Bulgogi is a Korean beef dish where the beef, typically thinly sliced, or short ribs, or steak, is marinated in a tasty sauce before being cooked, and it’s one of my favourite dishes! Although marinating the meat before hand imbues it with extra flavour, it’s also nice to have a quick and easy version on hand to make any time! This recipe is really simple, you just cook some ground beef along with onions before adding the flavours of the marinade to the meat to create a sauce. All said and done this Korean style beef takes less than 20 minutes to make, which is perfect as you can cook some rice in that time to make a meal of it! I like to serve this 20 minute Korean beef over rice along with a side of kimchi, and a dab of gochujang, a spicy Korean chili paste.
It just screams for that fried egg with a lovely runny yolk!
20 Minute Korean Beef
Tasty Korean style seasoned ground beef that’s ready in less than 20 minutes!
ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 tablespoon ginger, grated
- 1 apple (or pear), grated
- 2 tablespoons brown sugar
- 1/4 cup low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 4 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
directions
- Cook the ground beef and onion in a large pan until cooked before draining off any excess grease.
- Add the garlic, and ginger and cook until fragrant, about a minute.
- Add the apple, sugar and soy sauce and cook until the sauce thickens a bit.
- Mix in the toasted sesame oil and serve topped with green onions and toasted sesame seeds.
Korean Bulgogi and Pear Kale Salad
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Daeji Bulgogi (Korean BBQ Pork)
Kalbi (Korean BBQ Short Ribs)
Bulgogi Burgers
Salmon Bulgogi
Dakkochi (Korean Skewered Chicken)
Gyudon (Japanese Beef Rice Bowl)
Kongnamul Bap (Korean Beef Beansprout Rice Bowl)
Would never have guessed that you would put Apple in this. Well you live and learn and I have to give it a go
Hey Kevin,
I’m really happy that I stumbled upon your cooking sight. Your recipes have more finesse than a lot of other sights. I love scallops so the seared scallops in cajun mushrom cream sauce was a great addition to my love of seafood as well as the Amaretto Shrimp.Can’t wait to do the Asiago Onions for a side dish. Must say I am not a chicken breast eater – I feel it’s flat compared with legs and thighs over your Chicken in Creamy Parm and Sundried tomato Sauce made me think I would not mind this again because the tomatoes are the attraction – however, I did add some bacon and a bit of course mustard to the mix. Kinda took 3 of your recipes and mixed it into one because I honestly like those flavors. I know sometimes less is more but in this case a little more was interesting. I look forward to your email info about new or updated recipes. There was a time my husband was an executive chef so we work on many a meal together or we each surprised the other using food chemistry. He has passed but occasionally I have friends over and try to keep my hands on the kettle so to speak. I look forward to any new or improved recipes you have to share.