Description
This quick and savory Korean-inspired beef bulgogi is a family-friendly weeknight dinner that delivers authentic flavors without the need for long marination. By using grated aromatics like onion, garlic, and ginger, the beef achieves a deep, caramelized umami profile in under thirty minutes. The combination of gochujang paste, honey, and soy sauce creates a perfectly balanced sweet and spicy glaze that clings to the ground beef, making it an excellent served over warm rice or in lettuce wraps.
Ingredients
2 lbs Ground Beef (90% lean)
1 cup Yellow Onion, grated
1 tbsp Garlic, minced
1 tbsp Ginger, grated
3 tbsp Gochujang (fermented chili paste)
3-4 tbsp Honey
3-4 tbsp Low-sodium Soy Sauce
2 tbsp Rice Vinegar (Non-alcoholic Mirin substitute)
2 tbsp Olive Oil
Black pepper to taste
Instructions
Whisk together rice vinegar, water, honey, and a pinch of salt to pickle cucumber side slices if desired.
Heat olive oil in a pan over medium-high heat and sauté shredded carrots until soft.
Remove carrots and set aside.
In the same pan, heat additional oil over medium heat.
Add grated onion, garlic, ginger, and black pepper, sautéing until fragrant.
Add the ground beef, breaking it apart with a spatula, and cook until browned.
Stir in the gochujang, honey, soy sauce, and rice vinegar.
Cook until the liquid reduces and the beef is well-glazed and caramelized.
Serve hot alongside the prepared carrots.
Notes
Use 85% lean beef if you prefer a slightly juicier texture. Use a microplane for the ginger and garlic to ensure they melt into the meat and don’t leave large chunks. Serve with steamed jasmine rice, kimchi, and fresh cucumber slices for a balanced meal.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner Recipes
- Method: Stovetop Sauté
- Cuisine: Korean-Inspired