Korean Ground Beef & Slaw: Quick & Easy Weeknight Meal (Print Version)

Whip up a delicious Korean Ground Beef and Napa Slaw in under 30 minutes! This easy recipe is packed with flavor, perfect for busy weeknights, and a family favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean-Inspired
Dietary: Dairy-Free (can be Gluten-Free with Tamari)

# Ingredients:

→ Main Players

01 - 1 lb (450g) ground beef (80/20 preferred)
02 - 4 cups thinly sliced Napa cabbage
03 - 1 cup grated carrots

→ Flavor Powerhouses

04 - 1/2 cup low-sodium soy sauce (or tamari for GF)
05 - 1/4 cup brown sugar, packed
06 - 1 tbsp sesame oil
07 - 4 cloves garlic, minced (or more, no judgment!)
08 - 1 tbsp fresh ginger, grated
09 - 2 tbsp rice vinegar (for slaw)

→ Finishing Touches

10 - 1 tbsp toasted sesame seeds, for garnish
11 - 2 green onions, sliced, for garnish

# Instructions:

01 - First things first, let's get that slaw ready! Thinly slice your napa cabbage and shred those carrots. Toss them into a big bowl. In a separate, smaller bowl, whisk together your soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger for the Korean Ground Beef sauce. Oh, and don't forget the rice vinegar for the slaw dressing! I always taste the sauce here, just a little, to make sure it's got that perfect balance of sweet and savory. Sometimes I add a tiny bit more ginger if I'm feeling feisty. It should smell so fragrant already!
02 - Heat a large skillet or wok over medium-high heat. Add your ground beef and break it up with a spoon. You want to cook it until it's nicely browned all over and no pink remains. This is where I always forget to drain the fat sometimes, so learn from my mistakes, friend! Drain off any excess grease – it makes a cleaner, less greasy Korean Ground Beef. The kitchen will start smelling amazing, trust me!
03 - Once the beef is browned and drained, pour that gorgeous sauce mixture right over it. Stir it all together, making sure every bit of beef is coated. Bring it to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally. The sauce will thicken slightly and cling to the beef, creating this incredible glaze. This is the magic moment where all those flavors really meld. The aroma? Oh, it’s just divine, honestly!
04 - While your Korean Ground Beef is simmering, let's finish that slaw. Add a drizzle of sesame oil and a splash of rice vinegar to your prepared napa cabbage and carrots. Toss it really well to coat. You want it vibrant and lightly dressed, not swimming in liquid. I sometimes add a pinch of salt here too, just to wake up those flavors. It should have a lovely crunch and a bright, tangy scent. So fresh!
05 - Now for the fun part – assembly! You can serve this Korean Ground Beef over rice, quinoa, or even in lettuce cups for a low-carb option. Spoon a generous amount of the saucy beef over your chosen base. Then, pile on that fresh, crunchy napa slaw right alongside it. It’s all about those contrasting textures, you know? I always make a bit of a mess here, but that's part of the charm, right?
06 - Finally, sprinkle generously with toasted sesame seeds and freshly sliced green onions. These aren't just for looks, they add a fantastic pop of flavor and texture! Take a moment to admire your handiwork. The Korean Ground Beef should be glistening, the slaw bright and inviting. Take a deep breath, that amazing smell? That’s dinner, friend! Serve immediately and enjoy your incredibly flavorful, easy meal. You did it!

# Notes:

01 - Don't overcrowd your pan when browning the beef; it steams instead of browns, and you lose that delicious crust!
02 - Store the beef and slaw separately to keep the slaw crisp longer.
03 - For a spicier kick, add a teaspoon of Gochujang (Korean chili paste) to the sauce.
04 - Serve over fluffy rice or in crisp lettuce cups for different meal experiences.

# Equipment Needed:

01 - Large skillet or wok
02 - mixing bowls
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

Back