Ground Beef Bulgogi
A quick and flavorful Korean-inspired dish featuring ground beef cooked in a savory-sweet bulgogi sauce. Perfect for serving over rice, in lettuce wraps, or as a taco filling.
Equipment
- Large Skillet
- Spatula
- Mixing bowl
Ingredients
For the Bulgogi Sauce
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin or a splash of rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon freshly ground black pepper
- 1 tablespoon toasted sesame seeds
For the Ground Beef Bulgogi
- 1 tablespoon neutral oil such as vegetable or canola oil
- 0.5 onion finely chopped
- 2 cloves garlic minced
- 1 pound lean ground beef 85–90% lean
- 2 green onions sliced; reserve some for garnish
- toasted sesame seeds for garnish
Instructions
- In a small bowl, combine soy sauce, brown sugar, mirin, sesame oil, black pepper, and sesame seeds. Stir until sugar dissolves and set aside.
- Heat neutral oil in a large skillet over medium-high heat. Add chopped onion and minced garlic. Sauté for 1–2 minutes until the onion turns translucent and garlic is fragrant.
- Add ground beef to the skillet. Break it apart with a spatula and cook for 5–7 minutes until browned and cooked through. Drain excess grease if necessary.
- Pour the prepared bulgogi sauce over the beef. Stir well to coat the meat evenly. Simmer on medium-low for 2–3 minutes to meld flavors.
- Stir in the sliced green onions, reserving a few for garnish. Cook for another 1–2 minutes.
- Serve over steamed rice, in lettuce wraps, or as taco filling. Garnish with reserved green onions and additional sesame seeds.
Notes
For a spicier version, add 1 tablespoon gochujang to the sauce. Feel free to incorporate vegetables like carrots, bell peppers, or mushrooms for extra texture and nutrition. Top with a fried egg for an indulgent meal.