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If you’re looking for something fast, full of flavor, and still nutritious, you need to try this korean ground beef recipe. I make it often when I need something quick but satisfying.
The beef is sweet, salty, and just a little spicy, simmered in a glossy sauce that’s so good over jasmine rice. You can keep it simple, or add a few chopped veggies if you like. I often double the sauce because the leftovers reheat beautifully, and it freezes well too.
For more quick beef recipes that go beautifully with rice, try my beef stir fry recipe or this easy pepper steak.
What you’ll need
- Ground beef: I used regular ground beef (80/20) for the best flavor. You can use leaner if you like, but this ratio keeps it juicy.
- Garlic and ginger: Freshly minced — they add that savory base and classic Korean-style flavor. Don’t skip them.
- Brown sugar: Just enough to bring a little sweetness and balance the soy. You can adjust to taste.
- Soy sauce: I use regular soy sauce, but low-sodium works too if you’re watching salt.
- Sesame oil: One tablespoon is enough to give that rich, toasty flavor. It really brings the sauce together.
- Red chili flakes: Adds a little heat. Start with less if you’re unsure, or swap in chili garlic sauce or gochujang.
- Water: I add about 1/2–1 cup depending on how saucy I want it. It helps loosen the sauce so it coats the rice.
- Green onions: Stir some into the pan and save a little for garnish — they add freshness and crunch.
- Toasted sesame seeds: Optional, but I like the texture and nutty flavor they add at the end.
- Black pepper: Just a pinch to round out the seasoning.
- Cooked jasmine rice: For serving. The sauce is especially good over a bowl of fluffy, fragrant jasmine rice. You can also use plain white or brown rice if that’s what you have.
- Fresh red chilies (optional): I like to slice a few on top if I want extra heat — totally up to you.
See printable recipe card below for the full ingredients list and quantities.
How to make
Start by adding the ground beef to a dry skillet — no oil needed if you’re using 80/20. Cook over medium-high heat, breaking it apart as it browns. Once fully cooked, drain off the excess fat if desired.
Add the minced garlic, ginger, chili flakes, and black pepper straight into the pan. Stir and cook for about 30 seconds until fragrant.
Pour in the brown sugar, soy sauce, sesame oil, and about 1/2 cup of water. Mix everything together and let it simmer for 2–3 minutes so the flavors combine. If you want it saucier, add more water — I usually use about 1 cup total.
Turn off the heat, then stir in the chopped green onions. Top with sesame seeds and fresh chili slices if you’re using them. Serve hot over cooked jasmine rice.
Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Alphafoodie tips
- Make it saucier: Start with 1/2 cup of water and add more if you like extra sauce to mix into your rice. I usually use about 1 cup total.
- Use what you have: Ground turkey or chicken also works well here — just keep an eye on cooking time as they’re leaner.
- Add some heat: If you want it spicier, stir in a little gochujang, Sriracha, or chili garlic sauce.
- Want veggies? Broccoli, spinach, shredded carrots, or snap peas all work well — just add them during the last couple of minutes so they stay crisp.
If you made this Korean ground beef recipe, I’d love to hear how it turned out! ⭐⭐⭐⭐⭐ Leave a comment below or tag me on Instagram @Alphafoodie if you share a photo!
Korean ground beef recipe
Equipment
- Large skillet or frying pan
Ingredients
- 1 pound ground beef (80/20)
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon red chili flakes
- ¼ teaspoon black pepper
- 1 cup water as needed
- 2 green onions chopped
- 1 teaspoon toasted sesame seeds (optional)
- red chilies fresh, sliced (optional)
- 2 cups Jasmine rice cooked, for serving
Instructions
- Add the ground beef to a dry skillet over medium-high heat. Cook until browned, breaking it apart as it cooks.
- Drain the excess fat, then add the garlic, ginger, chili flakes, and black pepper. Stir and cook for 30 seconds until fragrant.
- Add the brown sugar, soy sauce, sesame oil, and 1/2 cup of water. Stir well to combine.
- Simmer for 2–3 minutes, adding more water as needed for a saucier finish (I used about 1 cup total).
- Turn off the heat and top with green onions, sesame seeds, and fresh chili slices if using.
- Serve hot over jasmine rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a quick and comforting recipe! I love how easily this Korean ground beef comes together — perfect for busy weeknights. The sweet-savory sauce sounds amazing over jasmine rice, and the tip about doubling the sauce is definitely something I’ll try.
Can’t wait to try this — thanks for sharing!
Thank you so much, Sara! I hope you like it as much as I do!
A new family dish. Kids love it!!
Thank you so much, Barbra!