Why You’ll Love This Recipe

I love this recipe because it transforms simple ground beef into something special. The sauce comes together in minutes with pantry staples like soy sauce, garlic, and brown sugar, making it both convenient and flavorful. It’s great for meal prep, pairs easily with rice or noodles, and can even be topped with a soft-boiled egg for a restaurant-style finish. Plus, it’s family-friendly and easy to adjust for different spice levels.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound ground beef
3 tablespoons soy sauce
2 tablespoons brown sugar
3 cloves garlic, minced
1 teaspoon fresh grated ginger (optional)
2 teaspoons sesame oil
2 green onions, chopped
1 teaspoon sesame seeds
2 cups cooked white rice
2 soft-boiled eggs (optional)

Directions

1. I start by heating a large skillet over medium-high heat and cooking the ground beef until it’s browned and no longer pink, about 5–7 minutes. I make sure to drain any excess grease.

2. Next, I add the minced garlic and grated ginger, letting them cook for 1–2 minutes until fragrant.

3. In a small bowl, I whisk together the soy sauce, brown sugar, and sesame oil, then pour this mixture into the skillet with the beef. I stir well so the sauce coats the beef evenly.

4. I let everything simmer for 3–4 minutes until the sauce thickens slightly and clings to the meat.

5. I stir in the chopped green onions before removing the skillet from heat.

6. To serve, I spoon the beef mixture over hot white rice and top it with a soft-boiled egg, then sprinkle sesame seeds over the top for a little crunch.

Servings and Timing

This recipe makes about 2 to 3 servings. It takes roughly 10 minutes to prep and 15 minutes to cook, for a total time of about 25 minutes.

Variations

I sometimes swap the ground beef for ground turkey or chicken for a lighter version. For extra heat, I like to add a drizzle of gochujang or sriracha. If I’m craving crunch, I toss in shredded carrots or sautéed bell peppers. For a low-carb option, I serve it over cauliflower rice or lettuce wraps instead of white rice.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it in short intervals, adding a splash of water or soy sauce to loosen the sauce. If I have leftover rice, I store it separately to keep it from becoming soggy.

FAQs

How do I make this dish spicier?

I like to stir in gochujang (Korean chili paste) or a bit of red pepper flakes for an extra kick.

What type of rice pairs best with bulgogi?

I prefer short-grain or jasmine rice because it’s fluffy and soaks up the sauce nicely.

Can I make this recipe vegetarian?

Absolutely! I replace the beef with crumbled tofu or tempeh and cook it the same way.

Can I double the recipe for meal prep?

Yes, this dish scales easily. I just double the ingredients and store portions for the week.

Do I need to use fresh ginger?

No, but I love the flavor fresh ginger adds. Ground ginger works too—just use 1/4 teaspoon instead.

Can I make it ahead of time?

Yes, I often make the beef ahead and refrigerate it. It reheats perfectly for quick meals.

What should I serve with ground beef bulgogi?

I enjoy it with steamed vegetables, kimchi, or a simple cucumber salad.

How do I get the beef to caramelize nicely?

I make sure not to overcrowd the pan and let the beef cook undisturbed for a few minutes before stirring.

Can I freeze ground beef bulgogi?

Yes, it freezes well for up to 2 months. I thaw it in the fridge overnight before reheating.

Conclusion

This Easy Ground Beef Bulgogi has become one of my go-to dinners when I want something fast, flavorful, and satisfying. I love how the simple sauce brings rich Korean BBQ flavors to my table in less than 30 minutes. Whether I’m cooking for myself or the family, it’s always a hit—and even better with that soft-boiled egg on top.