There is a reason I am calling this Korean style rather than Korean. It is not Korean, but it has flavors and ingredients that a Korean person might recognize. It is quick and delicious and makes a great weeknight meal, especially with some jasmne rice, stir fried vegetables with a touch of sesame oil and sprinkling of toasted sesame seeds, and citrus or other acidic fruit like pineapple. When I stir fry vegetables, I like to start with a dry, hot pan, and get a little color on the onions and/or peppers first, then add the other vegetables and oil at that point to finish the cooking.

1/3 cup tamari sauce
3 tablespoons dark brown sugar
3 tablespoons grated or minced ginger
1 teaspoon ground, dried chile peppers (if you can get gochugaru chiles - or other Korean chiles, use them)
2 pounds ground beef
10 cloves garlic, peeled and minced
1 large bunch scallions, finely chopped, to serve

Whisk together tamari sauce, brown sugar, ginger and chile peppers in a small bowl and set aside.

In a skillet, over medium high heat, brown ground beef, breaking it up, and stir in the minced garlic. Cook another minute or two, then add the sauce, giving it a stir before it goes in the pan, and cook over high heat for 2 - 3 minutes. Remove from heat and top with chopped scallions. Serve with rice and stir fried vegetables.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 1:25 PM