Bring the Korean restaurant home with this easy homemade Ground Beef Bulgogi! Juicy seared ground beef–simmered with savory and slightly sweet bulgogi sauce–is an easy, fast, and versatile dish that tastes amazing.
Korean BBQ restaurants are so fun! But sometimes I crave the flavors without the full restaurant experience (or price!) That’s why I’m absolutely in love with this bulgogi ground beef.
Traditionally, Korean bulgogi is made with thinly sliced, marinated beef. And it’s delicious! But this spin on bulgogi, ground beef bulgogi, is incredible, too. I really believe this is the best ground beef bulgogi recipe – it tastes just like the real thing!
Plus, the shortcut of ground beef simmered in a flavorful bulgogi sauce shortens the recipe down to just 20 minutes. So not only can I make a Korean BBQ inspired dish easily at home, it’s ready in no time!
Why I LOVE this recipe!
- Versatile – This Korean ground beef bulgogi recipe can be served up in several ways. Spoon it over rice and serve with oven-roasted veggies on the side, or add it to a wrap with cabbage and yum-yum sauce. I love to make bowls with ground beef bulgogi, too!
- Super fast – All you need is 20 minutes to make this easy ground beef bulgogi from start to finish. Ground beef is a way to get tender full of flavor beef but with much less time and less effort than making traditional beef bulgogi.
- Frugal option – It’s much cheaper to make your own homemade beef bulgogi than hitting a Korean BBQ restaurant.
- Family friendly – Everyone young and old loves this ground beef bulgogi!
What is Beef Bulgogi?
Bulgogi is a traditional Korean dish, typically made with thinly sliced and then marinated beef like top sirloin or beef tenderloin. The marinade is usually made with soy sauce, brown sugar, and sesame, but there are many adaptations and variations.
Traditional bulgogi is said to often include pureed Asian pear or pear juice, though many modern versions skip that ingredient.
Bulgogi is commonly pronounced “bool-GOH-gee.”
Recipe Notes
This Ground Beef Bulgogi recipe is as simple as promised! Just a 8 ingredients and 20 minutes for a family friendly lunch or dinner.
In this section I am going to go through a few tips and tricks I use for how to make Ground Beef Bulgogi to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Ground beef – You’ll want to grab a lean ground beef such as a 90/10 mix.
- Soy sauce – Adds salty, savory flavor notes. Tamari will work, too (plus it’s gluten-free if that’s a factor for you).
- Brown sugar – For rich, caramelized, sweet flavor. Light or dark brown sugar will work; whichever you prefer.
- Sesame oil – Be sure to buy regular sesame oil, not toasted sesame oil, which has stronger flavor.
- Ground black pepper – Adds subtle, slightly fruity heat to this easy ground beef bulgogi recipe.
- Cornstarch – This will help to thicken the bulgogi sauce.
- Water – Mixes with the cornstarch to create a slurry.
- Garlic – Five full cloves for loads of savory garlic flavor!
- Green onions – You’ll want green onions (also called “scallions” for the sauce and also for garnishing your ground beef bulgogi.
- Sesame seeds – Used as a garish for an added touch of sesame flavor.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Ground Beef Bulgogi – A great way to add heat is to add gochujang, a Korean red chili paste, to the bulgogi sauce ingredients. I’d suggest starting with a tablespoon, giving it a taste, then adding more until the heat level is to your liking.
- Ground Turkey Bulgogi – For a leaner option, try swapping ground turkey in for the ground beef.
- Gluten-Free Ground Beef Bulgogi – Simply substitute Tamari (a gluten-free soy sauce alternative) for the soy sauce. You may want to add a pinch or two of salt as Tamari as not quite as salty as soy sauce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Ground Beef Bulgogi.
Make the bulgogi sauce by whisking together the soy sauce, brown sugar, sesame oil, and black pepper.
Mix the cornstarch with water to create a slurry, then whisk that into the sauce. Stir in the green onions and garlic.
Place the ground beef in the skillet and cook, breaking it up with a spatula as you go.
Cook until browned through. Drain any excess fat and discard.
Pour the bulgogi sauce over the ground beef. Stir to coat well and begin to simmer.
Continue simmering the ground beef and sauce until thickened. Garnish with more green onions and sesame seeds.
Recipe Tips
- Give the ground beef time on each side – You don’t want to stir ground beef too often when cooking it, because you want to give it time develop a sear. This will help to really brown and caramelize the ground beef for the most flavor.
- Use cold water for the slurry – Be sure the water is nice and cold when you mix the cornstarch in. Warmer water will cause the cornstarch to begin its thickening process and can cause lumps.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make ahead – You can make the entire dish ahead (the leftovers are great!) or you can prep the sauce ahead of time and keep it in the fridge so that it’s ready to go when you are browning your ground beef.
- Use pre-chopped/minced veggies – You may be able to find pre-minced garlic and scallions in the produce department at your local grocery store.
Freezer Meal Instructions
Making this Ground Beef Bulgogi recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Ground Beef Bulgogi After Cooking
- Allow ground beef bulgogi to cool to room temp.
- Transfer to an airtight freezer-safe container or freezer bag. Label and place in the freezer for up to 6 months.
- Thaw overnight in the fridge and warm in the microwave or on the stovetop.
What to Serve with Ground Beef Bulgogi
Since this protein based dinner has the delicious flavors of Korean BBQ, it will pair well with many of your favorite Asian-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Rice – I love ground beef bulgogi over tender rice! Try steamed white rice or brown rice, or jazz things up with Lemon Rice or Vegetable Fried Rice.
- Veggies – Garlic roasted vegetables, sautéed spinach, or sautéed green beans go perfectly with Korean beef bulgogi.
- Salad – I love this easy ground beef bulgogi with my Asian Cucumber Salad! It’s so good with Spicy Sriracha Coleslaw, too.
- Traditional kimchi, often found in the refrigerated section at most well-stocked grocery stores, is always welcome with bulgogi.
Ground Beef Bulgogi Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Bulgogi Ground Beef Stir-Fry– Saute veggies such as zucchini, peppers, and/or broccoli in a hot skillet or wok. Add leftover ground beef bulgogi and stir until warmed through. Serve with rice or stir-fry noodles.
- Bulgogi Ground Beef Bowls– Warm ground beef bulgogi in a microwave or on the stovetop. Place warm rice in the bottom of a bowl, then top with bulgogi beef. Sprinkle on shredded cabbage, shredded carrots, and some thinly sliced cucumber. Drizzle with yum-yum sauce or spicy mayo, then garnish with sesame seeds and scallions.
- Ground Beef Bulgogi Wraps– Add warm rice and leftover bulgogi to the middle of a large flour tortilla. Add shredded cabbage or coleslaw mix and drizzle with yum yum sauce. Wrap it up burrito-style and enjoy!
Recipe FAQ’s
What is traditionally served with bulgogi?
Steamed rice, kimchi, and japchae (a Korean dish made with glass noodles and vegetables) are popular side dishes for beef bulgogi.
What is Korean-style barbecue?
Korean BBQ is a style of cooking that, in a restaurant, involves grilling meat over a charcoal or gas grill at a communal table. It involves meats such as beef, pork, and chicken, marinated in sauces, then grilled and served with rice, kimchi, and other vegetables.
More EASY Beef Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy beef recipes here, or see a few of our readers favorite recipes below.
- Easy Beef & Broccoli
- Korean Ground Beef Skillet
- One Pan Teriyaki Beef & Rice
- Ground Beef Stir Fry with Zucchini & Peppers
Easy Ground Beef Bulgogi
Ingredients
- 2 pounds lean ground beef
- ½ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 tablespoon water
- 5 cloves minced garlic
- ½ cup chopped green onions, plus more for garnish
- 1 tablespoon sesame seeds
Instructions
- Prepare the bulgogi sauce by whisking together the soy sauce, brown sugar, sesame oil, and black pepper. Combine the cornstarch with water to make a slurry, then whisk that into the sauce. Last, stir in the green onions and garlic.
- In a large skillet, brown the ground beef over medium high heat, about 7-10 minutes. Break up with a spatula as you cook.
- Once cooked through, drain any excess liquid or fat from the ground beef, then return to the stovetop. Pour the bulgogi sauce over the meat and stir to coat. Allow the sauce to simmer for 1-2 minutes or until thickened.
- Remove from heat and garnish with additional green onions, and sesame seeds. Serve over rice, in a lettuce wrap, or over cabbage bowl style.
Recipe Notes
- Soy sauce: Tamari can be substituted. I recommend tasting the sauce and adding a pinch or two of salt if needed (Tamari is much less salty than soy sauce).
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