Ground Beef Bulgogi

Ground beef bulgogi takes everything you love about classic Korean bulgogi and turns it into a quick, easy weeknight dinner. Instead of slicing and marinating beef, you just brown some ground beef and toss it in a sweet and savory sauce.

The result is sticky, caramelized, absolutely addictive beef served over fluffy white rice.

It tastes like it came from your favorite Korean restaurant, but it only takes about 25 minutes from start to finish.

Why This Recipe Works

The sauce is where the magic happens. A combination of soy sauce, brown sugar, sesame oil, garlic, and ginger creates that unmistakable bulgogi flavor in minutes.

Ground beef cooks so much faster than sliced beef, so you get all that deep, savory-sweet flavor without the wait.

The brown sugar caramelizes in the pan and gives the beef a gorgeous glossy coating that clings to every single bite.

Top it with a jammy soft-boiled egg, some sesame seeds, and sliced green onions, and you have a bowl that looks and tastes absolutely incredible.

Ingredients You’ll Need

This recipe uses simple pantry-friendly ingredients that come together fast.

You’ll need ground beef (80/20 works best for flavor), soy sauce, brown sugar, sesame oil, fresh garlic, fresh ginger, rice vinegar, a yellow onion, green onions, and sesame seeds for topping.

For serving, steamed white rice is a must. And I highly recommend adding a soft-boiled egg — it takes this bowl to a whole new level.

How to Make Ground Beef Bulgogi

Start by heating a large skillet over medium-high heat with a drizzle of sesame oil. Add the diced onion and cook until it starts to soften, about 3 minutes.

Add the ground beef and break it up into small crumbles. Cook until browned and no longer pink, about 5-6 minutes.

While the beef cooks, whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger. Pour the sauce over the beef and stir everything together.

Let it simmer for 3-4 minutes until the sauce thickens and coats the beef in a sticky, glossy glaze. That’s it!

Tips for the Best Results

Don’t skip the sesame oil. It adds that nutty, toasty flavor that makes this taste authentically Korean. Regular cooking oil just won’t cut it.

Use fresh garlic and ginger. The pre-minced stuff in a jar works in a pinch, but fresh makes a noticeable difference in this recipe.

Let the sauce reduce. Give it those extra few minutes to thicken up. You want a sticky glaze, not a soupy sauce.

Break the beef into small crumbles. Smaller pieces mean more surface area for that caramelized sauce to cling to.

Serving Suggestions

The classic move is a big scoop over steamed white rice with a soft-boiled egg on top. Cut that egg open and let the yolk run into the rice — trust me on this one.

Finish it off with a generous sprinkle of sesame seeds and sliced green onions for color and crunch.

You could also serve this in lettuce wraps, over noodles, or even stuffed into a warm tortilla for a Korean-inspired taco night.

Storage and Reheating

Leftover bulgogi beef keeps great in the fridge for up to 4 days in an airtight container.

Reheat it in a skillet over medium heat with a splash of water to loosen the sauce back up. It reheats beautifully and tastes just as good the next day.

You can also freeze the cooked beef for up to 3 months. Thaw overnight in the fridge before reheating.

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Ground Beef Bulgogi

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

For the Bulgogi Beef

• 1 lb ground beef 80/20 blend
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tbsp sesame oil
• 1/4 cup soy sauce
• 2 tbsp brown sugar packed
• 1 tbsp rice vinegar

For Serving

• 3 cups cooked white rice
• 4 soft-boiled eggs halved
• 2 green onions thinly sliced
• 1 tbsp sesame seeds for topping

Instructions

• Heat sesame oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
• Add the ground beef and break it into small crumbles using a wooden spoon. Cook until browned and no longer pink, about 5-6 minutes. Drain any excess fat.
• Add the minced garlic and grated ginger to the skillet. Stir and cook for 30 seconds until fragrant.
• In a small bowl, whisk together the soy sauce, brown sugar, and rice vinegar. Pour the sauce over the beef and stir to combine.
• Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens and forms a sticky, glossy glaze that coats the beef.
• Serve the bulgogi beef over steamed white rice. Top with halved soft-boiled eggs, sliced green onions, and a sprinkle of sesame seeds.

Notes

Use 80/20 ground beef for the best flavor and texture. Leaner beef will work but won't be as juicy. For the soft-boiled eggs, cook eggs in boiling water for 6.5-7 minutes, then transfer to an ice bath. Fresh garlic and ginger make a big difference — avoid the pre-jarred versions if possible. Leftovers keep well in the fridge for up to 4 days. The sauce thickens as it cools, so add a splash of water when reheating.

Final Thoughts

This ground beef bulgogi is one of those recipes that punches way above its weight. It’s fast, flavorful, and uses ingredients you probably already have on hand.

Whether you’re new to Korean cooking or just looking for a killer weeknight dinner, this one delivers every single time.

Give it a try tonight — your taste buds will thank you!