My (white) boyfriend’s Dad always made a “Korean” Beef recipe that he absolutely loved growing up. I believe it was modeled after a ground beef dish that was modeled after bulgogi, and has definitely evolved far past what could be considered Korean food and into the category of “Asian-Inspired American Food”. Regardless of its cuisine origins, Nick (my boyfriend) was craving it- so we decided to give a substitute a go! This recipe aims to give the same sweet & salty satisfaction as the original- without any of the nightshades or sesame.
“Korean” Ground Beef Bowl
- Frying Pan
- 1 cup White Rice
"Korean" Ground Beef
- 1 lb Ground Beef Preferably 80/20
- 2.5 tbsp Maple Syrup
- 1 tbsp White sugar or additional syrup
- 2 tsp Salt
- 2 tsp Ground Black Pepper
- 1 tsp Ground White Pepper
- 1/4 Cup Tamari or Soy Sauce, if you are not wheat-free
- Wasabi Optional
- 1/4 cup Pineapple
- 1 tsp Canola Oil
- 1/2 Avocado
- 1 stalk Scallions
- 1 tbsp Tamari or Soy Sauce, if you are not wheat free
"Korean" Ground Beef
- Place ground beef in a pan over medium-high heat
- If heat is desired, add a small amount of wasabi into the Tamari (or soy sauce) in a small container, and stir to combine.
- Add salt, ground black pepper, white pepper, tamari (or soy sauce), and maple syrup to the pan. Fold into the ground beef.
- Add the white sugar and/or additional syrup. Fold into the ground beef until fully cooked.
- Serve over rice.
- Add canola oil to frying pan over high heat
- Once oil is heated, add pineapple to pan
- Brown on both sides, about 3 minutes per side.
"Korean" Beef Bowl
- Cook white rice according to package instructions
- Serve ground beef over rice
- Top with pan-seared pineapple, avocado, and scallions. Season to taste with additional tamari (or soy sauce) and wasabi.
I’m assuming the original recipe his family used had come from a blogger like damndelicious https://damndelicious.net/2013/07/07/korean-beef-bowl/ or The Girl Who Ate Everything https://www.the-girl-who-ate-everything.com/cheater-korean-beef/ or maybe just experimentation themselves! Either way, I’m glad we were able to find a way to make a satisfying meal even with spice allergy restrictions.