Is this Korean beef bulgogi?

Not exactly. This recipe is inspired by some of the sweet, savory, garlicky flavors often found in Korean beef bulgogi, but traditional bulgogi is usually made with thinly sliced marinated beef. This is a Korean-style ground beef recipe made for quick weeknight cooking.

Is this recipe Keto or low carb?

It can be. Use sugar-free brown sugar substitute and serve the beef with cauliflower rice, broccoli, lettuce wraps, or low carb veggies. The tapioca starch adds a small amount of carbs, but only 1 teaspoon is used in the whole recipe.

Can I use regular brown sugar?

Yes. Regular brown sugar works well if you don't need this recipe to be sugar-free or low carb.

Do I have to use tapioca starch?

I recommend using it or another thickener. The tapioca starch helps the sauce thicken and cling to the beef. Without it, the sauce may be thinner or separate from the beef fat, which can be unpalatable. The same quantity of cornstarch can also be used.

Can I double the sauce?

You can, but I wouldn't fully double it right away. This recipe is already written to be saucy, especially when served over rice or noodles. Once the sauce is added, simmer until it just thickens, turns glossy, and coats the beef. If it simmers too long, it will reduce too much and you'll lose that saucy finish.

Can I add vegetables directly to the skillet?

You can, but I prefer serving vegetables on the side or adding them to the bowl. Vegetables like cabbage or stir fry veggies can release water into the skillet and thin the sauce (and the flavor). Adding steamed broccoli after cooking works especially well because it soaks up the sauce without changing the texture or flavor of the beef.

Korean Ground Beef (Easy 15-Minute Recipe)

Name: Easy Korean Ground Beef
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean-Inspired
Ingredients: ½ cup low sodium soy sauce, tamari sauce (for gluten-free), or coconut aminos; ¼ cup sugar-free brown sugar substitute or regular brown sugar if not needing sugar-free / low carb; 1 tablespoon sesame oil; ½ teaspoon red pepper flakes (optional, more or less to taste); 1 teaspoon tapioca starch or cornstarch; 1 pound lean ground beef; 3 garlic cloves, minced; 2 teaspoons fresh ginger, grated; Scallions, green parts only, chopped; Toasted sesame seeds

Easy Korean Ground Beef

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Author: Gail Gromaski
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Keto, Low-Carb, Refined Sugar-Free

Description

This easy Korean-style ground beef is saucy, savory, slightly sweet, and ready in only 15 minutes! Serve it over rice, cauliflower rice, noodles, lettuce wraps, or salad greens for a flexible weeknight dinner or meal prep recipe.

Ingredients

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1/2 cup low sodium soy sauce, tamari sauce (for gluten-free), or coconut aminos
1/4 cup sugar-free brown sugar substitute or regular brown sugar if not needing sugar-free / low carb
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (optional, more or less to taste)
1 teaspoon tapioca starch or cornstarch
1 pound lean ground beef
3 garlic cloves, minced
2 teaspoons fresh ginger, grated

For garnish (optional):

Scallions, green parts only, chopped
Toasted sesame seeds

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Instructions

Combine sauce: Place a large skillet over medium heat. While it heats, whisk together the soy sauce, tamari, or coconut aminos; brown sugar substitute or brown sugar; sesame oil; red pepper flakes, if using; and tapioca starch in a measuring cup or small bowl. Set aside.
Brown beef and aromatics: Add the ground beef to the heated skillet, breaking it up with a spatula. After about 1 minute, stir in the garlic and ginger. Continue cooking just until the beef is no longer pink, about 2–3 minutes (be careful not to overcook).
Simmer: If there is more than 1–2 tablespoons of fat in the skillet, spoon off the excess. Increase heat to medium-high. Stir the sauce again, then pour it over the browned beef. Simmer, stirring occasionally, until the sauce thickens, coats the beef, and becomes glossy, about 1–3 minutes.
Taste and adjust: Remove skillet prompt from heat. Taste and adjust sweetness, if desired.
Serve: Serve it over rice, cauliflower rice, noodles, lettuce wraps, or salad greens. To make it pretty, garnish with scallions and toasted sesame seeds, if desired.

Equipment

nonstick granitium frying pan

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tapioca starch

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Notes

Sweetener: Start with ¼ cup sweetener, then add more if you like a sweeter, takeout-style flavor. Your skillet, your rules.
Ground beef: If using fattier ground beef, spoon off excess fat before adding the sauce, leaving about 1–2 tablespoons in the skillet for flavor. Flavor is good. Grease lagoon, less so. Draining it entirely also works; the beef will just be a bit less flavorful.
Thickener: The tapioca starch helps the sauce thicken and cling to the beef instead of separating into a sad little puddle. Cornstarch also works in the same quantity. If you use a different thickener, the quantity may vary.
Storage / Meal Prep: Store leftover Korean ground beef separately from sides in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through. If the sauce thickens too much after chilling, add a small splash of water while reheating. For meal prep, store the beef separately from rice, broccoli, lettuce, or fresh veggies until ready to serve. To freeze, cool the beef completely and transfer it to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating, and add fresh sides after warming.
Nutritional information below is for the beef only made with brown sugar substitute and does not include rice or broccoli.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Skillet (Stovetop)
Cuisine: Korean-Inspired

Find it online: https://www.goodnomshoney.com/korean-ground-beef/