Well, I’m back. It’s been ten years since I launched this site and I’ve barely added much to it over the past five years. I’ve been missing out on all the fun. My friend Leigh has posted some interesting recipes and we’ll both be contributing a lot more in the new year.
I’m not sure what makes this dish Korean, but I’ve always known it as such. There are several approaches to this dish, but this particular method is my wife’s favorite. She’s the one pushing me to get more involved with this site and explore my creativity. She doesn’t like my preferred way of doing this dish, so much for creativity.
I’ve made some great meals lately and looking forward to sharing them with everyone. Namaste and Yankees suck!
- 1 pound ground beef (85/15)
- ½ cup light brown sugar
- ¼ cup soy sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh ginger root, grated
- salt & pepper
- 1 bunch green onions, diced
- white rice, steamed
- Sriracha sauce
Heat the olive and sesame oils in a large stir-fry pan. Add the garlic and ginger and sauté for a couple minutes. Add the ground beef, season with salt and pepper and cook through. Once beef is browned add the soy sauce and brown sugar. Stir over high heat until it is dissolved and completely combined. Lower hear to medium and cook for another few minutes.
Spoon the mixture over steamed white rice (make sure to scoop up some of the juices too). Drizzle with Sriracha sauce and top with diced green onions. Enjoy!