Ingredients
Scale
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes) – optional
- Cooked rice, for serving
- Sesame seeds, for garnish
- Green onions, for garnish
Instructions
- Step 1: Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add onion, garlic, and ginger to the skillet and cook until softened, about 3-5 minutes. Stir in the red bell pepper and shiitake mushrooms and cook for another 2-3 minutes until slightly tender.
- Step 3: In a small bowl, whisk together soy sauce, brown sugar, gochujang, and gochugaru (if using). Pour the sauce over the beef and vegetable mixture in the skillet. Bring to a simmer, reduce heat to low, and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Step 4: Serve the Korean ground beef mixture over a bed of cooked rice.
- Step 5: Garnish with sesame seeds and chopped green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet, adding a splash of water if needed to prevent dryness.
- Serve with a fried egg on top for extra richness and protein.
- For a deeper, richer flavor, marinate the beef in half the soy sauce for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American