Korean Ground Beef
I didn’t know the perfect dinner existed until I made One Pan Korean Beef that takes just 25 minutes from start to finish. This is one of the easiest, yet most flavor-filled meals you can make. Featuring juicy, perfectly browned ground beef seasoned with Asian staples like ginger, garlic, soy sauce, and brown sugar, it is divine when served over white rice.
I love easy weeknight dinners, and this one is one of our favorites! It is made with ground beef and has the perfect blend of sweet and spicy Korean BBQ flavors. When it comes to ground beef, I believe it needs to be explored way more, since you can create some amazing meals with little effort. Take my ground beef and shells, or pineapple ground beef, recipes for some hearty, satisfying dinners on busy nights.
Table of contents
This dish has truly become one of my family’s most favorite Asian dinners! It is super simple to prepare with minimal ingredients and requires little effort. A meal that takes less time to make than waiting for delivery, and is also very budget-friendly. Also, if you have some leftover cooked rice, you’ll have dinner on the table before you know it! I highly recommend doubling the recipe, storing the leftovers in a sealed container in the fridge, and using the Korean ground beef in meals during the week. I like to add it to omelets, turn it into burrito wraps, or serve it over a quick veggie stir-fry.
Why you will love this recipe
- Quick and easy: This is a quick, easy way to prepare a dinner staple that can be used to create a variety of meals, from rice bowls to Korean-inspired tacos. In 25 minutes, I can have this one-pan ground beef recipe done.
- Simple ingredients: With just ground beef, seasonings, soy sauce, and oil, you have everything you need to make this versatile meal. I usually don’t have to go shopping for anything.
- So full of flavor: From the Maillard reaction and sautéing the succulents to the addition of sesame oil for a toasted, nutty flavor, this ground beef stands out from regular beef.
- Make extra: Because it freezes so well and reheats wonderfully, I like to make extra and save it in meal prep containers or freezer bags. They will last for several months.
What you will need
- Beef: I use organic, grass-fed 90/10 lean ground beef for its meaty flavor but lower fat content.
- Wet ingredients: Avocado oil is my favorite for browning and sautéing because it can handle high heat without burning and has a neutral flavor. But I add sesame oil to the sauce for a nutty taste and aroma that adds a depth of flavor. Soy sauce is essential for the signature sweet-and-salty flavor, but I use low-sodium soy sauce to prevent it from becoming too salty.
- Seasonings: Light brown sugar caramelizes the ground beef, lending it a rich yet mild sweetness. A bit of red pepper flakes will add a hint of heat without too much spiciness. Fresh garlic provides an abundance of umami flavor without any bitterness that powder sometimes has. Fresh ginger is zesty compared to the warmer, sweeter powdered variety, which gets lost in the other strong flavors in this dish. But a little goes a long way. I also add salt and pepper to taste.
- Add-ins: I also like to add chopped green onions for extra flavor and sesame seeds for a crunchy texture.
How to make
Sauté the aromatics: First, I pour avocado oil into a large frying pan over medium-high heat and let it get hot before adding the ginger and garlic. I let it cook, stirring constantly, until it is fragrant, about 30 seconds.
Brown the beef: Then, I add the ground beef and cook it until it is browned all the way through, crumbling it with a wooden spoon. After draining the excess grease, I add the sesame oil, soy sauce, brown sugar, and red pepper, then cook and stir for a few more minutes, until the meat is shiny.
Stir in the greens: Then, I mix in the green onions and remove them from the heat.
Garnish and serve: Finally, I add sesame seeds and serve it with more sesame oil and green onions.
Expert tip
Searing the beef
When searing the beef, it is very important not to move it for a few minutes after you add it to the hot pan. This way, it develops a caramelized crust that locks in juices and enhances the flavors. Only after it looks nicely browned, start moving it and breaking it up with a wooden spoon, and continue cooking until no longer pink.
More tips to consider:
- Pat the meat first with paper towels to remove moisture, which can cause steaming instead of frying.
- Brown the ground beef for a caramelized, crunchy texture and rich, deep flavor from the Maillard reaction.
- Use medium-high heat to brown the beef quickly and prevent overcooking. Overcooking makes it tough and dry.
- Be sure to drain the excess grease from the skillet after browning the meat.
- Fresh aromatics like grated ginger and minced garlic make a big difference in the flavor.
Recipe variations and add-ins:
- Different meat: Swap out the ground beef with ground chicken or turkey for fewer calories and less fat.
- Add vegetables: To make this heartier, add chopped bell peppers, mushrooms, slivered carrots, or fried eggs.
- No heat: For a milder dish, leave out the red pepper flakes. To make it extra spicy, use cayenne pepper.
- Natural sugar: Instead of brown sugar, I often use honey to make this dish healthier. It makes the flavor more complex and has a deeper sweetness.
- Make it in advance: For a stronger sauce, I make it a couple of days ahead of time and store it in the fridge. Then I stir well and let it reach room temperature before adding it to the meat.
Serving suggestions:
The most common way to serve this is with rice. Any kind will do, whether it is white, brown, lavender, or coconut rice, which is actually made from jasmine rice in my recipe. Instant Pot rice is also easy to make, perfected by many years of practice with just olive oil, salt, and water. It can be used with any type of rice, from arborio to Valencia, and everything in between.
For those watching their carbs, try my low-carb cauliflower rice recipe. This 30-minute recipe is savory and tasty, with a wonderful crisp texture. For other low-carb options, use cauliflower rice or lettuce wraps. I also like to top it with pickled cabbage for added crunch and tang. For a really light lunch, I sometimes wrap this Korean beef in a piece of butter lettuce and top it with carrot slivers, chopped bell peppers, shredded cheddar cheese, and sriracha sauce.
How to store leftovers:
- Refrigerate: Pack Korean ground beef in a container in the fridge for up to 3 days.
- Freezing: You can freeze the leftovers in individual freezer bags, where they will stay fresh for up to 3 months.
- Defrost: I thaw frozen Korean ground beef in the fridge overnight for the best flavor.
- Reheating: I reheat leftovers in a skillet over medium-low heat with a teaspoon of oil for several minutes, or cover and microwave on 50% power.
Frequently asked questions
I usually use 90/30 lean ground beef because it has less grease. That way, I don’t have as much to drain after browning the meat, but it still has plenty of flavor. Meat that has more fat is okay too, but there will be a lot more grease and less meat left over. So, you are throwing away a lot of money.
I use a large skillet with a wide base so there is enough room for the liquid to evaporate quickly. If it doesn’t have enough space, the meat gets overcrowded and will steam instead of frying, making it soggy. If a lot of excess builds up in the pan while you are cooking, add a teaspoon of cornstarch slurry to help thicken it. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until the cornstarch dissolves, then stir it into the mixture.
There is really no need to marinate this beef. However, it can add some flavor and help keep it moist if done correctly. Simply blend salt, pepper, garlic, and a bit of sesame oil with some low-sodium soy sauce in a small bowl. Then, work it into the ground beef and let it chill in the fridge for 30 minutes before beginning the cooking process.
If you forgot to take the ground beef out of the freezer and it is almost dinner time, don’t worry, it can be thawed out in the microwave or in cold water. If using the microwave, be prepared to use it right away because it will start cooking as it thaws. Just use the defrost or thaw button on your microwave. Alternatively, place the beef in a watertight baggie and submerge it in warm water until it thaws, for about 30 to 60 minutes.
More Korean-inspired recipes to try:
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Homemade Korean Ground Beef
Ingredients
- 1 pound lean ground beef
- 3 cloves garlic minced
- 2 teaspoon avocado oil or regular oil
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly grated ginger or ginger powder
- 1/4 cup light brown sugar
- 1/4 cup low-sodium soy sauce
- 1/2 teaspoon crushed red pepper flakes or chili garlic sauce
- 1 bunch of green onion chopped
- 2 cups hot cooked white rice for serving
- salt and pepper to taste
Instructions
- In a large skillet over medium-high heat, add avocado oil. Once hot, add minced garlic and fresh ginger (if using), stir quickly, and cook just until fragrant.
- Add the meat and brown it until no longer pink, crumbling it with a wooden spoon. About 10 minutes.
- Drain excess grease, then add brown sugar, soy sauce, sesame oil, red pepper flakes, and ground ginger (if not using fresh).
- Cook for a few more minutes until the beef becomes shiny. Stir in the chopped green onions.
- Remove from the heat, drizzle with additional sesame oil, sprinkle with sesame seeds, and top with extra-fresh green onions. Serve over hot rice.
Video
Notes
Searing the beef
When searing the beef, it is very important not to move it for a few minutes after you add it to the hot pan. This way, it develops a caramelized crust that locks in juices and enhances the flavors. Only after it looks nicely browned, start moving it and breaking it up with a wooden spoon, and continue cooking until no longer pink.More tips to consider:
- Pat the meat first with paper towels to remove moisture, which can cause steaming instead of frying.
- Brown the ground beef for a caramelized, crunchy texture and rich, deep flavor from the Maillard reaction.
- Use medium-high heat to brown the beef quickly and prevent overcooking. Overcooking makes it tough and dry.
- Be sure to drain the excess grease from the skillet after browning the meat.
- Fresh aromatics like grated ginger and minced garlic make a big difference in the flavor.
This sounds like my kind of weeknight meal – easy and delicious. Plus, it looks amazing! I love that it includes avocado oil.
I had taken Hamburger Meat out for dinner this evening and wasn’t sure what to make out out of it. But now I think I will make this because it is fast and my family doesn’t get home till after 7 so it would be warm when they walk in the door.
I don’t think I’ve ever had this before. It sounds tasty! I need to make it for dinner one evening and see how my family feels about it. I’m sure it’ll be a hit!
I keep saying that I want to make Korean ground beef. I have yet to do it but this recipe makes it so simple I know for a fact I’m going to be making this. It looks so good.
I love Korean dishes, my favorite is kalbi and bibimbap. I made a similar dish like this last night but it’s a Filipino version.
TOTALLY have ground beef in my fridge right now – and ALL THE INGREDIENTS for this recipe… SO um, THIS IS HAPPENING!!!
I love, love, love Korean ground beef! I’ve made it many times and it’s always a hit at my house. Simple ingredients that deliver huge flavor!
We always drain the grease after making hamburger or any type of beef. This looks easy and delicious.
oh my gosh i have EVERYTHING for this dish in my refrigerator so I think I know what ill be making for dinner tonight- my kids are still not a HUGE fan of ground beef but i think adding other items like this they would be! YAY!
This sounds so yummy. I love that it doesn’t require too many ingredients. I know my family is going to love this recipe.
That Korean beef looks so good and great for any family dinner. I will try and make this or a variation for my family this week.
This Korean ground beef recipe looks like a delicious option to whip up for my family. I’m going to give it a try soon, thank you for a delicious new recipe idea.
I’m sending this to my husband. I want to have it this weekend. The ingredients are delicious!
I don’t eat meat, but my family would probably really love this. Next time I cook for them, I will try it.
Oh, this sounds really good. I actually have all of the ingredients on hand right now too!
Our son has Korean friends and he’s been wanting to try Korean dishes. So this is perfect. Love how simple and easy it is to make. Pinning your recipe!
YES! I make the majority of our family meals at home. This looks delicious. I’ve never made korean ground beef before but can tell by the recipe my family would love it. I’ll have to try to make this for them soon. Thank you for the recipe.
OH my word, this looks amazing. We have something similar in latin culture but, different flavours. I could so see me loving this. Making it, thanks!
This Korean ground beef looks really delicious and flavor rich with fresh ginger and garlic. Perfect meal.
I stored this recipe to try with seitan since I don’t eat meat . I love the spices you put in and I’m excite for our Korean dish night
Hi Diana, thanks for stopping by, this is a great dish and you should def. give it a try. You can also use tofu instead. Thanks
Just made this for the first time, Delicious and so easy!
Very delicious and filling. Quick and easy. Has a sweetness when hitting your mouth and finishing off with a little heat (added extra red pepper). Has a similar taste as the beef bulgolgi that I make with strip rib meat but this is quicker and easier for a weeknight meal. Will definitely add this to my recipe book.
Great flavors, but, like Brenda, my pork chops were not the brown color in your picture, nor as crispy looking. I followed the recipe – no changes. What do you think makes this difference? please visit: https://www.beckandbulow.com