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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
Equipment
Ingredients
- ¼ cup (59 ml) low-sodium soy sauce
- 2 tablespoons (24 g) packed dark brown sugar
- ½ yellow onion, diced
- ½ teaspoon fresh ginger, minced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 1 pound (454 g) lean ground beef
- 1 tablespoon sesame oil
Instructions
- In a small bowl, mix the soy sauce, brown sugar, onion, ginger, garlic and red pepper flakes together.¼ cup (59 ml) low-sodium soy sauce, 2 tablespoons (24 g) packed dark brown sugar, 1/2 yellow onion, 1/2 teaspoon fresh ginger, 3 cloves garlic, 1/2 teaspoon crushed red pepper flakes
- In a skillet, on medium high, cook your ground beef with the sesame oil until well done.1 pound (454 g) lean ground beef, 1 tablespoon sesame oil
- Pour in the soy sauce mixture over the meat and combine together. Let it simmer for a few minutes.
- Serve over white rice.
Can you sub light brown sugar instead of dark brown sugar? Will it taste the same?
yep, you can do that and it’ll taste the same!
I was a little skeptical on how’d this would taste with all the ingredients with ground beef but wow.. amazing! I subbed the brown sugar and soy sauce for coconut aminos since it’s healthy but still sweet and it was incredible. Definitely on our weekly dinner schedule now!
Fantastic recipe! I make a couple of tweaks but it always comes out great. I double the sauce, I cook the yellow onions with the ground beef, and I add mushrooms and green onions. Tasty and easy. Thanks!
I made this using soy be’f crumbles and then made a side dish of vegetables with the same dressing. My husband’s first comment was this would be a good meal with the plant based meat – I said “It is” – he couldn’t tell the difference. Very yummy! We will have this again!
ha! that’s awesome
This was great I doubled it next time I will
Use ground turkey . Definitely use low sodium soy sauce. I let it cook down for about 35 minutes. I added extra ginger and spice and made as lettuce wraps and served with brown rice. Great for meal prep.
Excellent recipe and easy!!
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.
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.
@Julie Chiou, I love this…thank you for the recipe and the knowledge…happy to support you :-)
thank you! i super appreciate it!
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!
I made this recipe, but served it as the filling for lettuce wraps. It was amazing.
that is such a good idea!! thanks for sharing!
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!!