Ground Beef Bulgogi is a tasty twist on the classic Korean dish. Made with seasoned ground beef, soy sauce, garlic, and a bit of sweetness, it’s quick to prepare and packed with flavor!
I love serving it over rice with some steamed veggies on the side. It’s like a flavor party on your plate! Plus, it’s super easy to whip up for a busy weeknight dinner. 🍚🥕
Key Ingredients & Substitutions
Ground Beef: Ground beef is the star of this dish. I recommend using 80/20 for that perfect balance of flavor and juiciness. If you want a leaner option, go for 90/10 or even ground turkey if you’re cutting down on fat.
Soy Sauce: This provides the salty base of flavor. If you’re avoiding soy, try tamari for a gluten-free alternative or coconut aminos for a lighter taste. Both work well in this recipe!
Gochujang: This Korean chili paste adds a unique spiciness. If you can’t find it, a mix of sriracha and a touch of molasses can work in a pinch, but it won’t be quite the same.
Vegetables: The recipe suggests cucumbers and shredded carrots, but feel free to mix in bell peppers, zucchini, or any other veggies you enjoy. Freshness adds a nice crunch!
How to Ensure Even Cooking of Ground Beef?
Cooking ground beef well is essential for flavor and texture. Make sure to use medium-high heat to brown it evenly, enhancing the flavor. Here’s how:
- Break apart the beef in the skillet with a spatula as it cooks. This helps it brown evenly.
- Don’t overcrowd the pan; if you have a lot, cook in batches for even cooking.
- Check for doneness by looking for a rich brown color, and drain any excess fat for a healthier dish.
These simple steps will lead to a deliciously browned beef that’s ready to absorb all those fantastic marinade flavors!
How to Make Ground Beef Bulgogi
Ingredients You’ll Need:
For the Bulgogi:
- 1 lb ground beef (80/20 is recommended)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic (about 3-4 cloves)
- 1 teaspoon minced ginger
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 green onion, chopped (plus more for garnish)
For Serving:
- 2 cups cooked rice (white or brown)
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- Lettuce leaves (for serving)
- Kimchi (optional, for serving)
- 1 teaspoon sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes of cooking, so you’ll have a delicious meal ready in about 30 minutes total. It’s quick and easy, perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by making the marinade. In a medium bowl, mix together the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, gochujang, rice vinegar, and chopped green onion. Stir well until the sugar is mostly dissolved so the flavors can blend nicely.
2. Cook the Ground Beef:
Heat a large skillet or frying pan over medium-high heat. Add the ground beef to the skillet, breaking it apart with a spatula as it cooks. Stir frequently and cook for about 5-7 minutes, or until the beef is browned and fully cooked. If there’s excess fat in the pan, feel free to drain it.
3. Combine Beef with Marinade:
Once your beef is cooked, pour the marinade over the beef in the skillet. Stir everything together so the beef absorbs all that tasty flavor. Let it cook for another 3-5 minutes. You’ll know it’s ready when the sauce has thickened slightly.
4. Assemble Your Bowl:
To serve, take a scoop of cooked rice and place it in a bowl. Layer some lettuce leaves on top, followed by cucumber slices and shredded carrots. Finally, spoon the bulgogi beef mixture over your colorful veggies.
5. Garnish and Enjoy:
Sprinkle some additional chopped green onions and sesame seeds on top for that finishing touch. If you like, serve with a side of kimchi. Enjoy your delicious Ground Beef Bulgogi bowl!
Can I Use Different Types of Ground Meat for This Recipe?
Absolutely! While ground beef is traditional for bulgogi, you can also use ground turkey, chicken, or even pork. Just remember that cooking times may vary slightly depending on the fat content and type of meat you choose, so keep an eye on the color and texture.
How Can I Make This Recipe Spicier?
If you’d like more heat in your bulgogi, consider adding more gochujang or even some red pepper flakes. You can also include sliced fresh chilies when cooking the beef for an extra kick. Adjust based on your spice tolerance!
Can I Make This Ahead of Time?
Yes, you can! Prepare the beef bulgogi and store it in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm it up in a skillet over medium heat until heated through. Freshly cooked rice can be made at the same time or just before serving!
What’s the Best Way to Store Leftovers?
Store any leftover bulgogi in a sealed container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. When freezing, be sure to allow it to cool completely before sealing, and thaw it in the refrigerator overnight before reheating.
