Korean Ground Beef
Skip the take-out, and make this 15-minute Korean ground beef recipe with just 8 ingredients for a sweet and savory homemade meal instead!
Ingredients
- 1 lb lean ground beef
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine Note 1
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon toasted sesame oil
- 1 teaspoon gochujang optional
For serving:
- 2 cups cooked rice
- ½ tablespoon sesame seeds
- Scallions sliced
Instructions
- Heat the skillet over medium heat.
- Add the beef and brown it, while breaking it apart with a wooden spoon, about 8 minutes. (TIP: I don’t use any oil when browning ground beef. But if needed, feel free to heat about a tablespoon of olive oil before adding the beef.)1 lb lean ground beef
- Meanwhile, combine soy sauce, brown sugar, rice wine, garlic, ginger, and sesame oil in a 1-cup measuring cup.¼ cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice wine, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon toasted sesame oil
- Once most of the meat has browned, add the prepared sauce, and cook for about 5 minutes, or until the meat is cooked through, stirring occasionally.
- Serve over cooked rice with your favorite garnishes.1 teaspoon gochujang, ½ tablespoon sesame seeds, Scallions, 2 cups cooked rice
Notes
Suggested garnishes: sliced cucumbers, kimchi, carrots, radishes, scallions.
Note 1: If you can’t find rice vinegar, rice wine vinegar can be used in its place.
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 cooked 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.
- 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 cooked 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.
Nutrition
Serving: 1servingCalories: 335kcalCarbohydrates: 31gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 70mgSodium: 889mgPotassium: 485mgFiber: 1gSugar: 6gVitamin A: 3IUVitamin C: 1mgCalcium: 43mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
