If you’re craving something bold, savory, and a little bit spicy, this spicy Korean ground beef with kimchi slaw is the kind of dish that hits all the right notes. It’s fast, flavorful, and loaded with the kind of umami punch you'd expect from your favorite Korean BBQ joint—but with a quicker, weeknight-friendly prep. Whether you’re in the mood for an easy Korean beef recipe or exploring new ground beef recipes Asian-style, this dish delivers on every front. It’s reminiscent of a Korean beef bowl recipe but with a crunchy, tangy twist from homemade kimchi slaw.
Spicy Korean Ground Beef with Kimchi Slaw
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Korean
Large skillet or wok Perfect for browning the beef quickly over high heat. A nonstick skillet will also do the job if that’s what you have.
Mixing bowls For tossing the slaw and whisking your sauce.
Cutting board and sharp knife For prepping your slaw vegetables and aromatics.
Grater or microplane To get that finely grated fresh ginger.
Spatula or wooden spoon For stirring the beef mixture as it cooks.
Rice cooker or pot with lid For making perfect fluffy rice.
For the Spicy Korean Ground Beef
- 1 lb ground beef preferably 85/15 for flavor
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 1 teaspoon grated ginger
- 3 cloves garlic minced
- 1 teaspoon crushed red pepper flakes optional for extra heat
- 1 tablespoon vegetable oil
- 2 green onions thinly sliced (plus more for garnish)
- Toasted sesame seeds for garnish
For the Kimchi Slaw
- 1 cup napa cabbage finely shredded
- 1/2 cup kimchi chopped
- 1/2 cup carrots julienned
- 1/4 cup cucumber thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- Pinch of salt
- Pinch of sugar
For Serving
- Steamed white rice or jasmine rice
- Optional: fried egg on top
- Lime wedges for added zing
Prepare the Kimchi Slaw
Start by making the slaw so it has time to absorb all the flavors. In a medium mixing bowl, combine shredded napa cabbage, chopped kimchi, carrots, and cucumber. In a small bowl, whisk together rice vinegar, sesame oil, honey, salt, and sugar. Pour the dressing over the slaw and toss well. Set aside at room temperature or refrigerate until ready to serve.
Make the Spicy Sauce
In a small bowl, whisk together soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, ginger, and garlic. This punchy sauce is the heart of the dish—it’s spicy, savory, and just a touch sweet.
Cook the Ground Beef
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for about 4–5 minutes, until the beef is browned and no longer pink.
Pour the sauce over the beef and stir to coat evenly. Let it simmer for another 2–3 minutes until the sauce thickens slightly and clings to the meat. Stir in sliced green onions, then remove from heat.
Assemble the Bowl
Spoon hot rice into individual bowls. Top with a generous portion of spicy Korean ground beef. Add a heap of kimchi slaw on the side or on top, depending on how you like your textures mixed. Sprinkle with toasted sesame seeds and extra green onions. Add a fried egg on top if you’re feeling indulgent.
Pairings
This spicy Korean ground beef dish pairs beautifully with a variety of drinks and sides. Here are some recommendations:
Drinks
- Cold barley tea or Korean soju for an authentic touch.
- A crisp Pilsner or light lager complements the spice and richness of the dish.
- Sparkling water with lime for a non-alcoholic option that cuts through the heat.
Sides
- Steamed or stir-fried bok choy adds a fresh, green element.
- Korean pickled radish or cucumber banchan brings more zing and crunch.
- Miso soup or egg drop soup as a starter keeps it balanced and comforting.
For a variation, serve the meat in lettuce wraps or soft tortillas to turn it into Korean beef tacos. Want something noodle-based? Toss the meat into soba or rice noodles for a Korean beef noodles take on the dish.
FAQs
1. Can I use a different cut of meat?
Yes! While ground beef makes this recipe fast and easy, you can use ground turkey for a leaner alternative—perfect for Korean ground turkey lovers. You could also try finely chopped beef sirloin if you want something closer to a bulgogi beef texture.
2. Is this the same as bulgogi?
Not quite. Bulgogi typically uses thinly sliced marinated beef and is grilled or pan-seared. However, the flavors in this dish are very much inspired by a traditional beef bulgogi recipe, particularly the balance of sweet, spicy, and savory.
3. Can I make this in advance?
Yes, the beef mixture keeps very well in the fridge for up to 3 days. It also reheats beautifully in a skillet or microwave, making it perfect for Korean ground beef and rice bowls meal prep. The slaw is best made fresh but will hold up in the fridge for 1–2 days.
4. What’s the best rice to serve this with?
Jasmine rice or short-grain white rice are both excellent choices. The slight stickiness helps absorb the sauce. Brown rice works well too, especially if you're looking for something a bit more wholesome.
5. Can I make it less spicy?
Absolutely. Omit the red pepper flakes and reduce the amount of gochujang to dial down the heat. You’ll still get the deep flavor without overwhelming spice.
