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Korean Ground Beef Bulgogi Recipe

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4.3 from 35 reviews

This Korean Ground Beef Bulgogi recipe offers a savory and slightly sweet twist on traditional bulgogi using lean ground beef. The dish features a flavorful marinade of garlic, ginger, soy sauce, honey, and gochujang, cooked quickly on the stovetop for a delicious, easy meal. Optional sides include tangy pickled cucumbers, sautéed carrots, and classic Korean accompaniments like bibb lettuce, sesame seeds, and kimchi, perfect for wrapping or serving over rice.

Ingredients

Pickled Cucumbers (optional)

  • 2 english cucumbers, thinly sliced
  • ¾ cup rice vinegar or white vinegar
  • 1 tablespoon honey or sugar
  • Kosher salt and cracked black pepper, to taste

Carrots (optional)

  • 1 tablespoon olive oil
  • 2 (10-ounce) bags shredded carrots

Bulgogi

  • 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
  • 2 tablespoons mirin or rice wine

Serving (optional)

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

Instructions

  1. Prepare the Pickled Cucumbers (optional): Thinly slice the english cucumbers and combine them with rice vinegar or white vinegar and honey or sugar in a bowl. Season with kosher salt and cracked black pepper to taste. Let them marinate for at least 15 minutes to develop a tangy side dish.
  2. Sauté the Carrots (optional): Heat 1 tablespoon olive oil in a skillet over medium heat. Add the shredded carrots and cook, stirring occasionally, until they soften and become slightly caramelized, about 5-7 minutes. Set aside warm.
  3. Prepare the Bulgogi Sauce: In a bowl, combine the grated onion, minced garlic, grated ginger, honey, soy sauce, gochujang, and mirin or rice wine. Mix thoroughly to create a flavorful marinade.
  4. Cook the Ground Beef: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spatula as it cooks. Once the beef starts browning, pour the bulgogi sauce over the meat. Stir continuously to coat the beef evenly and allow the sauce to thicken and caramelize slightly, about 8-10 minutes.
  5. Assemble and Serve: Serve the Korean ground beef bulgogi hot over cooked rice or wrapped in bibb lettuce leaves. Garnish optionally with white sesame seeds, sambal oelek for heat, and kimchi to add authentic flavor and texture contrasts.

Notes

  • For a spicier dish, increase the amount of gochujang or add extra sambal oelek at serving.
  • Lean ground beef is preferred to reduce excess grease, but you can use up to 85% lean for more flavor.
  • Pickled cucumbers can be prepared in advance and refrigerated for up to 2 days.
  • Mirin can be substituted with a mixture of rice vinegar and sugar if unavailable.
  • For gluten-free, ensure you use tamari or gluten-free soy sauce.

Find it online: https://justsosavory.com/korean-ground-beef-bulgogi-recipe/