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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 asgrilled 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.
Jump to:
- Ingredients
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Ground Beef Recipes
- Foodie Newsletter
- Recipe Card
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
How authentic is this recipe?
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.
How do I defrost ground beef?
According to the USDA, the best way to thaw ground beef is overnight in the refrigerator.
How do you make ground beef taste good?
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
- Korean Beef
- Keto Ground Beef Casserole
- Cabbage Casserole
- No Bean Chili
Recipe Card
4.99 from 1749 votes
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Korean Ground Beef Recipe
An easy recipe for very flavorful Korean ground beef. Served over cauliflower rice, it's a delicious and complete meal.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 370kcal
Author: Vered DeLeeuw
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.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 370kcal | Carbohydrates: 7g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Sodium: 651mg | Fiber: 0.3g | Sugar: 4g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Gina S
This Korean Ground Beef Recipe is a keeper. It was easy to make and delicious. I served it over riced cauliflower and have enough for leftovers. Thanks for a tasty low-carb dinner.Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Gina! Thanks for taking the time to write a comment. I appreciate it.
Reply
Jay
We made this and served it over a bed of rice, but put a poached egg on top. It was amazing!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Jay! I LOVE the idea of adding a poached egg!
Reply
Jgouda
Easy to follow and tasty, thanks for posting!Reply
Vered DeLeeuw
So glad you enjoyed this recipe!
Reply
