The aroma of sizzling ground beef mingling with savory soy sauce and spicy gochujang is enough to make anyone’s mouth water. This recipe for Spicy Korean Ground Beef with Kimchi Slaw is a delightful balance of sweet, salty, and spicy flavors, taking about 30 minutes to prepare. The combination of textures from the beef and crunchy slaw not only makes this dish enjoyable but also satisfying and filling.
This recipe is perfect for anyone looking for a quick weeknight dinner or meal prep option that bursts with bold flavors. You can make the kimchi slaw ahead of time and store it in the fridge for up to two days to make assembly even faster.
Why You’ll Love This Recipe
- The spicy gochujang adds a rich, layered heat.
- Crispy kimchi slaw offers a refreshing crunch.
- Ground beef cooks quickly, making it a fast meal option.
- A balance of flavors creates a truly satisfying dish.
What You’ll Need
Gather the following ingredients to get started:
For the Salad
- 1 cup napa cabbage, finely shredded
- 1/2 cup kimchi, chopped
- 1/2 cup carrots, julienned
- 1/4 cup cucumber, thinly sliced
For the Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- Pinch of salt
- Pinch of sugar
For the 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 Serving
- Steamed white rice or jasmine rice
- Optional: fried egg on top
- Lime wedges for added zing
Gochujang may be found in the international aisle.
Substitutions & Swaps
- Ground beef can be swapped for ground turkey.
- Kimchi can be replaced with pickled vegetables.
- Use agave syrup instead of honey or maple syrup.
- Napa cabbage can be substituted with green cabbage.
How to Make It
Start cooking with these straightforward steps to create a delicious meal.
Prepare the Kimchi Slaw
Combine the napa cabbage, kimchi, carrots, and cucumber in a large bowl. In a separate bowl, mix the rice vinegar, sesame oil, honey or maple syrup, salt, and sugar to create the dressing. Pour the dressing over the vegetables and toss well. Set aside to allow the flavors to meld.
Make the Spicy Sauce
In a small bowl, whisk together the soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, ginger, garlic, and crushed red pepper flakes, if using. This sauce will coat your beef and add a punch of flavor.
Cook the Ground Beef
Heat the vegetable oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula, about 5-7 minutes. Once browned, drain excess fat if necessary, then pour the spicy sauce over the beef, stirring to coat evenly. Let it simmer for another 2-3 minutes to blend the flavors.
Assemble the Bowl
To serve, place a generous scoop of steamed rice in each bowl. Top with the spicy ground beef and a heap of kimchi slaw. Garnish with sliced green onions, toasted sesame seeds, and a fried egg if desired. Serve with lime wedges on the side for an extra zesty kick.
How to Store It
Fridge: Store in an airtight container for 3-4 days.
Freezer: No, the slaw loses its crunch.
Reheat: Microwave for 1-2 minutes until heated through.
Tips for Best Results
- Use fresh kimchi for optimal flavor and crunch.
- Adjust the spiciness by varying the amount of gochujang.
- Serve immediately for the best texture contrast.
- Fry the eggs just before serving for a warm topping.
Serving Suggestions
- Pair with jasmine rice for authentic flavor.
- Serve at a casual dinner party for a fun twist.
- Top with fried eggs for a brunch option.
