This Korean Beef is savory, sweet and tangy. This easy to make recipe is also budget friendly and ready in 20 minutes.

Ingredients

For the Sauce

• 2 teaspoons sesame oil (toasted Asian sesame oil)

• 1/4 cup low sodium soy sauce

• 1/4 cup brown sugar

• 1 tablespoon Gochujang, you can also add 1/4 teaspoon red pepper flakes for some spice

• 1 teaspoon cornstarch

For The Beef

• 1 pound lean ground beef

• 3 cloves garlic minced

• 1 - 2 teaspoons fresh ginger minced

• 2 green onions thinly sliced( I used scallion microgreens) I added into the beef when it was a minute remaining.

For Serving

• Cooked white rice

• Seasoned thinly sliced cucumbers

• Seasoned Shredded carrots optional - see recipe in the notes area

Instructions

• If you would like to make quick pickled cucumbers and carrots, see the recipe below. I made the vinegar sauce before hand and marinated the cucumbers and carrots while I made the beef. It adds a nice tang to the meal.

• In a small bowl, whisk together the sauce ingredients. Reserve.

• Heat a large skillet over medium-high heat.

• Add the ground beef and cook, breaking it into crumbles for about 4 minutes. Stir in the garlic and ginger and cook until the beef is no longer pink.

• Pour the sauce over the beef and simmer for 2 - 3 minutes, stirring as needed.

• Serve with cooked warm rice and top with the vegetables. I added red acre cabbage microgreens as a garnish.

Notes

• Drain off some of the fat you rendered from the ground beef, if needed.

• You can substitute ground ginger if you don't have fresh. Use between 1/8 to 1/4 teaspoon of dried ginger.

• Use pure sesame oil also known as roasted sesame oil. It is darker in color and more flavorful than regular sesame oil.

• To Make The Cucumbers and Carrots: In a small bowl, mix 2 tablespoons of rice vinegar, 2 tablespoons water, 1/2 salt, 1/2 teaspoon sugar. Mix well and pour over the cucumbers and carrots. Let it sit in the refrigerator while you make the meal.