Ground Beef Bulgogi

This easy Ground Beef Bulgogi is a quick, flavor-packed dinner perfect for busy weeknights. Made with simple ingredients, it delivers bold Korean-inspired flavor in under 30 minutes. Whether you’re meal prepping or just need a fast, satisfying dinner, this sweet and savory beef is a go-to favorite.

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Ground Beef Bulgogi: What It Is and Why It’s a Great Beginner Recipe

Bulgogi is one of Korea’s most popular dishes, known for its savory-sweet marinade. Traditionally made with thinly sliced beef, it’s bold, flavorful and very satisfying.

This ground beef version brings the same signature taste in a quicker, easier way. It’s perfect for beginners or busy weeknight meals because there is no long marinating. Just a quick sauté and dinner is ready in under 30 minutes. This meal is budget-friendly, family-approved and flexible enough to serve over rice, in lettuce wraps or with vegetables.

Quick Dinner Tips for Busy Weeknights

Ground Beef Bulgogi is already a lifesaver on hectic evenings, but a few simple strategies make it even faster and easier:

Prep Ground Beef Ahead of Time

One of the best time-savers is assembling the sauce and beef mixture the day before. Even though the ground beef doesn’t need to marinate, having everything combined and ready means all you have to do is sauté when dinnertime rolls around.

Keep Rice Ready to Go

Cook a batch of rice earlier in the week and store it in the refrigerator. A quick reheat in the microwave or skillet makes it the perfect base for bulgogi, saving you from waiting on a fresh pot of rice after work.

Double Up for Leftovers

This recipe scales easily, so make a double batch and enjoy it for lunches or another dinner later in the week.

Ingredients Needed (Sweet and Savory flavors with Everyday Ingredients)

• Cooking Oil– A neutral oil like avocado oil works best. It prevents sticking and helps the beef brown evenly.
• Ground Beef– Choose beef with 15-20% fat for juicy, flavorful Bulgogi. Leaner beef may turn out a bit dry, but you can compensate with a drizzle of more sesame oil.
• Brown Onion– Use a medium onion, chopped. The slightly larger pieces soften as they cook, adding texture and a touch of sweetness to balance the savory beef.
• Garlic– Don’t hold back with the garlic, as it is the backbone of Bulgogi’s flavor. Crushing or mincing releases the oils that infuse deeply into the beef.
• Soy Sauce– The salty, umami backbone of Bulgogi. Use low-sodium if you want more control over sodium, or Tamari for gluten-free option.
• Brown Sugar– Adds sweetness and helps caramelize the beef. Honey or granulated sugar can be swapped in for a slightly different flavor profile.
• Rice Vinegar– The splash of acidity brightens the dish and balances the richness. Apple cider vinegar is the easiest pantry-friendly substitute.
• Toasted Sesame Oil– Blended into the sauce, it cooks with the beef to add a rich, nutty flavor. A light drizzle at the end enhances the aroma even more.
• Ground Ginger– A convenient, time-saving choice that adds a gentle warmth to the beef. For a brighter, sharper flavor, swap in about 2-3 teaspoons of freshly grated ginger.
• Black Pepper and Salt– These sharpen the sweet-salty balance. Adjust depending on the soy sauce you use.
• Apple– Traditionally, Bulgogi uses Asian pear (or plum extract) for natural sweetness. Apple is an easy substitute and delivers the same effect but with an everyday ingredient. Fuji, gala or honeycrisp are the best choices for balancing flavor and texture.
• Green Onions– Stir some into the beef for freshness and keep extra on hand for garnish. They add both flavor and a pop of color.

Optional Toppings

• Chopped Green Onions– A fresh, mild bite that lifts the richness of the beef.
• Sesame Seeds– Adds a nutty crunch that pairs beautifully with sesame oil.
• Soft-Boiled Eggs– Creamy and rich, they absorb the sauce and make the dish more filling.
• Microgreens– Give the bowl an elegant touch with a subtle peppery flavor.
• Kimchi– Fermented, spicy and tangy; it cuts through the sweetness while adding probiotic benefits.
• Gochugaru– Korean chili flakes that bring smoky heat without overpowering the balance of flavors.

How To Make Ground Beef Bulgogi

To make Ground Beef Bulgogi, start by blending the apple, soy sauce, brown sugar, rice vinegar, sesame oil, ground ginger, salt and pepper into a smooth sauce. In a large bowl, mix the ground beef with the chopped onion and crushed garlic, then pour the sauce over and stir until evenly coated.

Heat oil in a large skillet over high heat and add the beef mixture. Cook, stirring often, until the liquid cooks off and the beef begins to brown and sizzle, about 10 minutes. Stir in the green onions, remove from heat and serve over rice with toppings like sesame seeds, kimchi or a soft-boiled egg. This quick bulgogi recipe delivers the sweet and savory flavor of Korean barbecue with simple, everyday ingredients.

What To Serve With Ground Beef Bulgogi

The savory-sweet flavors of this dish shine even more when paired with fresh, simple sides that balance richness and add contrast. Here are a few perfect companions.

• Asian Cucumber Salad– Cool, crisp cucumbers tossed in a tangy sesame dressing add the refreshing crunch that cuts through Bulgogi’s richness.
• Short Grain Brown Rice– This is the classic pairing adding a nutty flavor and extra flavor. It makes the meal hearty, balanced and perfectly satisfying.
• Carrot Asian Slaw– Crisp and flavorful, this slaw brings a refreshing and fun contrast to Bulgogi’s savory depth while adding bright color and texture to the plate.
• Easy Peel Soft Boiled Eggs– While not traditional, a soft-boiled egg makes a wonderful addition if you’re serving bulgogi as a rice bowl. The silky yolk blends with the beef and rice for extra richness, similar to how eggs are used in bibimbap.
• Kimchi– Spicy, tangy and crunchy, kimchi is the classic Korean side that balances Bulgogi’s savory-sweet flavors.

Storage and Shelf Life

Store leftover Ground Beef Bulgogi in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a skillet over medium heat or in the microwave at about 80% power until hot.

For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can this recipe be made ahead of time?

Yes, Ground Beef Bulgogi can be assembled a day ahead and stored in the refrigerator. While the beef doesn’t need to marinate, letting it sit with the sauce overnight deepens the flavor. When ready to eat, simply sauté and serve.

Do you need a wok to make Bulgogi?

No. A wok isn’t necessary for this dish. A large skillet works perfectly since the key is cooking the beef quickly over high heat so it browns and absorbs the sauce.

How do I avoid watery Ground Beef Bulgogi?

It’s normal for the beef to release moisture at the start of cooking. Keep sautéing over high heat until the liquid evaporates and the beef begins to caramelize. This step concentrates the flavors and gives the Bulgogi its signature taste.

Does this Bulgogi really need that much garlic?

Yes. Garlic is one of the key flavors in Bulgogi, giving it depth and balance with the soy sauce and sesame oil. The amount may look generous, but once cooked, it mellows into the sauce and enhances the beef without being overwhelming.

What can I substitute for gochugaru?

Gochugaru is optional, but it adds a delicious warmth that balances the Bulgogi. If you don’t have it, a light sprinkle of crushed red pepper flakes works as a substitute. The flavor is sharper and spicier than gochugaru, but it still gives a little heat on top.

How sweet should Bulgogi be?

Bulgogi should have a gentle sweetness that balances the savory soy, garlic and sesame oil. It is not meant to taste like dessert. The sugar and the apple add just enough sweetness to round out the flavors and helps the beef caramelize as it cooks. If you prefer a less sweet dish, you can reduce the brown sugar from two tablespoons to one.

What is the best rice for serving with Bulgogi?

The traditional classic pairing in Korean cooking is short-grain rice, which is slightly sticky and easy to eat with chopsticks. If you’re looking for quicker options, jasmine or basmati rice both cook up fast and make excellent alternatives. Short-grain brown rice is another great choice if you want extra fiber and a nutty flavor.