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. When you buy it in vacuum-sealed packages, it lasts for a while. It also freezes and thaws well. So, 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 exact measurements. Here are my comments on some of the ingredients.
- Soy sauce: You can use a gluten-free alternative if needed.
- Honey: Just a tablespoon to balance out the tang of the soy sauce. You can use a sugar-free syrup if you wish.
- Cornstarch: One teaspoon to slightly thicken the sauce.
- Red pepper flakes: They don't make the dish very spicy. They merely add a hint of spice. Not a fan of spicy food? Use just ¼ teaspoon or omit them altogether.
- Ground beef: I use a lean mixture - 85% lean and 15% fat.
- Minced garlic and ginger: I don't recommend using garlic and ginger powders. They are not as flavorful.
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 until it's no longer raw, breaking it into crumbles as you cook. 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.
This is hands down the best thing you can do with ground beef. I could've eaten 4 servings in one go! Incredibly easy to make. I added in some broccoli while frying the beef and that worked really well. Cannot recommend enough!
Pearl
Read more comments
This is hands down the best thing you can do with ground beef. I could've eaten 4 servings in one go! Incredibly easy to make. I added in some broccoli while frying the beef and that worked really well. Cannot recommend enough!Recipe Tips
- 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.
- 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.
- Storage: You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them covered in the microwave 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. This is one of those recipes where the leftovers taste just as good as the freshly made dish.
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. Sometimes, I channel my Generation Z daughters and make it into a trendy bowl by adding a fried egg and kimchi (shown in the photo below).
Recipe Card
Easy Weeknight Korean Ground Beef
Video
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 red pepper flakes
Stir-fry:
- 2 tablespoons avocado oil
- 1 pound lean ground beef - 85/15
- 1 tablespoon fresh garlic - minced
- 1 tablespoon fresh ginger root - minced
To finish the dish:
- 1 tablespoon toasted 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 into crumbles as you cook, about 5 minutes.
- Drain the beef and return it to the skillet. Add the garlic and ginger 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 sliced green onions, and serve.
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.
- 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.
- If using a sugar-free honey substitute, each serving of this recipe contains 3 grams of carbs.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them covered in the microwave 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.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sabrina says
Love this recipe I want to see measurements so I can make again
Vered DeLeeuw says
Hi Sabrina,
Glad you enjoyed it! The measurements are in the recipe card:
https://healthyrecipesblogs.com/korean-ground-beef/#recipe
Janise says
Delicious! This is my favorite “Go To” recipe. I add a bag of cauliflower rice right before serving.
Christine says
Great! I'm taking it for lunch. Not sure about adding the sesame oil before heating. What do you recommend?
Vered DeLeeuw says
Hi Christine,
I assume you plan on making it ahead and reheating for lunch. If so, I recommend drizzling the sesame oil right before serving.
SB says
This recipe is phenomenal! I omitted the cornstarch and ginger. It was a big hit! Served with zucchini and white rice. Thank you so much for sharing!
Vered DeLeeuw says
You're very welcome! Thank you for taking the time to write a review.
Lauren says
OMG
I made this recipe EXACTLY how you instructed too and I can tell you everyone loved it and went back for seconds!
Win win!
Even the kiddies loved it!
I hid veggies in there
I definitely will be making this again!
Vered DeLeeuw says
Yaay! I'm so glad this was a success, Lauren - even with the kids - they are our toughest critics, aren't they!
Rebekah McGuire says
Wonderful recipe!! Been making this for two years and have made several variations, even one with ramen noodles.
Vered DeLeeuw says
How wonderful, Rebekah! Thank you for the comment.
Dalia says
Quick, easy and tasty, thank you.
(But dang, clean you pan, girlfriend. That's not "seasoned", it's just dirty on the sides...)
Vered DeLeeuw says
Glad you liked it, Dalia! And yup, that skillet has been retired shortly after filming this recipe.
nati says
Perfect
Vered DeLeeuw says
Glad you liked it, Nati. 🙂
Bobbie says
Quick, easy and tastes great!
Vered DeLeeuw says
Glad you liked it, Bobbie!
David MacLaughlin says
Nice base of a recipe but I would further recommend adding a tbsp of gochujang to spice it up and make it more korean.
Vered DeLeeuw says
Yum! I love gochujang.