I’m pretty sure I’ve told you that I was born in Korea – right? And, I can make Bulgogi to prove it 😉 So, you can imagine that as I scroll through my favorite foodie blogs from day-to-day, I’m very attracted to recipes from the Pacific Rim. It’s also helpful that here in the Pacific Northwest, we have an amazing array of restaurants and groceries from that region, as well. Vietnamese, Thai, Japanese, Korean, Chinese, Pacific Rim Fusion… we’ve got it all here in Seattle.
For those of you in other parts of the country, I’m about to let you in on a little secret I’ve kept for the past few months. You can make Korean-inspired food at home! I decided to try this recipe after reading about it here at Juanita’s Cocina. It’s a dish I now crave about once per week (which is about the number of times I need a simple, one dish dinner that I can get on the table in less than 30 minutes – perfect!). This Quick and Easy Korean Beef is salty, sweet, savory, filling and just plain delicious! Best of all, it uses ingredients that you most likely have in your kitchen already.
Try it over rice, or wrapped in butter lettuce leaves. It would be great over rice noodles, too. Make it with chicken or turkey or tofu…I guess what I’m trying to say is, just try it!
- 1 lb. ground beef
- 1 Tbsp. sesame oil
- 1 Tbsp. Hot Chili Oil
- 3 cloves garlic, minced
- ¼ cup soy sauce
- ½ cup brown sugar
- 1 Tbsp. fresh ground ginger
- ½ tsp. red pepper flakes
- 2 Tbsp. Korean hot chili paste or Sriracha sauce
- 1 cube beef bouillion
- Salt and pepper to taste
- 1 bunch green onions, chopped
- ¼ cup cilantro, chopped
- 2 hard boiled eggs, chopped
- Heat a large skillet with the sesame and chili oil over medium heat. Once the skillet is heated, brown the hamburger and minced garlic until meat is cooked through. Drain all fat from the meat.
- In a small bowl, combine the soy sauce, brown sugar, ginger, salt and pepper, and red pepper flakes, chili paste and bouillion cube. Pour mixture into the skillet over the meat and bring to a simmer.
- Simmer the meat in the sauce for 5 minutes, or until the sauce thickens and reduces.
- Serve the Korean beef over rice and top with a small handful of green onions, some cilantro and hard boiled egg.