Description
This Easy Ground Beef Bulgogi recipe is a simplified, weeknight-friendly version of the traditional Korean dish. Ground beef is cooked with a savory and slightly sweet bulgogi sauce made from soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic. Topped with scallions, sesame seeds, and a soft boiled egg, it’s a delicious, comforting bowl meal perfect for any day of the week.
Ingredients
Scale
Sauce Ingredients
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 2 teaspoons brown sugar (extra)
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
Main Ingredients
- 1 pound ground beef
- ½ small yellow onion, diced
- 1 tablespoon scallion, diced
- 1 teaspoon sesame seeds
- 4 large soft boiled eggs
Instructions
- Make Bulgogi Sauce: In a medium bowl, mix together soy sauce, rice wine vinegar, 1 tablespoon brown sugar, sesame oil, minced fresh ginger, and minced fresh garlic until well combined. Set aside the bulgogi sauce.
- Cook Ground Beef and Onion: Heat a skillet over medium heat, add the ground beef and diced yellow onion. Cook, stirring occasionally, until the beef is mostly browned and onion softens, about 5 minutes. The meat may still be slightly pink at this stage.
- Add Bulgogi Sauce and Simmer: Pour the prepared bulgogi sauce into the skillet with the ground beef and onion mixture. Stir well to combine, then let it simmer over medium-low heat for 6 to 10 minutes, allowing the flavors to meld and the beef to cook through.
- Prepare the Bowls: Divide the cooked ground beef mixture evenly into four serving bowls. Top each bowl with diced scallions, sprinkle with sesame seeds, and place a soft boiled egg on top.
- Serve: Serve the ground beef bulgogi bowls over cooked rice for a complete meal. Enjoy immediately while warm.
Notes
- Soft boil eggs by placing them in boiling water for 6-7 minutes, then cool in ice water and peel.
- For a spicier version, add a teaspoon of gochujang (Korean chili paste) to the bulgogi sauce.
- This dish pairs perfectly with steamed white rice or cauliflower rice for a low-carb option.
- Ground beef can be substituted with ground turkey or pork according to preference.
- To keep it gluten-free, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop cooking and simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 220 mg
Keywords: Ground Beef Bulgogi, Korean Beef Bowl, Easy Bulgogi Recipe, Weeknight Korean Dinner, Korean Ground Beef
