Ground Beef Bulgogi
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.