This post may contain affiliate links. Please read our disclosure policy.
This easy Korean beef recipe turns a pound of ground beef and a handful of pantry staples into a sweet, savory, garlicky dinner in about 25 minutes. It has all the flavor of Korean bulgogi with none of the slicing, marinating, or fuss. You just need a skillet, a bowl, and some rice.
My Favorite Weeknight Korean Ground Beef Recipe
This Korean beef is one of those dishes I go back to on autopilot when I don’t have the bandwidth to think too hard about dinner. It’s made with ground beef, so there’s no marinating and no fancy cuts of meat to track down, and the whole thing is done in the time it takes my rice to cook. If you’ve made my Korean bulgogi, think of this as its faster, more weeknight-friendly cousin. It’s not traditional, but it’s certainly delicious.
Toasted vs. Regular Sesame Oil
Toasted sesame oil is more flavorful than regular sesame oil, and it’s what I always reach for in this recipe. Look for it near the other Asian condiments at your grocery store. It’s usually in a small bottle, and it’s a bit darker in color. If you can’t find it, regular sesame oil will still give a great flavor.
How to Make Korean Beef
Mix the sauce ingredients together in a small bowl. Brown the beef in a sesame-oiled skillet set over medium-high heat, breaking it up as it cooks. Pour the sauce over the cooked beef, stir to combine, and let everything simmer for a few minutes until the sauce thickens slightly and coats the beef. Spoon over white rice and dig in!
Can I Make it In a Crockpot?
Yes. Brown the ground beef first in a pan—don’t skip this step; it adds tons of flavor! Transfer it to your slow cooker with the sauce ingredients, and cook on low for 2–3 hours. This is a great option if you want dinner ready and waiting when you walk in the door.
Swaps and Substitutions
Here are a few common ways to change up this dish:
- Protein: Ground pork or turkey both work well in place of beef. Sliced flank steak or sirloin will also work here—slice against the grain, sear, and serve.
- Veggies: Add sliced cremini or shiitake mushrooms alongside the beef for earthy depth.
- Aromatics: I prefer fresh ginger and garlic for the punchiest flavor, but ¼ teaspoon of dried ginger and ½ teaspoon of dried garlic will work in a pinch.
- Spice: Stir in a spoonful of gochujang or a squeeze of sriracha along with the sauce for a little extra kick.
- Make it vegan: Swap the ground beef for crumbled tofu or your favorite plant-based ground “meat.” Press the tofu well first so it browns.
Serving Suggestions
This Korean beef recipe is endlessly versatile. Here’s how I like to serve it:
- Spooned over a bowl of white or brown rice, optionally with a fried egg on top for a quick and easy version of my fav Korean Galbi Bowls
- Wrapped in butter lettuce cups for a lighter, low-carb dinner
- Tossed with cooked rice noodles and a little extra sauce for a quick noodle bowl
- On buns topped with kimchi and extra sauce for a Korean-style sloppy joe
Storage and Reheating Instructions
Store leftover Korean ground beef in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet set over medium heat until warmed through, or microwave in 30-second increments, stirring between. This is a fantastic recipe for meal prep!
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.
Nutrition
Photographs by Eat Love Eat
Made this for the first time today and my man said it was the best thing he’s ever eaten :’)
Added lettuce and kimchi on the side 10/10
Easy and delicious. My son is so picky, but he always asks me to make this. Love this recipe .
Really great recipe!! It’s becoming a staple in our house. So easy to make after work if you’re looking for something different with ground beef!
This is so simple to make and so delicious! I have made it countless times
I made this with ground Elk and used cauliflower rice to keep it low carb. I also substituted date syrup for the brown sugar and coconut aminos for soy sauce. It was so good!
One of my all time favorite recipes! My family requests it almost weekly! So easy and so flavorful. It has become a comfort food for me!
I’ve made this recipe several times now because it has become a family favorite for us. I sometimes double the sauce and add broccoli just to get a veggie in there, but seriously it’s so GOOD!
Incredible recipe. I served it over rice noodles. Next time I will try it with either ground duck or lamb. I’ll let you know. As I may also try it with ground pork as a filling for dumplings. Thank you Julie.
Delicious. Makes for a quick and easy meal.
one of my favorite recipes! easy quick so good and easily accepts any veggie!
Second time making this recipe always comes out great. The only problem is I never seem to make enough.
Use the buttons on the recipe card to double the recipe! :) so glad you enjoy it!