One of my favorite ground beef recipes, this flavorful Korean ground beef is served over cauliflower rice.
Ready in just 20 minutes, it's a truly easy recipe that makes a delicious and complete meal.

I really like ground beef. It's cheap, readily available, and very versatile. When you buy vacuum-sealed packages, it lasts for quite a while too. It also freezes easily and thaws well.
So I always have a few packages in the fridge or in the freezer. I mostly use them for easy everyday recipes such as grilled hamburgers, meatballs in tomato sauce, cheeseburger casserole, and keto meatloaf.
But when I want to make something special and especially flavorful, I make Korean ground beef.
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Ingredients
You'll only need a few simple ingredients to make this tasty ground beef recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can use a gluten-free alternative.
- Honey: Just 1 tablespoon is needed to balance out the tang of the soy sauce. You can use a sugar-free syrup if you'd like.
- Cornstarch: To slightly thicken the sauce. I only use 1 teaspoon.
- Red pepper flakes: They don't make the dish very spicy. They merely add a hint of spice.
- Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
- Ground beef: I use a lean mixture - 85% lean and 15% fat.
- Minced garlic and ginger: You can mince them yourself or use the stuff that comes in a jar. Freshly minced is naturally more flavorful.
- To finish the dish: I use a drizzle of sesame oil and a sprinkle of sliced green onions.
Instructions
Making this Korean ground beef recipe is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your very first step is to prepare the sauce. Simply whisk together the soy sauce, honey, cornstarch, and red pepper flakes. (Photo 1).
- Now, cook the meat in some oil until no longer pink, breaking it up into crumbles as you cook. (Photo 2).
- Next, drain the beef, return it to the skillet, and add the garlic and the ginger.
- Stir the sauce into the beef. Cook until heated through and the sauce thickens. (Photo 3).
- Off heat, drizzle the dish with sesame oil, sprinkle it with sliced green onions, and serve. (Photos 4-6).
Expert Tips
- I highly recommend using lean ground beef in this recipe (85% lean and 15% fat). Don't go any leaner than that or it will be too dry and not as flavorful.
- Sesame oil is a must. It greatly enhances the dish, so please don't skip it.
Recipe FAQs
It's more of an interpretation of the classic recipe. Truth be told, I've never seen ground beef in a Korean barbecue restaurant.
But this recipe does feature a wonderful combination of Korean-inspired flavors and textures. And the sauce mixes really well into the crumbly meat. This means you don't need to marinate the beef prior to cooking.
According to the USDA, the best way to thaw ground beef is overnight in the refrigerator.
Use spices! It's actually easy to flavor this meat because of its crumbly texture - the seasonings you add easily mix in.
In this particular recipe, garlic, ginger, and soy sauce add wonderful flavor. In other recipes (such as these spicy meatballs), I use spices such as chili powder, cumin, paprika, and oregano.
Serving Suggestions
I like to serve this dish on a bed of cauliflower rice. If you don't mind the carbs, rice would be a natural choice, obviously.
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
This is one of those dishes where the leftovers taste just as good as the freshly made dish.
More Ground Beef Recipes
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Recipe Card
Korean Ground Beef Recipe
Ingredients
Sauce:
- ¼ cup reduced-sodium soy sauce or a gluten-free alternative
- 1 tablespoon honey or a liquid sugar-free sweetener
- 1 teaspoon cornstarch
- ½ teaspoon crushed red pepper flakes
Stir-fry:
- 2 tablespoons avocado oil
- 1 lb. lean ground beef (85/15)
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh ginger root minced
To finish the dish:
- 1 tablespoon sesame oil
- ¼ cup green onions green parts only, thinly sliced
Instructions
- In a small bowl, prepare the sauce by whisking together the soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
- In a large skillet, heat the oil over medium-high heat.
- Add the beef and cook, stirring, until no longer pink, breaking it up into crumbles as you cook, about 5 minutes.
- Drain the beef. Return it to the skillet. Add the garlic and the ginger to the skillet and cook, stirring, for 1 minute.
- 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 green onions, and serve.
Video
Notes
- I highly recommend using lean ground beef in this recipe (85% lean and 15% fat). Don't go any leaner than that or it will be too dry and not as flavorful.
- Sesame oil is a must. It greatly enhances the dish, so please don't skip it.
- If using a sugar-free honey substitute, a serving contains 3 grams of carbs.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
Add Your Own Notes
Nutrition per Serving
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Ann Stover
I had some ground beef that I needed to use up and looked online for recipes. I'm so glad I found this. Easy and delicious! I doubled the recipe, and the leftovers are just as good.
Vered DeLeeuw
So glad you liked this recipe, Ann!
Jgouda
Easy to follow and tasty, thanks for posting!
Vered DeLeeuw
So glad you enjoyed this recipe!