Browning Ground Beef
Ingredients: Ground beef (80/20), Oil, Salt · 15 min cook time · 200kcal · ~₩6,650
Ingredients
500g Ground beef (80/20), 10ml Oil, 2.5g Salt
Instructions
1. Heat a wide pan (e.g., 12-inch) over high heat until water drops bounce on their own steam (Leidenfrost effect).
2. Add just enough oil to barely coat the pan. Wipe out any remaining water drops to prevent splattering.
3. Add the ground beef to the hot pan. If using the 'mom's method', break up the beef with a wooden spoon and scrape the bottom of the pan to prevent burning.
4. Cook until all the pink is gone, resulting in a gray color. This is the traditional 'mom's way'.
5. Optional: Drain the fat using a colander and press the beef with the back of a spoon to squeeze out more fat. Note that this also removes beef broth.
6. Alternative method (chef's favorite): Spread oil across the pan, then smash the ground beef into a single 'pancake' across the entire surface of the pan. Leave it undisturbed for a couple of minutes.
7. Once the bottom is deeply browned (on the verge of burning), stir and break up the beef, using the released water to deglaze the pan. Cook until the pink is just gone.
8. Add salt at the beginning or end of the cooking process. About half a teaspoon for 450g of ground beef is a good starting point.
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