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
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
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.
Brown Ground Beef in a large skillet over medium-high heat. Drain excess oil.
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.
Serve over rice and garnish with toasted sesame seeds and sliced scallion.