Ground Beef Bulgogi is perfect for a busy weeknight. It is super easy to make and really delicious. Not only that, you can even make it in bulk and split it throughout the week, so it will save you a lot of time in the kitchen. Instead of ordering takeout, why don’t you give this a try? You won’t regret it!
GROUND BEEF BULGOGI (5 servings)
Ingredients:
- 2 green onions
- 1/2 yellow onion
- 2 shiitake mushrooms (or button mushrooms), about 1.8 oz (50g) in total
- 1 green chili (optional)
- 1 mild red chili (or bell pepper) (optional), for color
- 1.3 lb (600g) ground beef
- 2 tbsp neutral-tasting oil
- 1/2 tbsp toasted sesame oil
- 5 cups hot rice, 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
Bulgogi Marinade:
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 2.5 tbsp oyster sauce
- 2 tbsp minced garlic
- 1 tbsp toasted sesame oil
- Black pepper, to taste
- Small pinch of MSG (optional)
Instructions:
PREP VEGETABLES
1. Thinly slice the green onions, separating the whites and greens.
2. Finely dice half an onion and mushrooms. Thinly slice the chilies (if using).
MAKE BULGOGI MARINADE
1. In a small container, mix together the soy sauce, sugar, mirin, oyster sauce, minced garlic, sesame oil, black pepper to taste, and a pinch of MSG (if using).
2. To a large mixing bowl, add the ground beef, mushrooms, and marinade. Give it a good mix.
COOK BULGOGI
1. In a wok (or pan), heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, add the white parts of the green onions and onion. Saute for 3 minutes or until they start to go brown.
2. Add the beef mixture and cook for 7 to 8 minutes or until most of the liquid has evaporated. Make sure to break up the beef and keep stirring it.
3. Turn the heat off. Add the chili peppers (if using), green onions, and sesame oil (1/2 tbsp). Give it a final mix.
4. To serve, divide the rice into serving bowls and top with bulgogi. Garnish with some extra green onions and sesame seeds. Serve with salad greens or kimchi. Enjoy~!
NOTE:
- Store leftovers in an airtight container in the refrigerator. They will stay good for up to 5 days!
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YOU MAY ALSO LIKE:
- Ground Pork Bulgogi
- Chicken Bulgogi (Korean BBQ Chicken)
- Japchae (Korean Glass Noodle Stir Fry)
Korean Ground Beef Bulgogi
5
servingsIngredients
2 green onions
1/2 yellow onion
2 shiitake mushrooms (or button mushrooms), about 1.8 oz (50g) in total
1 green chili (optional)
1 mild red chili (or bell pepper) (optional), for color
1.3 lb (600g) ground beef
2 tbsp neutral-tasting oil
1/2 tbsp toasted sesame oil
5 cups hot rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish
- Bulgogi Marinade:
3 tbsp soy sauce
2 tbsp sugar
2 tbsp mirin
2.5 tbsp oyster sauce
2 tbsp minced garlic
1 tbsp toasted sesame oil
Black pepper, to taste
Small pinch of MSG (optional)
Directions
- Prep Vegetables
- Thinly slice the green onions, separating the whites and greens.
- Finely dice half an onion and mushrooms. Thinly slice the chilies (if using).
- Make Bulgogi Marinade
- In a small container, mix together the soy sauce, sugar, mirin, oyster sauce, minced garlic, sesame oil, black pepper to taste, and a pinch of MSG (if using).
- To a large mixing bowl, add the ground beef, mushrooms, and marinade. Give it a good mix.
- Cook Bulgogi
- In a wok (or pan), heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, add the white parts of the green onions and onion. Saute for 3 minutes or until they start to go brown.
- Add the beef mixture and cook for 7 to 8 minutes or until most of the liquid has evaporated. Make sure to break up the beef and keep stirring it.
- Turn the heat off. Add the chili peppers (if using), green onions, and sesame oil (1/2 tbsp). Give it a final mix.
- To serve, divide the rice into serving bowls and top with bulgogi. Garnish with some extra green onions and sesame seeds. Serve with salad greens or kimchi. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Store leftovers in an airtight container in the refrigerator. They will stay good for up to 5 days!
10 Comments
What could i replace the oyster with to make this gluten free?
Some brands have gluten-free soy sauce, so maybe you can use that. Of course, it could be lighter than oyster sauce, but I think you’ll still be happy with that! 🙂
Cooked this tonight and it was a huge hit!
Your ad block takes up half my screen when using my cell making it impossible to use your website on my phone. Love your recipes but very disappointed with this.
While updating something, I think something went wrong. Thanks for letting me know and sorry for the inconvenience!
Aaron’s bulgogi recipe is an absolute crowd-pleaser! I recently had the opportunity to try it for 150 people and I must say, it was truly outstanding. The flavors were perfectly balanced, the ground beef was tender and juicy, and every bite was packed with delightful Korean-inspired goodness. My wife happens to be Korean and she wanted to hate it… but loved it… (hangry bird)!!
One of the standout aspects of Aaron’s bulgogi recipe is the marinade. The combination of soy sauce, ginger, garlic, and a hint of sweetness created a delectable harmony of flavors. The marinade not only infused the beef with rich and savory notes but it stayed moist, resulting in melt-in-your-mouth perfection.
Oh.. Hi Claire… Hope you are having a great day you two.
Wow! So glad to hear it. Thank you so much for this awesome review, Dave!
I’ve made this three times now and I have to say I think I’ve settled on a version of it that works really well for me now. When I tried it true to the recipe here, I found everything to be too dry after you get the beef browned nicely. So what I am doing now instead is: increase all marinade ingredients by 50%, only add HALF of the marinade to the beef mixture before cooking, reserve the other half and put in a sauce pot on a light boil with the white scallion and red chilis. Since I use dried shiitake mushrooms, I rehydrate them in a little boiling water for 30 mins before cutting them down for the beef mixture – add 1.5 tspn of corn starch to the mushroom water once you’ve diced all your shiitakes and the water has cooled to make a slurry. Stir in the slurry to the sauce pan near the end of cooking the beef in order to thicken, cook and stir frequently for 2 mins, then serve over the beef. Making this side sauce and pouring it over the beef makes it a LOT more juicy and moist, and MUCH more flavorful I find!
But this recipe is amazing, the flavors (especially the next day after they’ve had a chance to mingle overnight) are just outstanding and I can’t imagine anyone wouldn’t love this dish! Thank you for sharing. =)
I made this and the Mongolian ground beef recipe. I had a 3 pack ground beef and a hangry child/tweeny on Spring Break. They are both delicious. I want to make Onigiris with the leftovers to take to my son’s swim meet this weekend.
Ive made this about 4 times and it always comes out incredible. so easy and so fast! LOVE IT!