Korean Ground Beef
Korean Ground Beef
Ingredients
For the Korean Ground Beef
- 1 tablespoon vegetable oil
- 2 teaspoons garlic, minced
- 1 pound ground beef, 80/20 lean
- 2 tablespoons gochujang
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
For Serving and Garnish (Optional)
- 4 cups cooked white rice, freshly prepared
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 scallions, sliced, for garnish
- 4 large eggs, fried, for garnish
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium heat. Once hot, add the minced garlic and cook for 30 seconds to 1 minute, or until fragrant, being careful not to burn it.
⏱️ 2 min
- 2
Add the ground beef to the skillet. Break it apart with a wooden spoon and let it sit undisturbed for 2-3 minutes to allow it to brown slightly on one side. Continue to cook, breaking up the beef into small pieces, until it is mostly browned, about 5-7 minutes.
⏱️ 8 min
- 3
Drain any excess fat from the skillet, if desired. Then, add the gochujang, dark soy sauce, light soy sauce, sesame oil, and granulated sugar to the beef. Stir well to combine, ensuring the beef is evenly coated with the sauce.
⏱️ 3 min
- 4
Continue to cook the beef mixture over medium heat, stirring occasionally, for another 5-7 minutes, or until the sauce has thickened and coats the beef beautifully. The beef should be fully cooked through.
⏱️ 7 min
- 5
Remove the skillet from the heat. To serve, divide the freshly cooked white rice among four bowls. Spoon a generous portion of the Korean ground beef over the rice in each bowl.
⏱️ 3 min
- 6
Optionally, garnish each serving with a sprinkle of toasted sesame seeds, sliced scallions, and a fried egg on top for an extra layer of flavor and richness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Korean Ground Beef
- 1 tablespoon vegetable oil
- 2 teaspoons garlic, minced
- 1 pound ground beef, 80/20 lean
- 2 tablespoons gochujang
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
For Serving and Garnish (Optional)
- 4 cups cooked white rice, freshly prepared
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 scallions, sliced, for garnish
- 4 large eggs, fried, for garnish
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium heat. Once hot, add the minced garlic and cook for 30 seconds to 1 minute, or until fragrant, being careful not to burn it.
⏱️ 2 min - 2
Add the ground beef to the skillet. Break it apart with a wooden spoon and let it sit undisturbed for 2-3 minutes to allow it to brown slightly on one side. Continue to cook, breaking up the beef into small pieces, until it is mostly browned, about 5-7 minutes.
⏱️ 8 min - 3
Drain any excess fat from the skillet, if desired. Then, add the gochujang, dark soy sauce, light soy sauce, sesame oil, and granulated sugar to the beef. Stir well to combine, ensuring the beef is evenly coated with the sauce.
⏱️ 3 min - 4
Continue to cook the beef mixture over medium heat, stirring occasionally, for another 5-7 minutes, or until the sauce has thickened and coats the beef beautifully. The beef should be fully cooked through.
⏱️ 7 min - 5
Remove the skillet from the heat. To serve, divide the freshly cooked white rice among four bowls. Spoon a generous portion of the Korean ground beef over the rice in each bowl.
⏱️ 3 min - 6
Optionally, garnish each serving with a sprinkle of toasted sesame seeds, sliced scallions, and a fried egg on top for an extra layer of flavor and richness.
⏱️ 2 min