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Dice the 1/2 yellow onion, mince the 2 cloves of garlic, and grate the 1 teaspoon of ginger. Set aside.

In a large pan, add the 1 pound of ground beef. Break up the beef with a utensil and cook over medium-high heat until it is browned, about 5-7 minutes. Drain any excess fat from the pan.

Add the diced yellow onion to the pan with the cooked ground beef. Sauté until the onion has softened, about 3-5 minutes.

Add the minced garlic and grated ginger to the pan. Cook for 1 minute, stirring constantly, until fragrant.

In a separate medium bowl, combine the 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon gochujang, and 1 teaspoon black pepper. Whisk all ingredients together until well combined and the brown sugar has dissolved.

Pour the prepared bulgogi sauce into the pan with the beef and onions. Stir thoroughly to ensure everything is coated and simmer for 2 minutes.

Pour the 1/2 cup beef broth into the pan and stir to combine.

In a small bowl, whisk together the 1 tablespoon cornstarch and 1 tablespoon water until smooth to create a slurry.

Add the cornstarch slurry to the pan. Stir continuously and cook until the sauce has thickened to your desired consistency, about 2-3 minutes.

Serve the bulgogi ground beef hot, ideally over a bed of steamed rice.

Garnish with chopped green onion and sesame seeds before serving.


Dice the 1/2 yellow onion, mince the 2 cloves of garlic, and grate the 1 teaspoon of ginger. Set aside.

In a large pan, add the 1 pound of ground beef. Break up the beef with a utensil and cook over medium-high heat until it is browned, about 5-7 minutes. Drain any excess fat from the pan.

Add the diced yellow onion to the pan with the cooked ground beef. Sauté until the onion has softened, about 3-5 minutes.

Add the minced garlic and grated ginger to the pan. Cook for 1 minute, stirring constantly, until fragrant.

In a separate medium bowl, combine the 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon gochujang, and 1 teaspoon black pepper. Whisk all ingredients together until well combined and the brown sugar has dissolved.

Pour the prepared bulgogi sauce into the pan with the beef and onions. Stir thoroughly to ensure everything is coated and simmer for 2 minutes.

Pour the 1/2 cup beef broth into the pan and stir to combine.

In a small bowl, whisk together the 1 tablespoon cornstarch and 1 tablespoon water until smooth to create a slurry.

Add the cornstarch slurry to the pan. Stir continuously and cook until the sauce has thickened to your desired consistency, about 2-3 minutes.

Serve the bulgogi ground beef hot, ideally over a bed of steamed rice.

Garnish with chopped green onion and sesame seeds before serving.
