This recipe comes together in 20 minutes, and is a great way to use odds and ends from the fridge to make a cohesive and satisfying meal.
Ground Beef Bulgogi bowls are the perfect weeknight meal. Simply follow our basic recipe, and serve over rice paired with your favorite vegetables. We suggest a combination of warm sautéed vegetables, something crisp and cool like a cucumber salad, and a hefty serving of kimchi. If you're feeling ambitious, a fried egg is a great addition.
This recipe is dairy-free. Swap soy sauce for tamari for a gluten-free version.
Ground Beef Bulgogi
Serves 2-4
Ingredients
1 lb Dry Aged Ground Beef
1/3 Cup Soy Sauce
2 Tbsp Brown Sugar
1 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil
4 Cloves Garlic, Minced
1 Tbsp Fresh Grated Ginger or 1/4 tsp Powdered Ginger
2 Tbsp Gojuchang, 2Tbsp Chili Paste, or 1 tsp Red Pepper Flakes
Scallions, for Garnish
Toasted Sesame Seeds, for Garnish
Salt to Taste
Preparation
Step 1
Whisk together the soy sauce, sugar, vinegar, sesame oil, garlic, and gojuchang. Give it a taste — if you're using low sodium soy sauce, you may need to add a little extra salt.
Step 2
Brown Ground Beef in a large skillet over medium-high heat. Drain excess oil.
Step 3
Add the soy-based mixture and continue cooking over medium-high heat for about 3 minutes, stirring regularly. When the sauce becomes thick and sticky, and coats the beef, it's time to take it off the heat.
Step 4
Serve over rice and garnish with toasted sesame seeds and sliced scallion.
