Ground beef bulgogi might not be the traditional way to make this Korean dish, but it’s become my weeknight favorite for good reason. Sometimes you want those sweet, savory, umami-rich flavors without the time it takes to slice and marinate beef.
I discovered this quicker version during one of those weeks when I was craving bulgogi but didn’t have the energy for all the prep work. The ground beef browns up fast, soaks in all that ginger and garlic, and when you toss it with the sauce, it coats every little piece. My kitchen fills with the most amazing smell – that mix of soy sauce, brown sugar, and gochujang that makes Korean food so addictive. What I love most is how the meat gets these slightly crispy edges where it hits the hot pan, adding texture to every bite. This ground beef bulgogi comes together in 45 minutes, and most of that is hands-off time while things cook. You can prep the pickled cucumbers and carrots while the beef cooks, and before you know it, dinner’s ready. Time to get cooking.
The Secret Behind This Korean Dish
This less-traditional take on bulgogi solves the eternal problem of wanting restaurant-quality Korean food without the fuss. Using ground beef instead of thin-sliced steak cuts your prep time dramatically while still delivering those characteristic flavors that make bulgogi so craveable.
- Comes together quickly enough for busy weeknights when time is tight
- Delivers sweet, savory, umami-rich flavors in every bite
- Gets dinner on the table in 45 minutes from start to finish
- Works beautifully for meal prep throughout the week
- Skips the marination time that traditional bulgogi requires
- Uses easier-to-find ground beef instead of specific cuts
- Packs bold, authentic flavors that satisfy your Korean food cravings
What Goes Into This Bulgogi
Ground beef forms the base of this dish. I always choose 90% lean because it provides enough fat for flavor without leaving you swimming in grease that needs draining.
Grated onion creates a flavorful base that releases its juices as it cooks. Using a box grater makes quick work of turning a whole onion into the right consistency.
Fresh ginger adds that warm, spicy note that’s essential to Korean cooking. Grating it fine helps distribute the flavor evenly throughout the meat.
Gochujang brings depth and a pleasant heat to the sauce. This fermented chili paste isn’t traditional in bulgogi but adds layers of flavor that work beautifully.
Soy sauce provides the salty, umami foundation. Starting with 3 tablespoons and adjusting to taste lets you control the saltiness to your preference.
Honey balances the savory elements with sweetness. Beginning with 3 tablespoons and tasting before adding more ensures you get the sweet-savory balance just right.
Mirin contributes a subtle sweetness with slight acidity. This rice wine has low alcohol and high sugar content that rounds out the sauce perfectly.
From Start to Finish
Step 1. Betty always starts by preparing components that can sit – whisk together the rice vinegar, water, honey, and salt until dissolved, add the sliced cucumbers, and set aside to pickle while you cook.
Step 2. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat, add the shredded carrots with salt, and cook, stirring occasionally until they soften and start browning, about 10-15 minutes, then transfer to a bowl.
Step 3. Meanwhile, heat the remaining 2 teaspoons of oil in a second sauté pan over medium heat, add the grated onion, garlic, ginger, and black pepper, and cook until everything starts browning, about 3 minutes.
Step 4. Add the 2 pounds of ground beef to the pan and cook, breaking it up into small pieces with your wooden spoon until no pink remains, then drain the excess fat.
Step 5. Through trial and error, I learned that returning the drained beef to the pan before adding the sauce prevents it from getting watery – stir in the honey, soy sauce, gochujang, and mirin.
Step 6. Cook the ground beef bulgogi mixture until the sauce thickens nicely, about 3 minutes, stirring occasionally to coat everything evenly.
Step 7. Taste and season with additional soy sauce for more saltiness or honey for extra sweetness based on your preference.
Step 8. Serve the bulgogi in lettuce cups with the pickled cucumbers, sautéed carrots, and rice, topping with sambal oelek if you want extra heat.
Storage and Reheating Tips
Store the cooled bulgogi in an airtight container in the refrigerator where it keeps well for up to 1 week. The flavors continue developing as it sits, making leftovers even more delicious.
For longer storage, place the bulgogi in a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
When ready to eat, heat gently in a skillet over medium-low heat until warmed through, or microwave in 30-second increments, stirring between each interval to ensure even heating.
Building the Perfect Plate
This bulgogi shines on its own but pairs wonderfully with sides that complement Korean flavors and add variety to your meal.
High Protein Korean Beef Bowl – Another Korean-inspired ground beef dish with complementary flavors.
Quick Easy Korean Ground Beef Bowl – Similar Korean flavors in a different bowl format.
Asian Inspired Beef Cabbage Skillet – The Asian flavors work beautifully alongside bulgogi.
Crispy Chilli Beef Fried Rice – Fried rice makes a perfect side for this Korean beef.
Korean BBQ Steak Rice Bowls – Another Korean BBQ option to serve alongside.
Serve this ground beef bulgogi as a rice bowl with white rice, butter lettuce, quick-pickled cucumbers, and sautéed carrots for a complete meal. Make lettuce wraps by spooning the meat into butter lettuce leaves with pickled ginger, kimchi, and sambal oelek. Serve over cooked rice with kimchi, sliced scallions, and toasted sesame seeds for a simpler presentation. For something different, pile it sloppy-joe style on buns for a Korean-American fusion.
FAQs
Ground chicken, pork, or turkey all work well in this recipe. Adjust cooking time as needed since these meats cook slightly faster than beef.
Use tamari instead of soy sauce and ensure your gochujang is labeled gluten-free. These simple swaps make the dish completely gluten-free.
Reduce or omit the gochujang for a milder version. The dish will still have great flavor from the soy sauce, ginger, and garlic.
Ground Beef Bulgogi
Ingredients
Equipment
Method
- Whisk together 3/4 cup rice vinegar, 1/2 cup water, 1 tablespoon honey and 3/4 teaspoon salt until salt has dissolved. Add 2 sliced cucumbers and set aside.
- Heat 1 tablespoon oil in a large sauté pan over medium-high. Add 2 bags carrots and 1/2 teaspoon salt; cook, stirring occasionally, until softened and starting to brown, about 10-15 minutes. Transfer to a bowl and set aside.
- Add 2 pounds ground beef and cook, breaking up into small pieces with a wooden spoon, until no longer pink. Drain beef.
- Return beef to sauté pan and stir in 3 tablespoons honey, 3 tablespoons soy sauce, 3 tablespoons gochujang, and 2 tablespoons mirin; cook until thickened, about 3 minutes.
- Season to taste with additional soy sauce and honey.
- Serve bulgogi in lettuce cups with pickled cucumbers, carrots, and rice. Top with sambal oelek, if desired.
