Korean Ground Beef
25 min
|
easy
|
lactose-free
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 15 min | 25 min |
Introduction
This easy Korean ground beef is saucy, savory, and just a little sweet, with garlicky ginger flavor in every bite.
It’s perfect for busy weeknights when you want something faster than takeout but still totally satisfying.
Spoon it over hot rice, tuck it into lettuce wraps, or use it for Korean-inspired beef bowls with your favorite toppings.
Ingredients (4 servings)
Ingredients
Get Ingredients →
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Korean Ground Beef
-
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.
-
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.
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.
Nutrition Facts *
| Energy | 604 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 46 | g |
| Carbohydrates | 12 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
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.
Serving Suggestions
This Korean ground beef is a great base for simple rice bowls, lettuce wraps, or even stuffed baked sweet potatoes.
For a full Korean-inspired spread, pair it with quick cucumber salad, kimchi, and a fried egg on top of each bowl.
Recipe Pairings
Air Fryer Carrots (Vegan, Vegetarian & Gluten-Free)
25 min
Oven-Baked Indian Cabbage
40 min
Creamy Polenta With Parmesan
30 min
Air Fryer Paprika Pumpkin
33 min
Chicken Bacon Ranch Pasta Salad
35 min
3-Ingredient Garlic Potatoes
45 min
Fall Beet and Fig Salad With Goat Cheese
1 h 10 min
German Potato Salad
40 min
Apple Carrot Salad
15 min
Crispy Garden Salad with Vinaigrette
15 min
Vegan Maple Roasted Butternut Squash With Brussels Sprouts and Cranberries
45 min
Butternut Squash Quinoa Salad
45 min
Reviews
-
Melanie, Ashburn: Absolutely delicious! Everyone, even my picky eater, ate it up. My only complaint is it was a little too salty for us and I did not even use quite all the soy sauce called for. So my suggestion is to cut back on the soy sauce or use low sodium if you have it. I also think this would be great in lettuce wraps or over rice, and with other things added on top like cucumber, shredded carrots or a fried egg. I had enough for about 5 good size bowls and still had leftovers for lunch the next day. I bet you could also swap in ground turkey instead of beef if you want. Over all this was amazing and I will definitely make it again! I bet this would freeze well (just cool it first before freezing).
: Glad it was a hit, Melanie! For less salt, use low-sodium soy or thin the sauce with a little water.
-
Lynn, Las Vegas: These were better than I thought they would be. I had to make a few swaps because I was missing stuff once I got going 😅 I followed it mostly except I used ground turkey, and I didnt have fresh ginger so I used a little ground ginger from the jar. I was low on soy sauce so I added a splash of teriyaki and cut back the sugar a bit. I skipped the sesame seeds and just used extra green onion tops and a tiny bit more red pepper flakes 🌶️ Oh and I drained some of the grease before adding the sauce. It was so good!
: Glad it worked with your swaps, Lynn!
-
Mary, Edmonton: we have been making this recipe for years and we love it! We add extra garlic and double the sauce.
: Love that, Mary! Extra garlic is always a good call, and if you double the sauce just let it bubble for a minute or two so it thickens and coats the beef nicely. 😊
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
