So easy but so good, this Korean Floor Beef is a delight for the style buds. Lean floor beef simmers in a flavorful sauce made with Asian-inspired favorites like soy sauce, gochujang, brown sugar, and ginger and is then served alongside a scrumptious purple pepper salad and white rice.
Typically it’s laborious to get out of the bottom beef rut and make something apart from tacos, spaghetti, or meatloaf, however now that my fam tasted this this Korean floor beef recipe, it has turn into a daily a part of our simple dinner rotation!
It’s an explosion of flavors in each chunk, and it solely takes about 35 minutes to make.
Begin by making the purple pepper salad, then the sauce. Subsequent prepare dinner your beef, ultimately including the sauce. Then thicken with cornstarch, add your toppings, and serve! Simple peasy 👏🏻 👏🏻 👏🏻
What’s In Korean Floor Beef
- Rice vinegar: We use rice vinegar in each the salad and the sauce. It provides a scrumptious tangy taste to the general dish.
- Brown sugar: Candy brown sugar provides this dish a touch of sweetness, balancing out the warmth from the gochujang.
- Sesame oil: Nutty and aromatic, sesame oil provides depth of taste to this simple floor beef recipe.
- Gochujang: Gochujang is a staple in Korean cooking and provides a spicy kick to this dish.
- Recent greens: Crimson bell pepper and inexperienced onion are used within the salad, whereas garlic and ginger are used within the sauce to taste the meat.
- Soy sauce: Soy sauce is used for each the salad dressing and within the beef sauce, including a savory umami taste.
- Floor beef: You’ll want a pound of floor beef, ideally lean, to present this simple recipe an excellent larger protein increase.
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Variations and Substitutions
Spice novice: If you’re delicate to spice, add half the quantity of gochujang sauce.
Gochujang who?: For those who don’t have gochujang sauce, you may substitute sriracha, however it’ll change the general taste of the dish.
Honey: You possibly can at all times change the brown sugar with honey if you happen to favor!
Fish? No thanks: The fish sauce provides a scrumptious umami taste to the sauce, and a little bit goes a good distance. Be at liberty to omit it in case you are not enthusiastic about fish sauce.
Fried egg: Serve your Korean floor beef over a mattress of white rice and prime with a fried egg for an additional protein increase.
Is that this an genuine Korean recipe?
No, this recipe isn’t a conventional Korean beef recipe. It’s impressed by Korean flavors and makes use of some staple components in Korean delicacies, however it has been tailored to be simpler and faster for residence cooks to make.
For example, we don’t use precise Korean beef bulgogi, which is thinly sliced beef marinated in a candy and savory sauce. As a substitute, we use floor beef for a extra budget-friendly possibility that also has the flavors of beef bulgogi.
For some severely good genuine Korean recipes, we advocate trying out Korean Bapsang or Maangchi!
High Ideas for an Simple Korean Floor Beef Recipe
Don’t pass over the cornstarch, because it helps thicken the sauce and provides it a shiny end.
To make forward, you may put together the salad and sauce forward of time, then merely prepare dinner the meat and mix when able to eat.
Serve over white rice, or use it as a filling for lettuce wraps or tacos for a enjoyable twist!
Storage + Freezer Instructions
Retailer any leftovers in an hermetic container within the fridge for as much as 4 days.
To freeze, let cool utterly after which retailer in an hermetic container or freezer-safe bag for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.
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Korean Ground Beef Recipe
This Korean ground beef is easy to make and packed with flavor! Made with Korean staples like spicy gochujang, savory soy sauce, and sweet brown sugar, it’s a great way to switch up your ground beef dinner routine!
Prep:20 minutes
Cook:15 minutes
Instructions
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First, make the salad. Add the rice vinegar, brown sugar, sesame oil, gochujang, and salt to a medium bowl and whisk until the sugar is dissolved. Add the red pepper and green onions and toss to coat. Transfer to the refrigerator.
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Next, whisk together the soy sauce, rice vinegar, sesame oil, garlic, brown sugar, fish sauce, gochujang, and ginger in a separate bowl. Set aside.
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Heat a large skillet over medium/high heat. Add the ground beef and cook until almost fully cooked, 4-6 minutes.
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Pour the soy sauce mixture over the beef and reduce the heat. Simmer for 3-4 minutes.
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When the beef is cooked, move the beef to one side of the skillet and the sauce to the other. Sprinkle the cornstarch into the sauce and whisk vigorously until the cornstarch dissolves.
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Stir the sauce and beef back together and gently simmer over medium heat until the sauce thickens.
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Remove from the heat and top with sesame seeds and green onions.
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Serve the beef alongside the red pepper salad and white rice.
Tips & Notes
- If you are sensitive to spice, add half the amount of gochujang sauce.
- If you don’t have gochujang sauce, you can substitute sriracha, but it will change the overall flavor of the dish.
- Option to replace the brown sugar with honey.
- The fish sauce adds a delicious umami flavor to the sauce, and a little goes a long way. Feel free to omit it if you are not excited about fish sauce.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
