Korean Ground Beef Over Wilted Sesame Slaw
This post may contain affiliate links. Read my disclosure policy here.
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.
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.
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.
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.Top the slaw with ground beef for a rice free meal, or add them both on top of brown rice.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!
Korean Ground Beef Over Wilted Napa Slaw
- 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
- 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.
- Remove meat from pan, lightly wipe clean with paper towel.
- 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.
- Cook for 4-5 minutes until the water has evaporated.
- Add in 1 tablespoon of soy sauce.
- Top the slaw with ground beef for a rice free meal, or add them both on top of brown rice.
- Garnish with the remaining diced green onions.
Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.