🍛 Korean BBQ Style Ground Beef 🥩

This high protein and high-fat Korean BBQ style ground beef recipe is a fast and easy recipe you can keep in your back pocket whenever you crave a sweet and savory dish but don’t want any added sugar.

A box grater will work for grating the ginger but a food processor will do it in half the time, but you must consider the clean up time as well. Using a food processor, you can throw in the garlic with the ginger and pulse it until you have achieved a minced consistency. Be careful not to over-process it, or you will end up with mush.

Separating the white and the green parts of the green onions allows you to use them differently. The whites get sautéed and add a caramelized onion aspect to the dish. Whereas the greens are mixed at the end and used as a garnish to add fresh onion notes.

The dish will be very moist after adding the ginger, sesame oil, coconut aminos, Worcestershire sauce, pepper, rice vinegar, and chili garlic sauce. You will know when it’s done after most of the moisture on the bottom of the skillet has either been absorbed by the meat or evaporated. This step condenses the flavors and makes for an exceptional flavor experience.

This dish can be made ahead of time and reheated on the stove or in a microwave. It will store in an air-tight container in the fridge for up to a week and a half or in the freezer for up to three months.

You could add peas and carrots to this recipe if you like. A bag of frozen peas and carrots would work well for this addition. Ensure to defrost and add them to the dish after the ground beef has cooked. If you want to add another level of flavor, try roasting the peas and carrots first.

Feel free to adjust the spice level of this dish to your liking. You can remove the chili garlic sauce if you don’t do spicy foods or you could substitute it with sriracha. You could go buck wild and do both, it’s up to you, but you may want to consider anyone’s preference who you may be enjoying this dish with. You can always add more spice later.

I like to eat my Korean BBQ-style ground beef in a bowl alongside some avocado with sea salt sprinkled on top, but you can also eat it over steamed jasmine rice, or wrapped in a leaf of lettuce like romaine or butter lettuce if you all fancy like.

This recipe was inspired by the traditional Korean dish known as bulgogi, which is very similar to this recipe. Instead of ground beef, it calls for strips of beef like top sirloin or ribeye. To make a traditional bulgogi, marinate the meat, grill it, and serve it the same way you would this recipe. You can use the same ingredients in the recipe to make it just let the meat marinate overnight and grill it up.

Korean BBQ Style Ground Beef Recipe

Difficulty Level:  2 Meatballs

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Servings: 2

• 1 pound of ground beef
• 4-8 cloves of garlic, minced
• 2 tsp ginger, grated
• 2 tablespoons of coconut oil
• 1 tablespoons of toasted sesame oil
• 1 tablespoons of rice vinegar
• 2 tablespoons of coconut aminos
• 1 tablespoons of chili garlic sauce
• 1 tablespoons of Worcestershire sauce
• 1 bunch of green onions, Washed, sliced, and white and green parts separated
• 1 teaspoon black pepper
• 1 tablespoons of toasted sesame seeds

Melt coconut oil in a skillet over high heat.

Add the white portion of the green onions to the skillet and cook for 1 minute.

Add the garlic to the skillet and cook for 30 seconds, stirring to avoid burning.

Add ground beef to the skillet, break it up into small pieces as you cook it, cook until no longer pink.

Reduce heat to medium and add the ginger, sesame oil, coconut aminos, Worcestershire sauce, pepper, rice vinegar, and chili garlic sauce.

Continue cooking until most of the moisture is absorbed or evaporated, about 2 minutes.

Mix in 1/3 cup of the green portion of the green onions, stir to mix, and continue cooking for another minute.

Remove from heat and serve on top of rice, inside leaf lettuce, or alone.

Garnish with some green onions and toasted sesame seeds.