Korean Ground Beef Food

EASY KOREAN GROUND BEEF

Steps:

• 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.

KOREAN BEEF USING GROUND BEEF

Steps:

• Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.
• Drain fat and add brown sugar, soy sauce, ginger, red pepper and ground pepper.
• Simmer for a few minutes to blend flavors.
• Serve over steamed rice and top with green onions.

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
• In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
• Serve over hot rice and garnish with green onions and sesame seeds.

KOREAN BEEF BOWL

Steps:

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

BULGOGI (KOREAN BBQ BEEF)

Steps:

• Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
• Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
• Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

KOREAN GROUND BEEF BOWL

Steps:

• Whisk together the sauce ingredients, set aside
• Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes.
• Pour the sauce over the meat and bring to a simmer. Stir in the white parts of the green onions, cook for 3-4 minutes.
• Meanwhile fry the eggs.
• Heat a frying pan over medium heat. When the pan is hot add the butter. Once butter is melted, crack the eggs into the pan, being careful not to break the yolk. Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes.
• To make the Korean beef bowl: Add rice to a bowl, top with korean ground beef, then a fried egg.
• Garnish with green onions and sesame seeds.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• Cook rice as per package instructions. I usually make Instant Pot brown rice.
• While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used Instant Pot frozen ground beef, so I cooked it less time. It is a miracle recipe!
• Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
• Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
• Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.
• Fluff rice with a fork and serve Korean ground beef over it.

KOREAN GROUND BEEF

Steps:

• In a wide pan over medium heat, heat vegetable oil. Add garlic and ginger and cook until aromatic.
• Add ground beef and cook, breaking apart with the back of a spoon, for about 3 to 5 minutes or until lightly browned. Drain excess fat.
• In a bowl, combine soy sauce, sugar, sesame oil, and red pepper flakes. Stir until sugar is dissolved. Add to the pan.
• Continue to simmer until beef is cooked through.
• Add green onions and cook, stirring to distribute, for about 1 minute.
• Serve over steamed rice and garnish with green onions and toasted sesame seeds. Serve hot.

BULGOGI GROUND BEEF (QUICK & EASY KOREAN BEEF RECIPE)

Steps:

• In a small bowl, whisk together the tamari, coconut sugar, and red pepper flakes. Set aside.
• In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
• Add the ground beef and cook, stirring constantly to break up the meat, for about 5 minutes or until completely browned.
• Stir in the tamari mixture until combined. Allow mixture to simmer for about 2 minutes until heated through.
• Serve warm over cooked rice, garnished with optional toppings.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.