Korean Ground Beef

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

How to Make Korean Ground Beef

Prep mode (keeps screen active)

Mix the sauce

In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and crushed red pepper flakes.
Taste the sauce and adjust the red pepper flakes or sugar to match your heat and sweetness preference.
Prep the aromatics

Mince the garlic and grate the ginger if you have not already done so.
Slice the green onions, keeping the white and light green parts separate from the darker green tops.

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Brown the ground beef

Place a large skillet over medium-high heat and add the ground beef in an even layer.
Let it cook undisturbed for a few minutes so the bottom develops browned, flavorful bits.
Break the beef into crumbles with a spatula and continue cooking until no pink remains, about 5 to 7 minutes.
If there is a lot of grease in the pan, carefully spoon off some, leaving a few tablespoons for flavor.
Add aromatics and sauce

Add the minced garlic, grated ginger, and the sliced white and light green onion parts to the skillet.
Cook, stirring constantly, until the garlic smells fragrant, about 30 to 60 seconds, so it does not burn.
Pour the prepared sauce over the beef and stir to coat everything in the glossy mixture.
Lower the heat to medium and let the beef simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened.
Finish and serve

Stir in the dark green onion tops and most of the sesame seeds, saving a pinch for garnish if you like.
Taste and add a splash more soy sauce for salt, or a sprinkle of sugar for sweetness, if needed.
Serve the Korean ground beef hot over steamed rice, cauliflower rice, or tucked into crisp lettuce leaves.
Sprinkle with the remaining sesame seeds and any extra green onions right before serving.

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Substitutions

Ground beef -> ground turkey or chicken: Use an equal amount of ground turkey or chicken for a lighter, leaner version that still soaks up the sauce. Cook just until done so it stays tender and does not dry out in the skillet.
Soy sauce -> coconut aminos: Swap soy sauce for coconut aminos using the same amount if you want a naturally gluten-free and lower sodium option. The flavor is slightly sweeter and less salty, so taste and add a pinch of salt if needed.
Brown sugar -> honey or maple syrup: Replace the brown sugar with honey or maple syrup, using about 2 tablespoons to start, then sweeten more to taste. Liquid sweeteners give a glossy finish and a slightly deeper caramel flavor in the sauce.

Tips

Use the right pan size: Choose a wide skillet so the beef browns instead of steaming; crowded pans trap moisture and prevent caramelized bits from forming.
Do not rush the browning: Let the beef sit in the hot pan before stirring so you get those flavorful, crispy edges that mimic bulgogi.
Adjust the sauce at the end: Taste after simmering, then tweak with a splash of soy sauce, more sugar, or a squeeze of lime for brightness.
Make it meal-prep friendly: Cook a double batch and portion it over rice in containers, then add fresh cucumber or kimchi right before eating.
Serve with texture and crunch: Top bowls with sliced cucumbers, shredded carrots, or roasted seaweed to add freshness and contrast to the rich beef.

Energy	604	kcal
Protein	28	g
Total Fat	46	g
Carbohydrates	12	g
Dietary Fiber	1	g

FAQ

Can I use very lean ground beef?: Yes, you can use 90% or 93% lean beef, but you may want to add a teaspoon of neutral oil. Lean beef browns less easily and can taste dry, so avoid overcooking and let the sauce keep it moist.
Why is there a lot of liquid in my pan?: If the pan is too small or the heat too low, the beef releases juices that do not evaporate quickly. Use a wider skillet, raise the heat to medium-high, and let the beef cook without stirring for a few minutes. You can also spoon off extra liquid or fat before adding the sauce if needed.
How can I make this milder for kids?: Reduce or omit the crushed red pepper flakes and offer chili sauce at the table for anyone who wants extra heat. You can also add a bit more brown sugar or serve the beef with extra plain rice to soften the spice.
How should I store and reheat leftovers?: Cool the beef, then store it in an airtight container in the fridge for up to four days. Reheat gently in a skillet over medium heat with a splash of water, or microwave in short bursts, stirring between each. Add a drizzle of soy sauce or sesame oil after reheating to refresh the flavor.