Ingredients
Equipment
Method
- Heat the sesame oil in a large skillet or wok over medium-high heat. This initial step infuses the cooking oil with the nutty aroma of sesame, which is crucial for authentic Korean flavors.2 tablespoons sesame oil
- Add the ground beef to the hot skillet. Break it apart with a spoon and cook, stirring occasionally, until it’s browned and no pink remains. Drain off any excess grease from the skillet to ensure a cleaner sauce and a less heavy final dish.1 pound lean ground beef
- While the beef is browning, in a small bowl, whisk together the soy sauce, packed light brown sugar, rice vinegar, gochujang, minced garlic, grated ginger, and black pepper. Ensure the brown sugar is fully dissolved and the gochujang is well incorporated, creating a uniform, rich sauce.1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon gochujang (Korean chili paste), 2 cloves garlic, 1 teaspoon grated fresh ginger, 1/4 teaspoon black pepper
- Pour the prepared sauce directly over the browned ground beef in the skillet. Stir everything together to coat the beef evenly. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook for 5-7 minutes, stirring occasionally, allowing the sauce to thicken slightly and the flavors to meld beautifully with the beef. The aroma should be intoxicating!
- Spoon the hot Korean Ground Beef mixture over servings of fluffy, cooked rice in bowls.Cooked rice
- Generously top your Korean Ground Beef Bowls with your chosen garnishes. Sliced green onions add a fresh, mild onion bite, toasted sesame seeds provide a delightful crunch and additional nutty flavor, and a perfectly fried egg with its luscious, runny yolk is pure indulgence. Kimchi offers a tangy, spicy, fermented counterpoint, while shredded carrots and cucumber ribbons add a refreshing crunch and vibrant color.sliced green onions, toasted sesame seeds, a fried egg, kimchi, shredded carrots, cucumber ribbons
Notes
This recipe is great for meal prep. Store leftover beef and sauce separately from rice for best texture upon reheating. Reheat on stovetop or microwave. Can be frozen for up to 2-3 months.
