Description
A quick and flavorful twist on traditional Korean bulgogi using ground beef, perfect for a weeknight meal.
Ingredients
Scale
- 1 lb ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 0.25 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar (optional)
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
- 2 cups cooked white rice (for serving)
- 2 soft-boiled eggs, halved (optional)
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and optional vinegar and red pepper flakes to make the bulgogi sauce.
- Heat a large skillet over medium-high heat. Sauté the diced onions until translucent, about 2–3 minutes.
- Add ground beef to the pan. Cook for 6–8 minutes, breaking it up with a spatula, until fully browned. Drain excess fat if needed.
- Pour the bulgogi sauce over the cooked beef. Stir to coat and simmer for 4–5 minutes until slightly thickened.
- Taste and adjust seasoning if needed, adding a bit more sugar or soy sauce as preferred.
- While the beef simmers, cook white rice and soft-boil eggs if using.
- Assemble bowls by layering rice, bulgogi beef, egg halves, and garnishes.
- Sprinkle with green onions and sesame seeds, then serve hot.
Notes
- Feel free to adjust the level of spice by adding or reducing red pepper flakes.
- This dish can be served with a variety of vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg