Easy Ground Beef Bulgogi

If you are craving savory Korean flavors but need something quick and easy for weeknights, this ground beef bulgogi delivers huge taste with minimal effort. Simmered in a fragrant sauce and topped with scallions and a gooey soft boiled egg, it is pure comfort in under half an hour.

I first tossed this together on a busy school night and it was such a hit my family begged for it two nights in a row. Now it is a go to whenever we are craving something both fast and special.

Ingredients

• Soy sauce: Essential for that deeply savory umami base Use low sodium if you want less salt
• Rice wine vinegar: Brings brightness and balances the rich meat Choose unseasoned for best flavor
• Brown sugar: Adds sweetness and helps caramelize the beef Make sure it is soft and fresh
• Sesame oil: Infuses signature nuttiness A toasted variety gives the richest aroma
• Fresh ginger: Gives a spicy warmth Opt for plump firm roots and peel before mincing
• Fresh garlic: Brings punchy flavor Freshly minced cloves taste best over jarred
• Ground beef: Go for eighty five percent lean so the meat is juicy but not greasy Choose bright pink beef for freshest flavor
• Yellow onion: Adds a subtle sweetness and moisture Chop finely so it blends into the meat
• Scallions: Classic garnish for color and crunch Pick bunches with bright green tops
• Sesame seeds: Tiny crunch and toasty note Toast briefly in a dry pan for more flavor
• Soft boiled eggs: Creamy yolks that bring luxurious texture Use large eggs for even amounts

Step-by-Step Instructions

Make the Bulgogi Sauce:

Combine soy sauce rice wine vinegar brown sugar sesame oil ginger and garlic in a medium bowl Whisk until the brown sugar fully dissolves and set aside The sauce should smell bold and a little sharp

Brown the Beef and Onion:

Add ground beef and diced onion to a large skillet over medium heat Cook stirring and breaking up the beef for about five minutes until mostly browned The meat should be crumbly but a hint of pink is fine The onions will soften and start to look translucent

Simmer with Sauce:

Pour the bulgogi sauce over the beef mixture Stir well ensuring all meat is coated Turn the heat to low and let it simmer for six to ten minutes Stir occasionally The sauce will thicken and glaze the beef

Serve and Garnish:

Scoop the beef bulgogi mixture evenly into four bowls Spoon any remaining sauce from the pan over the top Sprinkle with diced scallions and sesame seeds Place one soft boiled egg in each bowl Serve immediately over steamed rice for a full meal

Prepare Soft Boiled Eggs:

In a saucepan bring enough water to cover four eggs to a rolling boil Gently lower each egg into the water Cover and set a timer for six minutes While eggs cook prepare a bowl of ice water When the timer goes off transfer eggs to the ice water Chill until cool enough to handle then peel gently keeping the yolks soft

Save

Sesame oil is my personal favorite ingredient here I love how it fills the whole kitchen with rich toasty warmth My kids always race to crack open the soft boiled eggs and mix that creamy yolk into their bowls It is a dinner they actually cheer for

Storage Tips

Cool leftovers and store in an airtight container in the fridge for up to three days The beef mixture reheats nicely in a skillet with a splash of water to keep it juicy The eggs are best fresh but you can soft boil extras and refrigerate them unpeeled for two days

Ingredient Substitutions

Swap ground chicken or turkey for beef if desired Use coconut aminos in place of soy sauce for allergies Maple syrup works if you are out of brown sugar And for the eggs you can poach or fry instead of soft boiling

Serving Suggestions

Spoon the beef over hot jasmine or short grain rice Add sliced cucumbers or kimchi for a cool crisp side Fresh cilantro and extra chili flakes give a fun twist Kids especially love it with extra eggs

Cultural and Historical Context

Bulgogi literally means fire meat in Korean Traditionally it is made with thinly sliced beef marinated in sweet soy sauce and grilled Here using ground beef offers a shortcut for busy cooks while still bringing the beloved flavors of classic bulgogi home

Frequently Asked Questions About Recipes

→ Can I use another protein instead of ground beef?

Yes, ground turkey or chicken work well for a lighter result, maintaining the same seasoning steps.

→ What type of rice pairs best with bulgogi bowls?

Steamed jasmine or short-grain rice both complement the sweet-savory beef and soak up the sauce beautifully.

→ How do I achieve a perfect soft boiled egg?

Boil eggs for six minutes, then immediately chill in ice water. Peel carefully for a jammy yolk texture.

→ Are there good vegetarian alternatives?

Try using crumbled tofu or mushrooms instead of meat, following the same flavoring process.

→ Can I make this dish ahead of time?

The beef mixture reheats well and can be stored in the fridge; add fresh toppings and eggs when serving.