Quick highlights:
- This Ground Beef Bulgogi transforms budget-friendly ingredients into an impressive meal
- Ready in just 30 minutes with simple pantry staples
- Makes 4 generous servings with perfect sweet-savory balance
- Meal-prep friendly – tastes even better the next day!
Craving Korean flavors but don’t want to spend hours in the kitchen? This Ground Beef Bulgogi recipe is your answer! Traditional bulgogi uses thin-sliced beef, but ground beef makes this version quicker, more affordable, and just as delicious. I’ve simplified this Korean favorite without sacrificing flavor, creating a weeknight-friendly dish that delivers big on taste. The sweet-savory sauce coats every bite of beef, making this dish completely irresistible over a bed of steaming rice.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 420 |
| Protein | 25g |
| Carbohydrates | 40g |
| Fat | 18g |
| Fiber | 2g |
| Sugar | 8g |
| Sodium | 890mg |
Based on recipe served with 1 cup cooked white rice
Time Requirements
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| For the Meat | ||
| Lean ground beef | 1 pound | 80/20 fat content recommended |
| Yellow onion | 1 medium | Finely diced (about 1 cup) |
| Green onions | 4 stalks | Chopped (about 1/2 cup) |
| Garlic | 4 cloves | Minced (about 2 tablespoons) |
| For the Sauce | ||
| Soy sauce | 1/4 cup | Regular, not light or dark |
| Brown sugar | 2 tablespoons | Light or dark both work |
| Sesame oil | 1 tablespoon | Found in Asian section |
| Black pepper | 1 teaspoon | Freshly ground preferred |
| Vegetable oil | 2 tablespoons | For cooking |
| For Serving | ||
| White rice | 4 cups cooked | Start with 1.5 cups uncooked |
| Sesame seeds | 2 tablespoons | Toasted if possible |
| Green onion tops | For garnish | Thinly sliced |
| Kimchi | Optional | For serving on the side |
Equipment Needed
| Tool | Purpose |
|---|---|
| 12-inch skillet or wok | For cooking the beef mixture |
| Medium mixing bowl | For sauce preparation |
| Measuring spoons and cups | For accurate ingredient amounts |
| Cutting board | For vegetable preparation |
| Chef’s knife | For chopping vegetables |
| Wooden spoon or spatula | For stirring and breaking up meat |
| Paper towels | For draining excess fat if needed |
| Small bowls | For holding prepped ingredients |
| Rice cooker or pot | For cooking rice |
Step-by-Step Instructions
Before You Start
- Read through the entire recipe once
- Gather all ingredients and equipment
- Clear and clean your counter space
- 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)
- Prepare Your Workspace:
- Place cutting board on counter
- Keep trash bowl nearby for scraps
- Have measuring spoons within reach
- Line up all ingredients
- 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 on cutting board
- Make lengthwise cuts, 1/4 inch apart
- Turn and cut across previous cuts
- You should have small, even pieces
- Place in small bowl
- 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
- 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
- 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)
- 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)
- 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
- Warning: Watch carefully – garlic burns easily and will taste bitter
- 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
- Tip: For extra flavor, let some pieces get a bit caramelized
- Drain excess fat if needed:
- Tilt pan slightly
- Push meat to one side
- Soak up fat with paper towels
- 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
- Tip: If you like a thicker sauce like my Beef Queso Mac and Cheese, simmer for an extra minute
- 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
- Check rice – should be done
- Fluff rice with fork
- Divide rice among 4 bowls
- Top with beef mixture
- Garnish with remaining green onions
- Add extra sesame seeds if desired
- 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) for less fat
- Ground chicken for a lighter option
- Plant-based grounds for vegetarian version
Sauce Alternatives:
- Coconut aminos for gluten-free (use 3 tablespoons)
- Honey instead of brown sugar (1.5 tablespoons)
- Rice vinegar (1 teaspoon) for extra tang
Added Vegetables: Looking to sneak in more veggies like in my Ground Beef and Rice Skillet? Try adding:
- Shredded carrots (1 cup)
- Baby spinach (2 cups)
- Mushrooms (8 ounces, sliced)
Serving Options:
- Cauliflower rice for low-carb
- Lettuce wraps for lighter option
- Rice noodles for a different texture
- Quinoa for extra protein
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
If you enjoy this recipe, you might also love my Easy Creamy Ground Beef Pasta for another quick weeknight dinner option.
Remember: This 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!
