This is an easy weeknight dish that is full of flavor. If you've feared Asian cooking, start here. Nothing could be easier and taste more authentic. You can use an ordinary skillet to prepare it if you do not have a wok handy.
Ingredients
1 pound lean ground beef (95% lean if available)
1/4 brown sugar (dark or light)
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
3 green onions, chopped and separated light/dark
Directions
Heat a large skillet over medium heat. Add sesame oil and warm for 1 minute until hot but not smoking. Add hamburger and brown. Add the lower (white and light green) portion of the chopped green onions. Stir in and cook for 3-4 minutes. Toss in the garlic and stir together over heat for 1-2 minutes more. Spoon out excess fat if necessary. Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Stir to combine and cook to combine flavors, another 2-3 minutes. Set aside until rice and other dishes are ready. Top the beef with the remaining darker portion of the chopped green onions at serving time.
Ginger Note:
You can keep fresh ginger in the freezer because it is hard to use a full piece before it goes bad, and it is easy to grate when frozen. But lately I've been buying the Dorot frozen ginger cubes. I don't use a lot of ginger in cooking so these are an excellent option. The flavor is good and the package is excellent. Dorot has garlic too and it is good, but I use quite a bit of garlic and so just keep fresh on hand all the time.
With that said, I have been to Korea and have never had this exact dish. They do have a dish with similar flavors, but instead of ground beef they use beef top sirloin, thinly sliced. The beauty of the ground beef is that it cooks quickly and you can have this meal on the table in 30 minutes. Everyone will love it.
Begin by starting your rice cooking. I suggest serving it with white rice. If you have a rice cooker, that is the best method. Otherwise follow the package directions. As shown above, I wiped out the same skillet and fried green beans in it, and then topped them with slivered almonds. A great companion to this meal.
Begin by starting your rice cooking. I suggest serving it with white rice. If you have a rice cooker, that is the best method. Otherwise follow the package directions. As shown above, I wiped out the same skillet and fried green beans in it, and then topped them with slivered almonds. A great companion to this meal.
Ingredients
1 pound lean ground beef (95% lean if available)
1/4 brown sugar (dark or light)
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
3 green onions, chopped and separated light/dark
Directions
Heat a large skillet over medium heat. Add sesame oil and warm for 1 minute until hot but not smoking. Add hamburger and brown. Add the lower (white and light green) portion of the chopped green onions. Stir in and cook for 3-4 minutes. Toss in the garlic and stir together over heat for 1-2 minutes more. Spoon out excess fat if necessary. Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Stir to combine and cook to combine flavors, another 2-3 minutes. Set aside until rice and other dishes are ready. Top the beef with the remaining darker portion of the chopped green onions at serving time.
Ginger Note:
You can keep fresh ginger in the freezer because it is hard to use a full piece before it goes bad, and it is easy to grate when frozen. But lately I've been buying the Dorot frozen ginger cubes. I don't use a lot of ginger in cooking so these are an excellent option. The flavor is good and the package is excellent. Dorot has garlic too and it is good, but I use quite a bit of garlic and so just keep fresh on hand all the time.
This recipe has saved my life this year, and our Korean student loves it! We call it "fake Bulgogi!" Delicious and easy. Thanks, Julian!
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