This easy Beef Bulgogi (a distant relative to Korean BBQ Beef) recipe is made with ground beef that is simmered in a bulgogi sauce and served topped with scallion, sesame seeds, and a soft boiled egg. Try my Korean BBQ Pork for a marinated pork recipe.
Easy Ground Beef Bulgogi
Bulgogi (‘Fire Meat’) is a popular Korean dish that is usually made with the most tender meat you can find (ribeye or top sirloin). Thinly shaved meat is marinated overnight in the sweet and savory bulgogi sauce and grilled on a hot grill.
My recipe takes the thousand-year-old recipe (and one worth trying when you have the time and resources!) and makes it into an easy and quick version of it that you can cook right on the stovetop with ground beef in about 20 minutes. It is NOT authentic, just a simple and fast way to satisfy a craving. 🙂
Beef Bulgogi Recipe
There are three parts to the recipe–the bulgogi sauce, ground beef, and the toppings.
How to Make Bulgogi Sauce
This bulgogi sauce can be made in a matter of minutes, and in this recipe, there is no need to marinate the meat overnight. You can enjoy the dish in less than half an hour. To make the sauce, simply combine the soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic in a medium bowl. Mix well and set aside as you prepare the ground beef.
How to Make Easy Ground Beef Bulgogi
To make the meat that will be cooked in the bulgogi sauce, first, add ground beef and onion to a skillet and cook it over medium heat. Cook the beef for about 5 minutes, or until browned. Then, add the bulgogi sauce to the browned meat and mix it all together. Finally, let it simmer for 6-10 minutes.
To serve, remove the ground beef bulgogi from the heat and evenly distribute it between four bowls. Top the beef with scallions, sesame seeds, and a soft-boiled egg. Enjoy with a side of rice, quinoa, or in a lettuce wrap.
How to Soft-Boil an Egg
The flavors of the meat pair well with a soft-boiled egg. To soft-boil an egg, choose eggs that are not your freshest. The older the eggs, the easier they are to peel. And, the peeling can be the trickiest part with the custard-like egg whites and a silky yolk. If you can make hard-boiled eggs, you can make soft-boiled eggs.
- Bring a pot of water to a boil over medium-high heat. You will need just enough water to cover the eggs (about an inch).
- Place the eggs in the boiling water.
- Let the eggs boil, covered, for six minutes. (I would recommend setting the timer for this since it is time-sensitive.)
- While the eggs are boiling, create an ice water bath for the boiled eggs (ice water in a bowl).
- After the six minutes, use a slotted spoon to remove the eggs from the boiling water and place them in the ice water until they are cool enough to peel.
- CAREFULLY peel the soft-boiled eggs to use in this, and other, recipes.
Easy Ground Beef Bulgogi
- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar, plus 2 teaspoons
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
- 1 pound ground beef
- 1/2 small yellow onion, diced
- 1 tablespoon scallion, diced
- 1 teaspoon sesame seeds
- 4 large soft boiled eggs
- In a medium bowl combine soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic. Mix well to combine and set aside.
- In a skillet over medium heat, add ground beef and onion and cook until browned (about 5 minutes). The meat will still be a little pink.
- Add the Bulgogi sauce and mix well. Simmer for 6-10 more minutes, and remove from heat.
- Evenly distribute the mixture between 4 bowls. Top with scallion, sesame seeds, and a soft boiled egg.
Did you make this recipe?
You can tag me at @iamhomesteader.
This Easy Beef Bulgogi recipe was inspired by @franziee09 and her Ground Beef Bulgogi on TikTok.