Description
A delightful dish featuring tender ground beef in a spicy and tangy sauce, served over jasmine rice with a crunchy cucumber salad.
Ingredients
Scale
- 1 pound lean ground beef (93–95 percent lean)
- 6 green onions (thinly sliced, whites and greens separated)
- 6 garlic cloves (minced or pressed)
- 3 tablespoons brown sugar
- 3 tablespoons low sodium soy sauce
- 1–2 tablespoons Gochujang paste
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons ginger paste
- 1/2 teaspoon gochugaru or red pepper flakes
- 1/4 teaspoon white pepper
- Prepared jasmine rice (for serving)
- Prepared cucumber salad (for serving)
Instructions
- In a glass measuring cup, combine brown sugar, soy sauce, gochujang, rice vinegar, sesame oil, ginger, red pepper flakes, and white pepper. Whisk and set aside.
- Heat a 12-inch wok or skillet over medium-high heat. Add ground beef and cook for 4-5 minutes until no longer raw. Add white parts of green onions and garlic, cooking for another 2 minutes.
- Reduce heat to low, pour the sauce over beef, and stir to combine. Simmer for 4-6 minutes until thickened.
- Serve in bowls over jasmine rice with cucumber salad, topping with green parts of scallions or sesame seeds.
Notes
For optimal freshness, keep beef and rice in separate airtight containers for storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg