I’m thrilled to finally share this recipe — I’ve already made it multiple times since it was first developed. If you, like me, are always looking for new ways to use ground beef, this Korean-inspired version is a game changer. It pairs perfectly with a pile of steamed white rice and a bright red pepper salad for a fast, satisfying weeknight meal.
Simple and packed with flavor, this Korean Ground Beef features lean ground beef simmered in a savory-sweet sauce built from pantry staples: soy sauce, gochujang, brown sugar, sesame oil, garlic, and fresh ginger. A crisp red pepper and green onion salad provides a refreshing contrast in texture and brightness.
This recipe is a delicious departure from the usual taco, spaghetti, or meatloaf rotation. It comes together in about 35 minutes and makes a flavorful, family-friendly dinner. Start by preparing the red pepper salad, whisk together the sauce ingredients, cook the beef, combine and thicken the sauce, then finish with sesame seeds and sliced green onion. Serve immediately with rice or as a filling for lettuce wraps.
What You Need for This Korean Ground Beef Recipe
- Rice vinegar: Adds a mild, balancing tang used in both the salad and the beef sauce.
- Brown sugar: A touch of sweetness to offset the spice and saltiness of the soy and gochujang.
- Sesame oil: Provides a nutty aroma and depth to both the salad dressing and the beef sauce.
- Gochujang: Korean chili paste that brings savory heat and complexity; adjust to taste.
- Fresh vegetables: Red bell pepper and green onion for the salad; garlic and fresh ginger to flavor the beef.
- Soy sauce: Supplies rich umami in both the salad and the beef sauce.
- Ground beef: One pound of lean ground beef keeps the dish hearty and protein-forward.
How to Make Korean Ground Beef
- Whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, brown sugar, fish sauce (optional), gochujang, and grated ginger to make the sauce.
- Heat a large skillet over medium-high. Add the ground beef and cook until it is nearly browned, about 4–6 minutes, breaking it up as it cooks.
- Pour the sauce over the beef, reduce the heat to low and simmer for 3–4 minutes so the flavors meld.
- To thicken, move the beef to one side of the skillet and the sauce to the other. Sprinkle cornstarch into the sauce and whisk it vigorously until dissolved, then combine with the beef and simmer gently until the sauce thickens and coats the meat.
- Remove from heat and garnish with sesame seeds and chopped green onions. Serve with the chilled red pepper salad and steamed white rice or in lettuce wraps.
How Do You Know If Ground Beef Is Done?
Ground beef is done when no visible pink remains and the juices run clear. For safety, an internal temperature of 160°F (71°C) is recommended.
Do I Have to Use Cornstarch in the Sauce?
Yes — the cornstarch is important if you want a glossy, clingy sauce that coats the beef. If you prefer a looser sauce, you can omit it, but the texture will be thinner.
Need to Switch the Ingredients Up?
- Sensitive to spice: Use half the gochujang to keep the heat mild.
- No gochujang: Sriracha can substitute in a pinch, but the flavor profile will be different.
- Sweetener swap: Honey works well instead of brown sugar if you prefer a liquid sweetener.
- Omit fish sauce: It adds umami, but you may leave it out if you don’t like its flavor; soy sauce alone is fine.
- Extra protein: Top the beef with a fried egg for added richness and protein when serving over rice.
Can I Make This Ahead of Time?
Yes. Prepare the red pepper salad and the sauce in advance, refrigerate, and when you’re ready to eat, cook the beef and combine everything. The salad holds its crunch if dressed shortly before serving; otherwise keep dressing separate until ready to serve.
What Should I Serve This Korean Beef Over?
This Korean ground beef is excellent over steamed white rice, with a fried egg on top. It also makes a tasty filling for lettuce wraps, tacos, or rice bowls with assorted vegetables for a quick balanced meal.
Is This an Authentic Korean Recipe?
This dish is inspired by Korean flavors but is not a traditional or authentic Korean dish. It borrows key ingredients like gochujang, sesame oil, and soy sauce and adapts them into a simple, budget-friendly ground beef version of flavors you might find in bulgogi-style dishes. It’s designed for quick home cooking rather than strict authenticity.
How to Store Leftover Korean Ground Beef
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. If the sauce has thickened a lot, add a splash of water to loosen it while reheating.
Ingredients
Salad
- 2 tablespoons rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon gochujang
- ⅛ teaspoon salt
- 1 large red bell pepper, sliced
- 5 green onions, sliced
Beef
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 teaspoons light brown sugar
- ⅛ teaspoon fish sauce (optional)
- 1 teaspoon gochujang
- 1 tablespoon fresh grated ginger
- 1 lb ground beef
- 1 teaspoon cornstarch
- 2 teaspoons sesame seeds
- 1 green onion, chopped to finish
Instructions
- Make the salad dressing: whisk rice vinegar, brown sugar, sesame oil, gochujang, and salt in a bowl until the sugar dissolves. Toss with sliced red pepper and green onions and refrigerate.
- Whisk together the soy sauce, rice vinegar, sesame oil, garlic, brown sugar, fish sauce (if using), gochujang, and grated ginger in a separate bowl; set aside.
- Heat a large skillet over medium-high and cook the ground beef until nearly browned, about 4–6 minutes.
- Pour the prepared sauce over the beef, reduce heat, and simmer for 3–4 minutes to combine flavors.
- Move beef to one side of the skillet and the sauce to the other. Sprinkle in cornstarch and whisk into the sauce until dissolved, then stir everything together and simmer until the sauce thickens.
- Remove from heat, garnish with sesame seeds and chopped green onion, and serve with the red pepper salad and steamed rice or in lettuce cups.
Tips & Notes
- Reduce the gochujang by half if you prefer less heat.
- Sriracha can substitute for gochujang, but expect a different flavor profile.
- Replace brown sugar with honey if desired.
- Fish sauce adds umami but is optional; omit if you don’t enjoy its flavor.
- Nutrition values are estimates and do not include rice.
Nutrition (per serving)
Calories: 373 kcal • Carbohydrates: 8 g • Protein: 22 g • Fat: 28 g • Fiber: 1 g • Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography: Photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.