Korean Ground Beef Gochujang Recipe
276kcal
Ingredients
- 1 pound lean ground beef
- 2 tablespoons neutral oil (divided)
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Gochujang
- ¼ teaspoon Gochugaru or red pepper chili flakes
- 3 scallions (chopped)
- ¼ cup low-sodium chicken broth
- salt and black pepper (to taste)
To Serve (Customize as you like)
- sesame seeds
- shredded carrots
- fresh cucumbers (or Korean cucumber salad)
- rice
Method
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add ground beef, break it up, and cook until no longer pink. Drain excess liquid if needed.
- In the same skillet, heat 1 tablespoon of oil over medium-high heat, then sauté ginger and garlic until fragrant. Add the beef, Gochujang, Gochugaru or red pepper chili flake, broth, soy sauce, sugar, and sesame oil. Stir to coat the beef, then cook for a few more minutes until it caramelizes and develops rich flavors. Stir in chopped scallions then give it a quick stir for a few seconds, then turn off the heat.
- Taste and adjust seasoning with salt, black pepper, gochujang, or soy sauce as needed. Serve right away with sesame seeds, rice, cucumbers, carrots, or your favorite toppings.
Nutrition
Calories276kcalCarbohydrates9gProtein26gFat15gSaturated Fat4gPolyunsaturated Fat3gMonounsaturated Fat7gTrans Fat0.4gCholesterol70mgSodium447mgPotassium489mgFiber0.4gSugar6gVitamin A135IUVitamin C3mgCalcium29mgIron3mg
Notes
Salt. If the mixture isn’t salty enough, I recommend adding salt rather than more soy sauce to avoid overpowering the dish with a soy sauce flavor. If more salt is needed, start with ¼ teaspoon and adjust to taste.
Storing: Let the Korean ground beef with gochujang cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, place the cooled beef in a freezer-safe container or bag and freeze for up to 3 months.