I first made this dish about 6 months ago. I had ground beef thawed and no idea what I was going to make with it. I started searching online for something that looked good. Something we would all eat. Something I had most of the ingredients for. There are a lot of recipes out there for Korean Beef, all of them different. Here is mine.
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Korean Beef and Rice
I start with my ground beef taste base. Chopped onion and garlic. Fried. And to be truthful, there isn’t much I cook that doesn’t start this way. These seem to be our base for almost everything that we cook. Hubby claims it is the best smell in the world. I don’t add oil. I cook them with the ground beef so the fat will keep the onion and garlic from burning to my skillet.
While cooking the beef, start your rice. I like using Minute Brown Rice, not as quick to make as white but I prefer the taste of brown.
As I cook the beef I am always breaking it up. You want it to be small pieces, not large chunks. Cook it all the way through. Drain the fat. I always dump my fried ground beef in a large strainer and then run it under water. Nothing ruins a meal for me like greasy taste or texture.
Over low heat, with your ground beef, onion and garlic in your pan, add 1/4 cup of soy sauce, 1/2 cup of brown sugar, 1 tsp of ginger, 1/4 tsp of crushed red pepper flakes. I use 1/2 cup of brown sugar, I love sweet, you don’t have to add that much if you don’t are for sweet flavors as much, or maybe you want to add more, go for it. Same goes for the crushed red pepper flakes.
Mix and simmer for at least 15 minutes. We like to have some of the sauce/liquid for our our rice.
Serve over your rice.
This is my go to ground beef recipe. I love the beef. The sweet the heat. And did I mentioned that everyone in our house likes this. Last night Brookland not only ate all of her supper before anyone else but wanted and ate more. That never happens!
Oh, did I mention that this is a cheap and quick meal?