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Korean Ground Beef

Sweet and spicy Korean Ground Beef with all the flavors of your favorite Korean BBQ but for a third of the cost and kid friendly! From the kitchen of Sheri Pedersen.


1 lb lean ground beef
2 T sesame oil
4-5 cloves garlic, minced
2 tsp fresh ginger, minced (or ½ tsp dried ground ginger)
1 cup brown sugar
½ cup soy sauce
2 tsp sriracha (or to taste)
3 green onions, sliced, only the green parts

For Wilted Slaw:
6 cups napa cabbage, sliced
1 small bag of carrots, cut in matchsticks
2 green onions, diced from tip to tail, excluding the root
2 tsp sesame oil
1 tsp canola oil

2 cups rice (cooked)
Sriracha mayo (2 cups mayo mixed with 2-3 T sriracha)


  • Heat a large pan over medium high heat.
  • Brown the meat with sesame oil, garlic and ginger.
  • Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
  • Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
  • Top with green onions, toss together and set aside in a bowl.
To make the wilted slaw:
  • Put the Napa cabbage, carrots, sesame oil and canola oil in the skillet the meat just came out of.
  • Cook for 4-5 minutes until the water has evaporated and the vegetables
  • are beginning to soften.

To serve:
  • Spread meat over bed of wilted slaw, scoop onto rice.  Garnish
  • with a drizzle of sriracha mayo (this is where the magic happens!).
TIPS: For a lower carb version, double the amount of slaw and omit the rice.
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