Go Back
–+ servings
Spicy Korean Ground Beef

Deliciously Easy Spicy Korean Ground Beef in 25 Minutes

This Spicy Korean Ground Beef recipe is a quick dinner that combines savory flavors with healthful ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 1 lb Ground Beef or ground turkey/chicken
  • 2 tbsp Soy Sauce use tamari for gluten-free
  • 1 tbsp Sesame Oil vegetable oil works in a pinch
  • 2 tbsp Gochujang (Korean chili paste) or sriracha/red pepper flakes with miso
  • 1 tbsp Brown Sugar or erythritol for low-carb
  • 2 cloves Minced Garlic or garlic powder if short on fresh
  • 1 inch Fresh Ginger or ground ginger
For the Cucumber Salad
  • 2 tbsp Rice Vinegar or apple cider vinegar
  • 1 medium Cucumber or radishes
  • 2 stalks Green Onions or chives/finely chopped onions
  • 1 tbsp Sesame Seeds optional

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Spicy Korean Ground Beef
  1. Heat a large skillet over medium-high heat and add the ground beef. Cook for about 5-7 minutes, breaking it apart until browned and no pink remains.
  2. Stir in soy sauce, sesame oil, gochujang, brown sugar, minced garlic, and fresh ginger into the browned beef. Cook for another 3-4 minutes until the mixture bubbles and thickens.
  3. While the beef cooks, slice the cucumber thinly and toss it with rice vinegar and a pinch of salt in a separate bowl. Let it sit for 5 minutes.
  4. Serve the spicy Korean ground beef topped with cucumber salad, garnished with sesame seeds and chopped green onions.

Nutrition

Serving: 1plateCalories: 380kcalCarbohydrates: 12gProtein: 30gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

This recipe is meal prep-friendly, can be adjusted for spice tolerance, and is best served fresh with crisp cucumber salad.

Tried this recipe?

Let us know how it was!