Korean ground beef with rice

 Sadly this is not Bulgogi, just something that has a vaguely similar flavor profile. it was very delicious served over big bowls of steamed white rice!


1 lb ground beef

1 cup dried black fungus, rehydrated

2 tbsp brown sugar

0.25 cup soy sauce

2 tsp sesame oil

1 tsp red pepper flakes

2 tbsp minced hot pepper

0.5 tsp ground ginger

5 cloves garlic

1-2 tbsp corn starch

0.5 cup broth


Mince the wood ear mushrooms. 

Mix the soy sauce with the broth, brown sugar, starch, sesame oil.

Brown the ground beef, drain any excess fat. Add in the crushed garlic cloves, minced hot pepper, and the pepper flakes with the mushroom.

Mix in the whisked sauce and heat until it thickens to desired consistency. If too thick, adjust with extra broth or water.

Serve on top of steamed rice sprinkled with sesame seeds.

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