Simple Korean Ground Beef Bulgogi Recipes

GROUND BEEF BULGOGI

Steps:

• Combine beef, garlic, onion, soy sauce, mirin, sugar, plum extract and black pepper in a large mixing bowl. You could marinate for 30 minutes but it's not necessary because we are using ground beef.
• Heat a wok or large skillet over high heat, add cooking oil and swirl to coat. Add the ground beef mixture, stir fry and break down the meat into little pieces. Keep cooking until there's no moisture and everything is fulled cooked, about 8 to 10 minutes. Stir occasionally.
• When you hear the sizzling and all the moisture from the beef is gone, toss in chopped green onions. Turn off the heat. Add sesame seeds and oil, toss one last time.
• Serve on top of warm cooked rice, cauliflower rice, quinoa or any starch of your choice. Garnish with some sesame seeds and green onion if you'd like to. Enjoy!

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

BULGOGI GROUND BEEF (QUICK & EASY KOREAN BEEF RECIPE)

Steps:

• In a small bowl, whisk together the tamari, coconut sugar, and red pepper flakes. Set aside.
• In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
• Add the ground beef and cook, stirring constantly to break up the meat, for about 5 minutes or until completely browned.
• Stir in the tamari mixture until combined. Allow mixture to simmer for about 2 minutes until heated through.
• Serve warm over cooked rice, garnished with optional toppings.

SIMPLE KOREAN GROUND BEEF BULGOGI

Steps:

• In a blender, puree pear, onion, garlic and ginger. Pour into a large skillet. Add ground beef and cook over medium-high heat, breaking meat up with a spatula, until beef is browned.
• Drizzle soy sauce, sesame oil and honey over the pan, cooking meat just until coated. Serve over rice and top with green onions.

KOREAN BEEF

Steps:

• In a small bowl combine brown sugar, soy sauce, sesame oil and ginger and red pepper flakes (if using). Set aside.
• In a skillet cook ground beef until cooked through and crumbled.
• Drain any excess grease.
• Add garlic and cook 1 more minute
• Add soy sauce mixture and green onions to beef mixture.
• Cook for an additional 3-5 minutes.
• Serve immediately over rice and top with sesame seeds and more green onions.

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Steps:

• Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
• In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
• Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
• Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
• Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
• Enjoy!