Korean Beef

Korean Beef-sweet and spicy goodness, served over fluffy white rice Hey, hey! I am pretty pumped to be sharing this recipe with you today. It’s one of those dishes that I make on a regular basis, yet for some reason I haven’t gotten around to posting it. So here it is: Korean Beef. What’s there to say, other than YUM?!

Korean beef over rice is a go-to weeknight dish at our house for two reasons: It’s jam-packed with fresh, bold flavors and it comes together in the amount of time it takes to cook the rice. Dinner in 20 minutes? Yes, please!

Well wait, I guess there are actually three reasons…

Baby Foodie

Because even this little munchkin can’t get enough of the stuff. And that’s one big dinner win right there!

Now you might be looking at the ingredients list and thinking, I don’t have some of that stuff…And here’s what I say to you: You should. Way back when (probably when I got my first Moosewood Cookbook), I started cooking with these ingredients and over the years they have become part of my regular cooking.

Here are a few not so common, but totally essential,  ingredients that have become a part of my “pantry” must-haves:

-Thai red curry paste
-coconut milk
-a good soy sauce
-fresh ginger
-fresh garlic
-sesame oil

Once you start cooking with these ingredients, they will quickly work their way into your list of must-have pantry items. I mean…running out of curry paste gives me as much anxiety as running out of sugar or eggs. It basically can’t happen, ever.

With these six ingredients, you can whip up an endless variety of amazing dishes using any meat or veggie.

Alright, now back to the beef-Korean beef was a Pinterest discovery that I originally found over at Love Bakes Good Cakes, and kudos to her because it’s one of my favorite finds. She uses ground ginger in her recipe (which I am sure is equally delish), but I prefer freshly grated. The browned beef absorbs all sorts of fabulous flavors; sweetness from the sugar and ginger, savoriness from the red pepper, garlic, and sesame oil, and a bit of tang from the soy sauce. Serve it up some over rice (that’s been cooked with coconut oil for added flavor) and top it with some cilantro, and you’ve got a (for real) party in your mouth. Between the flavors and ease of this recipe, it has me doing a little happy dance.

Ahhh, dinner success.

Korean Beef-sweet and spicy goodness, served over fluffy white rice


Korean Beef
  1. 1 pound ground beef
  2. ⅓ cup brown sugar
  3. ¼ cup soy sauce
  4. 1 tablespoon sesame oil
  5. 4 cloves garlic, minced
  6. 1 teaspoon freshly grated ginger
  7. ½ - 1 teaspoon crushed red peppers (to desired spiciness)
  8. cooked rice
  9. cilantro (for topping)
  1. Start cooking rice.
  2. In a skillet, cook and crumble beef over medium heat until browned. Drain off any excess liquid.
  3. While meat is cooking, whisk together brown sugar, soy sauce, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
  4. Pour mixture over meat and let simmer until most of the liquid is absorbed.
  5. Serve over rice and top with freshly chopped cilantro.
Sneaks & Sweets http://sneaksandsweets.com/
Korean Beef-sweet and spicy goodness, served over fluffy white rice


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