Korean-style ground beef rice bowl
Spicy, salty and sweet, this ground beef stir fry is best served garnished with toasted sesame seeds and sliced scallions over hot rice.
Ingredients
- 1 tablespoon cooking oil
- 500 grams ground beef
- 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.