Bready or Not: Korean-Style Ground Beef

Posted by on May 21, 2014 in beef, Blog, Bready or Not, main dish | Comments Off on Bready or Not: Korean-Style Ground Beef

Holy cow. You’d think all cows are holy with how beef costs have gone up, and it’s supposed to get worse through the summer.

That’s one reason why I like this dish. It uses lean ground beef (which has still gone up 50% in price the past few years…) but enables me to do something different than the standard taco filling. It’s also cheaper than the flank steak you typically see used for home versions of Korean or Mongolian-style dishes.

This doesn’t taste like teriyaki, but has a sweet, savory flavor that goes fabulously with the meat.

So if ground beef goes on sale, don’t go for the tortillas. Pick up some extra rice and make this instead!

Recipe modified from Elizabeth Bryant.

Bready or Not: Korean-Style Ground Beef

Delicious, easy prep for ground beef!
Course: Main Course
Cuisine: Korean
Keyword: beef
Author: Beth Cato


  • 1 pound lean ground beef
  • 1/4 cup brown sugar packed
  • 1/4 cup soy sauce
  • 1/2 Tablespoon sesame oil
  • 3 cloves garlic minced
  • 1/4 teaspoon ginger powder or 1/2 teaspoon fresh ginger minced
  • 1/2 teaspoon crushed red pepper
  • salt and pepper
  • diced green onions


  • Heat a large skillet over medium heat. Add in sesame oil and garlic, stir, then add in the hamburger and brown it. Drain most of the fat.
  • Add brown sugar, soy sauce, ginger, salt and pepper, and red pepper. Simmer for a few minutes to blend the flavors.
  • Serve over rice or noodles, and top with green onions.