Korean Beef Bowl

This recipe is adapted from Damn Delicious’ Korean Beef Bowl

I stumbled across the Damn Delicious Korean Beef Bowl a couple years ago, and with a few of my changes it’s become one of our monthly go-to meals! It’s a little bit sweet, a little bit salty, has great depth of flavor, and goes together so quickly (15 minutes?) and easily! Bulgogi is generally made with thin slices of sirloin, but this allows us to accomplish similar flavors in a fast and budget-friendly way. Serve it up with some fluffy rice and maybe some stir-fried veggies, and you’ve got a fast, yummy dinner in no time. You (or your kids!) might be apprehensive to try this one, but I promise the flavors aren’t scary. This dish is so inviting. I could easily make this weekly and never grow tired of it.

KOREAN BEEF BOWL

INGREDIENTS:

- 1 pound ground beef
- 1/8 t black pepper
- 3 scallions, diced
- 2 cloves garlic, minced
- 2-inch nub of fresh ginger, grated, or 1/2 teaspoon ground ginger
- 1/4 cup + 1 T packed brown sugar
- 1/4 cup + 1 T soy sauce
- 1 T sesame oil
- 1/4 t red pepper flakes, or 1 t sriracha more to taste
- sesame seeds to garnish

DIRECTIONS:
1.) Heat ground beef and black pepper in a large pan over medium heat. Cook until no longer pink.
2.) Drain fat, and add in 2/3 of scallions plus two cloves of minced garlic. Add ginger and stir until fragrant, being careful not to burn garlic.
3.) In a small bowl, whisk together soy sauce, brown sugar and sesame oil (1/4 cup + 1 T brown sugar, 1/4 cup + 1 T soy sauce, 1T sesame oil)
4.) Pour liquid into pan, and mix until well coated and warmed through. Add red pepper flake or sriracha and continue to mix.
5.) Serve with remaining scallions and sesame seeds on top as a garnish.