Name: Korean Ground Beef
Yield: 4

This Korean Ground Beef Recipe gets layered with warm rice and tangy pickled veggies for a weeknight bowl that hits every craving.

Author’s Notes

Tried Them All… This One Wins!

I’ve tried a lot of Korean Ground Beef recipes, and most of them were either too sweet, too complicated, or way too spicy for my kids.

This one? It hits just right.

The meat is saucy and flavorful without being overpowering, and the pickled veggies take it to another level, but they only take a minute to throw together.

This dinner is super fast, totally customizable, and something I actually want to eat for leftovers (which says a lot). If you’re looking for an straightforward, flavor-packed dinner that checks all the boxes, this is the one.

All the ingredients for this recipe are prepped and ready for straightforward assembly, including the meat, green onions, soy sauce, garlic, cucumber, ginger, carrot, vinegar, oil, chili garlic sauce, sesame oil, and honey.

Korean Ground Beef Recipe Ingredients

The full recipe is below, but here are a few quick ingredient tips:

Carrots & cucumbers: Use pre-cut carrots and slice cucumber, no peeling needed! Add in some pickled red onions as well!
Green onions: Use the white parts while cooking and save the green tops for finish.
Sesame oil: Toasted gives the best flavor.
Garlic & ginger: Fresh, pastes, or frozen cubes all work, go with whatever’s straightforward.
Gochujang, chili-garlic, or sriracha: All are great! Add slowly if you’re sensitive to spice.

Quick Tip

Spiciness

Korean Ground Beef has a little heat, but it’s straightforward to adjust. Red pepper flakes go in the meat, and Gochujang on top lets everyone control the spice. My kids skip the Gochujang and still love it! If you leave it out, add more garlic and ginger for extra flavor.

Gochujang is a spicy Korean paste. No Gochujang? Try chili-garlic sauce or Sriracha instead.

Quick cucumber and carrot salad mixed together in a bowl to serve with this Korean ground beef.

Featured Comment

So good!! New favorite recipe and will definitely make again. I pickled carrots and radishes for the topping. It was all sooooo lively!!! And quick and straightforward
– Malia

The meat mixture in the skillet topped with green beans ready to be served and enjoyed.

Storage

Store the meat and veggies in separate airtight containers in the fridge for up to 4 days. Reheat the meat in the microwave or on the stove. Keep sauces on the side and add just before serving.