Korean ground beef

Flavourful and easy.

This fast, one-pan, Korean-inspired beef dish comes together in under 30 minutes, making it perfect for busy weeknight dinners. Korean ground beef is sweet, spicy, savoury and so delicious! It’s sure to become a high rotation, family favourite.

Korean ground beef is a budget-friendly and uncomplicated twist on two traditional Korean dishes. Bulgogi, using freshly ground beef instead of thin slices of sirloin, and Bibimpap, using the unique flavour of gochujang. Best of all the recipe is easy and the ingredients are all found in the supermarket.

What is Gochujang?

Gochujang is a fermented Korean chilli paste made from Korean chili powder, glutinous rice, fermented soybeans, and salt. It’s a thick, concentrated and sticky condiment with a complex spicy, sweet, and umami flavour profile. The heat levels can vary between brands, so check the packaging to see if it’s labelled with any kind of spice-level indicator. Brands found in the supermarket are not likely to be too hot.

How to serve Korean ground beef.

Korean ground beef is best served over hot rice, but noodles would also work. To serve, elevate the dish by generously sprinkling toasted sesame seeds and freshly chopped spring onion. A fried egg is also great on top! For a low-carb option, enjoy Korean ground beef in lettuce wraps, like this San Choy Bow.

For a gluten-free version, swap out regular soy sauce for tamari and purchase a gluten free Gochujang.

If you are tired of ground beef? You could also use ground pork, chicken or turkey if you prefer.

Meal Prep

We should also mention Korean ground beef makes for excellent meal prep. Simply portion the cooked rice and ground beef into vacuum seal containers. It tastes amazing the next day and reheats well. Store leftovers or meal preps in a sealed glass container in the fridge for up to five days. If you need to store longer, freezing Korean ground beef is a great option.

INGREDIENTS

Beef
1 kg ground beef (can also use pork, chicken or turkey)
2 tablespoons of sesame oil
2 red capsicums, sliced
3 shallots finely chopped
5 cloves garlic, crushed
3 tablespoons fresh ginger grated
½ teaspoon black pepper
½ cup tamari or soy sauce
3 tablespoons Gochujang (Korean chili paste)
2 tablespoons honey

Top with
1/3 cup toasted sesame seeds
3 Spring onions, chopped
2 Birdseye chilli, finely chopped (optional)
¼ cup roasted peanuts, chopped (optional)
Fried eggs (optional)

METHOD

1.   Heat a large wok or pan over medium heat.
2.   Add the sesame oil, then chopped shallots, garlic and ginger. Cook for 2 minutes.

3.   Add the freshly ground beef, breaking it up as it cooks until no longer pink. About 5 minutes.
4.   Add the sliced capsicum and black pepper and simmer for 3 minutes.
5.   Add the soy/tamari, Gochujang paste and honey. Stir thoroughly to coat. Cook for a further 2 minutes or until the capsicum is tender.

6.   Remove from the heat.
7.   Serve over hot white rice and top with toasted sesame seeds and sliced spring onion.

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