Bulgogi (불고기, literally "fire meat") is a Korean dish typically made with tender cuts of beef such as top sirloin or tenderloin. Here, we incorporate some of the traditional flavors and ingredients of bulgogi and use ground beef instead. This recipe is full of flavor--a little sweet, a little spicy, a lot savory, and downright delicious.
Note: Gochujang, a Korean fermented chili paste, can be found at most Asian markets or online. If you can’t find it, substitute sriracha or some red chili flakes to taste in this recipe.
Ingredients
1 lb ground beef
2-in piece of fresh ginger, peeled
1 large garlic clove, smashed and peeled
2 scallions (3 if small)
1/4 cup soy sauce
3 tbsp rice vinegar
1 tbsp toasted sesame oil
1 1/2 tbsp brown sugar
1 tbsp gochujang
1 tbsp toasted sesame seeds
To serve:
White rice
Sliced crunchy vegetables of choice (carrots, snap peas, radishes, etc.)
Kimchi or other pickled veggies
Preparation:
1) Prepare the rice according to package directions.
Make the sauce
2) Mince the ginger and garlic clove and put in a small bowl.
Slice 2 scallions (three if they’re small) diagonally crosswise and add to bowl.
Add 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1 1/2 tbsp brown sugar to the bowl and mix.
Set aside 1 tbsp gochujang and 1 tbsp toasted sesame seeds.
Cook the beef
3) Heat a large skillet over medium-high heat. Once it’s hot, add the beef and break it up with a wooden spoon, cooking until browned. (This may take a little longer than expected—but the caramelized flavor is well worth it!)
Add the sauce mixture and let it simmer, stirring, for about 2 minutes.
Add the gochujang and sesame seeds. Stir until combined and turn off the heat.
Assembly
4) Add beef to bowls with the cooked rice, sliced veggies of choice and some kimchi if you have it. Or add whatever your heart desires—the options are limitless for this bowl! Think roasted squash, shredded lettuce, sautéed lotus root, pickled radishes, etc.
Enjoy!