Ground Beef Bulgogi

This recipe comes together in 20 minutes, and is a great way to use odds and ends from the fridge to make a cohesive and satisfying meal. 

Ground Beef Bulgogi bowls are the perfect weeknight meal. Simply follow our basic recipe, and serve over rice paired with your favorite vegetables. We suggest a combination of warm sautéed vegetables, something crisp and cool like a cucumber salad, and a hefty serving of kimchi. If you're feeling ambitious, a fried egg is a great addition. 

This recipe is dairy-free. Swap soy sauce for tamari for a gluten-free version. 

Ground Beef Bulgogi served over rice with bok choy, cucumbers, carrots, and kimchi

Ground Beef Bulgogi

Serves 2-4


1 lb Dry Aged Ground Beef

1/3 Cup Soy Sauce

2 Tbsp Brown Sugar

1 Tbsp Rice Wine Vinegar

1 Tbsp Sesame Oil

4 Cloves Garlic, Minced

1 Tbsp Fresh Grated Ginger or 1/4 tsp Powdered Ginger

2 Tbsp Gojuchang, 2Tbsp Chili Paste, or 1 tsp Red Pepper Flakes

Scallions, for Garnish

Toasted Sesame Seeds, for Garnish

Salt to Taste



Step 1

Whisk together the soy sauce, sugar, vinegar, sesame oil, garlic, and gojuchang. Give it a taste — if you're using low sodium soy sauce, you may need to add a little extra salt. 

Step 2

Brown Ground Beef in a large skillet over medium-high heat. Drain excess oil.

Step 3

Add the soy-based mixture and continue cooking over medium-high heat for about 3 minutes, stirring regularly. When the sauce becomes thick and sticky, and coats the beef, it's time to take it off the heat. 

Step 4

Serve over rice and garnish with toasted sesame seeds and sliced scallion.


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