Name: Ground Beef Bulgogi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 lb grass-fed or lean ground beef; 10 cloves garlic, chopped; 1 medium onion, small diced; 4 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sugar; 1 tbsp plum extract (or apricot jam); ½ tsp black pepper; 1 tbsp cooking oil; 3–5 green onions, chopped; 1 tsp sesame seeds; 1 tsp sesame oil

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Short Description

This Ground Beef Bulgogi recipe delivers the sweet, savory, and slightly tangy flavors of Korean classics—all made quickly using ground beef. With garlic, mirin, soy sauce, redolent spices, and sesame, it’s a satisfying stir‑fried dish you can serve over rice, grains, or vegetables.

Why You’ll Love This Recipe

Packed With Flavor: Over ten cloves of garlic, soy sauce, mirin, sugar, and plum or apricot extract give this dish bold, balanced taste.
Faster Than Traditional Bulgogi: No slicing required—ground beef cooks faster and soaks up all the marinade quickly.
Simple One‑Pan Preparation: Just one skillet or wok means easy cooking and quick cleanup.
Versatile Serving Options: Spoon it over rice, quinoa, cauliflower rice, or any starch for a hearty meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb grass‑fed or lean ground beef
10 cloves garlic, chopped
1 medium onion, small diced
4 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
1 tbsp plum extract (or substitute apricot jam)
½ tsp black pepper
1 tbsp cooking oil
3–5 green onions, chopped
1 tsp sesame seeds
1 tsp sesame oil

Directions

In a large mixing bowl, combine the ground beef, chopped garlic, diced onion, soy sauce, mirin, sugar, plum extract (or apricot jam), and black pepper. Marinating for 30 minutes is optional since ground beef absorbs flavors rapidly.
Heat a wok or large skillet over high heat. Add the cooking oil and swirl to coat the pan.
Add the beef mixture and stir‑fry, breaking up the meat into small pieces. Continue cooking until all moisture evaporates and the beef is fully cooked—about 8 to 10 minutes. Stir occasionally.
Once you hear sizzling and no moisture remains, toss in the chopped green onions. Turn off the heat.
Add sesame seeds and sesame oil. Give one final toss to combine.
Serve immediately over warm cooked rice, cauliflower rice, quinoa, or any starch you like. Garnish with extra sesame seeds or chopped green onions if desired.

Servings And Timing

Servings: Serves about 4 people
Prep Time: ~10 minutes (unless you choose to marinate for longer)
Cook Time: ~8–10 minutes
Total Time: ~18–20 minutes

Variations

Use ground turkey or chicken for a lighter version.
Add a handful of sliced mushrooms, shredded carrots, or thin-sliced bell peppers for extra texture and color.
Make it spicy by adding gochujang (Korean chili paste) or sliced chilies to the marinade.
For a sweeter profile, substitute plum extract with peach jam or brown sugar.
Serve as lettuce wraps or in tortillas for a fusion taco style.

Storage/Reheating

To Store: Refrigerate in an airtight container for up to 3 days.
To Reheat: Warm in a skillet over medium heat, stirring occasionally. You can also microwave briefly, stirring halfway to redistribute moisture and flavor.

FAQs

How Do I Know When Ground Beef Bulgogi Is Done?
When the beef is fully cooked, no longer pink and all moisture has evaporated—you’ll hear a sizzling sound and the meat will be dry and slightly crispy edges.

Can I Marinate The Beef Ahead Of Time?
Yes—you can marinate the beef mixture for up to 30 minutes to deepen flavor, though it’s not required because ground beef absorbs seasoning quickly.

What Can I Use Instead Of Plum Extract?
Apricot jam is a great substitute. You could also use peach jam or even a little hoisin sauce if needed.

Is Mirin Necessary?
Mirin adds a mild sweetness and depth. You can substitute with rice vinegar plus a little sugar if you don’t have it on hand.

Can I Make This Gluten‑Free?
Yes—use gluten‑free soy sauce or tamari and ensure the mirin or substitute is gluten‑free as well.

How Do I Make It Spicier?
Add gochujang (Korean chili paste), sliced chilies, or a pinch of crushed red pepper flakes to the marinade for extra heat.

What Rice Or Grains Work Best With Bulgogi?
Steamed white or brown rice, cauliflower rice, quinoa, or even soba noodles all pair well with this beef bulgogi.

Can I Freeze Leftovers?
Yes—place cooled bulgogi in freezer-safe containers. Freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Should I Drain Fat From The Beef?
If you’re using lean ground beef, there’s often little fat. But if you notice excess oil after cooking, you can drain it before adding green onions and sesame oil.

How Do I Prevent The Green Onions From Overcooking?
Add them only at the very end, after the beef is fully cooked and sizzling, then immediately turn off the heat to keep their color and crispness.

Conclusion

This Ground Beef Bulgogi is a delicious and speedy way to enjoy bold Korean flavors in under 20 minutes. With its easily customizable seasoning, flexible serving options, and simple one-pan method, it’s perfect for busy dinners. Serve it over rice, grains, or in wraps—it’s a family-pleaser that tastes like restaurant quality made at home.