Korean Beef + Sesame Vegetables

This is on heavy rotation at our house. It’s usually because I haven’t planned on what’s for dinner and this requires very few ingredients and all of them are on hand at our house! We are Korean food fanatics.

I’ve even cheated and made this when the ground beef is still frozen - just pop it in a low pan, cook until it’s browned. Then add all of the marinade ingredients to the pan. Just start the rice first and you’ll be done with the meat right when the rice gets done! Twenty minutes and you’ve got dinner on the table.

Korean Beef

with Sesame Vegetables & Rice

Serves 4

1 pear, grated

¼ cup soy sauce

2 tablespoons brown sugar

2 tablespoons gochujang

1 cloves garlic, grated

1 tablespoon ginger, fresh grated

1 pound ground beef

2 tablespoons sesame oil,

1 tablespoon sesame seeds

½ lb broccolini

½ lb asparagus, cut into 2 inch pieces

2 cups rice

1 jar Kim Chee, for serving

STEP 1

In a medium sauce pan pour in rice and 4 cups of water and bring to a boil.  Reduce heat to low, cover, and cook about 20 minutes until water is evaporated.  Check at 10-ish minutes and give it a stir and make sure it isn’t sticking.  Fluff with a fork before serving.

STEP 2

In a bowl or a Ziploc bag, combine pear, soy sauce, brown sugar, gochujang, garlic, and ginger.  Mix in ground beef and knead with your hands to make sure the beef is covered in sauce.  Set aside.

STEP 3

Heat sesame oil in a large saucepan over high heat.  Quickly sauté sesame seeds, broccolini, and asparagus.  Cook 3-5 minutes until vegetables are bright green and sesame seeds are toasted.  Pour vegetables out of the pan and set aside.

STEP 4

In the same pan, cook the ground beef breaking it up with a spoon while it cooks.  Cook until all pink has disappeared and liquid has evaporated.

STEP 5

To serve, scoop rice on the plate, top with ground beef and top with cooked vegetables.  Add kim chee at the table and let everyone help themselves.

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