Easy Peasy Korean Beef

by Allison Green on September 15, 2014
Allison Green
Overall Rating: 5/5 | Kids Rating: 4.4/5


My 20 yr old AND my 5 year old both LOVE this! I remember Mom making bulgogi when I was growing up. It was a favorite of ours after being stationed in Korea with Dad. Anytime she came out to visit I'd always ask her to make it for me. Mom rocked it! I could never seem to find the time to do everything she did though so I Thrivalized it and I am so happy with the results! Try it - you'll love it too!

Serves: 6

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Total Time:
Prep Time:
Cook Time:
20 min
5 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


Sticky Rice

  • 2 c. White Rice Bucket
  • 4 1/2 c. Water (for Sticky Rice)

Korean Beef

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  1. In a large sauce pan, add rice and 4 1/2 cups of water. Bring to a boil then reduce to a simmer until all liquid is absorbed.
  2. In a deep skillet, heat olive oil over medium heat then add garlic and ginger, stirring briefly to blend flavors.
  3. Add soy sauce, brown sugar, crushed red pepper (if desired) and Chef's Choice. Stir until brown sugar is dissolved and ingredients are combined.
  4. Add remaining water and carrots. Reduce heat and simmer for 2 minutes.
  5. Add beef. Simmer for 7 - 10 minutes or until carrots are tender. Meanwhile, in a small bowl combine cornstarch with 2 tablespoons of water then add to beef. Stir to combine and thicken sauce.
  6. Serve over rice and top with green onions and sesame seeds. Also great over quinoa!