Spicy Korean {Ground!} Beef over Rice

Back in early June I asked y’all on Facebook for your favorite dishes that featured ground beef. You see, I was in a cooking rut, especially when it came to that deep freezer full of ground beef. I couldn’t bring myself to eat another cheeseburger or spaghetti with meat sauce. 

I needed variety. I needed flavor. I needed to experiement with new tastes for this old stand-by.

Well, I asked and you delivered! Among the many, many suggestions were: stuffed peppers, meatloaf, sandwiches (but not burgers), tacos and enchiladas, casseroles, and so much more. There were several recipes that sparked my interest, which I’ll be trying in the coming weeks. The first, however, was my friend Candice’s Korean beef recipe using, you guessed it, ground beef!

What I love most about this recipe is that it is fast, and I don’t have to stand over the stove stirring and micromanaging.

Here’s her recipe:
  • 1/2 c. of LOW SODIUM soy sauce (if you don’t have low sodium, I would recommend cutting back to 1/4 of a cup)
  • 1/4 c. rice vinegar
  • 1 t. dried red pepper flakes (don’t go stingy!)
  • 1 clove of minced garlic
  • 1 pound of cooked, crumbled ground beef
  • Rice, couscous, lo mien noodles, or pasta for serving
Directions: After browning the ground beef, simply drain and add all of the ingredients back into the skillet. Reduce the sauce and beef mixture for about 20 minutes, which is a perfect amount of time for you to cook up some rice of your choice. 

We served the Korean beef over a simple white long grain rice, but have also used whole wheat couscous. You could even use another type of pasta or lo mien noodles.

Lastly, this dish is great the next day, and makes an easy ‘take-out-esque’ lunch you can heat quickly at work.

**To read Candice’s guest post she wrote for us this winter, GO HERE!**

What are some of your favorite ways to use ground beef, especially with an ‘ethnic’ flair? Leave a comment, please, and lets get this convo rollin’!

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  1. I just made a version of this last night! All I had in my fridge was ground beef and I thought of your recipe.

    1. There are a few awesome versions out there. I also like The Elliott Homestead's rendition!

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