced
- ½ teaspoon fresh ginger, minced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon sesame oil
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Instructions
- In a small bowl, mix the soy sauce, brown sugar, onion, ginger, garlic and red pepper flakes together.
- In a skillet, on medium high, cook your ground beef with the sesame oil until well done.
- Pour in the soy sauce mixture over the meat and combine together. Let it simmer for a few minutes.
- Serve over white rice.
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Adela Anderson
Thursday 1st of December 2022
Excellent recipe and easy!!
Courtney
Monday 3rd of October 2022
Very disappointed that you made this recipe member only. One of our family favs but I’ll find a similar recipe elsewhere from now on. Really don’t like being forced to sign up for newsletter.
Julie Chiou
Tuesday 4th of October 2022
hi Courtney, i can understand that. out of the 1,400+ recipes on my site, i have only locked 10, this being one of them. there's just another side to all this than "being forced to sign up for a newsletter" that i wish people would actually take the time to read about (https://www.tablefortwoblog.com/table-for-two-premium/) instead of accosting small business owners about this. it's about supporting a small business, such as this blog, and helping keep it afloat in uncertain times. it costs a lot of money to provide readers with free recipes and even if you're being "forced" to sign up for a newsletter, you may find that you like it. it's once a week (every friday) and it is a roundup of the new recipes that have been posted - who knows, you may find something new to try! most importantly though, if you read what the premium is about and how it helps us keep this site for free, you perhaps may change your mind. if not, then that's fine too. you're right - you can probably find it elsewhere but this is becoming the norm on a lot of websites - in fact, it already is subscription-based for NYT, America's Test Kitchen, etc. and they make people pay.
Jordan
Monday 20th of June 2022
I made this for dinner tonight and served it over extra buttery rice. My husband said the only thing he would change was the amount I put on his plate. He went back for thirds haha. This is definitely going in the regular rotation!
Karley Rosen
Wednesday 4th of May 2022
I made this recipe, but served it as the filling for lettuce wraps. It was amazing.
Julie Chiou
Wednesday 4th of May 2022
that is such a good idea!! thanks for sharing!
Chrystal Walter
Sunday 1st of May 2022
I substituted riced cauliflower,but went by the book otherwise. I doubled the recipe and it fed 6, very generous plates. Served with potstickers.
Husband ranked it in his top 3 weekday meals!!