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Amazing Ground Beef Bulgogi Korean: 1 Quick Meal

Ground Beef Bulgogi Korean
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Revolutionize your weeknight dinners with this easy and delicious Ground Beef Bulgogi. This Korean-inspired dish captures the iconic sweet, savory, and umami-rich flavors of traditional bulgogi using convenient ground beef, making it a quick and satisfying meal perfect for any night of the week. Serve it over rice, in lettuce wraps, or as a taco filling for a versatile and flavorful experience.

Ingredients

Scale
  • 1.5 lbs (680g) lean ground beef
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (60ml) light brown sugar, packed
  • 2 tablespoons (30ml) toasted sesame oil
  • 1 Asian pear (or small Fuji apple), peeled, cored, and grated or pureed
  • 6 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 medium yellow onion, thinly sliced or finely minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon neutral cooking oil (such as vegetable, canola, or grapeseed oil)
  • 3–4 green onions (scallions), thinly sliced, for garnish and fresh flavor
  • 1 tablespoon toasted sesame seeds, for garnish
  • Optional: 1 teaspoon Gochujang (Korean chili paste)

Instructions

  1. Prepare the aromatics and fruit: Mince the garlic, grate the ginger, and peel, core, and puree or finely grate the Asian pear (or Fuji apple).
  2. Combine marinade ingredients: In a large mixing bowl, whisk together the low-sodium soy sauce, packed light brown sugar, and toasted sesame oil until the sugar dissolves.
  3. Integrate fresh flavors: Stir in the minced garlic, grated ginger, pureed pear, and black pepper. If using, add the Gochujang. Add the thinly sliced or minced yellow onion.
  4. Add ground beef: Add the ground beef to the bowl with the marinade. Gently mix with your hands until the beef is thoroughly coated, being careful not to overmix.
  5. Marinate: Cover the bowl tightly and refrigerate for at least 30 minutes, or ideally 1-2 hours (up to 4 hours).
  6. Cook the beef: Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering.
  7. Sear and brown: Add the marinated ground beef to the hot pan, spreading it in a single layer. Cook in batches if necessary to avoid overcrowding. Sear undisturbed for 2-3 minutes to develop a crust, then break up the beef with a spatula. Cook for 5-7 minutes, stirring occasionally, until fully browned and cooked through.
  8. Reduce the sauce: Continue to cook and stir for an additional 2-3 minutes, allowing the sauce to reduce, thicken, and coat the beef beautifully. Taste and adjust seasoning if desired.
  9. Finish with aromatics: Remove the skillet from the heat. Stir in two-thirds of the sliced green onions.
  10. Serve: Transfer the Ground Beef Bulgogi to a serving dish. Garnish with the remaining green onions and toasted sesame seeds. Serve immediately, ideally over steamed rice or in crisp lettuce wraps.

Notes

  • For best texture and flavor, use ground beef that is 85-90% lean.
  • Do not overmix the ground beef with the marinade, as this can lead to a tougher texture.
  • Cooking the beef in batches is recommended if your pan is not large enough to prevent steaming.
  • Adjust Gochujang quantity based on your preferred spice level.
  • This dish is excellent for meal prep and can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition

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

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