Ground beef bulgogi recipe

The first time I tasted authentic bulgogi at a small family-owned Korean restaurant, I was instantly hooked on the perfect balance of sweet, savory, and umami flavors. But recreating this dish at home seemed intimidating—thinly slicing beef, sourcing specialized ingredients, and mastering the marinade ratios felt overwhelming. That’s when I discovered the game-changing ground beef bulgogi recipe that delivers all the authentic taste with half the effort.

Bulgogi, which literally means “fire meat” in Korean, traditionally consists of thinly sliced marinated beef that’s quickly grilled or stir-fried. While classic bulgogi uses ribeye or sirloin sliced paper-thin, this ground beef version offers several advantages: it’s more affordable, widely available at any grocery store, and absorbs the flavorful marinade in minutes rather than hours.

This foolproof ground beef bulgogi recipe maintains the authentic flavor profile of traditional bulgogi while simplifying the preparation process. Whether you’re new to Korean cooking or simply looking for a quick weeknight dinner option, this recipe will become a regular in your meal rotation. Let’s dive in!

Ground Beef Bulgogi Recipe

Ingredients Ground Beef Bulgogi Recipe Healthy

For the Marinade:

• 1/4 cup soy sauce (low-sodium Kikkoman preferred) (60ml)
• 2 tablespoons brown sugar (packed) (30g)
• 1 Asian pear, finely grated (substitute: 2 tablespoons apple sauce mixed with 2 teaspoons lemon juice)
• 1 tablespoon sesame oil (15ml)
• 4 cloves garlic, minced (adds essential aromatic depth to the marinade)
• 1 tablespoon fresh ginger, grated (provides bright, zingy heat)
• 2 tablespoons green onion, finely chopped (white and green parts)
• 1 tablespoon rice vinegar (15ml) (adds brightness to balance the sweet and savory elements)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon toasted sesame seeds

For the Beef:

• 1 pound (454g) lean ground beef (85/15 fat ratio works best)
• 1 medium yellow onion, thinly sliced
• 1 large carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons neutral cooking oil (such as grapeseed or vegetable oil)

For Serving:

• Steamed white rice
• Sesame seeds for garnish
• Sliced green onions for garnish
• Lettuce leaves (Boston or Bibb lettuce) for wraps
• Kimchi (store-bought is fine)
• Gochujang sauce (optional, for those who enjoy extra heat)

Step-by-Step Instructions

1. Prepare the Marinade

In a large mixing bowl, combine soy sauce, brown sugar, grated Asian pear, sesame oil, minced garlic, grated ginger, chopped green onions, rice vinegar, black pepper, and toasted sesame seeds. Whisk thoroughly until the sugar is completely dissolved.

Pro Tip: The Asian pear acts as both a sweetener and a tenderizer due to its natural enzymes. If you can’t find Asian pears, the apple sauce and lemon juice mixture provides a similar effect.

2. Mix with Ground Beef

Add the ground beef to the marinade and mix thoroughly using your hands or a spatula, ensuring every bit of meat is coated with the marinade. Unlike traditional bulgogi, ground beef doesn’t need to marinate for hours—15-20 minutes is sufficient as the smaller pieces absorb flavor quickly.

3. Prepare Vegetables

While the beef is marinating, prepare your vegetables. Slice the onion, julienne the carrot, and thinly slice the red bell pepper.

4. Cook the Ground Beef Bulgogi Recipe Healthy

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated ground beef and cook, breaking it apart with a wooden spoon, until it begins to brown (about 3-4 minutes).

Add the sliced vegetables to the pan and continue cooking for another 5-7 minutes, until the vegetables are tender-crisp and the beef is fully cooked with no pink remaining.

Chef’s Note: For an authentic touch, cook this in a cast-iron skillet to get some caramelization on the meat. Those browned bits add incredible flavor!

5. Serve

Serve the ground beef bulgogi hot over steamed rice, garnished with additional sesame seeds and sliced green onions. Alternatively, serve with lettuce leaves for wrapping, creating Korean-style lettuce wraps.

Recipe Notes

Tips for Success

• Don’t overcook the beef: Ground beef cooks quickly, and overcooking can make it dry. Cook just until no longer pink.
• Balance is key: The perfect bulgogi balances sweet, salty, and umami. Taste the marinade before adding the beef and adjust seasonings as needed.
• Mise en place matters: Have all ingredients prepped and ready before you start cooking, as this dish comes together quickly once you begin.
• Quality matters: Use fresh ingredients, especially for the aromatics like garlic and ginger, to get the best flavor.

Variations

• Spicy version: Add 1-2 tablespoons of gochujang (Korean chili paste) to the marinade for a spicy kick.
• Low-carb option: Serve in lettuce cups instead of over rice.
• Vegetable variations: Feel free to add mushrooms, zucchini, or spinach based on your preference.
• Gluten-free adaptation: Use tamari or coconut aminos instead of soy sauce.

Serving Suggestions

• Traditional Korean style: Serve with banchan (small side dishes) like kimchi, pickled radishes, and spinach namul.
• Fusion style: Use as filling for tacos or burritos with Asian slaw.
• Family style: Set up a DIY bulgogi station with lettuce leaves, rice, vegetables, and sauces for everyone to assemble their own plates.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a skillet with a splash of water to prevent drying out, or microwave at 70% power with a damp paper towel covering the dish.

Make-Ahead Tips

• Marinade preparation: The marinade can be made up to 3 days in advance and stored in the refrigerator.
• Vegetable prep: Slice all vegetables up to 24 hours in advance and store in airtight containers in the refrigerator.
• Meal prep friendly: This dish is excellent for meal prep as the flavors often improve overnight.

Nutritional Information (per serving, recipe makes 4 servings)

• Calories: 420
• Protein: 28g
• Carbohydrates: 20g
• Fat: 25g
• Fiber: 3g
• Sugar: 12g
• Sodium: 850mg

Frequently Asked Questions About Ground Beef Bulgogi

Can I use a different type of meat?

Absolutely! Ground chicken, turkey, or pork all work well in this recipe. For a vegetarian version, try using crumbled extra-firm tofu or a plant-based ground meat substitute.

How long should I marinate the ground beef?

One of the advantages of using ground beef is the quick marination time. While traditional bulgogi with sliced beef requires 1-4 hours of marination, ground beef only needs 15-20 minutes as the marinade can penetrate more quickly through the smaller pieces.

Is this recipe spicy?

The basic recipe is not spicy. It features the sweet and savory flavors traditional to bulgogi. However, you can easily add heat by incorporating gochujang (Korean chili paste) to taste.

What’s the difference between bulgogi and other Korean beef dishes?

Bulgogi is characterized by its slightly sweet marinade and tender texture. It differs from dishes like Galbi (marinated short ribs) or Japchae (stir-fried noodles with beef) in its preparation method and flavor profile. Using ground beef creates a variation that’s similar to “Yukkeun Bulgogi,” a regional style of finely minced bulgogi.

Can I make this in advance for a party?

Yes! This is an excellent make-ahead dish that reheats well. For best results, cook the beef mixture completely, cool, and refrigerate. Reheat gently in a skillet when ready to serve, adding a splash of water if it seems dry.

Where can I find ingredients like gochujang or Asian pears?

Most well-stocked supermarkets now carry these ingredients in their international foods section. Asian grocery stores will definitely have them. If you can’t find Asian pears, the apple sauce substitute works wonderfully.

Conclusion

This ground beef bulgogi recipe proves that authentic Korean flavors don’t have to be complicated or time-consuming. By using ground beef instead of thinly sliced meat, you cut down on both preparation time and cost without sacrificing the rich, complex flavors that make bulgogi so beloved worldwide.

Whether you’re serving it as a quick weeknight dinner, meal prepping for the week ahead, or introducing friends to Korean cuisine, this recipe delivers consistent results with minimal effort. The balance of sweet, savory, and umami flavors creates a dish that’s both satisfying and addictive.

Have you tried making ground beef bulgogi? What variations do you enjoy? Share your experiences in the comments below, and don’t forget to rate this recipe if you try it! For more Asian-inspired recipes that simplify traditional techniques, be sure to subscribe to our newsletter.