This Easy Ground Beef Bulgogi Recipe is Fast, Cheap & Delicious

Some of my most cherished food memories come from unexpected places. Years ago, my husband and I took a trip to a city a few hours away for a weekend getaway. We stumbled into a tiny, unassuming Korean restaurant tucked away on a side street. The air was thick with the incredible smell of garlic, soy, and grilling meat. We ordered bulgogi, and when that sizzling platter of thinly sliced, sweet and savory beef arrived, my life was forever changed.

I came home determined to recreate that magic. The thing is, thinly slicing ribeye on a Tuesday night after soccer practice isn’t always in the cards. That’s when the idea for this Ground Beef Bulgogi hit me. It has all that incredible, addictive flavor but comes together in under 30 minutes with a package of ground beef.

But I had to get it just right. My secret, which I learned from the lovely woman who owned that little restaurant, is using fresh, grated Asian pear in the marinade. It’s a traditional touch that many quick recipes skip, but it makes all the difference. It adds a subtle, natural sweetness and helps create the most tender, flavorful beef. This is the weeknight dinner that will make your family think you ordered takeout from the best spot in town.

It’s a recipe I am so proud of, and I just know you’re going to love it.

Skip to My Special Recipe!

Why This Ground Beef Bulgogi Recipe Works

Bulgogi, which translates to “fire meat” in Korean, is a beloved dish known for its incredible depth of flavor. Traditionally, it features paper-thin slices of high-quality beef like sirloin or ribeye, marinated and cooked quickly over high heat. The result is a dish that is smoky, savory, and perfectly sweet. It’s a staple in Korean cuisine for good reason, and its popularity has spread all over the world.

My version takes all the classic elements of that beloved dish and makes them accessible for a busy weeknight. Using ground beef is a game-changer. It eliminates the need for slicing and significantly cuts down on both prep and cook time, making this an honest-to-goodness 30-minute meal. It’s an approachable way to enjoy those classic flavors without the fuss.

The real secret, the little trick that elevates this recipe from good to truly special, is the inclusion of grated Asian pear in the marinade. This is a traditional ingredient in authentic bulgogi. The pear contains enzymes that act as a natural tenderizer, which might seem unnecessary for ground beef, but it creates an unbelievably soft and juicy texture. More importantly, it provides a delicate, fruity sweetness that is much more complex than just using sugar alone. It perfectly balances the saltiness of the soy sauce and the richness of the sesame oil.

This single ingredient brings a layer of authenticity and brightness to the dish. It’s what makes this Ground Beef Bulgogi recipe stand out. It’s fast, it’s easy, and it delivers that unforgettable restaurant-quality flavor right in your own kitchen.

Ingredients for Ground Beef Bulgogi

The beauty of this recipe is its simplicity. We’re using a handful of powerful ingredients to create a symphony of flavor. While the list might look simple, the quality of a few key items really makes a difference in the final dish. Let’s talk about what you’ll need.

The star of our marinade, and my special twist, is the grated Asian pear. Please don’t skip this. You can find them in most larger grocery stores. They are round, crisp, and incredibly juicy, unlike softer European pears. This adds a subtle sweetness and moisture that is simply divine. It’s the secret to getting that authentic flavor profile.

For the beef, I strongly recommend an 85/15 ground beef. This ratio provides just enough fat to keep the meat moist and flavorful without making the dish greasy. A leaner blend can sometimes turn out a bit dry. For the soy sauce, I always reach for a low-sodium version. This allows us to control the salt level perfectly, ensuring the final dish is savory, not just salty. Toasted sesame oil is another non-negotiable for me. It has a much deeper, nuttier flavor than regular sesame oil, which adds a wonderful aromatic quality to the bulgogi.

• 1 lb ground beef (85/15 recommended)
• 1/2 cup finely grated Asian pear (about half a small pear)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon black pepper
• 1 tablespoon avocado oil or other neutral cooking oil
• 1/2 yellow onion, thinly sliced
• 2 green onions, chopped, whites and greens separated
• 1 teaspoon toasted sesame seeds, for garnish

Using fresh garlic and ginger is also key. The bottled kind just doesn’t have the same bright, zesty punch. Taking a moment to mince fresh garlic and grate fresh ginger will reward you tenfold in flavor. These simple, high-quality ingredients are what make this Ground Beef Bulgogi taste so incredibly fresh and vibrant.

Step-by-Step Instructions For Making Ground Beef Bulgogi

This dish comes together so quickly, which is why it’s one of my go-to weeknight dinners. The process is straightforward, but a few little techniques will ensure you get the best possible result. Grab a big skillet and let’s get cooking!

Step 1: Create the Marinade

In a medium-sized mixing bowl, we’ll start by building our flavor base. Combine the grated Asian pear, low-sodium soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Use a whisk to stir everything together until the brown sugar has completely dissolved. You want a smooth, cohesive marinade. Taking a moment to ensure the sugar is dissolved prevents a grainy texture later.

Step 2: Marinate the Ground Beef

Now, add the ground beef directly into the bowl with the marinade. Using your hands is truly the best way to do this. Gently break up the beef and mix it with the marinade until it’s just combined. The key here is not to overmix. Overworking the meat can make it tough. Let the mixture sit on the counter for at least 15 minutes. This short marinating time allows the beef to absorb all those wonderful flavors.

Step 3: Sauté the Onions

Heat your avocado oil in a large skillet or a wok over medium-high heat. A wok is fantastic because its high sides prevent splattering, but any large skillet will work just fine. Once the oil is shimmering, add the thinly sliced yellow onion and the white parts of the green onions. Cook them, stirring occasionally, for about 3 to 4 minutes until they have softened and are just starting to get some nice golden-brown color on the edges.

Step 4: Cook the Beef

Add the marinated ground beef to the skillet with the onions. Use a wooden spoon or a spatula to break the meat into smaller crumbles as it cooks. Continue cooking for about 5 to 7 minutes. You’ll know it’s done when the beef is fully browned and cooked through. Try to resist stirring it constantly in the beginning. Letting it sit for a minute or two allows some bits to get a nice caramelized crust, which adds so much flavor.

Step 5: Garnish and Serve

Once the beef is cooked, turn off the heat and stir in the reserved green parts of the green onions. They add a pop of fresh, mild onion flavor and vibrant color. Your Ground Beef Bulgogi is now ready to serve. Garnish with a sprinkle of toasted sesame seeds for a little extra nutty flavor and texture.

How To Serve Ground Beef Bulgogi

One of the best things about this recipe is its versatility. You can serve this delicious ground beef bulgogi in so many different ways, from a simple weeknight meal to a fun, interactive dinner. The classic and simplest way, of course, is to serve it piled high over a bowl of hot, fluffy steamed rice. The rice soaks up all the delicious juices from the beef, making every single bite a flavor explosion. A short-grain or jasmine rice works beautifully here.

But why stop there? This dish is the perfect base for creating incredible bulgogi bowls. It’s a fantastic way to clean out the vegetable drawer and let everyone build their own perfect meal. Think of it as a fun, DIY dinner experience that the whole family will love. The combination of warm, savory beef with cool, crisp vegetables is just heavenly.

Here are a few of my favorite ways to serve it:

• Bulgogi Rice Bowls: Start with a base of rice, then top with the ground beef bulgogi. Add toppings like spicy kimchi, quick-pickled cucumbers or carrots, steamed broccoli, edamame, and a drizzle of sriracha mayo. A fried or jammy soft-boiled egg on top is the ultimate finishing touch.
• Lettuce Wraps: For a lighter, low-carb option, serve the beef in crisp lettuce cups. Butter lettuce or romaine hearts work wonderfully. The cool, crunchy lettuce is the perfect contrast to the warm, savory meat.
• Bulgogi Tacos: Give it a fun fusion twist by serving the ground beef bulgogi in warm flour or corn tortillas. Top with a crunchy slaw made from cabbage and carrots, a sprinkle of cilantro, and a squeeze of lime juice.
• Stuffed Bell Peppers: Mix the cooked bulgogi with some rice and stuff the mixture into hollowed-out bell peppers. Top with a little cheese and bake until the peppers are tender. It’s a complete meal in one neat package.

No matter how you choose to serve it, this dish is guaranteed to be a hit. It’s all about mixing and matching textures and temperatures to create a meal that’s exciting and satisfying. Have fun with it and see what delicious combinations you can come up with!

How To Store & Reuse Ground Beef Bulgogi Leftovers

If you’re lucky enough to have leftovers of this ground beef bulgogi, you’re in for a treat. I almost think it tastes even better the next day as the flavors have more time to sit and meld together. Storing and reheating this dish is incredibly simple, making it a perfect candidate for meal prep or a quick lunch during a busy week.

To store, allow the cooked ground beef bulgogi to cool down to room temperature completely. Then, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. For longer storage, you can also freeze it. Place the cooled beef in a freezer-safe zip-top bag or container, pressing out as much air as possible. It can be frozen for up to 3 months. When you’re ready to eat it, just thaw it in the refrigerator overnight before reheating.

When it comes to reusing leftovers, the possibilities are nearly endless. Beyond simply reheating and serving over rice, you can get creative and transform it into an entirely new meal.

• Reheat in a Skillet: My preferred method for reheating is in a skillet over medium heat. Add the beef and a splash of water or beef broth to prevent it from drying out. Heat, stirring occasionally, until it’s warmed through. This method helps revive the texture of the beef.
• Microwave Reheating: For a quicker option, the microwave works just fine. Place the bulgogi in a microwave-safe dish, cover it loosely, and heat in 30-second intervals, stirring in between, until it reaches your desired temperature.
• Make Bulgogi Fried Rice: This is my absolute favorite way to use leftovers. Sauté some day-old rice with veggies like peas and carrots, then stir in the leftover ground beef bulgogi and a scrambled egg. It’s a fantastic 10-minute meal.
• Create a Bulgogi Quesadilla: Sprinkle a flour tortilla with mozzarella or Monterey Jack cheese, spoon the leftover beef over one half, and fold it over. Pan-fry until the tortilla is golden brown and the cheese is wonderfully melted.

Having a container of this delicious beef ready to go in the fridge or freezer is like having a secret weapon for quick and easy meals. It’s the gift that keeps on giving!

Substitutions & Variations For Ground Beef Bulgogi

This Ground Beef Bulgogi recipe is absolutely delicious as it is, but it’s also wonderfully flexible. Whether you have dietary restrictions or just want to experiment with different flavors, there are plenty of simple swaps and additions you can make. Think of this recipe as a fantastic starting point for your own culinary creativity.

One of the easiest ways to change things up is by swapping the protein. If you’re not a fan of ground beef or just have something else on hand, this marinade works beautifully with other ground meats. Ground pork would be a delicious and equally rich alternative. For a leaner option, ground chicken or ground turkey are fantastic choices. Just be mindful that they may cook a bit faster and benefit from a little extra splash of oil to keep them moist.

You can also play around with the components of the marinade to suit your taste or what you have in your pantry. Each small change can create a unique and tasty new version of the dish.

• For a Spicy Kick: If you like a bit of heat, add 1 to 2 tablespoons of gochujang (Korean chili paste) to the marinade. You could also add a pinch of red pepper flakes or a drizzle of sriracha for a simpler way to spice things up.
• Sweetener Swaps: If you don’t have brown sugar, you can easily substitute it with an equal amount of honey or maple syrup. Each will add a slightly different flavor note to the final dish.
• Pear Alternatives: If you can’t find an Asian pear, a crisp apple like a Fuji or Gala can be used in a pinch. The flavor will be slightly different, but it will still provide that lovely hint of natural sweetness.
• Add More Veggies: Feel free to bulk up the dish with more vegetables. Thinly sliced mushrooms, shredded carrots, or even some chopped bell peppers can be sautéed along with the onions to add more nutrients and texture.
• Make it Gluten-Free: To make this recipe gluten-free, simply substitute the soy sauce with tamari or coconut aminos. Both are excellent gluten-free alternatives that will provide that same savory, umami flavor.

Don’t be afraid to make this recipe your own. Cooking should be fun and adaptable, and this dish is the perfect canvas for a little bit of delicious experimentation.

5 FAQs About Ground Beef Bulgogi

Here are some straightforward answers to the most common questions I receive about this Ground Beef Bulgogi recipe.

What makes this Ground Beef Bulgogi recipe authentic?

That’s a fantastic question. While traditional bulgogi is made with thinly sliced cuts of premium beef like ribeye, this recipe is a modern, weeknight-friendly adaptation. The authenticity here really comes from the flavor profile of the marinade, which is very true to classic bulgogi. We are using the foundational elements: soy sauce for umami, sesame oil for nutty richness, fresh garlic and ginger for aromatic brightness, and a touch of sweetness.

The key ingredient that I insist on, which really anchors this recipe in tradition, is the grated Asian pear. This is a classic component in many authentic bulgogi marinades. The pear provides a unique, natural sweetness and its enzymes help tenderize the meat, resulting in a wonderfully soft texture. So, while the form of the meat is different (ground versus sliced), the soul of the dish and the harmony of its flavors are very much inspired by authentic Korean bulgogi. It’s the perfect way to get that beloved taste with the convenience of ground beef.

Can I make this Ground Beef Bulgogi ahead of time?

Absolutely! This recipe is wonderful for meal prepping, and you have a couple of options for making it ahead. The first option is to prepare the marinade and mix it with the ground beef. You can store this raw, marinated meat mixture in an airtight container in the refrigerator for up to 24 hours. When you’re ready for dinner, all you have to do is sauté the onions and cook the meat. This method is great because it gives the beef even more time to soak up all that delicious flavor.

Your second option is to cook the entire dish ahead of time. Simply follow all the recipe steps, let it cool completely, and then store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. When you need a quick meal, just reheat it in a skillet or the microwave. This makes it an amazing choice for quick lunches or for those evenings when you know you won’t have time to cook from scratch.

Why is my Ground Beef Bulgogi too salty?

This is a common issue, and it almost always comes down to one ingredient: the soy sauce. It is crucial to use a low-sodium soy sauce for this recipe. Regular soy sauce can have nearly double the amount of sodium, which will easily overpower the other flavors in the marinade and make the final dish taste overly salty. The recipe is balanced specifically for the reduced sodium content.

Another potential reason could be over-reduction. If you cook the beef for too long over very high heat, too much of the liquid in the sauce might evaporate, concentrating the salt. If you find your finished dish is a bit too salty for your taste, you can easily fix it. Try stirring in a tablespoon or two of water or unsalted beef broth to dilute the sauce a bit. A small squeeze of lemon juice or a tiny pinch of sugar can also help balance out the saltiness. Serving it with plenty of plain steamed rice will also help temper the salt.

What is the best ground beef for Ground Beef Bulgogi?

For this Ground Beef Bulgogi recipe, I highly recommend using an 85/15 ground beef blend. This ratio, which means 85% lean meat to 15% fat, is the sweet spot for flavor and texture. The 15% fat content provides enough richness to keep the meat incredibly moist and tender as it cooks. It renders down beautifully, adding a ton of flavor to the sauce without making the final dish feel heavy or greasy.

You could use a leaner blend like 90/10 or 93/7, but you risk the beef becoming a bit dry or crumbly. If you do use a leaner ground beef, you might want to add an extra teaspoon of oil to the skillet. On the other hand, a fattier blend like 80/20 can work, but you may find that you need to drain off some excess grease after browning the meat to prevent the sauce from becoming too oily. For a perfectly balanced, juicy result every time, 85/15 is definitely the way to go.

Do I have to use an Asian pear for this Ground Beef Bulgogi recipe?

While I truly believe the Asian pear is the special ingredient that makes this dish shine, I understand that they aren’t always available in every grocery store. The Asian pear serves two functions: it adds a unique, mild sweetness and its enzymes help to create a very tender texture. If you absolutely cannot find one, you do have some substitution options, though they will slightly alter the final flavor profile.

The best substitute is another crisp fruit. Half of a finely grated Fuji or Gala apple would be a great choice. These apples provide a similar level of sweetness and moisture. A Bosc pear could also work, but it will be a bit softer. In a real pinch, you could even use about two tablespoons of unsweetened applesauce. If you can’t use any fruit, you can increase the brown sugar by about a teaspoon, but you will miss out on that fresh, fruity note that makes the dish so special. So while it’s not strictly mandatory, I highly encourage you to seek out an Asian pear for the best, most authentic-tasting result.

Try These Recipes Next

If you loved the simple, bold flavors in this dish, I have a few other recipes I think you’ll really enjoy.

• Easy Ground Beef Recipes: A fantastic roundup of more quick and delicious meals you can make with a simple package of ground beef.
• Spicy Asian Chicken Meatballs: These have a similar sweet and savory flavor profile but with a lovely spicy kick and a fun meatball form.
• Spicy Shredded Beef: If you want to try a slow-cooked version with incredible flavor, this shredded beef is tender, delicious, and so versatile.

I hope these inspire your next meal and bring a little more joy to your kitchen table.