The Easiest Korean Ground Beef Recipe - Oh Sweet Basil (2024)

FAQs

What to serve with Korean beef? ›

What to Serve with Korean Ground Beef. We like to serve this delicious Korean ground beef over cooked white rice. It would also be great with some Asian noodles like ramen, udon, rice noodles or chow mein noodles. A side of steamed broccoli, sauteed snap peas, or grilled asparagus would all work great.

A package of ground beef can stay in the fridge for up to two days from the date of purchase, as recommended by the U.S. Department of Agriculture. By day two, it's best to either cook the ground beef or freeze it. Freezing ground beef is a great long-term solution, as it can last in the freezer for months.

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, and kofta.

Despite its high price, Hanwoo beef is preferred in Korean cuisine, as it is typically fresher and of better quality than cheaper imported substitutes. Kim et al. (2001) noted, "Hanwoo is regarded as a premium beef because of its high palatability and desired chewiness".

Kimchi is served with almost every meal in Korean cooking. This spicy fermented cabbage is considered an absolutely fundamental component of Korean cuisine. Kimchi is typically made with cabbage but can be made with radish or other vegetables, and can also be altered to be spicier.

Check the expiration date. Sell-by and expiration dates are additional guidelines for determining whether your ground beef is good. A sell-by date tells the retailer how long a product can be displayed for sale. Ground beef can be refrigerated and safely eaten up to 2 days past this date.

This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used.

Generally speaking, you shouldn't eat meat past its expiration date. You don't have a long window of time to use up raw ground beef to begin with—aim to eat it within two days—but checking the expiration date is always a good habit.

USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs and hamburgers to a safe minimum internal temperature of 160°F (71.1°C). Use a food thermometer to check that they have reached a safe internal temperature.

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How many times a week should you eat ground beef? ›

If you eat red meat, limit consumption to no more than about three portions per week. Three portions is equivalent to about 350–500g (about 12–18oz) cooked weight. Consume very little, if any, processed meat.

While it may seem easy and efficient, thawing meat on the counter is highly dangerous. "Ground beef should never be defrosted on the counter or in warm water," Brigman says. The outer layer of the food will enter the danger zone and begin producing bacteria rapidly while the inner layer is still thawing.

If an air fryer is one of your culinary best friends, you'll be thrilled to learn that you can defrost ground beef using this versatile kitchen appliance. Place the frozen beef (sans packaging, of course) in the air fryer basket. Set the air fryer to a low temperature, around 175°F.

Two hours is the limit for keeping food safe outside the refrigerator or freezer; one hour if the outside temperature is 90 °F ( 32.2 °C) or above. Frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold.

Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry.

The method of adding beef fat to hamburger is the primary difference between ground beef and hamburger. Ground beef can only be made using the fat that is a component of meat trimmings. If a processor makes ground beef containing 30 percent fat, the processor must use meat trim that contains about 30 percent fat.

Each fed steer and heifer produces roughly 150 pounds of 50 percent lean trimmings. In average terms, the 5:1 ground beef ratio therefore requires 750 pounds of 90s to produce ground beef from one fed steer or heifer. This is more or less the boneless trimmings from two head of cull cows.

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly.

"From a food safety standpoint, there's no need, but if you're worried about the grease, my suggestion is to simply drain your ground beef. Anything that remains is going to be the great flavor that you don't want to miss out on."

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

What to serve with Costco Korean beef? ›

Serve the beef over rice or in lettuce wraps with the kimchi sauce, toasted sesame seeds, and other sides (see notes for low carb rice blend, roasted broccoli, cucumber salad, and pickled carrots).

Braised potatoes, pickled daikon, kimchi, spicy cucumbers, quail eggs, marinated bean sprouts. The list goes on and on because they really bring you out UNLIMITED bowls of banchan to go with your meal.

Bulgogi is commonly served with rice and kimchi. It is also served as a wrap. To make a wrap, use whole, fluffy lettuce leave such as green leaf or romaine and add any of the following: rice, hot peppers, carrots, cucumbers, bean paste.