Ground Beef Bulgogi Food

EASY GROUND BEEF BULGOGI

Steps:

• In a medium bowl combine soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic. Mix well to combine and set aside.
• In a skillet over medium heat, add ground beef and onion and cook until browned (about 5 minutes). The meat will still be a little pink.
• Add the Bulgogi sauce and mix well. Simmer for 6-10 more minutes, and remove from heat.
• Evenly distribute the mixture between 4 bowls. Top with scallion, sesame seeds, and a soft boiled egg.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

GROUND BEEF BULGOGI BOWLS

Steps:

• Cook the brown rice according to package directions. Prep the vegetables. Normally I like to serve bulgogi with raw vegetables but you could also quickly saute the vegetables if you prefer them cooked.
• Stir together the soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes, and green onions.
• Heat a skillet over medium high heat. Add the beef and brown for 4-6 minutes, breaking up as you go. Add the soy sauce mixture and simmer for 3-4 minutes. Serve over rice with vegetables.
• Serve over rice with vegetables. If desired, add some fresh cilantro, a fried egg, and kimchi.

SIMPLE KOREAN GROUND BEEF BULGOGI

Steps:

• In a blender, puree pear, onion, garlic and ginger. Pour into a large skillet. Add ground beef and cook over medium-high heat, breaking meat up with a spatula, until beef is browned.
• Drizzle soy sauce, sesame oil and honey over the pan, cooking meat just until coated. Serve over rice and top with green onions.

EASY GROUND BEEF BULGOGI

Steps:

• In a bowl, whisk together the soy sauce, brown sugar, sesame oil, and gochujang sauce.
• Heat oil in a cast iron pan or large pan over medium-high heat.
• Add the meat, onion, and garlic, breaking it into crumbles until no longer pink.
• Add the sauce and let simmer until the liquid has reabsorbed, about 2-3 minutes. Add green onions and sesame seeds; and toss together.
• Serve over warm rice, fried egg, and serve.

BEEF BULGOGI

Steps:

• Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

GROUND BEEF BULGOGI

Steps:

• Combine beef, garlic, onion, soy sauce, mirin, sugar, plum extract and black pepper in a large mixing bowl. You could marinate for 30 minutes but it's not necessary because we are using ground beef.
• Heat a wok or large skillet over high heat, add cooking oil and swirl to coat. Add the ground beef mixture, stir fry and break down the meat into little pieces. Keep cooking until there's no moisture and everything is fulled cooked, about 8 to 10 minutes. Stir occasionally.
• When you hear the sizzling and all the moisture from the beef is gone, toss in chopped green onions. Turn off the heat. Add sesame seeds and oil, toss one last time.
• Serve on top of warm cooked rice, cauliflower rice, quinoa or any starch of your choice. Garnish with some sesame seeds and green onion if you'd like to. Enjoy!

GROUND BEEF BULGOGI

Steps:

• Heat oil in a saute pan over medium heat. Add the garlic and ginger and stir-fry for 1 minute.
• Add the ground beef and cook until mostly browned.
• Next, add the coconut sugar, coconut aminos, sesame oil and spices to the pan. Mix well and continue to cook for another 4-5 minutes.
• Turn off the heat, then add the green onions and sesame seeds. Mix well, then serve.

BULGOGI

Steps:

• Freeze steaks until firm, about 30 minutes. Cut steaks crosswise into 1/4-inch slices. Sprinkle with sugar; place in a large resealable plastic bag. Add soy sauce, oil. sesame seeds, garlic, pepper sauce and pepper flakes; seal bag and turn to coat. Refrigerate 4 hours or overnight., Thread beef onto 10 metal or soaked wooden skewers; discard any remaining marinade. Grill beef, covered, over medium heat 4-5 minutes on each side or until beef reaches desired doneness. If desired, sprinkle with green onions.

KOREAN BEEF BOWL

Steps:

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

KOREAN BULGOGI WITH FROZEN GROUND BEEF FOR INSTANT POT

Steps:

• In a small mixing bowl, combine the tamari, molasses and honey with a whisk. Add the garlic, ginger, 1 teaspoon of sesame oil, fish sauce, sea salt and black pepper to the bowl. Mix and set aside.
• Wash the rice, drain water and repeat 3 times or until water runs clear. Then, soak the rice in 3 cups of water until it's ready to cook.
• Turn on the Instant Pot by pressing "Sauté" and set to "More." Insert the inner pot and wait until the panel says "Hot."
• Add the frozen ground beef to the inner pot and let one side brown for 1 minute. Add the onion, carrots and the tamari mixture to the inner pot and stir the liquid and the vegetables for about 1 minute. If using defrosted ground beef, see NOTES below.
• Then, turn over the ground beef to brown the other side and place the beef on top of the vegetables.
• Drain the water from soaking rice. Then add the remaining water to the rice and place it in an oven proof bowl that fits inside the inner pot. Stainless steel bowl is best but glass bowl is fine too.
• Place the trivet inside the inner pot, over the meat and vegetables.
• Put the bowl containing the rice on top of the trivet and close the lid tightly.
• Hit "Cancel." Move the steam release handle to "Sealing." Press the "Pressure Cooker/Manual" button and set the timer for 15 minutes on HIGH pressure.
• When the timer ends, press "Cancel" and allow the Instant Pot to cool down naturally until the float valve drops down. Open the lid carefully.
• Take the rice bowl out and keep it covered until serving. Break the meat apart in the inner pot or transfer the meat to a cutting board and cut into small pieces with a sharp knife. Mix the meat and the vegetables. Add the remaining sesame oil and mirin (if using). Stir for about 2 minutes.
• Fluff the rice into 4 bowls, place the Bulgogi on top of the rice. Garnish with scallions and sesame seeds before serving.
• Place the frozen ground beef in a ziplock bag and submerge in large bowl of warm water until most of the meat is defrosted. It should take about 15-20 minutes. Turn the meat over time to time to time.
• In a small mixing bowl, combine the tamari, molasses and honey with a whisk. Add the garlic, ginger, 1 teaspoon of sesame oil, fish sauce, sea salt and black pepper to the bowl and mix.
• Combine half of the sauce mixture and ground beef and mix. Set aside.
• In a large skillet over medium-high heat, heat oil. Saute onions for one minute.
• Add carrots and sauce for another minute.
• Add the marinated ground beef to the skillet and stir to break down the beef into small pieces. Cook for 3-5 minutes or until beef is browned. Add mirin if using.
• Transfer the meat with vegetables into bowls with rice or cauli rice. Garnish with scallions and sesame seeds before serving.

BULGOGI (KOREAN BARBECUED BEEF)

Steps:

• Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
• Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
• Daikon julienned with vinegar, pickled radish, carrot, julienned .

INSTANT POT GROUND BEEF BULGOGI

Steps:

• Add the oil, garlic and ginger to the Instant Pot. Press the sauté button and sauté for 2-3 minutes.
• Add the ground beef to the pot and cook until mostly brown.
• Add the remaining ingredients to the pot and mix well.
• Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
• Open the valve to quick release pressure.
• If the meat released a lot of liquid, press the sauté button to boil off any extra liquid.
• Stir the green onions, sesame oil and sesame seeds into the pot and serve.

EASY GROUND BEEF BULGOGI

Steps:

• In a bowl, whisk together the soy sauce, brown sugar, sesame oil, and gochujang sauce.
• Heat oil in a cast iron pan or large pan over medium-high heat.
• Add the meat, onion, and garlic, breaking it into crumbles until no longer pink.
• Add the sauce and let simmer until the liquid has reabsorbed, about 2-3 minutes. Add green onions and sesame seeds; and toss together.
• Serve over warm rice, fried egg, and serve.

BEEF BULGOGI

Steps:

• Combine soy sauce, sugar, sesame oil, sesame salt (toasted sesame seeds ground with salt), pepper, scallions, garlic, ginger, saki and red pepper flakes in a medium-size bowl.
• Add meat and toss. Marinate 30 minutes or more.
• Cook the meat over medium-high heat on a stove top grill. Heat the grill first,making it very hot. Add the oil. Cook meat 1 to 2 minutes on each side, browning it nicely.
• Garnish with sesame seeds.

BULGOGI GROUND BEEF (QUICK & EASY KOREAN BEEF RECIPE)

Steps:

• In a small bowl, whisk together the tamari, coconut sugar, and red pepper flakes. Set aside.
• In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
• Add the ground beef and cook, stirring constantly to break up the meat, for about 5 minutes or until completely browned.
• Stir in the tamari mixture until combined. Allow mixture to simmer for about 2 minutes until heated through.
• Serve warm over cooked rice, garnished with optional toppings.

EASY BULGOGI RECIPE (WITH GROUND BEEF OPTION)

Steps:

• Heat pan to medium high heat. Add oil and beef.
• Add remaining ingredients except onion. Cook while stirring beef so it doesn't stick, until beef is cooked through and no longer pink. About 3-4 minutes.
• Remove beef from pan. Add sliced onion and stir fry for 1-2 minutes until the onion is cooked and starting to turn translucent.
• Add beef back to the pan to stir. Or serve beef on a bed of the cooked onions.
• Add any of the garnishes that you have. Or no garnish at all works too!

GROUND BEEF BULGOGI

Steps:

• Heat the oil in a large skillet over medium heat. Add the ground beef and cook until no pink remains.
• Meanwhile, in a bowl or large measuring cup, whisk together the soy sauce, sesame oil, sesame seeds, garlic, and brown sugar.
• When the beef is cooked, add the soy sauce mixture and stir for a few minutes until beef is well coated and most of the liquid is absorbed.
• Serve bulgogi over rice with green onions and sesame seeds for garnish.

GROUND BEEF BULGOGI BOWLS WITH CARROTS, CUCUMBER, AND SRIRACHA CREMA OVER JASMINE RICE

Steps:

• Wash and dry all produce. Place rice and 1½ cups water in a small pot. Cover and bring to a boil, then reduce heat to low. Simmer until tender and water is absorbed, about 15 minutes. Keep covered off heat until meal is ready. Meanwhile, trim and thinly slice scallions, separating greens and whites.
• Place 5 tsp vinegar (1 bottle; save rest for beef), 1 tsp sugar, and a few pinches of salt in a medium bowl. Trim cucumber ends. Using a peeler, shave cucumbers lengthwise into ribbons, rotating until you get to the seedy core; discard core. Add ribbons to bowl with vinegar and toss to coat. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat (use nonstick if you have it). Add carrots and cook, tossing, until tender but still a little crisp, about 1 minute. Season with salt and pepper. Transfer to a plate and set aside.
• Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds. Add beef and a pinch of salt and pepper, breaking up meat into pieces. Cook until browned, 5-7 minutes. Stir in 1 TBSP sesame seeds (1 pack). Pour in remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce and bring to a simmer. Remove pan from heat. Season with salt and pepper.
• While beef cooks, stir together sour cream and sriracha (to taste) in a small bowl. Stir in water 1 tsp at a time until mixture has a drizzling consistency. Season with salt.
• Fluff rice with a fork and stir in 2 TBSP butter. Season with salt and pepper. Divide rice between bowls. Arrange beef, carrots, and cucumbers on top, next to each other. (TIP: Drain any excess liquid from the cucumbers before adding.) Drizzle crema over everything. Garnish with scallion greens and remaining sesame seeds.