Ingredients
1 1/2 pounds ground beef (80–90% lean)
1/2 cup low-sodium soy sauce
1/3 cup brown sugar, packed
4 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)
2 teaspoons toasted sesame oil
Directions
- In a large skillet over medium heat, crumble and brown the ground beef until no pink remains, breaking it up with a spoon as it cooks. Drain off excess grease if needed.
- In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and toasted sesame oil until the sugar is mostly dissolved.
- Add the cooked ground beef to the slow cooker, breaking up any large clumps with a spoon.
- Pour the soy sauce mixture over the beef and stir gently until the meat is evenly coated.
- Cover and cook on LOW for 2–3 hours or on HIGH for 1–1 1/2 hours, just until the flavors have mingled and the sauce has thickened slightly. Stir once or twice during cooking if you can.
Taste and adjust seasoning if needed—if you prefer it a bit sweeter, sprinkle in another teaspoon or two of brown sugar; if it seems too strong, stir in a splash of water.
- Serve the Korean ground beef hot over rice or with your favorite sides, spooning some of the sauce over the top.