Description
A quick and easy version of bulgogi using ground beef, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb ground beef (80/20 or lean)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce (low sodium)
- 2 tbsp brown sugar or honey
- 1 tsp sesame oil
- 1 tbsp rice vinegar or apple cider vinegar
- 1–2 tsp gochujang or red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water (optional)
- 2 green onions, sliced (some for cooking, some for topping)
- Sesame seeds (optional)
Instructions
- Start cooking the rice first; a rice cooker is easiest, but stovetop works too.
- Mix the sauce in a bowl: soy sauce, brown sugar, garlic, ginger, sesame oil, vinegar, and gochujang if using.
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.
- Drain excess grease if there is a lot, leaving a tiny bit for flavor.
- Pour in the sauce and stir. Let it bubble for 2 to 4 minutes until shiny.
- If using a cornstarch slurry, add it now and simmer for 30 to 60 seconds.
- Stir in some sliced green onions, then turn off the heat.
- Build your bowl: rice on the bottom, beef on top, then add crunchy toppings.
Notes
This meal is easy to stretch by adding extra rice, shredded cabbage, or frozen veggies. Keep toppings separate if storing for leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg