This quick and easy ground beef bulgogi recipe simplifies the traditional Korean dish by using ground meat, cutting down on prep time. These rice bowls come together in just 30 minutes, making them perfect for a hassle-free dinner or meal prep. With savory meat, crisp veggies, and hearty rice, every bite is packed with flavor and satisfaction.
INGREDIENTS
- Onion: Use white or yellow onion for this recipe. A box grater is handy for grating the onion.
- Aromatics: Fresh garlic and ginger provide the traditional and bold flavors essential for this dish.
- Ground beef: Ground beef is a quick weeknight alternative to traditional bulgogi, saving time on marination. We recommend 90% lean ground beef for optimal texture, as its nooks and crannies soak up the sweet and savory sauce perfectly.
- Low-sodium soy sauce or tamari: Opt for tamari if you need a gluten-free option. It’s slightly less salty than soy sauce and adds a deeper flavor.
- Honey: Adds a touch of sweetness to balance the savory notes in the dish.
- Gochujang: While not traditional, this Korean chili paste enhances the recipe with its rich depth of flavor.
- Mirin or rice wine: Mirin, a sweet rice wine, contributes a slightly acidic and sweet flavor. You can find both traditional and non-alcoholic versions in Asian or specialty grocery stores.
HOW TO MAKE GROUND BEEF BULGOGI
- Cook the aromatics: Sauté onion, garlic, and ginger in a couple of teaspoons of oil until fragrant.
- Brown the beef: Add ground beef and cook, breaking it into small pieces, until fully cooked through.
- Drain and return: Drain any excess fat and return the beef to the pan.
- Add sauce: Stir in the bulgogi sauce ingredients and cook until the mixture slightly thickens.
- Adjust seasoning: Taste and adjust with additional soy sauce, gochujang, or honey if needed. Serve immediately.
PRO TIPS FOR RECIPE SUCCESS
- Gluten-free adjustments: Substitute tamari for soy sauce and use gluten-free gochujang. If gluten-free gochujang is unavailable, replace it with 2–3 teaspoons of chili garlic sauce. Start with 2 tablespoons of tamari, as it’s saltier than low-sodium soy sauce, and adjust as needed.
- Rice portions: For six servings, cook 1 ½ cups of white rice.
- Pickled cucumbers: To minimize waste, use a small amount of leftover pickling liquid and toss the cucumbers occasionally to ensure even flavoring. Double the pickling liquid if you prefer not to toss them.
- Honey and soy sauce preferences: Use 4 tablespoons each for bold flavors or 3 tablespoons each for a lower-sodium, lower-sugar option.
- Carrot cooking tips: Stir carrots occasionally to achieve a slight char for added flavor. For tender carrots without char, cook for 8–10 minutes, stirring more frequently. Use a quality stainless steel pan for best results.
- Speed up cooking: Use two pans simultaneously—one for the ground beef and another for the carrots.
- Pan selection: Opt for a sauté pan with tall sides for the ground beef to prevent spilling, especially when cooking 2 pounds.
SERVING SUGGESTIONS
- Rice bowls: Serve over white rice with butter lettuce, quick-pickled cucumbers, and sautéed carrots.
- Lettuce wraps: Use butter lettuce leaves and pair with pickled ginger, kimchi, and sambal oelek.
- Sandwich style: Enjoy sloppy-joe style on soft Milk Buns.
STORAGE AND REHEATING
- Refrigerator: Store leftovers in an airtight container for up to 1 week.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet over medium-low heat or microwave in 30-second increments until heated through.
