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This recipe was featured in Here’s the Beef.
Lu Fullilove | Guadalupe Valley EC
Make this spicy, tangy dish for a quick weeknight meal. Keep it simple or add other garnishes like cilantro, chopped peanuts or onion. For a heartier version, stir in a cup of cooked rice before serving.
1 pound ground beef
2 cups sliced fresh mushrooms
3 sliced green onions, green part reserved
1/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup gochujang (Korean chili sauce)
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 carrot, shredded
Iceberg or butter lettuce leaves
Sesame seeds (optional)
1. Add ground beef, mushrooms and white parts of onions to a large frying pan over medium heat. Add salt and pepper, then stir and cook until browned, 5–10 minutes. Drain beef, if desired.
2. Add gochujang, sugar, soy sauce, rice vinegar, sesame oil, garlic and ginger; cook 5 minutes. Taste for seasoning and add salt, if needed.
3. Add carrot and cook 1 minute. (Add a little water if sauce is too thick.)
4. Serve with iceberg or butter lettuce leaves. Garnish with green onion tops and sesame seeds.
I found gochujang at my local H-E-B, but it is also available online and at Asian markets.