Korean Ground Beef and Rice Bowls

I grew up in South Korea. From my 8th until my 13th I lived in Seoul, in a neighborhood called Hannamdong, right behind the popular tourist shopping street Itaewon. It was an age at which I wasn’t much used to change, and I wasn’t a big fan of the crazy smells of Korean food. But nothing lasts forever, and if there’s anything that’s subject to change it’s taste. My adult self is oh so thankful for that. 

Korean Ground Beef and Rice Bowls

Ingredients (serves 2):
500g lean ground beef
4 cloves garlic, minced
1/4 cup reduced salt soy sauce
1/4 cup packed brown sugar
2-3 teaspoons sesame oil
1/2 teaspoon chili flakes
1/4 teaspoon ground ginger (I didn’t have any, so I used freshly grated ginger)
1/4 teaspoon ground black pepper
2 scallions, chopped
2 cups hot cooked white or brown rice
sesame seeds to garnish

1. Add 1 teaspoon sesame oil to a large skillet and cook the beef and garlic, breaking the beef into crumbles until it is no longer pink.

2. In a bowl, mix the remaining sesame oil, chili flakes, ground ginger, ground black pepper, soy sauce and sugar. Then toss them over the beef mixture and simmer for a few more minutes.

3. Serve with rice and toss over the chopped scallions and sesame seeds.

Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls


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