Ground beef bulgogi recipe

A blue and white bowl loaded with ground beef bulgogi, soft simmered bulgogi sauce eggs, sweet onions, green onions over a bed of steamed white rice with a wooden spoon on the side for serving.

5 from 6 votes

Saucy ground beef bulgogi with soft eggs and bold flavor, ready in 30 mins.! Made in one pan, no marinating needed. Perfect for cozy weeknight high protein dinner!

Prep Time10

Cook Time14

Total Time24

Course: Main Course

Cuisine: Korean

Keyword: Ground Beef Bulgogi, Korean ground beef rice bowl

Servings: servings

Author: ChihYu Smith

Ingredients

Bulgogi ground beef:

6 oz yellow onion thin sliced, half of 1 large
1 oz garlic cloves thin sliced, 7 large
3-4 bulb green onions
1 tbsp avocado oil
1 lb ground beef 80% or 85% lean
½ tsp coarse sea salt
Splash Chinese cooking wine or gluten-free Japanese cooking sake
3-4 large eggs cracked

Bulgogi Sauce:

2.5 tbsp dark soy sauce
1 tbsp oyster sauce
3 tbsp chicken stock
⅛ tsp freshly ground black pepper
½ tbsp toasted sesame oil
1 tbsp coconut brown sugar

Slurry:

2 tsp tapioca starch or potato or arrowroot
2 tbsp water

Garnish:

Toasted white sesame seeds
Gochugaru flakes optional

US - Metric

Instructions

Prep the aromatics: Thinly slice the onion and garlic. Dice the green onions into small rounds and separate the white and green parts. Set aside.
Brown the beef: In a large (12-inch) sauté pan, preheat over medium heat until it feels quite warm. Add the oil and sliced garlic. Sauté quickly for 5 to 6 seconds. Add the ground beef and use a wooden spoon to break it into smaller bits. You should hear a sizzle—if not, increase the heat slightly. Season with salt and cook over medium heat for 3 minutes.
Add onions and scallions: While the beef is still slightly pink, add the onion and continue sautéing until the beef is no longer pink, the meat is broken into finer bits, and the onion becomes soft and slightly translucent, about 2-3 minutes. Add the white scallion parts and a splash of cooking wine. Stir to combine.
Cook the eggs: Push the beef to the sides of the pan, leaving the center open. Slide the cracked eggs into the center. Cover the pan with a lid and reduce the heat to medium-low. Let the eggs “simmer” until your desired doneness. (For reference: I simmered mine for 3-4 minutes, just until the egg whites were set.) Slightly undercooked eggs are best to prevent overcooking.
Make the sauce and slurry: While the eggs are cooking, assemble the bulgogi sauce in a small bowl (from dark soy sauce to coconut sugar). Stir well. In another small bowl, combine the starch and water to make the slurry.
Add sauce and finish: Once the eggs are done, pour in the bulgogi sauce and distribute evenly. Stir the slurry again before adding it to the pan. The sauce should thicken in about 30 seconds. Turn off the heat.
Garnish and serve: Garnish with the green parts of the scallions, toasted sesame seeds, and gochugaru flakes (if using). Serve hot or warm with a bowl of steamed rice.

Video

Notes

For saucier results: Use medium heat and give the beef time to release its natural juices. This creates that flavorful sauce that soaks right into your rice—no dry meat here.
The finished dish should have a soft, saucy texture with a light glossy coating. You want just enough sauce to spoon over rice—not too thick, not too loose.
Coconut aminos substitution: Coconut aminos are about ⅓ as salty as light soy sauce. If using them, check out my Paleo Beef Bulgogi Bowl for the right ratios.
Different protein options: You can also use ground chicken (50% lean and 50% dark meat) or extra firm tofu (press the water out and crumble).
Grass-fed beef tips: Grass-fed ground beef tends to be leaner. I use 80% lean | 20% fat. 85% lean also works well.
Make-Ahead, Storage, Freeze & Reheat:
- Make-ahead: You can make the entire dish ahead of time. It stores well and reheats beautifully—perfect for meal prep.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Reheat in a skillet over medium-low heat with a splash of water or stock to loosen the sauce. Microwave works too—cover and heat in short intervals until warmed through.
- Freeze: Freeze the cooked beef mixture (without the egg) for up to 2 months. For quicker defrosting, store the meat flat (not in a thick chunk) in a freezer-friendly bag—this helps it thaw faster and more evenly.

Nutrition