Korean-style ground beef rice bowl
Spicy, salty and sweet, this ground beef stir fry is even better when garnished with toasted sesame seeds and sliced scallions, and served over hot rice.
Servings 6 people
Ingredients
- 1 tablespoon cooking oil
- 500 grams ground beef (1.1 pounds)
- 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
Garnish
- sliced scallions
- toasted sesame seeds
Instructions
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 Worcestershire 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.
