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This Korean ground beef bulgogi recipe is the ultimate weeknight win! It’s sweet, savory, garlicky, and nutty all at once. Ready in under 20 minutes with just a handful of pantry staples, it’s the kind of meal that feels special without any stress. Serve it over rice, noodles, or lettuce wraps for a dinner that’s quick and comforting.
about this Korean beef bulgogi
There’s something about Korean ground beef bulgogi that hits all the comfort-food notes without taking hours in the kitchen. Sweet, savory, garlicky, and just a little nutty from the sesame, this dish comes together in under 20 minutes but tastes like it’s been simmering for hours.
I know this dish looks incredibly simple, but the truth is… IT IS. So simple. Too simple. Simple enough to be a weeknight meal staple.
The original version of this recipe was made when I first started this recipe site, except it was the standard recipe without my own little flair. I’ve been feeling a calling to return to it, so I did and I gave it a little twist to make it faster, easier, and with a little more oomph.
Weeknights can feel overwhelming, and sometimes you just need dinner that’s satisfying without being complicated. Pair it with rice, noodles, or even wrap it in lettuce for a fresh twist. I love to serve it in a rice bowl with sauteed greens and kimchi, or meal prep it for lettuce wraps for the week.
2026 update: First shared on November 15, 2013, this recipe has been one of the most-loved on the site. It has been updated to include an updated recipe, new tips, clearer instructions, and fresh photos.
Why You’ll Love This Recipe
If you’re looking for a quick, flavorful, and fuss-free weeknight dinner, this Korean ground beef bulgogi is your new secret weapon. Here’s why it’s worth trying tonight:
- Super quick and easy, plus ready in 20 minutes or less.
- Bold, authentic Korean flavors without the complicated steps.
- Ideal for meal prep or weeknight dinners.
- Easily served with rice, noodles, or wrapped in lettuce for a low-carb option.
ingredients
soy sauce. Use your favorite soy sauce here. We usually opt for low-sodium, but you could use regular or even dark soy sauce for a richer flavor.
sugar. Light brown sugar helps round out the sauce so it has that sweet and savory balance.
garlic. Mince the garlic cloves for the sauce and meat yourself, or grab a jar of minced garlic to make life easier.
mirin. You could also use rice wine vinegar, but we prefer the lighter flavor of mirin.
sesame oil. Just a little packs a big punch of flavor.
sesame seeds. Be sure to use toasted sesame seeds! I pick up mine at H Mart but you can also order them online, or toast them yourself.
black pepper. Freshly cracked black pepper has the best flavor.
ground beef. Lean ground beef is best for this recipe – either 80% or 90%.
onion. Use white onion for this recipe. You can also use yellow onion, but it tends to be a bit sweeter.
green onion. The green onion makes a difference with a pop of fresh flavor!
this recipe’s must-haves
To make a recipe, you’ll need a large skillet or a wok.
Beyond that, all you need a whisk and a silicone spatula.
how to make korean ground beef bulgogi
make the sauce
In a small bowl, stir together soy sauce, brown sugar, garlic, mirin, sesame oil, toasted sesame seeds, and black pepper. Set aside.
cook the meat
Heat 1 tsp olive oil in a skillet over medium-high heat. Add onion and garlic, cooking 2–3 minutes until softened and fragrant.
Dump in the ground beef, breaking it apart with a spatula, until fully browned and cooked through.
add the sauce
Pour in the prepared bulgogi sauce. Stir to combine, bringing it to a gentle simmer until the sauce slightly thickens, about 2 minutes.
finish and garnish
Remove from heat, then top with sliced green onions and an extra sprinkle of toasted sesame seeds. Serve immediately.
Tips for Success
- Lean beef is best: Using 90% lean keeps the dish flavorful without being greasy.
- Don’t skip the mirin: That little bit of sweet rice wine adds depth and balances the savory sauce.
- Make it saucy: If you prefer, double the sauce for more coating on the beef. It will be much saucier!
- Quick meal prep hack: Make the sauce ahead of time and store it in the fridge for up to a week.
variations
- Use a different protein: Instead of beef, try ground chicken, turkey, or even tofu for a lighter version.
- Add heat: Mix 1 tsp gochujang or a pinch of crushed red pepper flakes into the sauce.
- Incorporate more veggies: Toss in sliced bell peppers, carrots, or zucchini during the last few minutes of cooking.
- Meal prep-friendly: Cook a big batch and store in individual containers with rice for easy lunch bowls.
- Noodle bowl: Serve over soba or rice noodles.
More Korean-inspired recipes: Korean BBQ Wings | Korean Spicy Chicken Rice Bowls | Korean Ground Turkey Wraps | Gochujang Noodles
faqs
CAn I use a different cut of beef?
Yes! You can use ground chuck, but yoou could also use thinly sliced beef if you want more of a traditional beef bulgogi experience. I recommend marinating the meat in the sauce for a few hours before cooking it. You will need to add a bit more time to the cook time to accommodate.
do I have to use mirin?
For us, it’s a non-negotiable because the sweetness adds depth to the sauce. If you don’t have it, you can use rice vinegar with a teaspoon of sugar as a substitute.
How long will leftovers last?
When stored in an airtight container in the refrigerator, it will last for up to 3 days.
Need more inspiration for dinner Check out my main dish recipes page!
what to serve with Korean ground beef bulgogi
Serve this Korean ground beef bulgogi over steamed rice for a classic meal, or toss it into noodles for a fast stir-fry. It’s also amazing in lettuce wraps with a little kimchi on the side, or even on top of roasted vegetables for a one-pan dinner.
how to store
Store. Cool the leftovers and store in an airtight container in the fridge for up to 3 days.
Reheat. Warm gently on the stovetop or in the microwave; add a splash of water if the sauce thickens too much.
Freeze. Cooked beef can been stored in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
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korean ground beef bulgogi
ingredients
- 4 Tbsp soy sauce
- 2 Tbsp brown sugar
- 3 cloves garlic minced
- 1 Tbsp + 1 tsp mirin
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
- 1 tsp black pepper
- 1 tsp olive oil
- 1 lb ground beef 90% lean
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 2 green onions thinly sliced, garnish
instructions
- In a small bowl, sir together soy sauce, brown sugar, garlic, mirin, sesame oil, toasted sesame seeds, and black pepper for the sauce until combined. Set aside.
- Heat 1 tsp olive oil in a skillet over medium high heat. Once hot and shimmering, add onion and garlic. Cook, stirring occasionally, until the onions have softened, about 2 to 3 minutes. Add ground beef and cook, breaking up the meat with a spatula, until browned and cooked through.
- Pour in the sauce mixture and stir to combine. Bring the mixture to a simmer and cook until it is heated through and the sauce reduces slightly, about 2 minutes.
- Remove from heat. Garnish with sliced green onion and toasted sesame seeds.
- Serve immediately with your favorite side dishes.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
I love bulgogi! Tho I’ve never tried to make it at home – I’m afraid to fail. Not just at the bulgogi, but at the rice. Why is rice so hard to make?! It seems so simple but I fail, every time!
It’s actually a lot easier to make than you would think! The rice is probably the hardest part of the whole dish, though I cheat and use a rice maker…. I highly recommend it! Perfect rice every time 😉
Mmm this looks amazing – all my favourite flavours! xx
Thank you Emily! 🙂