Korean Beef

It seems a little fraudulent posting this recipe. First of all – it’s scarcely a recipe. Secondly – it’s all over the Internet in various remarkably similar renditions. Nonetheless, having recently gone wheat-free to see if I can eliminate migraines, I’m trying all kinds of new dishes – this was one of them. It took me by surprise because it is so good. 

Bulgogi, the dish this is based on, uses thinly sliced steak. I’m sure using ground beef to make a dish called Korean Beef is also fraudulent – probably akin to calling a hamburger a tenderloin. Nonetheless – it meets all my requirements – easy, fast, incredibly tasty, and also wheat-free. (Gluten-free if you buy gluten-free soya sauce.)

Bulgogi is actually listed as the 23rd most delicious food in the world. Want to see all 50 of the most delicious foods? Click here.

I would list my source here but to be honest – I used a compilation of recipes and ended up with this version. Many of the recipes call for half-a-cup a white sugar which seems ridiculous. One of the key ingredients is sesame oil – so you might want to put that on your shopping list before making this. The red pepper flakes are kind of key too. Other than that – I think you can ad lib as you see fit.

I served this with steamed broccoli. It’s a fantastic weeknight dinner. That said, I’m taking it to the Fiesta Friday festivities at the fabulous blog, The Novice Gardener, because there are bound to be some other wheat and gluten-free types around.

Korean Beef

  • Servings: 4
  • Difficulty: easy
  • Print

  • 454 grams (1 lb) lean ground beef
  • 1 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 2-3 cloves garlic, minced
  • 1/4 cup brown sugar
  • 1/4 cup soya sauce
  • 1 tbsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp freshly grated ginger
  • 2 green onions, chopped

Brown the beef and set aside.

Saute the onion in olive oil until the onion is translucent, add the garlic and continue cooking for a minute or two. Then add the brown sugar, soya sauce, sesame oil, red pepper flakes and ginger. Cook, stirring gently for another minute. Then add the cooked ground beef. Cook a further 5-10 minutes, stirring as necessary. Garnish with chopped green onions and serve over rice.

Korean Beef 2

Fiesta Friday Badge Button I party @

Advertisements

22 thoughts on “quick Korean beef

  1. That list is fascinating and I do love how your Korean beef sounds, one of my favorite foods is beef in a Korean restaurant, cooked at your table and wrapped in lettuce. Not sure what it’s called but its delicious, Love that you brought this to FF#33

  2. Does sound incredibly tasty. Even though I’m still not eating meat. Although that might change this weekend. Have you read the connection between artificial ‘smelly’ air freshers and migraines? Can’t imagine you would be the type to have those (odious) things, but someone I used to share a house with did suffer from migraines – and it was her that had those things placed outside her room. Anyway, hope you manage to find the source. I’m off now to check out your link!

    1. Johnny – I haven’t seen you for so long! This makes me wonder why you are not showing up in my reader so I will go check. And yes, I abhor all those smelly things. Today I searched high and low to find liquid hand soap without fragrance. Finally found some and paid more than twice than price. Made me scoff – to have pay to get no added pong.

  3. Looks wonderful Lindy. I love bulgogi. I can see why it is the 23rd most delicious food in the world. I really like how you used ground beef. I like ground beef because you know it’s not going to be tough. I’ll have to make it. Adding it to the menu (still no chalkboard) for next week. 🙂 And you’re right…seriously 1/2 a cup of sugar? Geez. I like your version. Only 1/4 cup brown sugar.

    1. Seana! So glad to see you. I like ground beef too (and ground lamb etc.) So versatile and tasty and I like being able to use a small quantity of meat. I was tempted to use even less sugar but actually – I liked the way this tasted. A bit of heat and a bit of sweet. 🙂 I served it to my daughter and she said it tastes exactly like Korean bbq (which I’ve never actually had).

  4. Love this! My mom made a version of Korean Beef for almost every dinner party she had when I was growing up. I think she used skirt steak? Sometimes we had Korean Chicken for a change of pace. So good!!

  5. I love that your mother made Korean Beef for dinner parties. I remember my mother making Beef Wellington! I remember one set of guests commenting on something to the effect of – “Beef Wellington AGAIN?!”
    But, yes those Korean flavours – sweet, salty, hot – are really good aren’t they? Thank you for dropping by. 😉

  6. My mom used to make this all the time growing up (minus the sugar and with fish sauce) and called it Vietnamese beef. I love how so many cultures have such similar foods! This looks quite tasty, Lindy!

  7. Korean beef is so good. I try to go to Koreatown at least once a month. I had bibimbap for lunch today. I know how you feel about posts like this. I recently made an Indian-esque dinner that combined two great dishes never found together. I’ll have to find a better way to describe it because it was delicious. I will definitely be making this.

    1. Oh Amanda – I’m so constantly behind now that I was sure I had replied but somehow had not. I replied in my head – so perhaps you got that telepathically! 😉
      I love that you get to Koreatown and that you have such a place to visit – the perks of living in the big city.
      Come to Kingston and cook with me. Just bring the sardines… xox

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s