Description
A quick and easy spicy Korean beef bulgogi recipe with a perfect balance of sweet, spicy, and savory flavors. Ready in under 30 minutes, it’s a family-friendly weeknight favorite.
Ingredients
- 1 pound (450g) ground beef (80/20)
- 2 tablespoons (30g) gochujang (Korean chili paste)
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons (25g) brown sugar
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon (6g) freshly grated ginger
- 1 tablespoon (15ml) toasted sesame oil
- 3 green onions, thinly sliced (about 45g)
- 1 tablespoon (15ml) rice vinegar
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
- Cooked white rice or lettuce wraps (to serve)
- Optional veggies: sliced bell peppers, shredded carrots, mushrooms
Instructions
- Mix the Marinade (5 minutes): In a large mixing bowl, combine gochujang, soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, black pepper, and red pepper flakes (if using). Whisk until sugar dissolves and sauce is smooth and glossy.
- Marinate the Beef (10 minutes): Add ground beef to the marinade and mix thoroughly. Let sit for at least 10 minutes, or up to 30 minutes for deeper flavor.
- Cook the Beef (10-12 minutes): Heat a large skillet over medium-high heat. Add marinated beef in an even layer and sear undisturbed for 3-4 minutes. Stir and break up beef, cooking another 6-8 minutes until browned and sauce thickens.
- Add Green Onions and Optional Veggies (2 minutes): Toss in sliced green onions and any quick-cooking veggies. Cook for 1-2 minutes until onions soften but remain crunchy.
- Serve and Garnish (1 minute): Serve hot over steamed white rice or in lettuce wraps. Sprinkle with toasted sesame seeds and extra green onions.
Notes
If sauce is too thick, add a teaspoon of water or soy sauce to loosen. If too thin, cook a bit longer to reduce. For extra char, use a grill pan. Adjust spice by varying gochujang and red pepper flakes. Fresh garlic and ginger are recommended for best flavor. Toast sesame seeds before garnishing for added crunch and aroma. Leftovers keep well refrigerated for up to 4 days; reheat gently with a splash of water or soy sauce. Not recommended to freeze due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Sugar: 8
- Sodium: 700
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 2
- Protein: 22
Keywords: spicy Korean beef bulgogi, bulgogi recipe, Korean beef, ground beef bulgogi, easy Korean dinner, weeknight dinner, family favorite, gochujang recipe