Korean Ground Beef Rice Bowl
Recipe by
Connie Veneracion
Spicy, salty and sweet, this ground beef stir fry is best served garnished with toasted sesame seeds and sliced scallions over hot rice.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine Korean
- 1 tablespoon cooking oil
- 500 grams ground beef
- 1 onion peeled and roughly chopped
- 4 cloves garlic peeled and chopped
Seasoning
- 1 thumb-sized piece ginger peeled and grated
- ¼ cup soy sauce
- ¼ cup rice wine
- 1 tablespoon white sugar
- 2 tablespoons Worcestershire sauce (Japanese Bulldog brand was used here)
- 1 heaping teaspoon gochujang (Korean chili paste)
- ½ teaspoon sesame seed oil
- 1 tablespoon Korean chili flakes
Brown the meat
Heat the cooking oil in a frying pan. Swirl to coat the entire bottom.
Spread the ground beef in the hot oil, leave to brown the underside for a minute of so, then stir to break up lumps. Cook, stirring, until lightly browned all over.
Add the chopped onion and garlic. Cook, stirring occasionally, until the onion pieces are softened and appear translucent.
Season the meat
In a small bowl, mix together the grated ginger, soy sauce, rice wine, sugar and Wocestershire sauce.
Pour the mixture over the browned ground beef and cook, stirring often, until the liquid has been soaked up by the meat.
Stir in the gochujang and cook until fully incorporated.
Add finishing touches
Off the heat, drizzle in the sesame seed oil and sprinkle in the chili flakes.
Toss until the coloring looks uniform.
Serve your Korean ground beef over rice. Garnish with sliced scallions, toasted sesame seeds and your choice of vegetables on the side.
Keyword ground beef, Stir Fry