Korean Ground Beef
Ingredients
- 1 lb ground beef 80% Lean
- 2 tbsp sugar
- 2 cloves garlic grated
- 1 tbsp fresh ginger grated, see note on ginger powder
- 1 tbsp sesame oil
- 2 tsp Gochujang or Doenjang 2tsp = 2/3 of 1tbsp, fill tablespoon 2/3 full to only use one measuring spoon
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
Instructions
- Using a fine grater like a Microplane, grate 2 cloves garlic and 1 tbsp fresh ginger.
- In a jar or small bowl, combine 2 tbsp sugar, 2 cloves garlic, 1 tbsp fresh ginger 1 tbsp sesame oil, 2 tsp Gochujang or Doenjang (use the tablespoon and fill it 2/3 of the way so that you only dirty one spoon!), 1 tbsp rice vinegar, and 3 tbsp soy sauce. Stir or shake to combine.
- Preheat a medium frying pan over medium-high heat. When pan is hot, add 1 lb ground beef. Using a spatula or wooden spoon, break up the ground beef into small pieces and cook until brown.
- Once meat is cooked, add the sauce and stir to combine.
- After about 2 minutes, turn off heat and remove pan once the meat is coated in the sauce and the sauce has thickened slightly.
Notes
I've included a note in the recipe to fill the tablespoon 2/3 of the way full when measuring the gochujang paste. This is because 1 tablespoon is equal to 3 teaspoons. Using the tablespoon to measure the equivalent of 2 teaspoons means you don't have to get the teaspoon out!
I have written the ingredients in the order you should measure them if you want to use the same measuring spoon for all of the ingredients (read: fewer dishes!). The dry ingredient first (sugar), followed by the solids, then the oil to help the paste not stick to the spoon, and finally the liquids to wash out any of the previous ingredients that get stuck.
When substituting ground ginger for fresh ginger, divide the amount by half. This recipe would use 1 1/2 teaspoons of ground ginger.