Korean Ground Beef (Giniling na Baka na Korean-Style)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
372 kcal
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Course
Side Dish, Main Course
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Cuisine
Korean
Korean Ground Beef (Giniling na Baka na Korean-Style)
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A lightning-fast Korean beef bowl that transforms humble ground meat into a caramelized, umami-rich marvel. Sweet soy sauce, nutty sesame oil, and aromatic ginger create a glossy glaze that clings to every morsel, while a gentle kick of gochugaru adds warmth. Served over rice, it's a 25-minute solution to both Korean BBQ cravings and busy weeknight dinners.
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Ingredients
Primary Ingredients (Mga Pangunahing Sangkap):
- 1 pound 500g ground beef (giniling na baka), 80/20 lean-to-fat ratio recommended
- 1 tablespoon vegetable oil
- 2 cloves garlic minced (2 butil ng bawang, dinurog)
- 1 thumb-sized ginger minced (luya, dinurog)
- ¼ cup green onions chopped (sibuyas, hiniwa)
Sauce (Sarsa):
- ¼ cup low-sodium soy sauce toyo
- 3 tablespoons brown sugar asukal na pula
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes
For Serving (Para sa Paghahain):
- steamed white rice kanin
- toasted sesame seeds
- lettuce leaves for wrapping
Instructions
- Bring your ground beef to room temperature before cooking. This helps the meat brown better and cook more evenly.
- Heat your large pan or kawali over medium heat (katamtamang init, 176°C/350°F). Once the pan feels hot when you hold your hand above it, add the cooking oil (mantika) and swirl to coat the bottom of the pan.
- Add your minced garlic (dinurog na bawang) and ginger (luya) to the hot oil. Gently stir them around the pan until you smell their aroma (hanggang lumabas ang mabangong samyo), about 30-45 seconds. Be careful not to let them burn (huwag hayaang masunog) as this will make your dish bitter.
- Add your ground beef (giniling na baka) to the pan. Break it apart with your spatula or sandok into small, even pieces. Let the meat cook over medium-high heat (malakas-katamtamang init, 190°C/375°F) until it starts to brown. This will take about 5-7 minutes. Avoid stirring too frequently to allow the meat to develop a nice caramelized color.
- While the meat is cooking, prepare your sauce. In a bowl, combine your low-sodium soy sauce (toyo), brown sugar (asukal na pula), sesame oil, and red pepper flakes. Mix well until the sugar dissolves (hanggang matunaw ang asukal).
- Once the meat has browned, you can drain off excess fat if desired (pwedeng alisin ang sobrang mantika). Keep about 1 tablespoon of fat in the pan for flavor. Return the pan to medium-low heat (mahina-katamtamang init, 160°C/320°F).
- Pour your prepared sauce over the browned meat. Stir well to coat all the meat evenly (haluin ng mabuti para pantay na mabalutan ng sarsa ang karne). Let it simmer, stirring occasionally, until the sauce thickens and becomes glossy (hanggang lumapot at kuminang ang sarsa), about 3-5 minutes.
- Add your chopped green onions (sibuyas) to the pan. Stir gently and cook for one more minute until the onions slightly wilt (hanggang malanta ng kaunti ang sibuyas).
- Taste your dish and adjust the seasoning if needed (timplahan kung kinakailangan). You can add more soy sauce for saltiness, brown sugar for sweetness, or red pepper flakes for heat.
- Remove the pan from heat and sprinkle toasted sesame seeds over the top. Serve immediately while hot over freshly steamed rice (mainit na kanin).
- For the best experience, set the table with optional garnishes like fresh lettuce leaves (sariwang dahon ng letsugas) for wrapping, additional sliced green onions, and extra sesame seeds. You can also serve with kimchi on the side if available.
- If you plan to save leftovers, let the dish cool completely (hayaang lumamig nang husto) before transferring to an airtight container. It will keep in the refrigerator for 3-4 days. When reheating, add a splash of water (kaunting tubig) to maintain moisture, and heat either in the microwave for 1-2 minutes or in a pan over medium heat until thoroughly warm.
Notes
- Ginger Hack: Freeze fresh ginger for easy grating and longer storage
- Meat Selection: Choose 80/20 ground beef for best flavor and texture
- Brown Sugar Substitute: Dark brown sugar adds deeper caramel notes
- Temperature Tip: Room temperature meat browns better than cold
- Sauce Secret: Add 1 tablespoon of mirin for authentic Korean flavor
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
12g
(4%)
Protein
21g
(42%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
659mg
(27%)
Potassium
427mg
(12%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
164IU
(3%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 659mg | 27% |
| Potassium | 427mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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