Korean Ground Beef is a type of meat recipe that you need to know about. You might have heard about Bulgogi, but the taste is very different. The only thing they share in common is that both are Korean beef dishes. Korean ground beef goes by many names like “bulgolgi”, “bucsuppi, “kimchi ddeokbokki” etc.
How Did It Originate?
It all started in a small province named Andong, which is located about an hour away from Pyeongyang. The people who originally made this dish were very poor, so they needed to use the cheapest cut of beef available and it had to be simple to make as possible. A man named Lee Bok-Nyeo was one of the poorest. But he had an idea. He went to visit his friend Mok Ji-Sik who owned a restaurant called Gwanhongryuk Andong jip (which translates to Hwangnyeong House). Then, Lee taught him how to cook it so that he could serve it to his customers at a reasonable price.
What Are The Main Ingredients?
For the meat, the main ingredients are beef and juniper powder. There is no set recipe for the preparation of this dish, but most people use onions and carrots as well. For some variants, soy sauce and garlic is used in addition to the beef and onion. Juniper powder is also optional, but it adds a very unique flavor to the dish.
What Should I Serve It With?
It is best to serve this recipe with rice or another grain-based food like bap (rice cake).
Kimchi is also a recipe that is really tasty to serve alongside Korean ground beef.
Americanized Instant Pot Korean Ground Beef
This recipe shows you how to make a pressure cooker Korean Ground Beef.
How to Make Kimchi
You might also like to make Kimchi to go along with your ground beef. Here is how to make kimchi.
Check out this Kimchi Fried Rice recipe.
Ingredients 1.5 lb 85% lean ground beef 1/4 cup soy sauce 1 tsp sesame oil 4 cups low-sodium chicken broth 2 garlic cloves, minced 1 tbsp ginger, grated 3 green onions, chopped 2 Thai chili peppers (optional) Salt and pepper to taste 1 tbsp sugar 2 tbsp gochujang (Korean chili paste) 1/2 cup uncooked rice
Directions In a large skillet, brown the ground beef until it is fully cooked. Drain excess fat and set aside. Return the pan to medium heat and add soy sauce and sesame oil to deglaze. Stir well then turn off heat. Transfer the beef and sauce mixture to an Instant Pot and add 4 cups of chicken broth. Stir in ginger, garlic, green onions and Thai chili peppers (optional). Set the Instant Pot on high pressure for 1 hour 20 minutes. Once done cooking, quick release pressure naturally for 10 minutes. After 10 minutes, manually release remainder of the pressure. Open the pot and add 2 tbsp of sugar, salt and pepper to taste. Stir well then add gochujang (Korean chili paste) as desired. Add uncooked rice and mix until fully combined with ground beef mixture. Serve warm or cooled.
