Lately, I’ve been looking for a new fast, tasty recipe, like this one for Korean-style beef bowls. The reason is that family dinner in our house is all-too-often something that gets planned, prepared and consumed in a short period of time. I’m sure, we’re not alone in this. As a result, we tend to eat some type of taco quite often. Bean, chicken, fish or ground beef, sometimes in hard shell, sometimes in soft. They’re tasty, fast, and have high variation potential.
Let’s face it, tacos are pretty much the Mexican food version of Jazz. I’ve eaten tacos that were as different as Thelonious Monk and Kenny G. And they are all tacos. Some are authentic, some are anything but.
So, please don’t get me wrong. I have nothing against Tacos. But, sometimes, you just don’t want tacos of any kind.
Here’s a recipe that equals tacos in its simplicity and speed of preparation as well as opportunity for endless variation. It is my new fast favorite. This version uses ground beef, because it’s the fastest, but thin-sliced, marinated flank steak might be closer to the traditional Korean dish.
- ¼ cup soy sauce
- 1 tbsp sesame oil
- ⅓ - ⅔ tsp red-pepper flakes (crushed)
- ⅓ tsp ground ginger or 2 tbsp ginger juice
- ⅓ cup brown sugar
- 1 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 1 lb lean ground beef
- 2 green onions chopped (for garnish)
- sprinkles of dried black sesame seeds (optional)
- Cooked while rice
- Prepare the sauce by combining the soy sauce, sesame oil, pepper flakes and ginger with the brown sugar in a smallish bowl
- in a large skillet on medium heat, heat the vegetable oil and and add the garlic for about 1 minute or until it begins to turns golden brown and becomes fragrant. Add the ground beef and let brown for 4-5 minutes. Use a spatula to break up the meat as much as possible and allow it to cook evenly. Drain the grease from the meet and add the sauce, stirring to combine and cover the cooking beef. Simmer and stir for 2-3 minutes and let the sauce thicken and coat the beef.
- Serve on top of rice in large bowls. Garnish with green onion and sprinkles of dried black sesame seeds.
If, like me, you fancy kimchi, or gochujang (Korean fermented chili paste), they both make a great addition to this dish.