Easy Ground Beef Bulgogi Recipe: A 30-Minute Korean-Inspired Meal

Quick highlights:

• Ready in just 30 minutes using budget-friendly ground beef
• Perfect balance of sweet and savory Korean flavors
• Makes 4 generous servings with rice
• Great for meal prep – stays fresh for 3 days

Looking for a quick weeknight dinner that brings restaurant-quality Korean flavors home? This ground beef bulgogi recipe transforms simple ingredients into a mouthwatering meal that’s ready in 30 minutes.

Time Requirements

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people

Equipment Needed

• Large skillet or wok (12-inch size works best)
• Medium mixing bowl
• Measuring spoons and cups
• Cutting board (plastic or wood)
• Sharp chef’s knife
• Wooden spoon or spatula
• Paper towels
• Small bowl for minced garlic
• Plate for prepped vegetables
• Rice cooker or medium pot for rice

Ingredients

For the Meat:

• 1 pound lean ground beef (80/20 fat content recommended)
• 1 medium onion, finely diced (about 1 cup)
• 4 green onions, chopped (about 1/2 cup)
• 4 cloves garlic, minced (about 2 tablespoons)

For the Sauce:

• 1/4 cup soy sauce (regular, not light or dark)
• 2 tablespoons brown sugar (light or dark both work)
• 1 tablespoon sesame oil (found in Asian section)
• 1 teaspoon black pepper (freshly ground preferred)
• 2 tablespoons vegetable oil for cooking

For Serving:

• 4 cups cooked rice (start with 1.5 cups uncooked)
• 2 tablespoons toasted sesame seeds
• Extra chopped green onions
• Optional: kimchi

Step-by-Step Instructions

Before You Start

1. Read through the entire recipe once
2. Gather all ingredients and equipment
3. Clear and clean your counter space
4. Start cooking rice (it can keep warm while you cook):

• Rinse 1.5 cups rice until water runs clear
• Add to rice cooker with 2 cups water
• Press start (will take about 20 minutes)

Preparation Phase (10 minutes)

1. Prepare Your Workspace:

• Place cutting board on counter
• Keep trash bowl nearby for scraps
• Have measuring spoons within reach
• Line up all ingredients

1. Prep the Onion (3 minutes):

• Peel outer skin off onion
• Cut off both ends
• Cut in half from top to bottom
• Place flat side down
• Make lengthwise cuts, 1/4 inch apart
• Turn and cut across previous cuts
• You should have small, even pieces
• Place in small bowl

1. Prep Green Onions (2 minutes):

• Rinse under cold water
• Cut off root ends (white parts)
• Cut off any wilted green parts
• Line up onions
• Cut into thin rings (1/8 inch)
• Separate white and green parts
• Place in separate piles

1. Prep Garlic (2 minutes):

• Separate cloves from head
• Peel each clove
• Mince finely with knife
• Run knife through again for extra fine pieces
• Place in small bowl

1. Make Sauce (3 minutes):

• Get medium mixing bowl
• Measure 1/4 cup soy sauce carefully
• Add 2 tablespoons brown sugar
• Measure 1 tablespoon sesame oil
• Add 1 teaspoon black pepper
• Whisk until sugar dissolves completely
• Set aside near stove

Cooking Phase (20 minutes)

1. Heat Your Pan (2-3 minutes):

• Place large skillet on burner
• Set heat to medium-high
• Add 2 tablespoons vegetable oil
• Wait until oil shimmers and moves easily
• Test heat with one piece of onion (should sizzle)

1. Cook Aromatics (5 minutes):

• Add all diced onion
• Spread evenly in pan
• Stir every 30 seconds
• Cook until translucent (3-4 minutes)
• Add minced garlic
• Stir constantly for 30 seconds
• Watch carefully – garlic burns easily

1. Cook Ground Beef (7-8 minutes):

• Add ground beef to pan
• Break into large chunks with spatula
• Let cook 2 minutes without stirring
• Break into smaller pieces (quarter-size)
• Stir every minute
• Cook until no pink remains
• Look for browned edges on meat
• Drain excess fat if needed:
  • Tilt pan slightly
  • Push meat to one side
  • Soak up fat with paper towels

1. Add Sauce and Finish (5 minutes):

• Pour sauce around edges of pan
• Stir well to coat all meat
• Add white parts of green onions
• Reduce heat to medium
• Simmer 3-4 minutes, stirring occasionally
• Sauce should thicken slightly
• Meat should look glossy

1. Final Steps (2-3 minutes):

• Turn off heat
• Add half of green onion tops
• Stir once
• Taste (blow on it first – it’s hot!)
• Add more soy sauce if needed
• Sprinkle with sesame seeds

Serving

1. Check rice – should be done
2. Fluff rice with fork
3. Divide rice among 4 bowls
4. Top with beef mixture
5. Garnish with remaining green onions
6. Add extra sesame seeds if desired
7. Serve immediately while hot

Troubleshooting Tips

• Sauce too salty?
• Add 1-2 tablespoons water
• Mix in 1 teaspoon sugar
• Add more meat if available
• Meat too dry?
• Use higher fat content beef next time
• Add 2 tablespoons water to sauce
• Reduce cooking time slightly
• Sauce not thickening?
• Increase heat slightly
• Simmer uncovered 2-3 more minutes
• Stir constantly to prevent burning
• Flavors too mild?
• Add 1 tablespoon soy sauce
• Include 1/2 teaspoon extra black pepper
• Try adding 1 teaspoon gochugaru (Korean red pepper)

Variations & Substitutions

• Meat Options:
• Ground turkey (93% lean)
• Ground chicken
• Impossible meat or Beyond Beef
• Sauce Alternatives:
• Coconut aminos for gluten-free
• Honey instead of brown sugar
• Rice vinegar (1 teaspoon) for extra tang
• Added Vegetables:
• Shredded carrots (1 cup)
• Baby spinach (2 cups)
• Mushrooms (8 ounces, sliced)
• Serving Options:
• Cauliflower rice
• Lettuce wraps
• Rice noodles
• Quinoa

Storage & Reheating

Storage:

• Let cool completely before storing
• Place in airtight container
• Refrigerate up to 3 days
• Freeze for up to 2 months
• Store rice separately

Reheating:

• Microwave Method:
• Place portion in microwave-safe bowl
• Add 1 tablespoon water
• Cover with damp paper towel
• Heat 1 minute
• Stir and check temperature
• Heat 30 seconds more if needed
• Stovetop Method:
• Place in skillet
• Add 2 tablespoons water
• Heat on medium-low
• Stir frequently
• Heat until steaming (about 5 minutes)

Safety Notes & Tips

Temperature Safety:

• Cook ground beef to 160°F (71°C)
• Check with meat thermometer
• Never leave meat at room temperature over 2 hours

Kitchen Safety:

• Wash hands with soap for 20 seconds:
• Before starting
• After handling raw meat
• Before serving
• Use separate cutting boards for meat and vegetables
• Clean all surfaces with hot, soapy water
• Let pan cool completely before washing

Tips for Success:

• Prepare all ingredients before starting
• Keep heat at medium-high (not high)
• Don’t overcrowd the pan
• Taste and adjust seasonings at the end
• Clean as you cook

Remember: Ground beef bulgogi might not be traditional, but it’s a delicious way to enjoy Korean flavors in a quick, accessible format. The key is getting the sauce-to-meat ratio right and not overcooking the beef.