bulgogi recipe ground beef

Hi, I’m Shav “Thomes,” and I’m excited to share one of my favorite recipes with you—ground beef bulgogi. My journey with Korean cuisine began during a trip to South Korea, where I fell in love with the bold, sweet-savory flavors that define dishes like bulgogi. Traditionally, bulgogi is made with thinly sliced beef, marinated to perfection, and grilled over an open flame. But when I got back home, I wanted to recreate that same flavor without spending too much time slicing meat or waiting for a marinade to do its job. That’s how I stumbled upon this simple, delicious twist: using ground beef.

The History of Bulgogi

Origins of Bulgogi

Bulgogi has a rich history that stretches back over a thousand years. The name itself means “fire meat” in Korean, which perfectly describes the traditional cooking method—grilling thinly sliced marinated beef over an open flame. The dish is believed to have originated during the Goguryeo Dynasty (37 BCE–668 CE), where it was known as maekjeok, skewered meat cooked over fire. Over time, the dish evolved, especially during the Joseon Dynasty, when the skewers were removed, and the meat was grilled on griddles or pans, closer to what we recognize as bulgogi today.

What I find fascinating about bulgogi’s history is how it was once considered a dish for the royal family and nobility due to the luxurious cuts of meat used. As Korea modernized, bulgogi became more accessible to everyone, adapting to different regional styles and family recipes. Some regions prefer a sweeter marinade, while others like to add a bit of spice. The heart of bulgogi, however, has always been the same—thin, tender slices of beef marinated in a flavorful blend of soy sauce, sesame oil, garlic, and sugar.

Traditional Bulgogi vs Ground Beef Bulgogi

When I first tasted traditional bulgogi in Seoul, it was a beautiful platter of thinly sliced ribeye, glistening with marinade, and cooked over a tabletop grill. It had that perfect balance of sweet and savory, with a smoky undertone from the open flame. The texture was tender and juicy, making every bite a burst of flavor.

However, when I got back home, I realized that recreating traditional bulgogi wasn’t always practical. Finding the right cut of meat, slicing it paper-thin, and marinating it for hours felt like a lot of work—especially on busy weekdays. That’s when I experimented with ground beef, and to my surprise, it worked wonderfully.

While ground beef bulgogi doesn’t have the same chewy, thin texture as the traditional version, it compensates with its juiciness and quick cooking time. The ground beef absorbs the marinade faster, allowing you to whip up a flavorful dish in under 30 minutes. Plus, it’s budget-friendly, making it an excellent choice for families or meal prepping.

What I love most about using ground beef is its versatility. You can stuff it into lettuce wraps, serve it over rice, or even make Korean-inspired tacos. It’s the same bold, sweet-savory flavor profile, just in a more convenient package. For me, it’s not about replacing the traditional version but creating a new take that’s just as satisfying.

Why Use Ground Beef for Bulgogi?

Benefits of Using Ground Beef

When I first experimented with ground beef bulgogi, I wasn’t entirely sure it would capture the essence of the traditional dish. But after that first bite, I was sold. Using ground beef comes with several benefits, especially for home cooks looking for something quick, easy, and flavorful.

1. Quick and Convenient:
One of the biggest advantages of using ground beef is how fast it cooks. Unlike traditional bulgogi, where you have to thinly slice the meat and let it marinate for hours, ground beef soaks up the marinade quickly. This means you can have dinner on the table in less than 30 minutes—perfect for busy weeknights when time is tight.

2. Budget-Friendly:
High-quality cuts like ribeye or sirloin can be expensive, especially if you’re feeding a crowd. Ground beef is not only more affordable but also widely available. You can buy it in bulk, making it ideal for meal prep without breaking the bank.

3. Versatile:
Ground beef bulgogi is incredibly versatile. Sure, it’s amazing over a bowl of steaming white rice, but I’ve also stuffed it into lettuce wraps, spooned it over noodles, and even used it as a filling for Korean-inspired tacos and burritos. The possibilities are endless, which is part of why I love making it so much.

Perfect for Meal Prep:
If you’re into meal prepping, ground beef bulgogi is a dream come true. It reheats beautifully without drying out, and the flavors seem to deepen over time. I often make a big batch, portion it into containers with rice and veggies, and have lunches sorted for the week.

Flavor and Texture Differences

While ground beef bulgogi holds its own, it does differ slightly from traditional bulgogi in terms of texture. Traditional bulgogi uses thin slices of beef that develop a slightly chewy, caramelized exterior when grilled. In contrast, ground beef bulgogi has a softer, juicier texture because the meat cooks more evenly and retains more moisture.

Flavor-wise, you still get that signature sweet-savory umami punch thanks to the classic marinade ingredients like soy sauce, garlic, sesame oil, and sugar. The ground beef tends to absorb the flavors even more thoroughly, which I actually prefer because every bite is packed with deliciousness.

One little trick I’ve picked up is to let the ground beef cook undisturbed for a minute or two before stirring. This helps create those slightly crispy, caramelized bits that mimic the grilled edges of traditional bulgogi. It adds a nice textural contrast and amps up the flavor even more.

Essential Ingredients

Key Ingredients for Bulgogi Marinade

When it comes to making ground beef bulgogi, the magic lies in the marinade. Even though we’re working with ground beef instead of thinly sliced steak, the core ingredients stay true to the traditional recipe, delivering that signature sweet-savory flavor. Here’s what you’ll need to create an authentic taste:

1. Soy Sauce:
This is the foundation of the marinade, providing a salty, umami depth. I prefer using regular soy sauce for its bold flavor, but if you’re watching your sodium intake, low-sodium soy sauce works just as well.

2. Brown Sugar:
Bulgogi is known for its slightly sweet undertone, and brown sugar adds the perfect hint of caramel-like sweetness. It also helps with caramelization when the beef cooks, giving you those delicious crispy edges.

3. Sesame Oil:
A little goes a long way with sesame oil. Its nutty, toasted aroma is unmistakable and adds warmth to the dish. Make sure to use toasted sesame oil for that authentic Korean flavor.

4. Garlic:
Freshly minced garlic is non-negotiable. It adds a bold, pungent kick that balances the sweetness of the sugar. I usually go heavy on the garlic because, honestly, you can never have too much.

5. Ginger:
This is my personal secret weapon. Grating fresh ginger into the marinade adds a zesty, slightly peppery note that brightens up the rich flavors of the beef.

6. Green Onions (Scallions):
Chopped green onions add both flavor and freshness. I mix some into the marinade and save a handful for garnishing the finished dish.

7. Black Pepper:
A simple ingredient, but it makes a difference. A generous sprinkle of freshly ground black pepper adds a subtle heat without overpowering the other flavors.

8. Optional Add-Ins:

• Gochujang (Korean red chili paste): If you like a bit of heat, adding a spoonful of gochujang gives the dish a spicy kick with a touch of smokiness.
• Pears or Apples: In traditional bulgogi, Korean pears are often used to tenderize the meat and add sweetness. For ground beef, it’s not necessary, but if you want an extra layer of flavor, a little grated apple works beautifully.

Best Type of Ground Beef to Use

Choosing the right ground beef can make a big difference in the texture and flavor of your bulgogi. Here’s what I’ve found works best:

1. Ground Beef with 80/20 Fat Ratio:
I usually go for ground beef with an 80/20 lean-to-fat ratio. The fat adds richness and helps keep the beef juicy as it cooks. Plus, it contributes to that mouthwatering caramelization when the beef hits the hot pan.

2. Lean Ground Beef (90/10) for a Lighter Option:
If you prefer a leaner dish, 90/10 ground beef works fine. Just be mindful that it can dry out quickly, so avoid overcooking. A splash of water or beef broth during cooking can help maintain moisture.

3. Ground Turkey or Chicken as Alternatives:
While not traditional, ground turkey or chicken can be great substitutes if you’re looking for a lighter option. Just remember that they’re leaner than beef, so adding a bit more sesame oil can help keep the dish flavorful and moist.

No matter which type you choose, the key is to cook the beef quickly over medium-high heat to get those tasty caramelized bits without drying it out.

How to Make Ground Beef Bulgogi

Step-by-Step Cooking Instructions

Making ground beef bulgogi is incredibly straightforward, which is part of why it’s one of my go-to dishes for busy weeknights. With just a few key ingredients and simple steps, you can have a flavorful, satisfying meal on the table in under 30 minutes. Here’s exactly how I do it:

Ingredients You’ll Need:

• 1 lb (450g) ground beef (80/20 for juiciness)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 green onions, finely chopped (plus extra for garnish)
• 1 tbsp toasted sesame seeds (for garnish)
• ½ tsp black pepper
• Optional: 1 tbsp gochujang for heat or 1 small grated apple for extra sweetness

Step 1: Make the Marinade
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and (if using) gochujang or grated apple. Stir until the sugar dissolves and everything is well combined.

Step 2: Marinate the Ground Beef
Place the ground beef in a large mixing bowl. Pour the marinade over the beef and use your hands or a spoon to mix thoroughly. Unlike traditional bulgogi, you don’t need to marinate this for hours—10 to 15 minutes is plenty because ground beef absorbs flavors quickly.

Step 3: Cook the Beef
Heat a large skillet over medium-high heat. Once hot, add the marinated ground beef to the pan. Let it sit undisturbed for about 1-2 minutes to develop a nice sear, then start breaking it up with a wooden spoon or spatula.

Continue to cook, stirring occasionally, until the beef is browned and cooked through, about 6-8 minutes. Don’t be afraid to let some bits get crispy—that caramelization adds so much flavor!

Step 4: Garnish and Serve
Once the beef is cooked, turn off the heat. Sprinkle in the chopped green onions and give everything a quick stir. Finish with a generous sprinkle of toasted sesame seeds for that nutty crunch.

Serve hot over steamed white rice, in lettuce wraps, or even tucked into tacos for a fun fusion twist. I personally love adding a side of kimchi for that spicy, tangy contrast.

Tips for Perfect Ground Beef Bulgogi

Over the years, I’ve picked up a few tricks to make sure my ground beef bulgogi turns out perfect every time:

1. Don’t Overcrowd the Pan:
If you’re doubling the recipe, cook the beef in batches. Overcrowding the pan causes the meat to steam instead of sear, and you’ll miss out on those delicious caramelized bits.

2. Let the Beef Brown Before Stirring:
Resist the urge to stir constantly. Letting the beef sit undisturbed for a minute or two creates crispy, flavorful edges that mimic the grilled texture of traditional bulgogi.

3. Adjust Sweetness to Taste:
Korean bulgogi tends to have a slightly sweet profile, but you can adjust the sugar based on your preference. If you prefer a less sweet version, start with 1 tablespoon of brown sugar and add more if needed.

4. Add Vegetables for Extra Flavor:
Sometimes I throw in thinly sliced onions, bell peppers, or shredded carrots during the last few minutes of cooking. They add color, texture, and a fresh crunch that pairs beautifully with the savory beef.

5. Make It Spicy:
If you like heat, don’t stop at gochujang. Add a sprinkle of red pepper flakes or a dash of Korean chili powder (gochugaru) while cooking to turn up the spice level.

Variations of Ground Beef Bulgogi

One of the things I love most about ground beef bulgogi is how versatile it is. While the classic recipe is always a winner, I’ve experimented with different twists over the years to keep things fresh and exciting. Whether you’re craving something spicy, looking for a vegetarian option, or want to try a new serving style, these variations will add a fun twist to your bulgogi game.

Spicy Ground Beef Bulgogi

If you’re a fan of heat, like me, you’ll love this spicy version of ground beef bulgogi. Korean cuisine has some of the best spicy flavors, and adding a kick to your bulgogi really elevates the dish.

What You’ll Need (in addition to the original ingredients):

• 1 tbsp gochujang (Korean red chili paste)
• 1 tsp gochugaru (Korean red chili flakes) or red pepper flakes
• 1 tsp rice vinegar (optional, for a slight tang)

How to Make It Spicy:
Simply add the gochujang and gochugaru to your marinade when mixing the soy sauce, sesame oil, garlic, and other ingredients. The gochujang adds a deep, rich heat with a hint of sweetness, while the gochugaru gives it that extra punch. If you like a little tang to balance the spice, a splash of rice vinegar does the trick.

I love serving spicy bulgogi with cool, crisp sides like cucumber salad or pickled radish to balance the heat.

Vegetarian Bulgogi Alternative

For those who prefer plant-based meals or just want to mix things up, you can still enjoy the bold flavors of bulgogi without the meat. I’ve made this for vegetarian friends, and it’s always a hit.

Meat Substitutes That Work Well:

• Firm Tofu: Crumble firm tofu and press out excess moisture. It absorbs the marinade beautifully and crisps up nicely in the pan.
• Mushrooms: Shiitake or oyster mushrooms have a meaty texture and umami flavor that mimic beef really well. Slice them thinly and sauté until golden.
• Lentils or Tempeh: For a heartier option, cooked lentils or crumbled tempeh are excellent protein-packed substitutes.

Tip:
Since plant-based proteins don’t have the same natural fats as beef, I like to add a bit more sesame oil during cooking to keep things rich and flavorful.

Bulgogi Lettuce Wraps

One of my favorite ways to enjoy ground beef bulgogi, especially during warmer months, is wrapped in fresh, crunchy lettuce. It’s light, refreshing, and perfect for casual meals or parties.

How to Make Bulgogi Lettuce Wraps:

1. Choose the Right Lettuce: Butter lettuce, romaine, or even iceberg works great because they’re sturdy enough to hold the filling without falling apart.
2. Add Crunchy Veggies: Thinly sliced cucumbers, carrots, or radishes add a refreshing crunch.
3. Top with Extras: A sprinkle of sesame seeds, a drizzle of sriracha mayo, or a spoonful of kimchi adds extra flavor.
4. Build Your Wrap: Spoon the bulgogi into the lettuce leaves, add your toppings, and wrap it up like a taco.

I love serving these at gatherings because they’re interactive, customizable, and always a crowd-pleaser.