An easy recipe for very flavorful Korean ground beef. Served over cauliflower rice, it’s a delicious and complete low carb meal.
Korean ground beef is one of my favorite healthy ground beef recipes. It’s such a wonderful way to upgrade the humble ground beef into something amazing.
I love cooking with ground beef!
I really like ground beef. It’s cheap, readily available, very versatile, and when you buy the vacuum sealed packages, it lasts for quite a while too.
So I always have ground beef in the fridge. I mostly use it for easy and healthy ground beef recipes such as burgers, meatballs and meatloaf. But when I want to make something really good, I make this Korean ground beef.
My ground beef is frozen. How do I defrost it?
According to the USDA, the best way to safely thaw ground beef is in the refrigerator. To defrost ground beef quickly, you can defrost in the microwave or in cold water. If using the microwave, cook the ground beef immediately because some areas may begin to cook during the defrosting. To defrost in cold water, put the meat in a watertight plastic bag and submerge. Change the water every 30 minutes. Cook immediately.
Is this an authentic recipe?
I don’t know how authentic this recipe is! It’s probably not very authentic. 😳 I’ve never seen ground beef in a Korean barbecue restaurant. But this healthy ground beef recipe does feature a wonderful combination of Korean inspired flavors and textures. And the sauce mixes really well into ground beef. Which means you don’t need to marinate the beef prior to cooking.
I don’t want to use soy sauce, though
Personally, I don’t mind small amounts of soy sauce. But if you prefer not to use soy sauce, that’s fine! Gluten free and paleo alternatives are also pretty good in this Korean ground beef recipe. Though you might want to increase the salt a little, depending on what you use.
Sesame oil should not be cooked
Remember that you should drizzle the sesame oil after cooking is done. It’s a fragile oil that oxidizes easily, so it’s not suitable for high heat cooking.
How to serve Korean ground beef?
I serve Korean ground beef over cauliflower rice. If you don’t mind the carbs, rice would be the natural choice, obviously.
What about leftovers?
You can keep leftovers in a sealed container in the fridge for 3 days. Reheat them gently, covered, in the microwave on 50% power. If at all possible, it’s best to put leftovers aside before you drizzle sesame oil on the dish, so that you don’t end up microwaving sesame oil.
Korean Ground Beef
- 1/4 cup reduced-sodium soy sauce, or a paleo alternative
- 1 tablespoon honey, or a low carb alternative
- 1 teaspoon cornstarch, or 1 tablespoon coconut flour
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons avocado oil
- 1 lb. lean ground beef (85/15)
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon sesame oil
- 1/4 cup thinly sliced green onions, green parts only
- 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 to the skillet. Add the garlic and the ginger to the skillet and cook, stirring, 1 minute.
- Stir the sauce into the beef. Cook 2 more minutes, until heated through and the sauce thickens.
- Off heat, drizzle with sesame oil, sprinkle with green onions and serve.