Ingredients
- Ground beef (80/20): 1 pound
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Sesame oil: 1 tablespoon
- Red pepper flakes: 1/2 teaspoon (or to taste)
- Cooked rice: 4 cups
Instructions
- Step 1: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add the soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes to the skillet with the ground beef.
- Step 3: Stir well to combine all the ingredients and bring the mixture to a simmer.
- Step 4: Reduce the heat to low and let the sauce thicken slightly, about 5-7 minutes, stirring occasionally.
- Step 5: Stir in the sesame oil.
- Step 6: Serve the Korean ground beef over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Store leftover Korean beef separately from the rice in airtight containers for up to 3 days.
- For best results, reheat the beef in a skillet over medium heat with a splash of water or broth to prevent it from drying out.
- Top your bowl with a fried egg for extra richness and a runny yolk that melds perfectly with the savory beef and rice.
- For a flavor boost, briefly toast the sesame seeds in a dry pan before garnishing to enhance their nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American