- 1 pound lean ground beef (90% lean)
- 3 garlic cloves, minced
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 2-2/3 cups hot cooked brown rice
- 3 green onions, thinly sliced
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 4 servings.
Reviews forKorean Beef and Rice
"Super easy and DELICIOUS!!"
"I just made this with ground elk and it was very good. will be making it more often maybe with venison strips"
"Sorry I lived in Korea for 2 years and this is not the recipe for bulgigi please try again I would like the real recipe if you could"
"Wow! This is a great dish and a winner with everyone in our house!! I love that it is so quick to make and has items I almost always have in the pantry. I made it exactly as written. I think it would be great with beef strips or chicken as well. I will be making this A LOT :) Thanks for sharing such a great dish!"
"This is delicious. I made it with sliced chicken breast meat, onion straws, and sliced carrot. Didn't have the low-sodium soy sauce, so it was just a little bit saltier but it was still so good. I also thickened it a little bit with a cornstarch slurry. We like hot stuff, so I sprinkled in some cayenne. Will definitely make again with the beef."
"The sauce is the key with this dish. It can go not only with the ground beef, but beef strips, pork, chicken, seafood, etc. I do advise that if you decide to do the ground beef that you drain it before adding the sauce. Only change I made is that I used ginger paste instead of ground because it mixes better with the liquid ingredients. I added just a touch more than the recipe called for. I will definitely save this recipe and it is in the ways I described above. I"
"I've been making this for a few years, and we LOVE the flavor. I like the ease of prep and cleanup too. I tend to double the sauce ingredients because we put it over rice; any kind of onion will work fine. If you like the ingredients, you'll enjoy this dish."
"This is so easy to make and tasty. Perfect for a weeknight."