Description
This Easy Ground Beef Bulgogi recipe offers a quick and flavorful take on the classic Korean dish. Featuring a savory Bulgogi sauce combined with tender ground beef and topped with soft-boiled eggs, scallions, and sesame seeds, it’s perfect for a comforting weeknight meal served over steamed white rice. The recipe is simple to prepare, requiring minimal ingredients and about 25 minutes from start to finish.
Ingredients
Scale
Bulgogi Sauce
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 2 teaspoons brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
Ground Beef
- 1 pound ground beef
- ½ small yellow onion, diced
Toppings
- 1 tablespoon scallion, diced
- 1 teaspoon sesame seeds
- 4 large soft boiled eggs
For Serving
- White rice, cooked, for serving
Instructions
- Prepare Bulgogi Sauce: In a medium bowl, combine the soy sauce, rice wine vinegar, 1 tablespoon brown sugar, sesame oil, minced fresh ginger, and minced garlic. Mix thoroughly until the brown sugar dissolves. Set the sauce aside to meld flavors while you prepare the rest of the dish.
- Cook Ground Beef and Onion: Heat a skillet over medium heat. Add the ground beef and diced yellow onion. Cook, stirring occasionally, until the beef is mostly browned but slightly pink remains, about 5 minutes.
- Add Bulgogi Sauce and Simmer: Pour the prepared Bulgogi sauce into the skillet with the beef and onion. Stir well to coat all the meat. Reduce heat slightly and let the mixture simmer for 6 to 10 minutes, allowing the flavors to blend and the beef to fully cook.
- Prepare Serving Bowls: Divide the cooked white rice evenly among four bowls, creating the base for the dish.
- Assemble and Garnish: Spoon the beef mixture evenly over the rice in each bowl. Garnish with diced scallions, sprinkle sesame seeds on top, and place one soft boiled egg on each bowl.
- Serve Warm: Serve the bowls immediately while warm for a delicious and comforting meal.
Notes
- How to Soft-Boil Eggs: Bring a pot of water to a boil. Gently add large eggs and boil for 6-7 minutes. Immediately transfer eggs to an ice bath to stop cooking. Peel and serve.
- For a spicier version, consider adding some gochujang (Korean chili paste) to the Bulgogi sauce.
- Use lean ground beef to reduce excess fat in the dish.
- If preferred, substitute white rice with brown rice or cauliflower rice for a healthier option.
Keywords: ground beef bulgogi, Korean ground beef, easy bulgogi recipe, quick Korean dinner, bulgogi sauce, ground beef recipes, stovetop bulgogi