This Korean ground beef bulgogi is sweet, savory, garlicky, and ready in 30 minutes. Serve it over rice with a runny yolk on top for a simple but satisfying dinner.
It’s an easy way to break out of the usual ground beef dinner routine.
The beef is rich, saucy, and packed with that sweet-salty bulgogi flavor. I top mine with a runny egg. Once it breaks, the yolk coats the beef and rice and makes every bite richer.
It’s also an ideal make-ahead meal since the flavors get better as it sits. And, you can easily customize it depending on what you have.
Best of all, it’s incredibly easy, which makes it perfect for busy nights.
Surprisingly impressive for a meal that cooks in under 30 minutes.
What Is Korean Ground Beef Bulgogi?
Korean ground beef bulgogi is a quick version of traditional bulgogi made with ground beef instead of thinly sliced beef.
It has that same sweet and savory flavor from soy sauce, garlic, ginger, and sesame oil, and is usually served over rice.
I like to add a runny poached egg on top, which I’ve also included in the recipe in case you want to add it as well.
Ingredients You’ll Need
Here’s a closer look at the ingredients that go into this recipe.
- Ground beef: I like using 80/20 or 85/15 for the best flavor and moisture. If you want something leaner, you can use ground turkey or ground chicken instead.
- Onion: Thinly sliced onion gives the dish that softer texture and sweet flavor as it cooks down. Yellow onion works best, but you can also use white.
- Garlic: Pre-minced garlic works in a pinch, but the flavor will not be quite as strong.
- Soy sauce: You can use low-sodium soy sauce if you want more control over the salt.
- Brown sugar: Brown sugar adds sweetness and helps balance the saltiness of the soy sauce. Honey or maple syrup can work if that’s what you have.
- Sesame oil: This adds that rich, nutty flavor that makes the dish taste more like bulgogi, so I wouldn’t skip it.
- Mirin: Mirin adds a little sweetness and subtle depth to the sauce. If you don’t have it, you can use rice vinegar plus a small pinch of sugar.
- Fresh ginger: In a pinch, you can use ginger paste or a small amount of ground ginger.
- Black pepper: A little black pepper adds warmth without making the dish spicy. White pepper can work too..
How to Make Korean Ground Beef Bulgogi
Here’s how to make this simple Korean ground beef bulgogi recipe. It is quick, flavorful, and perfect for busy weeknights.
1. Make the sauce.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, mirin, grated ginger, and black pepper.
2. Sauté the onions and garlic.
Heat the oil in a skillet over medium heat. Sauté the onions for 3 to 4 minutes, until softened, then add the garlic and cook for about 30 seconds, just until fragrant.
3. Brown the beef.
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
4. Add the sauce.
Pour in the sauce and stir well. Let it cook for 1 to 2 minutes, until the beef is well coated, then remove from the heat.
5. For the optional poached eggs:
Pour about 3 inches of water into a small pot and bring it to a gentle simmer. Crack the egg into a small bowl. Create a gentle whirlpool in the water, then carefully slide in the egg and cook for about 2 1/2 to 3 minutes. Lift it out with a slotted spoon and let the excess water drip off.
6. Assemble and serve.
Spoon the ground beef bulgogi over hot rice, then garnish with chopped green onions and sesame seeds. Top with a poached egg if using, then serve. Enjoy!
Variations and Substitutions
This Korean ground beef bulgogi is really flexible. Here are some easy ways to switch things up without losing the core flavor.
- Use ground turkey or chicken. A lighter option that still works well with the bulgogi sauce.
- Swap the protein entirely. Thinly sliced beef, pork, or even tofu can be used instead of ground beef.
- Add grated pear or apple. This gives a more traditional bulgogi sweetness and adds a subtle depth of flavor.
- Use honey instead of brown sugar. A good substitute that keeps the sweetness but adds a slightly different flavor.
- Swap mirin with rice vinegar and sugar. Add a small pinch of sugar to balance the acidity if using rice vinegar.
- Make it spicy. Add gochujang, chili flakes, or sriracha for some heat.
- Add vegetables to the beef. Mushrooms, carrots, zucchini, or spinach cook well with the ground beef.
- Make it ahead of time. This recipe works well as a make-ahead meal since the flavors deepen as it sits. Cook it in advance then portion it out for easy dinners throughout the week.
What to Serve with Korean Ground Beef Bulgogi
Korean ground beef bulgogi is such a versatile protein, so you can serve it in all kinds of ways depending on what you’re in the mood for.
- Rice: The classic option and my favorite way to serve it since the rice soaks up all that sweet and savory sauce.
- Kimchi: Its tangy, spicy flavor balances the richness of the beef really well.
- Poached or fried eggs: A runny yolk on top makes the dish even richer and ties everything together.
- Lettuce wraps: A great low-carb option that adds a fresh, crunchy bite.
- Noodles: You can also serve bulgogi over noodles if you want something different from rice.
How to Store and Reheat Leftovers
To Store: Let the ground beef bulgogi cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
To Reheat: Warm the bulgogi in a skillet over medium-low heat or in the microwave until heated through.
Frequently Asked Questions
What Is Bulgogi Sauce Made Of?
Bulgogi sauce is a sweet and savory mix of soy sauce, sugar, sesame oil, garlic, and ginger. Some versions also include grated pear or apple for natural sweetness and tenderizing, but for ground beef, a simple soy-based sauce works perfectly.
Can I Use Rice Vinegar Instead of Mirin?
Yes, you can swap rice vinegar for mirin. Just add more sugar to balance the acidity since mirin is slightly sweet.
What Type of Ground Beef Is Best for This Recipe?
An 80/20 or 85/15 ground beef works best. You want a little fat for flavor and moisture, but not so much that the dish turns greasy. Leaner beef like 90/10 can work, but it won’t be as juicy.
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Korean Ground Beef Bulgogi Recipe
Ingredients
- 1 pound ground beef
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon neutral oil
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- ¼ teaspoon black pepper
- Poached eggs optional
- sliced green onions
- sesame seeds
- hot white rice
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, sesame oil, mirin, grated ginger, and black pepper.
- Heat oil in a skillet over medium heat. Saute onions for 3 to 4 minutes until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
- Pour in the sauce and stir well. Let it cook for 1 to 2 minutes until the beef is well coated. Remove from heat.
- For the optional poached egg: While the beef finishes cooking, pour about 3 inches of water into a small pot and bring it to a gentle simmer. Crack egg into a small bowl.
- Use a spoon to create a gentle whirlpool in the water, then carefully slide in the egg. Cook for about 2 ½ to 3 minutes. Lift egg out with a slotted spoon and let the excess water drip off.
- Spoon ground bulgogi in a bowl over hot rice. Garnish with chopped green onions and sesame seeds, then place a poached egg on top. Serve and enjoy!
