The best part is that the sauce can be used for more than just ground beef... Like Korean Glazed Pork Chops. You'll understand when you try it!
You also definitely need to make the Asian Slaw to go with it. It is the finishing touch and adds so much to it. Plan ahead, because you'll want to let it sit for about 1 hour before eating so that the flavors can marry together.
*Disclaimer...I printed this recipe off a while ago and can't remember who the source was...so if this is your recipe, forgive me!*
Asian Slaw12 oz veggies slaw
2 Tbsp rice wine vinegar
1 Tbsp Honey
1 Tbsp Sesame Seeds
1 Tbsp Sesame Oil
3 Tbsp coconut cream (if you aren't dairy free you can use greek yogurt)
1/4 tsp ground ginger
salt and pepper to taste
Put the slaw in a bowl. In a separate bowl, mix the remaining ingredients together. Pour the dressing over the slaw and stir together. Put in fridge to chill.
Korean Ground Beef:
1/2 white or yellow onion, diced
3 cloves garlic, minced
1 T extra virgin olive oil
1 1/2 lbs ground beef
1/4 c. coconut aminos (if you aren't gluten/soy free you can use soy sauce here!)
1 Tbsp sesame oil
1/4 C Honey
1-2 tsp crushed red pepper (omit or use less if you don't like spicy!)
1/2 tsp ground ginger
1-2 tsp sriracha
In a bowl, mix all of the ingredients for the sauce together, mixing well, and set aside.
On medium, heat Olive oil in a skillet, and sauté onions until translucent. Add in garlic, and sauté until fragrant (a.k.a. you can start to smell it!) Add in ground beef and cook through.
When the beef is browned, drain the liquid from the pan. Pour the sauce over the beef and bring to a simmer. Reduce heat to medium low and simmer until the liquid has been cooked down.
Serve over lettuce wraps, topping with the Asian Slaw.
Here is where it gets interesting. That sauce is ah-mazing.
So on Friday night I cooked up some pork chops. When my meat was about 70% cooked, I added that same sauce to my skillet and cooked my pork chops the rest of the way. The sauce turned into a glaze and it was delicious.