From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
In a skillet over medium heat, cook the ground beef until well-browned and no pink remains, about 5-7 minutes.
2
Meanwhile, steam the broccoli in a steamer basket over boiling water for approximately 4 minutes.
3
Stir in the cornstarch until the ground beef is well-coated and cook for 3 additional minutes until beef is dark brown and crunchy.
4
In a small bowl or measuring cup, stir together the soy sauce, brown sugar, garlic cloves, sesame oil and gochujang until sugar is completely dissolved. Pour the mixture over the beef and stir to combine.
5
Cook for 2 minutes, then stir in the steamed broccoli and continue to cook for 2-3 minutes until sauce is completely absorbed by the beef and broccoli.
6
Serve on rice and garnished with sesame seeds.
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Tips & Tricks (5)
- Cornstarch Coating Technique 🥩Toss ground beef with cornstarch before browning to create a light, crispy exterior that locks in juices and helps the sauce cling better to the meat.
- Gochujang Sauce Balance ⚖️Mix gochujang with a small amount of water first to dissolve it smoothly, preventing clumps and ensuring even distribution of that signature Korean heat and depth.
- Broccoli Pre-Cook Strategy 🥦Blanch broccoli florets for 2-3 minutes before adding to the pan so it stays vibrant and crisp-tender rather than becoming mushy when combined with the sauce.
- Sesame Oil Finishing Touch 🫶Add sesame oil in the final 30 seconds of cooking rather than at the beginning, as heat destroys its nutty aroma and complex flavor profile.
- Garlic Timing Prevents Burning 🧄Add minced garlic after browning the beef and just before the sauce to prevent it from burning and becoming bitter, which would overpower the delicate Korean flavors.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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