Ground Beef Bulgogi

This less-traditional beef bulgogi features ground beef cooked with onion, ginger and garlic then tossed with a classic bulgogi sauce. Ready in 45 minutes and perfect for weekly meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Asian, Korean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

2 English cucumbers thinly sliced, for pickled cucumbers (optional)
3/4 cup rice vinegar or white vinegar for pickled cucumbers
1 tablespoon honey or sugar for pickled cucumbers
Kosher salt and cracked black pepper for pickled cucumbers
1 tablespoon olive oil for carrots
2 10-ounce bags shredded carrots optional
2 teaspoons olive oil for bulgogi
1 cup grated onion white or yellow
1 heaping tablespoon minced fresh garlic
1 heaping tablespoon grated fresh ginger
2 lbs 90% lean ground beef
3-4 tablespoons honey
3-4 tablespoons low-sodium soy sauce or tamari
3 tablespoons gochujang
2 tablespoons mirin or rice wine
White sesame seeds for serving, optional
Bibb lettuce for serving, optional
1 1/2 cups Cooked rice for 6 people, optional
Sambal oelek chili garlic sauce, optional
Kimchi optional

Equipment

Large sauté pan (two if cooking carrots simultaneously)
Box grater
Wooden spoon

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.
Meanwhile, heat remaining 2 teaspoons oil in a second sauté pan over medium. Add 1 cup grated onion, heaping tablespoon garlic, heaping tablespoon ginger and 1/2 teaspoon black pepper; cook until starting to brown, 3 minutes.
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.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use 90% lean ground beef. For gluten-free, use tamari and gluten-free gochujang. Start with 3 tablespoons honey and soy sauce, add more to taste. Use white or yellow onion and box grater. Mirin is a rice wine low in alcohol, high in sugar. Gochujang adds nice depth of flavor.