Description
A flavorful and easy-to-make Korean Ground Beef recipe with a spicy gochujang-infused sauce and a refreshing red pepper salad. Perfect for a quick weeknight dinner, this dish combines savory, sweet, and spicy flavors with tender ground beef and vibrant vegetables served alongside white rice.
Ingredients
Red Pepper Salad
- 2 tablespoons rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon gochujang
- ⅛ teaspoon salt
- 1 large red pepper, sliced
- 5 green onions, sliced
Beef Sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 teaspoons light brown sugar
- ⅛ teaspoon fish sauce
- 1 teaspoon gochujang
- 1 tablespoon fresh grated ginger
Beef and Garnish
- 1 lb. ground beef
- 1 teaspoon cornstarch
- 2 teaspoons sesame seeds
- 1 green onion, chopped
Instructions
- Prepare the Red Pepper Salad: In a medium bowl, whisk together 2 tablespoons rice vinegar, 1 teaspoon brown sugar, 1 teaspoon sesame oil, 1 teaspoon gochujang, and ⅛ teaspoon salt until the sugar dissolves. Add the sliced red pepper and sliced green onions, tossing to evenly coat. Transfer the salad to the refrigerator to chill and develop flavors.
- Make the Beef Sauce: In a separate bowl, whisk together ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, minced garlic, 2 teaspoons light brown sugar, ⅛ teaspoon fish sauce, 1 teaspoon gochujang, and fresh grated ginger. Set this sauce mixture aside.
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, for 4-6 minutes until it is nearly fully cooked and starting to brown.
- Add the Sauce to Beef: Pour the prepared soy sauce mixture over the ground beef. Reduce the heat to medium-low and simmer gently for 3-4 minutes to allow the flavors to meld.
- Thicken the Sauce: Push the beef to one side of the skillet and the sauce to the other side. Sprinkle 1 teaspoon cornstarch into the sauce portion and whisk vigorously until the cornstarch dissolves completely. Stir the beef and sauce together and continue to simmer gently over medium heat until the sauce thickens to a glaze-like consistency.
- Finish and Garnish: Remove the skillet from heat. Sprinkle 2 teaspoons sesame seeds and chopped green onion over the beef for added texture and flavor.
- Serve: Serve the Korean ground beef hot alongside the chilled red pepper salad and steamed white rice for a complete and satisfying meal.
Notes
- Adjust gochujang quantity to control the spiciness according to your preference.
- Fish sauce can be omitted if allergic or dietary restrictions apply, though it adds traditional umami depth.
- For gluten-free, ensure soy sauce is tamari or gluten-free variety.
- This dish pairs perfectly with steamed white rice or cauliflower rice for a low-carb alternative.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
