This Ground Beef Bulgogi is a tasty twist on the classic Korean dish! It’s made with tender beef, sweet soy sauce, garlic, and a hint of sesame oil, giving it a rich flavor.
This dish cooks up quickly, making it perfect for busy weeknights. I love serving it over rice with some veggies—a real crowd-pleaser that gets everyone asking for seconds!
Key Ingredients & Substitutions
Ground Beef: An 80/20 blend is ideal for rich flavor and moisture. If you’re looking for a healthier option, consider using ground turkey or chicken. They have less fat but may require a little more seasoning.
Soy Sauce: For a gluten-free alternative, use tamari. You could also try coconut aminos, which are both gluten-free and slightly sweeter.
Gochujang: This Korean red pepper paste gives a deep flavor and some heat. If you can’t find it, a mix of miso paste and chili powder can work in a pinch, though it won’t be quite the same!
Sesame Oil: Toasted sesame oil adds a rich, nutty flavor. If you need a substitute, you could use olive oil, but it’s not as aromatic, so use just a little bit.
How Do I Make Sure the Marinade is Well-Blended?
Getting the marinade just right is key for delicious beef bulgogi. Take your time mixing the sauce to ensure all ingredients blend well. Here’s how:
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and chopped green onions.
- Make sure the brown sugar dissolves completely. This ensures it blends into the beef nicely.
- Once mixed, set it aside until the beef is ready to be coated; this infuses the flavors into the meat better.
Remember to adjust the sweetness or spice based on your taste. If you like it sweeter, add a touch more brown sugar; if you enjoy heat, add more gochujang!
How to Make Ground Beef Bulgogi?
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon rice vinegar
- 2 green onions, chopped (plus more for garnish)
For the Main Dish:
- 1 pound ground beef (80/20 blend recommended)
- 1/2 cup shredded carrots
- 1 cucumber, thinly sliced (for garnish)
- 2 cups cooked jasmine rice (or rice of your choice)
- Lettuce leaves (for serving)
- Sesame seeds (for garnish)
- Kimchi (optional, for serving)
How Much Time Will You Need?
You will need about 15 minutes for prep and 15 minutes for cooking, totaling around 30 minutes. This dish is quick and easy to prepare, making it perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, mix together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and chopped green onions. Stir well until everything is combined and set it aside to let the flavors blend.
2. Cook the Ground Beef:
Heat a skillet over medium-high heat. Add the ground beef to the skillet and cook until it’s browned, using a spatula to break it apart as it cooks. This will take about 5-7 minutes. If there’s extra fat, feel free to drain it out.
3. Combine Beef with Marinade:
Pour the marinade mixture over the cooked beef in the skillet. Stir everything together to ensure the beef is well coated with the marinade. Let this cook for another 3-5 minutes. You want the flavors to meld together and the sauce to thicken a bit.
4. Assemble Your Bowls:
Time to serve! Start by placing a scoop of cooked rice at the bottom of each bowl. Then, add a generous scoop of the beef bulgogi on top of the rice.
5. Add Fresh Toppings:
Now, sprinkle the shredded carrots and sliced cucumbers around the beef. This will give your dish a nice burst of color and crunch!
6. Garnish and Serve:
Finish off your bowls by garnishing with additional chopped green onions and sesame seeds. Serve the bulgogi with lettuce leaves on the side for wrapping, and feel free to add kimchi if you’d like a spicy kick. Enjoy your delicious meal!
Can I Use Ground Turkey Instead of Ground Beef?
Yes, you can substitute ground turkey for ground beef! Just keep in mind that ground turkey tends to be leaner, so you may want to add a teaspoon of oil to the skillet while cooking to prevent sticking and to add some moisture back into the dish.
How Can I Adjust the Spice Level?
If you prefer a milder flavor, simply reduce the amount of gochujang. You can start with 1/2 tablespoon and adjust to taste. For more heat, you can add a pinch of red pepper flakes or a bit more gochujang to your liking.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Vegetarian?
Absolutely! You can use plant-based ground meat substitutes or even chopped mushrooms for a hearty texture. Just be sure to adjust cooking times as necessary to ensure everything is cooked through. Enhance the flavor with soy sauce and some extra seasoning as needed!
