Description
A quick and flavorful take on traditional Korean bulgogi using ground beef, perfect for busy weeknight dinners.
Ingredients
Scale
- ¼ 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
- ½ small yellow onion (diced)
- 1 tablespoon scallion (diced)
- 1 teaspoon sesame seeds
- 4 large soft-boiled eggs
Instructions
- Prepare the Bulgogi Sauce: In a bowl, mix together the soy sauce, rice wine vinegar, brown sugar (1 tablespoon), sesame oil, minced ginger, and minced garlic. Stir until the sugar is fully dissolved.
- Cook the Beef: In a large skillet over medium heat, add the ground beef. Use a spatula to break it apart as it cooks for about 5-7 minutes until browned; drain excess fat.
- Add the Sauce: Pour the prepared bulgogi sauce over the cooked ground beef and stir to coat.
- Mix in Vegetables: Add the diced yellow onion and cook for an additional 3-4 minutes until the onions are soft and translucent.
- Garnish and Serve: Remove from heat and garnish with diced scallion and sesame seeds. Serve alongside soft-boiled eggs.
Notes
Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Always check and adjust sweetness to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 250mg