This quick and easy Korean-inspired dish uses ground beef instead of traditional thinly sliced meat to create the flavors of bulgogi. Perfect for busy weeknights when you want something flavorful without a lot of effort.

  • Source: Sift & Simmer
  • Yield: 4 servings

Ingredients

  • 1 lb (454g) lean ground beef
  • 2 Tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp ginger, freshly grated
  • 2 green onions, chopped, white and green parts separated
  • 1 carrot, julienned or grated (optional)

Sauce

  • 1/4 cup (60ml) soy sauce
  • 2 Tbsp brown sugar, packed
  • 1 Tbsp sesame oil
  • 1 Tbsp mirin or rice wine
  • 1 tsp gochujang (Korean chili paste)
  • 1/2 tsp black pepper

For Serving

  • 1 Tbsp toasted sesame seeds

Directions

Prepare Sauce

  1. In a small bowl, combine all sauce ingredients: soy sauce, brown sugar, sesame oil, mirin, gochujang and black pepper.
  2. Whisk until sugar is dissolved. Set aside.

Cook Beef

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Add onions and cook until softened, about 2-3 minutes.
  3. Add garlic, ginger, and white parts of green onions. Cook for 30 seconds until fragrant.
  4. Add ground beef and break it apart with a wooden spoon. Cook until no longer pink, about 5 minutes.
  5. If using, add julienned carrot and cook for 1 minute.
  6. Pour the sauce over the beef and stir to combine.
  7. Reduce heat to medium and simmer for 2-3 minutes until sauce has reduced slightly.

Serve

  1. Serve hot over cooked rice.
  2. Garnish with remaining green parts of green onions and toasted sesame seeds.
  3. Add kimchi on the side if desired.

Recipe Tips

  • For extra flavor, marinate the ground beef in half the sauce for 30 minutes before cooking.
  • Make it spicier by adding more gochujang or a dash of gochugaru (Korean chili flakes).
  • Add vegetables like bell peppers, mushrooms, or spinach to make it a complete meal.
  • This recipe doubles easily for meal prep - store in airtight containers for up to 3 days in the refrigerator.