Korean Beef is a very standard dish. Nearly every Chinese restaurant sells it but it's usually made with flank steak and sauteed with broccoli. This recipe I adapted from http://elizabethbryant.blogspot.com/2010/05/korean-beef to our liking. Using hamburger as suggested makes this recipe is less expensive and easier than a flank steak. I like to use as lean of beef as I can get for this dish so it will be oily and gross.
1 pound lean ground beef
1/3 cup brown sugar
1/4 cup soy sauce (I use low-sodium or use regular and add 1-2 Tablespoons of water))
1 1/2 teaspoons sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/4 teaspoon crushed red peppers (to desired spiciness original said 1/2-1 tsp.)
salt and pepper
1 bunch green onions, diced (don't skip this!)
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
Note: Fresh ginger doesn’t keep forever but it can be frozen. I have found that it zest on my microplane grater really well when its frozen. I almost prefer to use it this way. Or I also love my garlic twist -its not just for garlic it does wonders on ginger too! One of my favorite kitchen gadgets Jack has given me.