Go Back

Beef Bulgogi

A quick and satisfying Korean dish featuring sweet and savory ground beef cooked in bulgogi sauce over rice.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (use good quality beef for best flavor, 80/20 fat ratio works great)
  • 1/4 cup bulgogi sauce (choose a high-quality brand for the richest flavor) The quality of your bulgogi sauce genuinely matters.
  • 2 scallions chopped (for garnish)
  • 1 tablespoon sesame seeds (for added crunch and nuttiness)
  • 2 soft-boiled eggs (optional, for garnish and extra protein)
For Serving
  • 1 cup dry white rice (or short-grain rice) Serves 2 generously.
  • extra scallions and sesame seeds for topping

Method
 

Preparation
  1. Place a large skillet or wide frying pan on the stove over medium heat for 1-2 minutes.
  2. Add the ground beef to the preheated skillet, breaking it apart into medium-sized crumbles.
  3. Cook the beef for about 6-8 minutes until browned, stirring every minute.
  4. Drain off excess grease from the skillet.
  5. Pour the bulgogi sauce over the browned beef and stir to coat.
  6. Reduce the heat to medium-low and simmer for about 5 minutes until the sauce thickens.
  7. Optional: Soft-boil the eggs in boiling water for 6 minutes and cool in ice water.
Serving
  1. Scoop rice into serving bowls and top with bulgogi beef.
  2. Garnish with chopped scallions and sesame seeds. Add soft-boiled eggs if using.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. This dish can also be served with kimchi, bok choy, cucumber salad, or miso soup.