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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.
Ground beef is cheap, readily available, and versatile. When you buy it in vacuum-sealed packages, it lasts for quite 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 easy everyday recipes such asgrilled hamburgers, meatballs in tomato sauce, and keto meatloaf. But when I want to make something especially flavorful, I make this Korean ground beef.
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Ground Beef Recipes
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Ingredients
You'll only need a few simple ingredients to make this delicious 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.
- Honey: Just a tablespoon to balance out the tang of the soy sauce.
- 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.
- Avocado oil: This neutral-flavored oil is ideal for cooking.
- 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 garlic and ginger are naturally more flavorful.
- To finish the dish: A drizzle of toasted sesame oil and a sprinkle of sliced green onions.
Variations
- You can use a gluten-free alternative to soy sauce if needed.
- You can use a sugar-free syrup instead of honey.
- Not a fan of spicy food? Use just ¼ teaspoon of red pepper flakes, or omit them altogether.
- Sometimes, I use ghee or refined coconut oil instead of avocado oil.
- Chives make a good substitute for scallions in this recipe.
Instructions
Making this Korean ground beef recipe is easy! Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
First, prepare the sauce: whisk together the soy sauce, honey, cornstarch, and red pepper flakes in a bowl.
Cook the meat in avocado oil until it's no longer raw, breaking it into crumbles as you cook.
Drain the beef, return it to the skillet, and add the garlic and ginger. Cook, stirring, for one minute.
Stir the sauce into the beef. Cook until heated through, and the sauce thickens.
Off heat, drizzle the dish with sesame oil, sprinkle it with sliced green onions, and serve. I like to serve it with cauliflower rice.
Expert 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.
Recipe FAQs
How authentic is this recipe?
It's more of an interpretation of the classic recipe. I've never seen ground beef in a Korean barbecue restaurant.
However, this recipe features a wonderful combination of Korean-inspired flavors and textures. The sauce mixes well into the crumbly meat, so you don't need to marinate the beef before cooking.
How do I defrost the 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! Because of its crumbly texture, this meat is easy to flavor, and 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. Rice would be a natural choice if you don't mind the carbs.
Sometimes, I channel my Generation Z daughters and make this dish into a trendy bowl by adding a fried egg and kimchi (shown in the photo below). It's one of my husband's favorite meals - young baby boomers can enjoy bowls, too. 🙂
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 recipes 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
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Recipe Card
4.99 from 1754 votes
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Korean Ground Beef Recipe
One of my favorite ground beef recipes, this flavorful Korean ground beef is served over cauliflower rice.
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 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.
Video
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 less 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 oilis 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 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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Disclaimers
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
Socalparalegal
This was good over white rice. Used 90 percent ground beef and blue agave. It's all I had. Next time I'll use brown rice and add vegetables, like peas.Reply
Vered DeLeeuw
Thanks for the feedback! I'm glad you liked it. We just had leftovers of it tonight. 🙂
Reply
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
