Easy Ground Beef Bulgogi

Easy Ground Beef Bulgogi

You want a fast, tasty dinner that feels cozy and big on flavor. You want the kind of meal that hits sweet, salty, and savory in every bite. You also want easy steps, simple ingredients, one pan, and very little cleanup. Easy Ground Beef Bulgogi gives you all of that.

This recipe takes the friendly flavor of classic bulgogi and brings it to your stove with ground beef. You mix soy sauce, sesame oil, and fresh garlic with the meat, you brown it hot and quick, and you spoon it over a warm bowl of rice. Then you add a jammy egg on top. The soft yolk runs into the beef and the rice, and the whole bowl feels rich and bold with almost no effort.

You do not need special tools. You do not need a long marinade. You only need a skillet, a bowl, and a pot for rice and eggs. You can cook this on a busy weeknight or make it on a lazy weekend. You can scale it up for a small crowd or pack it in lunch boxes for the week. The ingredients cost little, and they taste big.

If you cook dinner at home often, this will become a regular recipe. If you do not cook often, this recipe will help you start. The steps stay short. The flavors stand tall. The result delivers comfort and speed in the same bowl. You can eat it as a simple beef and rice bowl, or you can add quick sides like kimchi, sliced cucumbers, or a handful of green onions. You can also change the flavor with a little heat, a touch of sweetness, or some extra crunch.

Let’s walk through why this recipe works, how to make it, and how to serve, store, and tweak it your way.

Why Make This Recipe

• It tastes rich and savory. Soy, sesame, and garlic make the beef bold and deep in flavor.
• It takes little time. You can cook the whole meal in about 20 minutes, faster than takeout.
• It uses simple pantry items. You likely have soy sauce, sesame oil, and garlic on hand. You only need to grab ground beef, rice, and eggs.
• It saves money. You use affordable ground beef, and the rest of the ingredients stay budget-friendly.
• It fits many diets. You can add more rice for more carbs or more egg for more protein. You can use brown rice or cauliflower rice if you like.
• It makes great meal prep. The beef reheats well, and the flavors stay strong. You can pack rice and beef in containers and add a fresh egg when you eat.
• It works for picky eaters. The taste stays familiar and gentle. You can keep it mild or add spice for those who want heat.
• It needs only one pan for the beef. Less mess and easy cleanup.
• It scales easily. Double the beef and rice if you need more bowls.
• It feels special with very little work. The jammy egg on top makes the bowl feel like a restaurant dish, but you cook it at home in minutes.

How to Make Easy Ground Beef Bulgogi

You will follow a short flow that keeps your timing tight and your cleanup small. Here is a simple plan:

• Start the rice. Rice takes the longest. If you cook the rice first, you keep everything hot and ready at the end.
• Make the jammy eggs. You can cook the eggs while the rice cooks. A jammy egg takes about 6 to 7 minutes in gently boiling water, then a cold water bath to stop the cook.
• Mix the beef with sauce. Stir ground beef with soy sauce, sesame oil, and minced fresh garlic in a bowl. You do not need to marinate for long. The mix coats the beef fast.
• Brown the beef hot and quick. Use a large skillet. Get it hot. Spread the beef out, let it sear, then break it up and cook through. Let some bits get a little crispy for extra flavor.
• Build the bowl. Scoop rice into a bowl, spoon the beef over the rice, top with the jammy egg, and eat right away.

Simple timing tip:

• Minute 0: Start rice.
• Minute 5: Start eggs (6–7 minutes for jammy).
• Minute 7: Move eggs to cold water. Peel when cool.
• Minute 8: Mix beef with soy, sesame, and garlic.
• Minute 10: Brown beef.
• Minute 15–18: Assemble bowls and serve.

You can adjust heat, salt, or sauce to taste at the end. If you want more savory depth, add a little more soy. If you want a richer taste, add a few drops of sesame oil. If you want more garlic, grate in another clove and stir for 30 seconds over the heat.

Ingredients

• ground beef
• soy sauce
• sesame oil
• fresh garlic
• rice
• egg

Notes on the ingredients:

• Ground beef: Use any fat level. An 80/20 blend gives a rich taste and browns well. A leaner blend gives a lighter bowl. Drain extra fat if you need to.
• Soy sauce: Use regular soy sauce for full flavor. Use low-sodium soy sauce if you want less salt. Taste and adjust.
• Sesame oil: Use toasted sesame oil for a deep nutty smell and taste. A little goes a long way.
• Fresh garlic: Mince it fine or grate it. Fresh garlic gives this beef its bold, warm smell.
• Rice: Use white rice for a soft, fluffy base. Use brown rice for more chew and fiber. You can also use cauliflower rice if you want a low-carb bowl.
• Egg: A jammy egg adds creaminess. You can cook the egg soft, medium, or hard. Pick the yolk level you like.

Simple amounts guide (optional):

• For 1 pound ground beef, use about 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 3 cloves minced garlic. This gives a strong but balanced flavor. You can add 1 to 2 teaspoons sugar or honey if you want a slightly sweet taste. You can add 1 teaspoon grated ginger for extra warmth. These extras are optional and not part of the base list.

Directions

1. In a bowl, mix ground beef with soy sauce, sesame oil, and minced garlic.
2. Heat a skillet over medium-high heat and cook the beef mixture until browned and cooked through.
3. Serve over cooked rice and top with a jammy egg.
4. Enjoy your delicious meal!

Extra help for each step:

• Mix the beef: Use a big bowl so you can coat the beef evenly. Break the meat into small bits with a fork or your hands and work the sauce in. You do not need to let it sit. The sauce soaks in as you cook.
• Heat the skillet: Use a wide pan for more surface area. Let the pan get hot before you add the beef. A hot pan gives better browning.
• Cook the beef: Spread the beef out in the pan. Let it sit for 1 to 2 minutes so it sears. Then break it up and stir. Cook until you see no pink. Some crispy bits add great flavor and texture.
• Build the bowl: Fluff the rice with a fork. Spoon the beef on top. Set the jammy egg over the beef. Crack the egg open so the yolk runs through the bowl.

Jammy egg quick guide:

• Bring a pot of water to a gentle boil.
• Lower cold eggs into the water with a spoon.
• Set a timer for 6 minutes 30 seconds for a soft, jammy center. Go 7 minutes for a slightly firmer jammy center.
• Move eggs to a bowl of ice water for at least 5 minutes.
• Crack and peel gently. Slice open and serve on the bowl.

How to Serve Easy Ground Beef Bulgogi

You can serve this in many simple ways. Here are easy ideas:

• Classic bowl:

  • Spoon hot rice into a bowl.
  • Add a big scoop of the beef.
  • Top with a jammy egg.
  • Sprinkle a pinch of toasted sesame seeds or sliced green onions if you have them.

• Add fresh crunch:

  • Slice cucumber thin and set it on the side of the bowl.
  • Add shredded carrots for color and crunch.
  • Add a few leaves of lettuce or cabbage for freshness.

• Add heat:

  • Stir in a little gochujang or sriracha at the table.
  • Add crushed red pepper flakes.

• Make lettuce wraps:

  • Spoon beef into crisp lettuce leaves.
  • Add a little rice if you like.
  • Top with egg slices or a drizzle of sauce.

• Turn it into fried rice:

  • Stir leftover beef into day-old rice in a hot pan.
  • Add a splash of soy sauce and a few drops of sesame oil.
  • Stir in a beaten egg and scramble it in the pan.

• Put it on noodles:

  • Toss the beef with cooked noodles.
  • Add a splash of soy sauce and a little sesame oil.
  • Serve with the jammy egg on top.

• Build a bento:

  • Pack rice on one side of a lunch box.
  • Pack beef on the other side.
  • Add sliced jammy egg.
  • Add pickles, kimchi, or a simple salad.

Flavor boosters at the table:

• A dash of soy sauce for extra salt.
• A few drops of sesame oil for more aroma.
• A pinch of sugar if you want a sweeter bite.
• A squeeze of lime for a bright twist.
• A spoon of kimchi for a sharp, spicy kick.

How to Store Easy Ground Beef Bulgogi

Store the beef and rice the right way so you keep flavor and safety.

• Cool fast:

  • Let the beef and rice cool until just warm.
  • Do not leave food out for more than 2 hours.

• Use tight containers:

  • Put the beef in an airtight container.
  • Put the rice in a separate container so it keeps a better texture.
  • Store the peeled jammy eggs in a separate sealed container.

• Refrigerate:

  • Keep the beef in the fridge for up to 4 days.
  • Keep the rice in the fridge for up to 4 days.
  • Keep jammy eggs in the fridge for up to 3 days.

• Freeze:

  • Freeze the cooked beef for up to 3 months.
  • Freeze the rice for up to 1 month.
  • Do not freeze jammy eggs. The texture turns rubbery.

• Reheat:

  • Stovetop: Warm the beef in a skillet over medium heat. Add a splash of water if it looks dry. Stir until hot.
  • Microwave: Cover the beef with a damp paper towel and heat in short bursts, stirring once, until hot.
  • Rice: Sprinkle rice with a little water, cover, and microwave until hot and fluffy.
  • Eggs: Serve eggs cold or at room temp. Do not microwave jammy eggs or the yolk can overcook.

• Pack for lunch:

  • Pack rice and beef in a microwave-safe container.
  • Pack egg separately and add after heating.
  • Keep a small bottle of soy sauce or hot sauce to adjust flavor at work.

Tips to Make Easy Ground Beef Bulgogi

• Get the pan hot:

  • A hot pan gives you great browning and deep flavor. Preheat the skillet before adding beef.

• Do not crowd the pan:

  • Cook 1 pound of beef in a wide pan. If you double the meat, cook in two batches. Crowding steams the beef and blocks browning.

• Balance the sauce:

  • Taste and adjust. Add a little more soy for salt. Add a few drops of sesame oil for nutty aroma. Add an extra clove of garlic if you want more bite.

• Add a touch of sweetness (optional):

  • A teaspoon of sugar or honey can round out the salt and make the flavor taste more like classic bulgogi. Mix it into the beef before cooking.

• Keep the garlic fresh:

  • Mince garlic fine or grate it. This spreads the flavor evenly and keeps the texture smooth.

• Let some bits crisp:

  • After the beef cooks through, let it sit for 30 to 60 seconds without stirring. Little crispy edges taste amazing on rice.

• Cook jammy eggs right:

  • Use a timer. Chill the eggs in ice water. Peel under running water for easy shells.

• Make the rice fluffy:

  • Rinse white rice until the water runs clear. Cook, then rest for 5 minutes. Fluff with a fork before serving.

• Keep toppings simple:

  • A sprinkle of green onions and sesame seeds adds color and crunch. Use what you have on hand.

• Meal prep smart:

  • Cook a big batch of beef. Freeze in small portions. Reheat on busy nights. Cook fresh eggs and rice when you eat.

• Keep it mild or make it hot:

  • Keep the base mild for kids or spice-shy friends. Put hot sauce on the table so each person can add heat.

• Avoid soggy bowls:

  • If the beef gives off extra liquid, let it cook off. This helps the sauce cling to the meat and keeps the bowl from getting watery.

Variation (if any)

You can keep the base recipe the same and still change the flavor and feel. Try these easy changes:

• Add ginger:

  • Grate 1 teaspoon fresh ginger into the beef mix for warm, bright flavor.

• Add sweetness:

  • Stir in 1 to 2 teaspoons brown sugar, white sugar, or honey for a classic bulgogi hint of sweet.

• Make it spicy:

  • Add 1 to 2 teaspoons gochujang to the beef mix for heat and depth.
  • Add crushed red pepper flakes or a squeeze of sriracha while cooking.

• Add veggies:

  • Toss in thin-sliced onions and cook with the beef.
  • Add shredded carrots near the end for crunch and color.
  • Stir in chopped spinach or kale until it wilts.
  • Add sliced bell peppers or mushrooms for more volume.

• Swap the grain:

  • Use brown rice for more chew.
  • Use quinoa or farro for a different base.
  • Use cauliflower rice for low carb.

• Swap the protein:

  • Use ground turkey, chicken, or pork instead of beef. Adjust soy sauce and sesame oil to taste since lean meats may need less sauce to avoid drying out.

• Make it gluten-free:

  • Use tamari instead of soy sauce. Always check labels to confirm.

• Make it soy-free:

  • Use coconut aminos instead of soy sauce. Add a pinch of salt to balance, since coconut aminos taste sweeter and less salty.

• Egg changes:

  • Use a fried egg with a runny yolk if you prefer a pan-fried style.
  • Use a soft-boiled egg if you want a firmer white and a jammy center.
  • Skip the egg and add avocado slices for creaminess.

• Garnish ideas:

  • Green onions, sesame seeds, pickled radishes, kimchi, roasted seaweed (nori) strips, or a squeeze of lime.

• Make it saucier:

  • Stir in a splash of water and an extra teaspoon of soy sauce at the end to create a light glaze.

• Make it crispy:

  • After you cook and drain the beef (if needed), press it in the pan and let the bottom crisp for a minute. Flip and repeat for crunchy bits.

FAQs

• What is bulgogi?

  • Bulgogi is a Korean dish that uses thin-sliced marinated meat, often beef, cooked hot and fast. It tastes savory, slightly sweet, and full of garlic and sesame. This recipe uses ground beef to bring that same idea to a fast, simple skillet version.

• Can I use a different meat?

  • Yes. You can use ground turkey, chicken, or pork. Adjust the soy sauce and cooking time to avoid drying out lean meats. Taste and add a touch more sesame oil if the meat tastes too lean.

• How do I make the jammy egg?

  • Boil water gently. Lower in cold eggs. Cook for 6 minutes 30 seconds to 7 minutes. Move eggs to ice water for 5 minutes. Peel and serve. The yolk stays thick and jammy.

• Can I make it ahead?

  • Yes. Cook the beef and rice in advance. Store them in separate containers in the fridge for up to 4 days. Reheat when you are ready to eat. Cook fresh eggs or serve eggs cold.

• How do I reheat without drying out the beef?

  • Warm the beef in a skillet over medium heat. Add a splash of water if needed. Stir until hot. Do not overcook. You can also cover and microwave in short bursts.

• Do I need sugar in this recipe?

  • No. The base recipe does not require sugar. If you want a more classic bulgogi taste, add 1 to 2 teaspoons sugar or honey to balance the salt and boost the savory notes.

• Can I make it lower sodium?

  • Yes. Use low-sodium soy sauce. Taste and add a little extra sesame oil or garlic to keep flavor strong. You can also add a squeeze of lime or a small pinch of sugar to balance without more salt.

• What rice should I use?

  • Use any rice you like. White jasmine rice gives a soft, fragrant base. Short-grain rice gives a sticky, cozy bowl. Brown rice gives more chew and fiber. Use cauliflower rice for a lighter bowl.

• What if I do not have sesame oil?

  • You can still make the dish with soy sauce and garlic. The flavor will taste a little different but still great. Add a small knob of butter at the end for a rich finish if you like.

• Can I freeze it?

  • Yes. Freeze the cooked beef in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat. Freeze rice separately for up to 1 month. Do not freeze jammy eggs.

With these simple steps and tips, you can make Easy Ground Beef Bulgogi anytime. You get deep flavor, soft rice, and a jammy egg that ties everything together. You use one pan, a few pantry items, and a short list of steps. You eat a warm, bold bowl that feels like comfort and tastes like a treat.

Easy Ground Beef Bulgogi

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• Author: amanda-hart
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free

Pin Recipe

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Description

A fast and flavorful dinner featuring ground beef in a sweet and savory sauce, served over rice with a jammy egg on top.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 cloves fresh garlic, minced
• 2 cups rice, cooked
• 1 egg

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Instructions

1. In a bowl, mix ground beef with soy sauce, sesame oil, and minced garlic.
2. Heat a skillet over medium-high heat and cook the beef mixture until browned and cooked through.
3. While the beef cooks, prepare the rice and a jammy egg.
4. Scoop rice into a bowl, spoon the beef over the rice, top with the jammy egg, and eat right away.

Notes

Use any fat level of ground beef; 80/20 gives a rich taste. Adjust soy sauce and sesame oil based on preference. Can be served with quick sides like kimchi or cucumbers.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 200mg

Keywords: ground beef, bulgogi, quick dinner, Korean recipe, easy meal