Korean beef is a game-changer for quick meals! With just a pound of ground beef and some basic Asian pantry staples, you can whip up a delicious dinner in no time. You can customize it to your liking—serve it over rice or toss in any veggies you have on hand, like cucumbers, carrots, edamame, or broccoli. It’s my new favorite weeknight dish!
KOREAN BEEF INGREDIENTS
- Lean Ground Beef
- Sesame Oil
- Garlic
- Ginger
- Red Pepper
- Soy Sauce
- Fish Sauce (Optional, But The Umamiiii)
- Dark Brown Sugar
- Green Onions
- Sesame Seeds
- Rice, To Serve With
- More Veggies To Serve It With, See Recipe
HOW TO MAKE KOREAN BEEF
For the Korean Beef
- 1 lb lean ground beef (93/7 is best)
- 1.5 tsp toasted sesame oil (or regular sesame oil)
- 1 tbsp minced garlic (about 4-5 cloves)
- 1 tbsp grated or minced ginger
- 0.5 tsp red pepper flakes (adjust to taste)
- 0.25 cup low-sodium soy sauce
- 1 tsp fish sauce (optional)
- 0.25 cup dark brown sugar (adjust to taste)
- 1 bunch green onions, chopped
For Garnishes
- 0.5 cup mayonnaise
- 2 tsp sriracha (or your favorite hot sauce, adjust to taste)
- Sesame seeds for garnish
For the Veggies
- 3 medium carrots, sliced into matchsticks
- 1 English cucumber, sliced
- 4 radishes, thinly sliced
- 1 (5-ounce) bag frozen edamame
For the Rice
- 1.5 cups long grain white rice
- 2.25 cups water
- 1 tsp kosher salt
- 1 tsp minced garlic
Instructions
- Cook the Rice: In a medium saucepan, combine rice, water, salt, and garlic. Bring to a boil with the lid on. Once boiling, reduce heat to low and cook for 10 minutes. Afterward, turn off the heat and let it sit, covered, for another 10 minutes. Fluff with a fork before serving.
- Brown the Meat: Heat a 12-inch skillet over medium-high heat. Add sesame oil and swirl to coat. Add ground beef, breaking it up as it cooks for 5-8 minutes until fully cooked. If using non-lean beef, drain excess grease.
- Add Seasonings: Add minced garlic, ginger, and red pepper flakes to the skillet. Cook for 1-2 minutes until fragrant.
- Incorporate Sauce Ingredients: Stir in soy sauce, fish sauce, and brown sugar. Taste and adjust sweetness as desired. Be cautious with added salt due to soy sauce.
- Finish with Green Onions: Turn off the heat and mix in three-quarters of the chopped green onions. Reserve the rest for garnish.
- Prep the Veggies: Prepare your veggies: slice carrots, cucumber, and radishes. Steam edamame according to package instructions.
- Serve: You can either set up a DIY station for guests to build their own bowls or plate the Korean beef with the veggies on top.
- Make Sriracha Mayo (optional): In a small bowl, mix mayonnaise and sriracha. Drizzle over beef and rice when serving.
- Garnish: Don’t forget to sprinkle sesame seeds on top for an extra nutty flavor! Enjoy!
WHAT TO SERVE WITH KOREAN BEEF BOWLS
When I need this meal to be super quick, I just pair it with rice and a bag of stir-fry veggies from the fresh produce section. You’ll usually find a mix of cabbage, broccoli, carrots, and sometimes snow peas or brussels sprouts. If I have a bit more time, I’ll chop up whatever veggies are in my fridge for a stir-fry or whip up a separate side. Here are some excellent rice and veggie options to consider:
- Coconut Jasmine Rice with Cilantro: The cool coconut flavor complements the beef perfectly.
- Brown Rice in the Instant Pot: Easy and ready in about 30 minutes.
- Riced Cauliflower: A great low-carb option that adds more veggies.
- Zucchini Noodles (no spiralizer needed): A fun alternative to rice.
- Easy Roasted Broccoli: A kid favorite, and you can use frozen broccoli!
- Thai Cucumber Salad: Quick pickled cucumbers that are light and refreshing, pairing beautifully with the meal.
- Fresh Coleslaw with Lemon and Herbs: A bright and herby salad that complements heavier dishes.
- Lemon Dijon Green Beans Almondine: Simple to prepare and full of flavor.
- Kimchi Recipe from My Korean Kitchen: A delicious addition that enhances the overall meal.
HOW TO STORE KOREAN BEEF
Transfer any leftover Korean beef to an airtight container and refrigerate; it’ll stay good for about 5 days. This dish is perfect for meal prep! For added convenience, use a microwave-safe container to store portions of rice, beef, and veggies together. When it’s time for lunch, just grab it and you’re set! To reheat, use the microwave at 50% power for 1-2 minutes, ensuring the meat doesn’t toughen up. Enjoy!
CAN YOU FREEZE KOREAN BEEF?
I love freezing Korean beef! It’s super easy and makes for an even simpler dinner later on, which is quite the compliment. Sometimes I’ll double or triple the recipe to ensure I have plenty to freeze for next time.
To freeze, just add the beef to a freezer ziplock bag, flattening it out for easier storage and thawing. Seal the bag and let it come to room temperature before placing it in the freezer, where it’ll stay good for 4-6 months.
When you’re ready to use it, pull the bag from the freezer and thaw it overnight in the fridge or on the counter for a few hours. To reheat, warm it over low heat in a skillet, adding 1-2 tablespoons of water to prevent it from drying out. Enjoy!
