Korean Ground Beef
22 min
|
easy
|
lactose-free
Recipe by Eunice
Introduction
Think bulgogi flavor without babysitting: properly seasoned, garlicky-gingery Korean ground beef that caramelizes in minutes into glossy, sweet-salty bites.
Serve it over rice or in lettuce wraps for weeknights or meal prep; dial the heat to taste, swap in tamari for gluten-free, and finish with scallions and sesame for extra pop.
Ingredients (4 servings)
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Ingredients
- 1½ lb ground beef ground beef 1.5 lb
- 4 garlic cloves, minced garlic 0.36 head (for garlic cloves)
- 1 pc (1½-inch) fresh ginger root, grated fresh ginger root 1 pc (1½-inch)
- ⅓ cup soy sauce (or tamari for gluten-free) soy sauce 2.64 fl oz
- 3 Tbsp brown sugar brown sugar 1.29 oz
- 1½ Tbsp sesame oil sesame oil 0.75 fl oz
- ¾ tsp crushed red pepper (adjust to taste) crushed red pepper 0.05 oz
- 3 green onions, sliced (white and green parts separated) green onions 0.43 bunch
- 1½ Tbsp sesame seeds (optional, for garnish) sesame seeds 0.43 oz
How to Make Korean Ground Beef
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Mise en place
Mince the garlic, grate the ginger, and slice the green onions keeping whites and greens separate so you can cook and finish with intention.
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Make the sauce
Whisk the soy sauce, brown sugar, crushed red pepper flakes, and 1 tablespoon of the sesame oil in a bowl until the sugar dissolves.
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Brown the beef hard
Heat a large skillet over medium-high until hot, add the ground beef, and spread it into an even layer without stirring for 2 to 3 minutes to get real color.
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Crumble and render
Break the beef into small pieces and keep cooking until well browned with little crispy edges, then spoon off excess fat if there is a lot but leave a thin sheen for flavor.
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Bloom aromatics
Push the beef to one side, add the garlic, ginger, and the white parts of the green onion to the open spot, and stir for 30 seconds until fragrant.
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Sauce and reduce
Pour in the sauce and toss to coat, then simmer for 2 to 3 minutes until glossy and slightly thickened so it hugs the beef instead of pooling.
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Finish with sesame and scallions
Cut the heat, stir in the remaining 1/2 tablespoon sesame oil, then fold in the green onion tops and sprinkle with sesame seeds.
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Serve it right
Serve hot over steamed rice or tuck into lettuce cups, and adjust heat with extra flakes if you like it feisty.
Substitutions
- Soy sauce -> tamari or coconut aminos
- Tamari keeps it gluten-free without losing that deep savory backbone, while coconut aminos are sweeter so reduce the brown sugar by about 1 tablespoon for balance.
- Brown sugar -> grated Asian pear or honey
- Grated Asian pear brings classic bulgogi-style sweetness and tenderizes slightly, while honey gives a clean, glossy glaze that clings beautifully.
- Ground beef -> crumbled firm tofu plus finely chopped mushrooms
- Press tofu and sear it with mushrooms for a meaty chew and umami, giving you a plant-based version that still soaks up the sauce like a champ.
Tips
- Get real browning
- Use a big, hot skillet and resist stirring at first so the beef sears instead of steams.
- Knife work that pays off
- Microplane the ginger and mince the garlic finely so they melt into the sauce instead of showing up as harsh bites.
- Control the glaze
- If the sauce is a touch thin, simmer another minute or whisk 1 teaspoon cornstarch with 1 tablespoon water and stir it in for a lacquered finish.
- Balance heat and sweet
- Taste at the end and adjust with a pinch of sugar for sharp saltiness or a splash of water for intensity that crept up on you.
- Scallion timing matters
- Cook the whites with aromatics for depth and toss in the greens off heat for fresh pop and color.
- Make-ahead smart
- This holds for 4 days chilled and reheats best in a skillet with a tablespoon of water to re-gloss the sauce.
Nutrition Facts *
| Energy | 550 | kcal |
|---|---|---|
| Protein | 43 | g |
| Total Fat | 31 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my beef turn out watery instead of browned?
- Your pan was crowded or not hot enough, so moisture pooled and the meat steamed; use a wider skillet, preheat until shimmering, and let the first side sit undisturbed before crumbling.
- It tastes too salty, how can I fix it?
- Stir in a splash of water and simmer briefly to dilute, then balance with an extra teaspoon of brown sugar or grated pear and serve over rice to spread the seasoning.
- How do I make it spicier without wrecking the balance?
- Add more crushed red pepper in small pinches and taste, or whisk in a teaspoon of gochujang which adds heat plus umami and body.
- Can I use leaner meat?
- Yes, but add 1 to 2 teaspoons neutral oil so the aromatics bloom and the sauce shines, and watch closely to avoid drying it out.
- The sauce is not sticking to the beef, what went wrong?
- You likely had excess fat or liquid, so drain a bit, then simmer the sauced beef longer or add a small cornstarch slurry to tighten it up.
- Can I double the recipe?
- Brown the meat in two batches to keep high heat and color, then combine before saucing so everything glazes evenly.
- Does it freeze well?
- Yes, cool completely, freeze up to 2 months, and reheat covered with a splash of water; add fresh scallion greens and sesame seeds after reheating for brightness.
Serving Suggestions
Serve with hot rice, a quick cucumber salad, and a runny fried egg if you like things a little extra, because that yolk turns the sauce into velvet.
For a fun twist, spoon it into crisp lettuce cups with a dab of ssamjang and a few pickled radishes for that snappy, salty-sweet bite that keeps you going back for more.
More pairings:
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