Ground Beef Bulgogi With Gochujang Sauce
This Korean recipe is all the flavors of traditional bulgogi but with the convenience of using ground beef. No need to marinate, this dish comes together quickly for an easy dinner. Top it off with the slightly spicy gochujang sauce, and it takes dinner to the next level!
Equipment
Wok
Ingredients
Ground Beef Bulgogi
- 1 pound ground beef
- 1 tablespoon cooking oil
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon ground black pepper
- 5 cloves garlic, minced
- 3-5 green onions, chopped
- 2 teaspoons toasted sesame seeds (optional)
Gochujang Sauce
- 4 tablespoons gochujang
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 tablespoon water
- 1 tablespoon rice vinegar
Instructions
- In a small bowl, combine soy sauce, mirin, sugar, sesame oil, and black pepper. Set aside.
- In a wok or a skillet, heat one tablespoon of cooking oil over high heat. Toss in the ground beef and break apart with a spatula. Cook until brown and most of the juice has cooked off.
- Toss in the garlic and green onions and stir fry for about 30 seconds.
- Next, add in the sauce mixture. Cook for about 60 seconds or until the beef has absorbed most of the sauce. Turn off heat and sprinkle with roasted sesame seeds.
- Gather the ingredients for the gochujang sauce. Combine ingredients for gochujang sauce in a bowl and thouroughly mix.
- Add your beef over rice (or grain of choice), top with gochujang sauce, and enjoy!
Notes
- The gochujang sauce is optional but HIGHLY recommended. It takes the meal to the next level!
- You can serve this with kimchi, sauteed vegetables, and/or top with an egg (my personal favorite).
- This is an excellent meal prep type of meal. It tastes great the next day.
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