korean bbq ground beef recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best korean bbq ground beef recipe

Korean BBQ ground beef is one of those dinners I make when I want something that tastes like it took work without actually taking any. It comes together in one skillet in about 20 minutes, and the sauce is built from pantry staples I almost always have on hand: soy sauce, brown sugar, garlic, ginger, and toasted sesame oil. The flavor is sweet, salty, garlicky, and a little smoky, which is exactly what my kids ask for when they are hungry and I am not in the mood for a long recipe.

My family eats this more often than any other ground beef dinner. My oldest piles it over rice with extra scallions, my youngest picks out the pieces with the most sauce, and my husband puts a fried egg on top and calls it breakfast the next morning. It works for a busy Tuesday when everyone is coming and going, and it also works for a small get together because I can double the batch and set out lettuce leaves, rice, sliced cucumber, and kimchi so people build their own bowls. The leftovers reheat well, which is more than I can say for a lot of things I cook.

I also feel good about serving it. Ground beef brings protein, iron, and zinc to the plate, and the garlic and ginger are doing real work beyond flavor. I usually stretch the meat with shredded cabbage or grated carrot, which adds vegetables without changing the taste, and I serve it with rice or lettuce depending on how heavy I want the meal to be. It is not a fancy dish, and it does not need to be. It is just reliable food that gets dinner handled.

Korean BBQ Ground Beef (Bulgogi-Style)

4.5 from 1044 votes

A fast weeknight take on bulgogi, with savory-sweet soy and sesame flavors clinging to browned ground beef instead of sliced ribeye. It comes together in one skillet in about 15 minutes and works equally well piled over rice or tucked into lettuce leaves with kimchi.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 430 kcal

🥘Ingredients

For the Beef

1 lb ground beef (80/20)
1/3 cup low-sodium soy sauce
3 tbsp brown sugar
2 tbsp toasted sesame oil
1/2 cup grated Asian pear or apple
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 green onions, thinly sliced, whites and greens separated
1 tbsp toasted sesame seeds
1/2 tsp black pepper

For Serving

3 cups cooked short-grain rice
1 head butter lettuce, leaves separated
1 cup kimchi
2 tbsp gochujang
1 Persian cucumber, thinly sliced

👨‍🍳Directions

1Whisk the soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger, green onion whites, sesame seeds, and black pepper in a bowl until the sugar dissolves. Set the sauce aside.
2Heat a large skillet over medium-high heat until a drop of water sizzles on contact. Add the ground beef and press it into an even layer.
3Let the beef sit undisturbed for 3 to 4 minutes so the underside browns, then break it into small crumbles with a wooden spoon.
4Continue cooking for 4 to 5 minutes, stirring occasionally, until no pink remains and the edges of the crumbles are deeply browned.
5Reduce the heat to medium and pour the sauce over the beef. Stir to coat everything evenly.
6Simmer for 3 to 4 minutes, stirring often, until the sauce thickens and glazes the meat rather than pooling in the pan. It should look glossy, not soupy.
7Taste and adjust with a splash more soy sauce for salt or a pinch of brown sugar for sweetness. Scatter the green onion greens over the top.
8Spoon over warm rice, or pile into lettuce leaves with kimchi, a dab of gochujang, and cucumber slices.

🔧Equipment

Large skillet or wok
Mixing bowl
Whisk
Measuring cups and spoons
Wooden spoon or spatula
Saucepan or rice cooker

📊Nutrition Facts (per serving)

🔥Calories: 430 kcal🧈Total Fat: 26g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 26g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 24g

📝Notes

Tips: Grated pear is traditional and helps tenderize the meat, but a firm apple works fine as a substitute. For a saucier result, double the sauce and simmer it down an extra couple of minutes. Lean ground beef (90/10) will brown faster and dry out more quickly, so shorten the initial sear by a minute. Leftovers keep in the fridge for up to three days and reheat well in a skillet over medium-low heat with a splash of water. Nutrition figures are estimates and will vary with the beef blend, brand of soy sauce, and how much rice you serve alongside.

Watch Video Of How Korean BBQ Ground Beef (Bulgogi-Style) Works

This Korean bbq ground beef recipe is always a good idea because it comes together fast, uses ingredients I usually have on hand, and everyone at the table can build their own bowl the way they like it. It works especially well for family gatherings since the beef stays warm in the skillet and the toppings can sit out for people to grab whenever they are ready to eat. I keep coming back to it for weeknights and parties alike because it feeds a crowd without much fuss.

❓ Frequently Asked Questions About Korean BBQ Ground Beef (Bulgogi-Style)

1. What kind of ground beef works best for Korean BBQ beef?

Ground chuck is a solid choice because its moderate fat content keeps the meat juicy while it browns. Lean ground beef (90/10 or leaner) also works, but add a little oil to the pan and avoid overcooking so it doesn’t dry out. If you use a very fatty blend, spoon off the excess rendered fat before adding the sauce so the dish doesn’t turn greasy.

2. Can I make this recipe less spicy or less sweet?

Yes, both are easy to adjust. For less heat, reduce or omit the gochujang and serve it on the side for people who want it, or swap in a mild chile paste. To dial back the sweetness, cut the sugar or honey by half and taste the sauce before it goes in the pan. Remember that the sauce reduces as it simmers, so flavors concentrate quickly.

3. What can I use instead of gochujang?

Gochujang brings both heat and a fermented depth, so a single substitute won’t match it exactly. A workable swap is a mix of miso paste, chili garlic sauce, and a pinch of sugar. If you only need the heat, sriracha or crushed red pepper flakes will do, though you may want to add a little extra soy sauce and sweetener to round out the flavor.

4. How do I serve Korean BBQ ground beef?

It’s versatile. Spoon it over steamed white rice, pile it into lettuce cups with sliced scallions, tuck it into a tortilla or slider bun, or stir it through noodles. For a bowl-style meal, add quick-pickled cucumber, shredded carrot, kimchi, and a fried egg on top. It also works as a filling for rice bowls prepped ahead for weekday lunches.

5. How long does it keep, and what’s the best way to reheat it?

Store leftovers in an airtight container in the refrigerator for up to three or four days. Reheat gently in a skillet over medium-low heat with a splash of water or a teaspoon of soy sauce to loosen the sauce and bring back moisture. The microwave works in a pinch, but cover the dish and heat in short bursts so the beef doesn’t toughen. Freeze portions for up to two months if you want a longer window.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts