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Food & Wine: Korean Beef and Rice

Serving Size: 4

Cook Time: 20 Minutes
Difficulty: Easy
A prefect “any” night recipe. It is easy to make, easy on your wallet and easily adaptable – I made this with tofu instead of beef for my vegetarian daughter. Dinner will be on the table in less than 20 minutes! Pairs perfectly with the Olivet Lane Chardonnay, where the citrus notes in the wine play well with the salty/spicy flavors in the dish. Enjoy!
  • 1 lb ground meat (beef, turkey, chicken or tofu)
  • 4 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 tsp ground ginger
  • salt and pepper to taste
  • 1/2 – 1 tsp crushed red pepper (depending on how spicy you like it)
  • Rice, cooked
  • 1 bunch green onions, sliced for garnish
  • Toasted sesame seeds, for garnish

Heat cast iron or large skillet over medium heat and brown the meat with minced garlic and sesame oil. Drain any fat.

Add brown sugar, soy sauce, ginger, salt, pepper and crushed red peppers. Simmer for 5-7 minutes to allow flavors to develop.

Serve over cooked rice, top with green onions and sprinkle with sesame seeds. Side dish of roasted zucchini squash or a simple salad completes the meal.

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