Easy Korean Ground Beef | Lite Cravings | Healthy Recipes (2024)

FAQs

What to eat with Korean beef? ›

What to Serve with Korean Ground Beef. We like to serve this delicious Korean ground beef over cooked white rice. It would also be great with some Asian noodles like ramen, udon, rice noodles or chow mein noodles. A side of steamed broccoli, sauteed snap peas, or grilled asparagus would all work great.

Healthy Fats: Lean ground beef offers a source of healthy fats that are essential for overall well being and are a great part of a balanced diet. Healthy Carbs: Rice is a wholesome and versatile carbohydrate that complements the protein rich beef perfectly!

Bulgogi is a classic Korean grilled beef recipe that makes a mouthwatering dinner or lunch. It's easy to make on a BBQ grill or stovetop griddle, too. Serve the tender pieces of marinated and caramelized meat alongside steamed rice and kimchi, or wrap the leftovers in your onigirazu.

Kimchi. Ah, kimchi! Now, this is one side dish which has greater fame than the main dishes! We couldn't have a Korean side dish list without this delicious probiotic powerhouse!

You serve it with rice and a side of kimchi. To enhance even more, add your favorite vegetables like carrots, broccoli, more onions and even some mushrooms. It's essentially like a stir fry, but very delicious.

If you eat red meat, limit consumption to no more than about three portions per week. Three portions is equivalent to about 350–500g (about 12–18oz) cooked weight. Consume very little, if any, processed meat.

The recommended amount of red meat per person is two to three servings per week. On average, though, Americans eat at least five servings. This, as doctors, scientists, and researchers point out, is too much and can undo all of the good that red meat does for our bodies.

The meat from the loin primal is very lean, so it produces ground beef with the healthiest lean point. You will often hear ground sirloin called extra-lean ground beef. If you want to create a healthy menu and limit the saturated fat in your dishes, then ground sirloin is the best choice.

Meat is often a symbol of social status in Korea. Those who can will eat meat. It's a sign of abundance, and meats such as Korea-reared ground beef and steak are considered to be in the top tier.

How do Koreans get their meat so tender? ›

To enhance the flavor and tenderize the meat, Koreans traditionally add a grated Korean pear to the marinade. It's simply the best way. However, if you cannot find a Korean/Asian pear, you can omit it or use a Bosc pear or an apple instead.

Kimchi is often hailed as the national dish of Korea and is an integral part of Korean meals. This fermented vegetable dish, most commonly made with napa cabbage and Korean radishes, is seasoned with a mixture of spices, including chili pepper, garlic, ginger, and more.

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly. The same goes for other seasonings, but for a different reason.

Cooked ground beef really doesn't have any real taste so it is necessary to season it up. You can use just salt and pepper or you can add virtually anything to it like jalapenos, peppers, onions, etc. Try using fresh onion rather than powder.

Baking soda works its magic on meat mainly on the surface, so it works well with ground beef, but it will work just as well on other ground or thinly sliced meats both working to tenderize them and encourage browning. Try it on thinly sliced chicken breast or thighs, pork, or steak.

Hearty meat dishes are typically also accompanied by ssam, leafy vegetables like perilla leaves, cabbage, and lettuces that can be used to create small, delicious packages of meat, rice, and flavorful accoutrements, like raw sliced garlic and ssamjang. To try some at home, give Seoyoung's bossam recipe a shot.

A Korean BBQ feast consists of an array of side dishes (banchan) consisting of various pickles, kimchi, and veggies, rice, lettuce, and of course – different types of meats to grill.

As much as I love meat, it's the little side dishes (“banchan”) and condiments that I LOVE. Braised potatoes, pickled daikon, kimchi, spicy cucumbers, quail eggs, marinated bean sprouts. The list goes on and on because they really bring you out UNLIMITED bowls of banchan to go with your meal.

Bulgogi is commonly served with rice and kimchi. It is also served as a wrap. To make a wrap, use whole, fluffy lettuce leave such as green leaf or romaine and add any of the following: rice, hot peppers, carrots, cucumbers, bean paste.