Korean Beef is one of my favorite quick and flavorful meals to make when I’m craving something savory, sweet, and satisfying. It’s made with ground beef cooked in a deliciously simple sauce of soy, garlic, ginger, and brown sugar, all served over warm rice. This dish captures the bold essence of Korean BBQ without needing to fire up a grill or spend hours marinating.
Why You’ll Love This Recipe
I love this recipe because it’s fast, budget-friendly, and packed with flavor. The balance of sweet, salty, and umami is so addictive, and it only takes about 20 minutes to make from start to finish. I can throw it together with pantry staples, and it always tastes like I put in way more effort than I actually did. It’s great for meal prepping, and everyone always goes back for seconds.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Soy sauce
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Brown sugar
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Garlic cloves, minced
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Fresh ginger, grated or minced
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Sesame oil
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Crushed red pepper flakes (optional, for heat)
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Green onions, sliced
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Cooked white or brown rice (for serving)
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Sesame seeds (optional, for garnish)
Directions
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I start by browning the ground beef in a skillet over medium heat, breaking it apart as it cooks.
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Once the beef is fully cooked, I drain any excess fat if needed.
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In a small bowl, I mix together soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes.
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I pour the sauce over the cooked beef and stir well to combine. I let it simmer for a few minutes so the flavors really soak into the meat.
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Right before serving, I stir in chopped green onions and sprinkle sesame seeds on top.
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I usually serve it over a bed of steamed rice for a comforting and complete meal.
Servings and timing
This recipe makes about 4 servings and takes only 20 minutes to prepare and cook. It’s perfect for busy weeknights or lazy weekends when I want something delicious without a lot of work.
Variations
When I want to change things up, I use ground turkey or chicken instead of beef. Sometimes I throw in steamed broccoli or shredded carrots for extra veggies. I’ve also served it in lettuce wraps for a low-carb version, or added a fried egg on top to make it feel like a rice bowl from a Korean restaurant.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or in a skillet over medium heat. If I’m reheating with rice, I sprinkle a bit of water on top before microwaving to keep everything from drying out.
FAQs
Can I use fresh beef instead of ground beef?
This recipe is best with ground beef for speed and texture, but thinly sliced steak can work too if I cook it quickly and slice it against the grain.
What type of soy sauce should I use?
I usually use regular soy sauce, but low-sodium works just as well if I want to cut back on salt.
Is Korean beef spicy?
It can be! I add red pepper flakes if I want heat, but I skip them when I’m making it for people who prefer a milder flavor.
Can I make this gluten-free?
Yes, I just use a gluten-free soy sauce like tamari or coconut aminos to make it gluten-free.
What sides go well with Korean beef?
I often serve it with steamed or stir-fried vegetables like broccoli, snap peas, or bok choy. Kimchi is also a great traditional side if I want something with a tangy kick.
Conclusion
Korean Beef is a go-to recipe I keep in my back pocket for when I want something fast, easy, and incredibly flavorful. It hits all the right notes—savory, sweet, a little spicy—and it’s endlessly customizable. Whether I serve it over rice, in lettuce cups, or alongside veggies, it always delivers a satisfying meal that feels way more special than its simplicity suggests.
