This Ground Beef Bulgogi brings the bold flavors of Korean BBQ straight to your weeknight dinner table. Made with simple ground beef and a sweet-savory sauce, it’s ready in just 45 minutes and perfect for busy families craving something exciting.
Table of Contents
Ingredients for Ground Beef Bulgogi
I always start with quality 90% lean ground beef for this recipe. The slightly higher fat content keeps the meat tender while still being relatively healthy. For the gochujang, check the label if you need gluten-free options, as some brands contain wheat. My go-to brand is Mother-in-Law’s, which has excellent depth of flavor.
- 2 pounds 90% lean ground beef
- 1 cup grated onion (white or yellow, use a box grater) – I find that grating fresh gives you the best texture and moisture
- 1 heaping tablespoon minced fresh garlic
- 1 heaping tablespoon grated fresh ginger – Freezing ginger and grating it while frozen makes prep much easier
- 2 teaspoons olive oil
- 3-4 tablespoons honey (use 4 for bolder flavor)
- 3-4 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons mirin or rice wine – This adds the perfect hint of sweetness that balances the spice
- Kosher salt and cracked black pepper
Optional for serving:
- 2 English cucumbers (for quick pickles)
- ¾ cup rice vinegar
- 2 (10-ounce) bags shredded carrots
- White sesame seeds, bibb lettuce, cooked rice, kimchi
Step-by-Step Instructions
Using a sauté pan rather than a skillet works better here since the straight sides help contain the ground beef while cooking.
Step 1: If making pickled cucumbers, whisk together ¾ cup rice vinegar, ½ cup water, 1 tablespoon honey, and ¾ teaspoon salt until dissolved. Add thinly sliced cucumbers and set aside to pickle for at least 15 minutes while you cook.
Step 2: Heat 2 teaspoons olive oil in a large sauté pan over medium heat. Add the grated onion, garlic, ginger, and ½ teaspoon black pepper. Cook for about 3 minutes, stirring occasionally, until the mixture turns golden brown and smells fragrant. You’ll know it’s ready when the onion softens and the edges start to caramelize.
Step 3: Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until no longer pink and reaches 160°F (about 6-8 minutes). Drain any excess fat from the pan and return the beef.
Step 4: Stir in honey, soy sauce, gochujang, and mirin. Cook for 3 minutes until the sauce reduces and coats the meat with a glossy sheen. The mixture should look caramelized and stick to the beef rather than pooling in the pan. Taste and adjust with more honey for sweetness or soy sauce for saltiness.
Step 5: If making carrots, heat 1 tablespoon oil in a separate pan over medium-high heat while the beef cooks. Add shredded carrots with ½ teaspoon salt and cook 10-15 minutes, stirring occasionally, until softened and slightly charred at the edges.
Step 6: Serve the bulgogi in bibb lettuce cups or over rice with pickled cucumbers, charred carrots, and a sprinkle of sesame seeds. Add sambal oelek or kimchi for extra kick.
Perfect Pairings for Ground Beef Bulgogi
This sweet and savory bulgogi pairs beautifully with sides that provide cooling contrast and textural variety.
Steamed Jasmine Rice: The fluffy, slightly sticky texture of jasmine rice soaks up the bulgogi sauce perfectly while providing a neutral base that lets the bold Korean flavors shine. Cook 1½ cups rice for 6 servings. If you love rice-based meals, try this with our Korean Ground Beef Bowl for another Korean-inspired option.
Kimchi: The tangy, spicy fermented cabbage cuts through the richness of the beef and adds authentic Korean flair. The probiotics also make this pairing nutritionally beneficial.
Asian Cucumber Salad: A light, refreshing salad with rice vinegar dressing complements the warm, savory meat and adds a crisp texture contrast that makes each bite more interesting.
Edamame: Steamed edamame sprinkled with sea salt adds plant-based protein and a pop of green color to your plate while keeping prep time minimal.
Stir-Fried Vegetables: Quickly sautéed bok choy, snap peas, or broccoli with garlic echoes the Asian flavors without competing with the bulgogi’s bold taste. Our Chicken with Mixed Vegetable Stir Fry technique works perfectly here.
Taco Rice Bowl Style: For variety, serve bulgogi bowl-style similar to our popular taco rice bowls with your favorite toppings.
Storage & Serving Tips
Store leftover bulgogi in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. The flavors actually develop more overnight, making this excellent for meal prep. Portioning it into individual containers with rice creates perfect grab-and-go lunches.
Reheat gently in a skillet over medium-low heat until warmed through, adding a splash of water if needed. You can also microwave in 30-second increments, stirring between each interval to prevent drying out.
This bulgogi is incredibly versatile beyond the traditional serving style. Try it as a filling for Korean-style tacos similar to our Big Mac Style Smash Burger Tacos, tossed with ramen noodles, or served sloppy-joe style on toasted buns. The sweet-savory flavor profile works beautifully in so many applications, making it a true weeknight hero. For more ground beef inspiration, check out our Ground Beef Enchiladas or Beef Pepper Rice Bowl.
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a leaner alternative. Use 93% lean and add an extra teaspoon of oil since turkey is drier than beef. The cooking time remains the same.
What if I can’t find gochujang?
Substitute with 2-3 teaspoons of chili garlic sauce (sambal oelek) mixed with 1 tablespoon of tomato paste. It won’t be identical but provides similar heat and depth.
How spicy is this recipe?
Moderately spicy with a gentle warmth rather than intense heat. The honey balances the gochujang nicely. For milder flavor, start with 2 tablespoons gochujang and adjust to taste.
Ground Beef Bulgogi
Ingredients
Equipment
Method
- If making pickled cucumbers, whisk together 3/4 cup rice vinegar, 1/2 cup water, 1 tablespoon honey, and 3/4 teaspoon salt until dissolved. Add thinly sliced cucumbers and set aside for at least 15 minutes.
- Heat 2 teaspoons olive oil in a large sauté pan over medium heat. Add grated onion, minced garlic, grated ginger, and 1/2 teaspoon black pepper. Cook for 3 minutes, stirring occasionally, until mixture turns golden brown and becomes fragrant.
- Add ground beef to the pan and cook, breaking it into small crumbles with a wooden spoon, until no longer pink and reaches 160°F (about 6-8 minutes). Drain any excess fat and return beef to pan.
- Stir in honey, soy sauce, gochujang, and mirin. Cook for 3 minutes until sauce reduces and coats the meat with a glossy sheen. Taste and adjust seasoning with additional honey or soy sauce as needed.
- If making carrots, heat 1 tablespoon oil in a separate pan over medium-high heat while the beef cooks. Add shredded carrots with 1/2 teaspoon salt and cook 10-15 minutes, stirring occasionally, until softened and slightly charred.
- Serve bulgogi in bibb lettuce cups or over rice with pickled cucumbers, charred carrots, and sesame seeds. Add kimchi or sambal oelek for extra heat if desired.
