Name: bulgogi recipe ground beef
Ingredients: 3 tbsp soy sauce; 2 tbsp brown sugar (adjust to taste); 1 tbsp toasted sesame oil; 4 cloves garlic, minced; 1-inch piece fresh ginger, grated; ½ tsp black pepper; 1 tbsp gochujang (optional, for spice); 1 small grated apple or pear (optional, for added sweetness); 1 lb (450g) ground beef (80/20 lean-to-fat ratio recommended); 2 green onions, finely chopped (plus extra for garnish); 1 tbsp toasted sesame seeds (for garnish); 1 tbsp vegetable oil (if needed, depending on the fat content of the beef); Steamed white rice or brown rice; Lettuce leaves (for wraps); Kimchi, pickled radish, or other Korean side dishes

Description

This Ground Beef Bulgogi is a quick and flavorful twist on the traditional Korean dish. Made with juicy ground beef, a sweet-savory marinade, and a hint of sesame, it’s perfect for busy weeknights. Whether served over steamed rice, wrapped in crisp lettuce, or tucked into tacos, this dish delivers bold, authentic Korean flavors in under 30 minutes.

Ingredients

Scale

or the Bulgogi Marinade:

3 tbsp soy sauce
2 tbsp brown sugar (adjust to taste)
1 tbsp toasted sesame oil
4 cloves garlic, minced
1-inch piece fresh ginger, grated
½ tsp black pepper
1 tbsp gochujang (optional, for spice)
1 small grated apple or pear (optional, for added sweetness)

For the Ground Beef:

1 lb (450g) ground beef (80/20 lean-to-fat ratio recommended)
2 green onions, finely chopped (plus extra for garnish)
1 tbsp toasted sesame seeds (for garnish)
1 tbsp vegetable oil (if needed, depending on the fat content of the beef)

Optional for Serving:

Steamed white rice or brown rice
Lettuce leaves (for wraps)
Kimchi, pickled radish, or other Korean side dishes

Instructions

1. Prepare the Marinade:
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and gochujang (if using). If you prefer a slightly sweeter bulgogi, add the grated apple or pear. Mix until the sugar dissolves.

2. Marinate the Ground Beef:
Place the ground beef in a large bowl. Pour the marinade over the beef and mix thoroughly with a spoon or your hands until well combined. Let it sit for 10–15 minutes to allow the flavors to infuse.

3. Cook the Bulgogi:
Heat a large skillet over medium-high heat. If your beef is very lean, add a tablespoon of vegetable oil to the pan.

Add the marinated beef to the hot skillet, spreading it out evenly.
Let the beef cook undisturbed for 1–2 minutes to develop a nice sear, then begin to break it apart with a wooden spoon or spatula.
Continue cooking for 6–8 minutes, stirring occasionally until the beef is browned and cooked through. Let some bits get crispy for extra flavor.

4. Garnish and Serve:
Turn off the heat and stir in the chopped green onions. Sprinkle with toasted sesame seeds for a nutty finish.
Serve hot over steamed rice, wrapped in lettuce leaves, or with your favorite Korean side dishes.

Notes

Adjust the Sweetness: Bulgogi traditionally leans on the sweeter side. If you prefer less sweetness, reduce the brown sugar to 1 tablespoon.

Add Heat: For a spicier kick, increase the gochujang or add a pinch of red pepper flakes.
Make It Healthier: Swap ground beef for ground turkey or chicken. Just add a bit more sesame oil to keep it moist.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave.
Freezing: This dish freezes well. Cool completely before transferring to a freezer-safe bag or container. Freeze for up to 2 months, and thaw overnight in the fridge before reheating.