Ingredients
Beef and Sauce
- 1 pound ground beef
- ¼ cup soy sauce
- ¼ cup brown sugar
- 3 cloves garlic, finely minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons oyster sauce
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
To Serve
- Cooked rice, to serve
- Chili crunch cucumber salad, for side (optional)
Instructions
- Heat and Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart and spreading it evenly across the pan. Let it cook undisturbed for 5 minutes to develop a nice crust on one side.
- Prepare the Sauce: While the beef cooks, whisk together soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, oyster sauce, grated fresh ginger, and cornstarch in a small bowl. Set the sauce mixture aside.
- Combine and Simmer: After the beef has browned for 5 minutes, pour the sauce mixture over the meat. Stir thoroughly to coat the beef evenly, breaking up any large pieces. Continue cooking for 2-3 minutes until the sauce thickens and clings to the beef.
- Serve: Spoon the Korean beef over bowls of steamed rice. Serve with a side of chili crunch cucumber salad for added texture and flavor if desired.
Notes
- Allowing the beef to brown undisturbed helps develop a richer flavor and slightly crispy texture.
- Adjust the sweetness or saltiness by tweaking the amount of brown sugar or soy sauce according to your taste.
- For a gluten-free option, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- The dish pairs well with steamed or fried rice and fresh vegetable sides.
- Leftovers keep well refrigerated for 2-3 days and can be reheated on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
