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Korean Bulgogi Beef with Spicy Garlic Butter Corn Recipe

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This recipe for Korean Bulgogi Beef with Spicy Garlic Butter Corn, by , is from The Stark Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ashley Stark


1 pound of ground beef
1 large garlic clove, minced
1 to 2 inch piece fresh ginger, minced
1/4 cup low sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoons Asian toasted sesame oil
red pepper flakes, gochujang, or sriracha

3 tablespoons salted butter
4 ears corn, kernels, removed from cob
2 medium shallots, sliced or chopped
1 jalapeņo, seeded (if desired) and chopped
1/4 cup fresh cilantro, roughly chopped

Heat a large skillet over medium-high heat. Once it is hot, add the ground beef and use a spoon to break it up, cooking beef until browned, 7 to 10 minutes. Drain any excess grease that has collected. Add the garlic, ginger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring for two minutes. Add red pepper flakes, gochujang, or sriracha to taste.

Meanwhile, make the corn. Heat a medium skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeņo, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.

Serve as a Rice Bowl: rice, lettuce, cucumbers, avocado, and carrots
Serve as Tacos: taco shell, lettuce, tomatoes,

Preparation Time:
Preparation Time:
30 minutes




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