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Spicy Korean Ground Beef with Kimchi slaw

Spicy Korean Ground Beef with Kimchi Slaw

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Kimchi Slaw

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.