Ingredients
Scale
For the Bulgogi Beef:
- 1 lb (450g) ground beef 🥩
- 1 tbsp sesame oil
- 2 cloves garlic, minced 🧄
- 1 tsp grated ginger
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 2 tbsp brown sugar (or honey for natural sweetness)
- 1 tbsp rice vinegar 🍶
- 1 tbsp gochujang (optional for spice 🌶️)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp green onions, chopped 🟢
- 1 tbsp sesame seeds
For Serving:
- 2 cups cooked white rice 🍚
- 1/2 cup kimchi (optional)
- 1/2 cup shredded carrots 🥕
- 1/2 cup sliced cucumber 🥒
- Lettuce leaves for wraps 🥬
Instructions
Step 1: Prepare the Bulgogi Marinade
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, gochujang (if using), black pepper, and red pepper flakes. Set aside.
Step 2: Cook the Ground Beef
- Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
- Add ground beef and break it apart while cooking until browned, about 5 minutes.
Step 3: Combine & Caramelize
- Pour the prepared bulgogi sauce over the beef. Stir well to coat evenly.
- Let it simmer for 3–5 minutes, allowing the sauce to thicken and the beef to caramelize slightly.
Step 4: Garnish & Serve
- Stir in chopped green onions and sesame seeds.
- Serve over steamed rice, with kimchi, carrots, and cucumber, or in lettuce wraps for a low-carb option.
Notes
✔️ Make it spicy: Add extra gochujang or a drizzle of sriracha.
✔️ Meal prep-friendly: Store in the fridge for up to 4 days or freeze for 3 months.
✔️ Protein swap: Use ground turkey, chicken, or plant-based crumbles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg