Prep time: About 5 minutes
Cooking time: Less than 20 minutes on stove top
Calories per serving: Only 348 calories/per serving based on 4 servings, 16 oz beef
If you miss Korean food like I do, this might just help with the craving. This recipe is inspired by a dish called Beef Dukbokki. I first had Beef Dukbokki through Blue Apron. A friend who orders from them online had to be away for the weekend. She thought I could enjoy working on her pre-ordered meal kits. Of course I willingly obliged! Just my luck – one of the kits was this Korean dish.
The original recipe uses Korean rice cakes as well as snap peas. Please feel free to use these if you can source them in your local Asian store. However, note that the calorie count will definitely be higher. Another note, the original recipe wasn’t spicy but they used a side of kimchi with it. My solution was to add some chili flakes for a little bit of hit since I didn’t have any kimchi handy.
Let’s get cooking, shall we?
Here is a list of what you need:
1/2 tsp EVOO
1 to 1.25 lbs ground beef (I used 80/20 ground chuck)
3 tbsps light soy sauce
3 tbsps brown sugar
1 tsp ground ginger or 1 tbsp freshly grated ginger
1 tsp pepper (less or more to taste)
2 cloves garlic, minced
1/2 of a medium yellow onion, diced
1 tsp red chili pepper flakes (optional)
3 stalks of green onion or 5 stalks of chives for garnishing
1 to 2 tsps of black and white sesame seeds (the regular sesame seeds will do just as fine)
Sweat the garlic in hot olive oil for about 2 minutes on medium high heat. Then add in the onion to sweat as well for another 3 minutes.
Add the beef and saute with the garlic and onion until brown. This takes about 7 to 8 minutes. You would want to drain the beef mixture with a strainer if there seems to be too much oil.
Then add the soy sauce and brown sugar along with the ginger and pepper (and chili flakes too if you are using them) and give it a good stir to distribute the flavors evenly. Simmer over medium heat for about 7 to 8 minutes until the liquid is absorbed.
Transfer to a plate or bowl. Garnish with scallions or chives and sesame seeds.
Serve over steamed jasmine rice or any rice of your choice.
Eat well and be well. -Ella Bella