Description
Tender ground beef coated in a savory-sweet caramelized Korean sauce, ready in 30 minutes. This easy, flavorful dish is perfect for weeknights, offering a balance of umami, garlic, ginger, and sesame oil, with minimal cleanup. Serve over rice, noodles, or in lettuce wraps for an authentic experience.
Ingredients
1 pound ground beef
1/4 cup soy sauce (use tamari for gluten-free)
1/4 cup brown sugar
3 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons sesame oil
1 tablespoon cornstarch
1/2 cup beef broth or water (for deglazing)
1 tablespoon toasted sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)
Instructions
Preheat a large skillet or wok over medium heat and add 1 tablespoon sesame oil.
Add ground beef, breaking it apart with a spoon, and cook until browned and slightly crispy (5-7 minutes). Push beef to the side.
In the same pan, add garlic and ginger; sauté for 1 minute until fragrant.
Pour in soy sauce, brown sugar, and beef broth/water. Stir to combine.
Bring mixture to a simmer and add cornstarch mixed with 2 tablespoons water to thicken the sauce.
Reduce heat to low and cook until the sauce is sticky and coats the beef (8-10 minutes). Stir occasionally.
Garnish with sesame seeds and green onions before serving.
Notes
For a gluten-free option, use tamari instead of soy sauce.
If sesame oil is unavailable, substitute with vegetable oil.
Add bulgogi sauce thickeners like pear or apple juice for extra depth.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean