I love Korean flavors…but most importantly, I love the flavors of the sweet Korean barbecue. I’ve been working on replicating that flavor without using processed sugars and soy products. I think I’ve finally figured it out. At least, JR and Isak both seemed to indicate that. I was afraid that this might be a little spicy for Isak, him being 3 and all; however, he had two helpings and continued to ask for more. This is the picture of a happy toddler with his Korean beef dinner:
The level of heat depends entirely on how much crushed red pepper you add. I used a whole teaspoon and it was pretty spicy (not on fire or anything, but it had a good kick to it that required some sort of liquid to diffuse it). If you don’t want it to be that hot, you can leave it out (or add up to 1/2 tsp). If you don’t mind a little heat, you want more than 1/2 tsp. That’s about it for the rules! You can make this as filling for lettuce wraps (usually that’s what I would do, but I didn’t have any more lettuce around). I served it over top of shredded cabbage and shredded carrots.
Korean Beef (Paleo)
1 pound ground beef
1/2 C + 2 Tbsp coconut sugar
1/4 C + 1 Tbsp coconut aminos
1 Tbsp toasted sesame oil
4 cloves garlic, minced
1/3 tsp ground ginger
crushed red pepper (0 tsp for sweet, 1 tsp+ for hot)
salt and pepper
3/4 – 1 C chopped green onions
1.- Heat sesame oil in large skillet over medium heat and brown beef and garlic. Drain any super excess fat (a couple Tbsp is fine, but you don’t want 1/2 C floating around in there or anything).
2.- Add coconut sugar, coconut aminos, ginger, salt, pepper, and crushed red pepper. Simmer for a few minutes, stirring to mix flavors. Add in the green onions and mix to combine and heat through (30-60 seconds). Serve immediately.