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Bulgogi Ground Beef with Pickled Cucumbers and Rice Recipe

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This Bulgogi Ground Beef recipe offers a flavorful Korean-inspired dish featuring tender ground beef marinated in a sweet and savory sauce, served with pickled cucumbers, sautéed carrots, bibb lettuce leaves, and steamed rice. Perfect for a quick yet satisfying meal, the beef is cooked with garlic, ginger, and gochujang to create an authentic and rich flavor profile. The side of pickled cucumbers and carrots adds a refreshing contrast, making it a balanced and delicious dinner option.

Ingredients

Pickled Cucumbers

  • 2 English cucumbers, thinly sliced
  • ¾ cup rice vinegar or white vinegar
  • ½ cup water
  • 1 tablespoon honey or sugar
  • ¾ teaspoon kosher salt

Carrots

  • 2 (10-ounce) bags shredded carrots
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt

Bulgogi Ground Beef

  • 2 teaspoons olive oil
  • 1 cup grated onion
  • 1 heaping tablespoon minced fresh garlic
  • 1 heaping tablespoon grated fresh ginger
  • 2 pounds 90% lean ground beef
  • 3–4 tablespoons honey
  • 3–4 tablespoons low-sodium soy sauce
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons mirin or rice wine
  • ½ teaspoon cracked black pepper

To Serve

  • White sesame seeds, for garnish
  • Bibb lettuce leaves, for wrapping
  • Cooked rice
  • Sambal oelek (chili garlic sauce), optional
  • Kimchi, optional

Instructions

  1. Pickle the Cucumbers: In a bowl, whisk together ¾ cup rice vinegar, ½ cup water, 1 tablespoon honey, and ¾ teaspoon kosher salt until the salt fully dissolves. Add the thinly sliced cucumbers to the mixture and set aside to allow them to pickle and develop flavor.
  2. Cook the Carrots: Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the shredded carrots along with ½ teaspoon kosher salt. Cook, stirring occasionally, until the carrots are softened and start to brown slightly, about 10 to 15 minutes. Transfer the cooked carrots to a bowl and set aside.
  3. Prepare the Aromatics: In a separate sauté pan, heat 2 teaspoons olive oil over medium heat. Add the grated onion, minced garlic, grated ginger, and ½ teaspoon cracked black pepper. Cook this mixture until it begins to brown and becomes fragrant, approximately 3 minutes.
  4. Cook the Ground Beef: Add the 2 pounds of 90% lean ground beef to the pan with the aromatics. Break up the meat into small pieces using a wooden spoon. Cook until there is no pink remaining and the beef is browned throughout. Drain excess fat from the beef to keep the dish lean.
  5. Make the Bulgogi Sauce: Return the drained beef to the pan. Stir in 3 tablespoons honey, 3 tablespoons low-sodium soy sauce, 3 tablespoons gochujang, and 2 tablespoons mirin or rice wine. Continue cooking, stirring occasionally, until the sauce thickens and coats the beef nicely, about 3 minutes. Taste and adjust seasoning by adding extra soy sauce or honey if desired.
  6. Assemble and Serve: Serve the bulgogi ground beef in bibb lettuce leaves as wraps. Accompany with pickled cucumbers, sautéed carrots, and steamed white rice. Garnish with white sesame seeds and add sambal oelek or kimchi on the side for extra spice and flavor.

Notes

  • Pickling the cucumbers is optional but adds a refreshing tang to complement the rich beef.
  • Use 90% lean ground beef to keep the dish balanced and reduce excess grease.
  • Adjust the amount of gochujang and sambal oelek to control the spice level to your taste.
  • Mirin can be substituted with rice wine or a mild sweet cooking wine if unavailable.
  • Bibb lettuce is preferred for wraps due to its soft texture; iceberg lettuce can be a substitute.
  • Leftover bulgogi beef can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://justsosavory.com/bulgogi-ground-beef-with-pickled-cucumbers-and-rice-recipe/