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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.
Why is the garlic crossed out? Also, all your pop up ads make it so difficult to read your post.
the garlic is crossed out probably because you clicked on the ingredient. i have the recipe card set so that if you click on an ingredient, it crosses out so if you’re making the recipe or buying ingredients for it, it’s kind of like a checklist
Made this for dinner tonight and it was ABSOLUTELY AMAZING!!!! Thank you for sharing such a delicious recipe.
Great dish we loved it! ❤
We love this recipe! I’ve got jazmine rice. I also cooked glass noodles to try with it! Thanks
Loved it!! I tossed in most of the onions, garlic, and red pepper when browning the meat instead of waiting. I also used 1/2 cup of liquid aminos vs 3/4 cup soy sauce and 1/4 vs 1/2 cup of brown sugar and added a teaspoon of siracha. Paired perfectly on jasmine rice with green onions on top!
Waaay too salty as written. All I tasted was soy sauce. I re-made it today and sweated the onions/garlic/ginger (more like a tablespoon) before adding the beef to brown. Then I subbed out 1/4 C of the soy sauce for OJ and added a little cornstarch to help thicken up the sauce. It came out AMAZING.
Loved this recipe. Diduse less soy sauce and less sugar but will make it often. My husband also raved about it and I have told several people about it. I used 1/2 cup of soy sauce and 1/4 cup brown sugar and that suited our taste.
Can you use dried ground ginger from the spice aisle? if so how much? Thanks Linda
It would be best to use fresh
Way to sweet if I try it again I’ll use 2 thirds less sugar
This was really tasty!!! I used less sugar and it was great!