Have you ever had bulgogi before? It’s a Korean dish that’s typically made by grilling marinated slices of beef. It’s absolutely delicious. I decided to make an easier version of bulgogi at home using ground beef – and it turned out incredible! It’s sweet, savory and has that desired umami flavor. This ground beef bulgogi takes very little time to make – it’s an excellent weeknight dish.
These days, when I get home from work the last thing I want to do is spend a lot of time in the kitchen. For the past few months, I’ve been waking up at 4:30 am most mornings to work out. I’m not one of those typical “go-getter girls” who’s crazy about exercise… but I’ve somehow found myself repeatedly going to the gym or taking part in an outdoor boot camp. Despite my hatred for exercise, I’ve somehow come to sort of… look forward to working out. Can you sense my reluctance? You should. Last week, I ran three miles one morning before work… something I’ve never done before (and something I thought I had no desire to ever do). I hated every second of it and at one point, I honestly thought I might cry because I was so miserable. But I did it. And the feeling that I felt once it was done… made me want to do it again.
Can anyone relate or do I sound crazy? The only downside to my new morning routine – is that I want to go to sleep pretty much the moment that I get home from work. Instead, I veg out in front of the tv… until I eventually manage to peel myself off the couch and force myself into the kitchen. Once I’m in the kitchen, I whip up an easy dinner, like this bulgogi. Then, I go back to my comfortable couch, where I sit and happily eat my delicious food.
Ingredients
- 1 tablespoon oil or fat of choice
- 3 cloves garlic minced
- 1- inch knob ginger minced
- 1 pound ground beef
- ⅓ cup coconut sugar
- 5 tablespoons coconut aminos
- 1 tablespoon sesame oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 green onions or scallions thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Heat oil in a saute pan over medium heat. Add the garlic and ginger and stir-fry for 1 minute.
- Add the ground beef and cook until mostly browned.
- Next, add the coconut sugar, coconut aminos, sesame oil and spices to the pan. Mix well and continue to cook for another 4-5 minutes.
- Turn off the heat, then add the green onions and sesame seeds. Mix well, then serve.
Emily Dauscher says
I subbed 3 tbsp brown sugar for coconut sugar, and 4-5 tbsp soy sauce for coconut aminos, and was generous with the red pepper flakes. We served in bowl with rice and raw veggies. Leftovers went into lettuce cups. Delish. This is a keeper; thank you!
Ashley - My Heart Beets says
Emily, that’s so great to hear! Thank you for letting me know how the bulgogi turned out for you 🙂
co says
What can we use instead of Coconut sugar? I just don’t have these fancier sweeteners in my cupboard!
Ashley - My Heart Beets says
You can use regular sugar – maybe use a little less since it’s sweeter than coconut sugar 🙂
Billie Alexander says
I initially planned to make a baked eggplant, mushroom, and pork ziti….then realized I did not have a ziti in sight. Had some leftover rice and pickle-able veggies, so decided to do bibimbap instead. I did use actually brown sugar/soy sauce rather than the coconut/aminos, and halved the recipe so just did the soy sauce to taste. Also added a tiny hit of miso paste in the with pork which took it to a whole new wonderful level.
Ashley - My Heart Beets says
Billie, glad you liked it! And thanks for sharing!
Ashley Scurto says
I am making this tonight. I’m doing a bulgogi bi bim bap bowl with cauliflower rice, zucchini, cucumber tossed in sriracha, multicolored shredded cabbage, shredded carrots, and a fried egg. I love korean hot stone pot bi bim bap, but with ground beef, this looks easier to make. I can’t wait to try to recipe!
My Heart Beets says
Ashley, that’s so great to hear! Hope you love it!
Isabelle Addison says
So delicious and so simple. Based on the other reviews I cut the coconut sugar amount quite a bit and it was great. Next day I stir fried the leftovers with thinly sliced cabbage and put in the thermos with some hot water… and for my meal out I had a yummy bulgogi soup! Thank you!
Isabelle Addison says
Simple to make and totally yum. Thank you Ashley <3
My Heart Beets says
Isabelle, I’m so happy to hear that you liked the bulgogi! Thank you for letting me know how it turned out for you 🙂
Amber says
I made this in the instant pot on sauté mode, which worked very well. Turned out delicious! I want to try more Korean food, now. I only had Braggs aminos, so I used that instead and I added only a pinch of Himalayan pink salt since I believe Braggs has more sodium than Coconut Aminos. Will definitely be making this again!
My Heart Beets says
Amber, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Lauren says
Hey Ashley – do you think I could substitute date paste for the coconut sugar? If so, would you know the equivalent? Thank you!! (Love your recipes!)
My Heart Beets says
Hi Lauren, I haven’t tried this with date paste so I can’t say how it would turn out but if you try, please let me know!
Mareen says
YUM! I am a bit late in finding this blog, but the few recipes I have tried have been good. Love Korean food so this was tops on my list to make. Easy peasy to make and delish.
My Heart Beets says
Mareen, happy to hear that you like the blog and the recipe 🙂
Rimmy says
This was delicious and could not have been easier to prepare! I did halve the coconut sugar as another reviewer commented and the balance of sweet, salty, and umami was perfect. I served over riced broccoli and roasted green beans along with a mixed green salad ~ it was a perfect dinner! Thx for the wonderful, flavorful recipe!! ❤
My Heart Beets says
Glad you liked it! 🙂