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Korean Beef

5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Korean


  • 2 pounds grass-fed ground beef or venison)
  • 8 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • ¼ cup rapadura, sucanant or dehydrated whole cane sugar
  • ½ cup naturally-fermented, organic, unpasteurized soy sauce
  • Red pepper flakes, to desired spiceness (I'm a sissy and used like five)
  • Green onions or chives, minced, for garnish (don't skip! they add a lot!)


  • Brown the ground beef in a skillet. Because I use grass-fed beef, I don't end up with enough fat to drain off, but if you have a lot, feel free to scoop it out.
  • Once browned, add in the garlic and ginger. Let it saute with the beef for about three minutes.
  • Stir in the whole cane sugar (rapadura), soy sauce, and optional pepper flakes. Gently simmer for ten minutes.
  • Serve atop a bed of delicious basmati or jasmine rice. Garnish with minced scallions or chives.
Keyword beef