This flavorful Korean ground beef is ready in 20 minutes. Served over rice or cauliflower rice, it makes a delicious and complete meal.
Ground beef is cheap and versatile. I always have a few packages in the fridge or freezer. I mostly use them for basic recipes like grilled burgers or baked meatballs. But when I want to make something extra flavorful, I make Korean ground beef. It's a quick recipe with a deeply developed flavor, and the leftovers are just as good as the freshly made dish.
Ingredients and Substitutions
See the recipe card for the full list and exact measurements. Here are my comments on some of the ingredients.
Soy sauce: You can use a gluten-free alternative if needed.
Cornstarch: One teaspoon to slightly thicken the sauce.
Red pepper flakes: Sometimes, I use a tablespoon of sriracha sauce instead. It makes the dish extra saucy and adds a layer of flavor, and while it's not Korean, its flavor profile works nicely in this recipe.
Garlic and ginger: These aromatics add great flavor to the dish. It's best to use freshly minced garlic and grated ginger, although the jarred versions are OK, too.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
First, prepare the sauce: Whisk together the soy sauce, honey, cornstarch, and red pepper flakes in a bowl.
Cook the beef in avocado oil. Drain, return to the skillet, and add the garlic and ginger, then stir in the sauce. Cook until the dish is heated through and the sauce thickens.
Off heat, drizzle the dish with sesame oil, sprinkle it with sliced green onions, and serve.
Delicious and so easy. I'm Keto, so I used zero sugar honey and substituted xanthan gum (½ tsp) for cornstarch. I also added roasted sesame seeds, which I think enhanced the recipe. Thanks for such an easy, tasty treat, Vered. I'm attaching a photo. Dan Read more comments
Recipe Tips
Sesame oil is a must. It greatly enhances the dish, so please don't skip it. Don't use refined sesame oil - it's nearly flavorless. Toasted sesame oil is best.
I highly recommend using lean ground beef (85% lean and 15% fat) in this recipe. Don't go any leaner than that, or the dish will be too dry and not as flavorful.
I don't recommend using garlic and ginger powders. They are not as flavorful.
You can use a nonstick skillet and skip the added oil. When I do that, I don't drain the ground beef. The photo below shows the finished dish in a nonstick skillet - nice and saucy!
Recipe FAQs
Can I skip the honey?
I don't recommend that. The honey balances out the intensely savory flavors of this dish and greatly enhances it. You can use a sugar-free honey alternative if you wish. I've had great success with this honey substitute (note that it contains xylitol).
Can I omit the cornstarch?
I recommend using it. We use a tiny amount here, and it helps thicken the sauce.
What type of skillet do you recommend?
I've made this recipe in a stainless steel skillet and a nonstick one, as shown in the images below. Both worked equally well. The advantage of a nonstick skillet is that, as one would expect, there's no risk of sticking, and you can skip the avocado oil.
How long can I keep the leftovers? Can I freeze them?
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also cool the leftovers completely and freeze them in a freezer-safe container for up to three months. Thaw them overnight in the fridge before reheating.
Serving Suggestions
I like to serve this dish on a bed of cauliflower rice. Rice would be a natural choice if you don't mind the carbs. Noodles are a great option, too. In the image below, you can see the dish served with Hearts of Palm pasta, which I quickly seasoned with sesame oil, soy sauce, and garlic powder.
Sometimes, I channel my Gen Z daughters and turn this dish into a lovely bowl by adding a fried egg and kimchi, as shown in the photo below.
But the easiest side dish to go with this recipe is the simplest salad shown below of torn leaves (I like crispy Romaine), drizzled with sesame oil and soy sauce. It's the easy side I pair with many Asian recipes when I'm too lazy to cook a proper side dish, and it's delicious!
Stir the sauce into the beef. Cook for 2 more minutes, until heated through and the sauce thickens.
Off heat, drizzle the dish with sesame oil, sprinkle it with sliced green onions, and serve.
1 tablespoon toasted sesame oil, ¼ cup green onions
Notes
I highly recommend using lean ground beef (85% lean and 15% fat) in this recipe. Don't go any leaner than that, or it will be too dry and not as flavorful.
You can use a nonstick skillet and skip the added oil. When I do that, I don't drain the ground beef.
Sesame oil is a must. It greatly enhances the dish, so please don't skip it. Don't use refined sesame oil - it's nearly flavorless. Toasted sesame oil is best.
The honey balances out the intensely savory flavors of this dish and greatly enhances it. You can use a sugar-free honey alternative if you wish. I've had great success with this honey substitute (note that it contains xylitol).
Seasonings, especially saltiness and sweetness, are guidelines. Adjust to taste.
Sometimes, I use a tablespoon of sriracha sauce instead of red pepper flakes. It makes the dish extra saucy and adds a layer of flavor, and while it's not Korean, its flavor profile works nicely in this recipe.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also cool the leftovers completely and freeze them in a freezer-safe container for up to three months. Thaw them overnight in the fridge before reheating.
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
I'm so happy to hear, Jenny! Wishing you an easy prep, nourishing days ahead, and lots of good moments with your little one. ❤️
Dansays
Delicious and so easy. I’m Keto so I used zero sugar honey and substituted xanthan gum (1/2 tsp) for cornstarch. I also added roasted sesame seeds which I think enhanced the recipe. Thanks for such an easy, tasty treat, Vered.
Hey Dani,
It's in step 2 in the recipe card: "In a large skillet, heat the oil over medium-high heat." Happy cooking!
Andy Walkersays
I made this for my family as a quick weeknight dinner. They loved it and have asked me to cook it several times since. Great served with whole baby coz lettuce leaves as a sort of low carb wrap.
That's such a lovely idea with the lettuce leaves, Andy! I'm so glad your family enjoys this one and that it's become a regular dinner at your house. Thanks for the review!
Delicious and so easy. I'm Keto, so I used zero sugar honey and substituted xanthan gum (½ tsp) for cornstarch. I also added roasted sesame seeds, which I think enhanced the recipe. Thanks for such an easy, tasty treat, Vered. I'm attaching a photo.
Delicious and so easy. I'm Keto, so I used zero sugar honey and substituted xanthan gum (½ tsp) for cornstarch. I also added roasted sesame seeds, which I think enhanced the recipe. Thanks for such an easy, tasty treat, Vered. I'm attaching a photo. 
Jenny says
This was so good! I'm meal prepping this recipe to be one of my postpartum meals. Thank you for sharing!
Vered DeLeeuw says
I'm so happy to hear, Jenny! Wishing you an easy prep, nourishing days ahead, and lots of good moments with your little one. ❤️
Dan says
Delicious and so easy. I’m Keto so I used zero sugar honey and substituted xanthan gum (1/2 tsp) for cornstarch. I also added roasted sesame seeds which I think enhanced the recipe. Thanks for such an easy, tasty treat, Vered.
Vered DeLeeuw says
You're very welcome, Dan! Thank you very much for the review and for sharing your xanthan gum and roasted sesame seeds tweaks.
Kirk says
Pretty easy and tastes great. thanks
Vered DeLeeuw says
You're very welcome, Kirk! Glad you liked it. Thanks for the review.
Dani says
When do I add the avocado oil? I don't see it mentioned.
Vered DeLeeuw says
Hey Dani,
It's in step 2 in the recipe card: "In a large skillet, heat the oil over medium-high heat." Happy cooking!
Andy Walker says
I made this for my family as a quick weeknight dinner. They loved it and have asked me to cook it several times since. Great served with whole baby coz lettuce leaves as a sort of low carb wrap.
Vered DeLeeuw says
That's such a lovely idea with the lettuce leaves, Andy! I'm so glad your family enjoys this one and that it's become a regular dinner at your house. Thanks for the review!