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.
- 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.