Simple 20 Minute Korean Ground Beef Recipe

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What Kind of Ground Beef Should I Use?

For this Korean ground beef recipe, I recommend using 80/20 or 85/15 ground beef, which gives you enough fat to keep the meat juicy and flavorful without being too greasy. If you prefer a leaner option, 90/10 will work too, but you might want to add a touch more oil to the pan to prevent it from drying out. Ground beef labeled as “ground chuck” is usually your best bet since it has a nice balance of flavor and fat content. Whatever you choose, just make sure to break it up well while cooking so it browns evenly and soaks up all those delicious Korean flavors.

Options for Substitutions

This quick weeknight meal is easy to customize with what you have in your kitchen:

• Ground beef: Ground turkey, chicken, or pork work great here. You can also use ground lamb for a richer flavor. Just adjust the cooking time slightly if using leaner meats like turkey or chicken.
• Soy sauce: Tamari or coconut aminos are good swaps if you need a gluten-free option. Keep in mind that coconut aminos are a bit sweeter, so you might want to reduce the honey slightly.
• Honey: Brown sugar, maple syrup, or agave nectar all work well as sweeteners in this recipe. Use the same amount for any of these substitutions.
• Fresh ginger: In a pinch, you can use 1 teaspoon of ground ginger powder instead of fresh ginger root. Just add it with the other spices rather than sautéing it.
• Avocado oil: Any neutral cooking oil like vegetable, canola, or grapeseed oil will do the job just fine.
• Sesame oil: This ingredient really brings that authentic Korean flavor, so I’d recommend keeping it if possible. But if you don’t have it, you can skip it and add a sprinkle of toasted sesame seeds at the end for a similar nutty taste.

Watch Out for These Mistakes While Cooking

The biggest mistake with this quick Korean beef is not draining the fat after browning the meat, which can make your sauce watery and greasy instead of thick and glossy – take an extra minute to drain it well before adding the aromatics.

Burning the garlic and ginger is another easy trap to fall into, so make sure your heat is at medium after draining the beef and cook them for just one minute until fragrant, not brown.

To get that restaurant-quality caramelized flavor, resist the urge to constantly stir the beef while it’s browning – let it sit undisturbed for a couple minutes at a time so it develops a nice crust.

Finally, mix your cornstarch slurry thoroughly before adding it to the pan to avoid clumps, and if your sauce seems too thick, just add a tablespoon of water at a time until you reach the consistency you want.

What to Serve With Korean Ground Beef?

This Korean ground beef is super flavorful on its own, but it really shines when served over a bed of steamed white or brown rice to soak up all that savory sauce. I love adding some quick pickled cucumbers or kimchi on the side for a tangy crunch that balances out the sweetness of the beef. You can also wrap it in butter lettuce leaves for a fun, hands-on meal, or pile it on top of rice bowls with shredded carrots, sliced radishes, and a fried egg. If you want to stretch the meal further, serve it alongside some sautéed bok choy or steamed broccoli for extra veggies.

Storage Instructions

Store: This Korean ground beef keeps really well in the fridge for up to 4 days in an airtight container. It’s actually one of my favorite meal prep recipes because the flavors get even better the next day! I like to portion it out for quick lunches throughout the week.

Freeze: You can freeze this beef for up to 3 months in a freezer-safe container or bag. I recommend freezing it in individual portions so you can just grab what you need. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up in a skillet over medium heat with a splash of water to keep it from drying out, or microwave it in 30-second intervals until heated through. Sometimes I add a little extra sesame oil when reheating to freshen up the flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 80-90 g
• Fat: 100-110 g
• Carbohydrates: 30-35 g

Ingredients

For the sauce:

• 1/3 cup soy sauce (I prefer Kikkoman for the best salt balance)
• 1.5 tbsp honey
• 1 tsp cornstarch (dissolve thoroughly to prevent lumps in the sauce)
• 1/2 tsp red pepper flakes
• 1 tsp rice vinegar

For the beef:

• 2 tbsp avocado oil (I use Chosen Foods for its high smoke point)
• 1 lb ground beef
• 1.5 tbsp garlic
• 1.5 tbsp fresh ginger (finely grated for a smooth texture)
• 1 tbsp sesame oil
• 1/4 cup green onions (thinly sliced on the bias)

Step 1: Prepare the Sauce Base

• 1/3 cup soy sauce
• 1.5 tbsp honey
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes
• 1 tsp cornstarch

In a small bowl, whisk together the soy sauce, honey, rice vinegar, and red pepper flakes.

In a separate small cup, dissolve the cornstarch in a tablespoon of water, stirring thoroughly to eliminate any lumps—this prevents a grainy sauce.

Add the dissolved cornstarch to the soy mixture and whisk until completely smooth.

Set aside while you prepare the beef.

I find dissolving the cornstarch separately prevents those stubborn lumps that can ruin the sauce texture.

Step 2: Brown the Ground Beef

• 2 tbsp avocado oil
• 1 lb ground beef

Heat the avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute).

Add the ground beef and cook for 5 minutes, breaking it into small, even pieces as it cooks with a wooden spoon or spatula.

The beef should be fully browned with no pink remaining.

Pour off any excess fat through a strainer, then return the cooked beef to the skillet.

Step 3: Build Flavor with Aromatics

• 1.5 tbsp garlic
• 1.5 tbsp fresh ginger

Add the minced garlic and freshly grated ginger to the cooked beef and stir constantly for about 1 minute.

This brief cooking time releases their aromatic oils and mellows their sharp edges, creating a fragrant base for the sauce.

I always grate fresh ginger finely rather than mincing it—it distributes more evenly throughout the dish and gives a smoother texture.

Step 4: Finish with Sauce and Sesame Oil

• sauce mixture from Step 1
• 1 tbsp sesame oil

Pour the sauce mixture from Step 1 into the skillet with the beef and aromatics.

Stir constantly for 2 minutes until the sauce thickens and coats the beef evenly—you’ll see it go from thin and glossy to rich and clingy.

Remove from heat and drizzle in the sesame oil, stirring gently to incorporate without breaking up the beef pieces too much.

Step 5: Serve and Garnish

• 1/4 cup green onions

Transfer the Korean ground beef to a serving bowl or directly onto rice.

Top with the thinly sliced green onions cut on the bias, which adds both color and a fresh, bright note that balances the rich, savory sauce.

Simple 20 Minute Korean Ground Beef Recipe

Delicious Simple 20 Minute Korean Ground Beef Recipe recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 1475 kcal

Ingredients

  

For the sauce::

• 1/3 cup soy sauce (I prefer Kikkoman for the best salt balance)
• 1.5 tbsp honey
• 1 tsp cornstarch (dissolve thoroughly to prevent lumps in the sauce)
• 1/2 tsp red pepper flakes
• 1 tsp rice vinegar

For the beef::

• 2 tbsp avocado oil (I use Chosen Foods for its high smoke point)
• 1 lb ground beef
• 1.5 tbsp garlic
• 1.5 tbsp fresh ginger (finely grated for a smooth texture)
• 1 tbsp sesame oil
• 1/4 cup green onions (thinly sliced on the bias)

Instructions

 

• In a small bowl, whisk together the soy sauce, honey, rice vinegar, and red pepper flakes. In a separate small cup, dissolve the cornstarch in a tablespoon of water, stirring thoroughly to eliminate any lumps—this prevents a grainy sauce. Add the dissolved cornstarch to the soy mixture and whisk until completely smooth. Set aside while you prepare the beef. I find dissolving the cornstarch separately prevents those stubborn lumps that can ruin the sauce texture.
• Heat the avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute). Add the ground beef and cook for 5 minutes, breaking it into small, even pieces as it cooks with a wooden spoon or spatula. The beef should be fully browned with no pink remaining. Pour off any excess fat through a strainer, then return the cooked beef to the skillet.
• Add the minced garlic and freshly grated ginger to the cooked beef and stir constantly for about 1 minute. This brief cooking time releases their aromatic oils and mellows their sharp edges, creating a fragrant base for the sauce. I always grate fresh ginger finely rather than mincing it—it distributes more evenly throughout the dish and gives a smoother texture.
• Pour the sauce mixture from Step 1 into the skillet with the beef and aromatics. Stir constantly for 2 minutes until the sauce thickens and coats the beef evenly—you'll see it go from thin and glossy to rich and clingy. Remove from heat and drizzle in the sesame oil, stirring gently to incorporate without breaking up the beef pieces too much.
• Transfer the Korean ground beef to a serving bowl or directly onto rice. Top with the thinly sliced green onions cut on the bias, which adds both color and a fresh, bright note that balances the rich, savory sauce.