Korean Ground Beef Over Wilted Sesame Slaw

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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!

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!Korean Ground beef is the quick weeknight version of your favorite Korean restaurant. A plate of sweet and spicy beef made easier with the use of ground beef instead of short ribs.  You can add my Perfect Brown Rice, Every Time to this plate too, but I usually eat it without rice since the meat has sugar and oil in it. I serve it over a Sesame Soy Napa Cabbage Slaw to remind me of a dish I used to eat.

There is a restaurant in the Koreatown section of Midtown Los Angeles that I used to go to when I had work meetings in the area. A little restaurant tucked away on street off the main drag on the first floor of an office building, I came across it when I came out of a business meeting and saw the line coming out of the building on the way to my car. Of course I had to stop in! Every time I am in LA now, I look for reasons to visit Kuishimbo.

Here is an old cell phone photo of my meal: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!

MY OTHER RECIPES

Heat a large pan over medium high heat. Brown the meat with sesame oil, garlic and ginger.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!
Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha. 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!
Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
Remove meat from pan, lightly wipe clean with paper towel.

To make the slaw, put the Napa cabbage, carrots, green onions, sesame oil, canola oil in the skillet the meat just came out of. Cook for 4-5 minutes until wilted. Add in 1 tablespoon of soy sauce.

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!

Drain the slaw in a drainer over a bowl for a few minutes. Don’t push down or try to get extra liquid out, but the cabbage has so much water in it, you’ll have extra liquid you don’t need.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!Top the slaw with ground beef for a rice free meal, or add them both on top of brown rice.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!Garnish with the remaining green onions.  If you are looking in the background of the photo, you’ll notice my spicy mayo bottle I told you about yesterday in the California Roll Tacos post!

An easy dish using inexpensive ground beef that tastes like Korean Kalbi Short Ribs served over a wilted Sesame Soy Napa Cabbage Slaw.
5 from 9 votes
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Korean Ground Beef Over Wilted Napa Slaw

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!
Course Main Course
Cuisine Korean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Dinner, then Dessert

Ingredients

  • 1 pound lean ground beef
  • 1 Tablespoon sesame oil
  • 3 cloves garlic , minced
  • 1 teaspoon fresh ginger , minced
  • 1/2 cup brown sugar
  • 1/4 cup lite soy sauce
  • 1/2 Tbsp Sriracha [use less if you don't like spice!)
  • 3 green onions , sliced from tip to tail, excluding the root.
  • 4 cups Perfect Brown Rice , Every Time (Optional)
  • 6 cups sliced Napa Cabbage
  • 2 Carrots , grated
  • 2 green onions , diced from tip to tail, excluding the root
  • 2 tsp sesame oil
  • 1 tsp canola oil

Instructions

  1. Heat a large pan over medium high heat. Brown the meat with sesame oil, garlic and ginger.
  2. Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
  3. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
  4. Remove meat from pan, lightly wipe clean with paper towel.
  5. To make the slaw, put the Napa cabbage, carrots, 3 green onions, sesame oil, canola oil in the skillet the meat just came out of.
  6. Cook for 4-5 minutes until the water has evaporated.
  7. Add in 1 tablespoon of soy sauce.
  8. Top the slaw with ground beef for a rice free meal, or add them both on top of brown rice.
  9. Garnish with the remaining diced green onions.

 

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