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
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
Ingredients
- 1 pound lean ground beef
- 3/4 cup low-sodium soy sauce
- 1/2 cup packed dark brown sugar
- 1/2 yellow onion, diced
- 1/2 teaspoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes,
- 1 tablespoon sesame oil
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.
Jamie
Friday 5th of March 2021
Made this tonight, it was good but I didn't have low sodium soy sauce so I used regular. Would not recommend. That made it way too salty!
Jenn Jara
Tuesday 16th of February 2021
Great recipe! It is easy and quick. I used this over two pounds of ground turkey and added cabbage and carrots because I had some and didn’t want them to go to waste. I usually offset the sweetness of this recipe with pickled jalapeños I make with soy, rice wine vinegar and sugar. It is a perfect tangy complement! Thanks for the recipe!
Danielle
Thursday 4th of February 2021
What can I use instead of sesame oil? Also I only have ground ginger is this okay? Wanting to make this tonight but can’t get to the store
Danielle
Thursday 4th of February 2021
@Julie Chiou, My mom makes this for me all the time and I finally asked her for recipe not realizing how easy it is! I know it won’t taste quite the same but I’m sure it will still be absolutely delicious! Thanks for your help :)
Julie Chiou
Thursday 4th of February 2021
sesame oil is such a unique flavor that i'm not sure anything can replace it so i would skip it and just know you might not get the intended flavors of the dish. ground ginger should be ok but be light-handed with it and use a little at a time and taste along the way :)
Noelle
Wednesday 3rd of February 2021
Wow!! This recipe is so easy and SO GOOD! I felt like my family needed more vegis in this meal so I like to hide riced cauliflower in my regular rice. We also added some salted sautéed red cabbage. I will definitely be adding this recipe to my dinner plans. I have a family for 3 and had plenty of left overs for a day after lunch. Thank you so much for sharing your wonderful recipe! I can't wait to try more!
Marg
Tuesday 26th of January 2021
I apologize for the TMI post but...
...WOW. Did anyone else (and their dinner companions) suffer from horrific gas the day after this meal????
Yes. The recipe tasted ok. No. I won't make it again. Yikes.