Korean Ground Beef

When you need something to go with rice.

PREP TIME: ~5 mins
COOK TIME: ~15 mins

Group Ingredients Imp Metric Lazy No-Leftover
:shallow_pan_of_food: Olive Oil 1 Tbsp :white_check_mark:
:spoon::shallow_pan_of_food: Ground Beef (extra lean) 1.5 lbs
:bowl_with_spoon: Garlic Powder 1.5 tsp :white_check_mark:
:bowl_with_spoon: Ground Ginger 1 tsp :white_check_mark:
:bowl_with_spoon: Onion Powder 1 tsp or “dried minced onions” :white_check_mark:
:bowl_with_spoon: Salt 1/2 tsp :white_check_mark:
Beef Broth 1/2 Cup low sodium :white_check_mark:
:maté: Soy Sauce 1/4 Cup low sodium :white_check_mark:
:maté: Sesame Oil 1 Tbsp :white_check_mark:
:maté: Brown Sugar 1/4 Cup :white_check_mark:
:maté: Sriracha Sauce 1 tsp :white_check_mark:

Served with white rice


  1. Hit SAUTE button until it reads Hot, then add the :shallow_pan_of_food: ingredients. Break apart with spatula or wooden spoon, and cook until no longer pink.

  2. Stir in the :bowl_with_spoon: ingredients.

  3. Hit CANCEL, then pour in beef broth, and deglaze pan to make sure no browned bits are on bottom of pot.

  4. Add the :maté: ingredients but do not stir. Place lid on top, and turn vent knob to sealing position.

  5. Manual Pressure: 5mins
    Natural Release: N/A

  6. When pin drops, remove lid and stir. Optional: To thicken beef, hit CANCEL, then hit SAUTE and cook for 5 to 10 minutes to reduce liquid.


1 Like

This tastes good if you eat it with rice and kimchi as well!

The sriracha, though only a humble 1 tsp., is actually pretty important in contributing to the weight of the flavour. It’s actually not that spicy of a dish, but without it, it just taste salty and and only sensational to the fore tongue, leaving the back of the tongue wanting.

1 Like