When Madeline was a baby, I became fast friends with Erin, and she introduced me to the world of Bulgogi. Full on flavor and so simple to make, it quickly became a house staple. Now, many years later, Erin has since moved to California, but every time I make the dish, or hear about bulgogi, I think about her and her sweet family.
So when Kristen from Dine & Dish posted a different version of bulgogi, I was totally in. This version uses ground beef instead, but the end result mimics our favorite recipe easily. With school, competition cheer, Girl Scouts, and … life … in full swing, this is a delicious recipe to get into your weekday rotation. It can be on the table in thirty minutes, and you can keep the ingredients on hand for those hectic sports nights when you want to skip the drive-thru, but not family meal time.
Hungry for more Korean-inspired meals?
This is another recipe we’ve made that mimics the delicious flavors, but is equally quick to table.
Budget Friendly Korean Beef and Rice
Recipe courtesy of Kristen from Dine and Dish
1 pound lean ground beef (90% lean)
3 garlic cloves, minced
1 small purple onion, diced
½ cup packed brown sugar
½ cup reduced-sodium soy sauce
4 teaspoons sesame oil
¼ – ½ teaspoon crushed red pepper flakes
¼ teaspoon pepper
2 cups hot cooked rice
3 green onions, thinly sliced
In a large skillet, cook beef, garlic and purple onion 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.
*Note: I found I had a lot of extra sauce when making this, so I simmered for an extra 10-15 minutes to reduce it.