Korean Beef Recipe
A quick and easy dinner that delivers! This Korean beef recipe, a dish made from pantry ingredients and done in under 25 minutes. Serve over white rice, garnished with sesame seeds for a flavorful meal.
Servings: 4 servings
Calories: 347kcal
Ingredients
- 1 Tablespoon sesame oil
- 1 pound 90-93% lean ground beef
- ⅓ cup sweet onion diced
- ¾ cup low-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons gochujang
- ⅓ cup packed light or dark brown sugar
- 1 teaspoon fresh ginger minced
- 2 teaspoons garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 1 Tablespoon cornstarch + 2 teaspoons water stirred together
Instructions
- Combine the soy sauce, rice wine vinegar, gochujang, brown sugar, ginger, garlic, and red pepper flakes in a small bowl. Whisk together and set aside.
- In a large skillet, like this, over medium-high heat, add the sesame oil, beef, and onion. As the beef starts to cook, break it up with a spatula until cooked through.
- Pour in the sauce mixture over the beef and stir together. Stir in the cornstarch mixture. Let it simmer for a 3-4 minutes until it thickens.
- Serve over white rice and garnish with green onion and sesame seeds, if preferred. Leftovers stay fresh in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: This recipe can made in advance and stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator and heat in the microwave or on the stovetop.
- More/Less Spicy: You can dial up or down the spiciness in this dish. When it's just my husband and I, we up it to 2 teaspoons of red pepper flakes. If my 2.5 year old is having it, I leave it out along with the Gochujang.
Nutrition
Calories: 347kcal | Carbohydrates: 25g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1807mg | Potassium: 598mg | Fiber: 1g | Sugar: 19g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg
