- 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
"I made this tonight and loved it! I am going to use leftovers for lettuce wraps."
"I added a bag of frozen stir fry veggies, everyone loved it!"
"I’ve made authentic bulgogi with wonderful results, but I was thrilled to discover this quick version. This might not be quite as tasty as my more complicated recipe, but my husband and I both really enjoyed it and it couldn’t be easier. I am going to make this recipe part of my repertoire and I plan to share it with my three busy daughters who are always looking for recipes that are delicious and easy. I didn’t have any scallions so I substituted garlic chives that are growing in pots on my deck. I also added half of a red onion because I had it in my refrigerator. Thank you, Betsy, for sharing this recipe!"
"Made this last night so glad I read a few comments especially about doubling up on the sauce part to put on the rice. This was delicious. Didn't have sesame oil so used EVOO since is was only 2 teaspoon needed. Still great taste. Make sure you drain the meat, very important and not said in recipe."
"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"