Ingredients
Scale
- 1 lb Korean ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 1 teaspoon rice vinegar
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- Cooked white rice or jasmine rice
- Sesame seeds, for garnish
Instructions
- Cook your rice according to package instructions and set aside.
- In a large skillet or wok, heat sesame oil over medium-high heat. Add chopped onion and minced garlic; sauté until fragrant and translucent.
- Add Korean ground beef to the skillet, breaking it apart with a spatula, cook until browned and cooked through.
- Stir in soy sauce, sugar (or honey), rice vinegar, grated ginger, and red pepper flakes. Let simmer for 2-3 minutes to meld flavors.
- Divide cooked rice into bowls, then spoon the beef mixture over the rice.
- Garnish with sliced green onions and sesame seeds. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a skillet over medium heat until hot.
- Store beef and rice separately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Sodium, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg