Korean Ground Beef

How to make Korean ground beef

Stir together the soy sauce, brown sugar, beef broth, rice vinegar, garlic, sesame oil, grated ginger, Gochujang sauce, onion powder, and black pepper.  Set aside.

Brown the ground beef in a large skillet. Drain any fat and return to the pan.
Pour sauce over browned ground beef, and stir in. Cook until the sauce has cooked down and only about 1/4 cup remains.

Tips

• Ground Beef: I like to use Niman Ranch ground beef. I first fell in love with Niman Ranch pork while in law school in Iowa, and I’ve been a fan of Niman Ranch beef and pork for years. I like Niman Ranch because the animals are given all vegetarian feed and are raised by family ranchers. They have strict animal welfare protocols, and you can taste the care and the quality in the meat. You can get 15% off of your order with this link.
• Soy Sauce: I prefer to use reduced-sodium soy sauce so that I can control the sodium level. If you prefer, you can use regular soy sauce.
• Gochujang Sauce: Feel free to adjust the amount of Gochujang sauce depending on your desired heat level. Just be sure to get sauce and not paste as the paste is concentrated and will be much hotter with the amounts given in the recipe.
• Serving: I like to serve this ground beef over rice with a side of steamed vegetables (broccoli). I top it with sliced green onion and a sprinkle of toasted sesame seeds.
• Storing: Store the leftover beef covered in the fridge for up to 4 days.