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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
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!