Korean Ground Beef

Why you’ll love this recipe:

This Korean ground beef recipe is one of my family’s favorite dinners! 

Inspired by Korean ground beef bulgogi dishes, it cooks in a single skillet and offers big flavors thanks to a homemade sauce. 

• Simple – This recipe comes together with just eight simple ingredients, most of which you probably have on hand! 
• Flavorful – Savory beef is amplified with a sweet, tangy, nutty flavor thanks to the sauce. 
• Meal prep – The entire dish is ready in less than 20 minutes and stores well, meaning it’s great to keep on hand and enjoy throughout the week. 

Serve your Korean ground beef recipe over fluffy white rice, and you’ve got yourself a homemade meal that is even better than takeout!  

Key Ingredient Notes:

• Ground beef – I recommend using lean ground beef for this recipe so that it absorbs the flavor of the sauce well. 90/10 is ideal! 
• Soy sauce – Use a good quality low-sodium soy sauce. You can always add more salt to taste if needed. 
• Brown sugar – This gives the sauce a subtle sweetness. Granulated sugar will not work as it will create a gritty consistency! 
• Rice wine – Also known as mirin, rice wine is made from glutinous rice. It has a subtly sweet, umami flavor that adds depth to the sauce. You can typically find it in the international aisle of your local grocery store. If you can’t find rice wine, rice wine vinegar can be used in its place.  
• Aromatics – Fresh minced garlic and fresh minced ginger add a punchy, tangy taste. Find them in the produce section of your local grocery store! 
• Toasted sesame oil – This has a nutty, toasted flavor and is usually the key to an outstanding Asian-inspired recipe.
• Gochujang sauce – Technically optional, this is my secret weapon to add extra depth and the perfect spicy taste, replicating classic Korean ground beef bulgogi recipes! Find it in the international aisle of your local grocery store. 

How to make this recipe:

• Heat a large skillet over medium heat. 
• Add the beef, and brown it, breaking it up with a wooden spoon as it cooks. 

TIP: I don’t use any oil when browning ground beef. However, if needed, feel free to heat a tablespoon of oil before adding the meat to prevent it from sticking to the pan. 

• While the beef cooks, whisk the soy sauce, brown sugar, rice wine, garlic, ginger, and sesame oil in a 1-cup measuring cup. 

• Add the prepared sauce to the browned beef. Then, continue to cook for about 5 minutes or until the meat cooks through completely, stirring occasionally. 

What to Serve with Homemade Korean Ground Beef

I love to serve this recipe over a bed of white rice topped with sesame seeds and sliced scallions for a little extra flavor and crunch. However, it’s also great with brown rice, egg fried rice, or sesame oil noodles. 

Add extra nutrients with sides like sautéed mushrooms, cucumber salad, grilled mixed vegetables, or steamed broccoli, and you’ll have a filling, well-rounded meal! 

Storing Tips:

• Store the leftover beef mixture in an airtight container in the fridge for up to 4 days. If preparing rice, store it in a separate airtight container for up to 5 days. 
• Freeze your Korean ground beef for up to 3 months, and thaw in the fridge overnight when you’re ready to eat. 
• Reheat leftovers in a large skillet over medium-low heat, or warm individual portions in 30-second increments in the microwave. 

FAQs: 

More Take-Out-Inspired Recipes:

• Pork Stir Fry Recipe
• Easy Orange Chicken Recipe
• Easy Beef and Broccoli Stir Fry
• Slow Cooker Teriyaki Chicken