Bulgogi Ground Beef

5 mins
Serves 1
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Directions

  1. 1Cut a quarter of a white onion and a quarter of an Asian pear.
  2. 2Add the cut onion and Asian pear to a blender.
  3. 3Add garlic to the blender.
  4. 4Add soy sauce to the blender.
  5. 5Add mirin to the blender. If you don't have mirin, use rice vinegar and a little extra sugar.
  6. 6Add sesame seeds to the blender.
  7. 7Add sesame oil to the blender.
  8. 8Add brown sugar to the blender.
  9. 9Blend all the ingredients until smooth.
  10. 10Place ground beef in a large bowl.
  11. 11Pour the blended mixture into the bowl with the ground beef.
  12. 12Add chopped green onion to the meat mixture.
  13. 13Add gochujang to the meat mixture if you like it spicy.
  14. 14Mix the ingredients in the bowl until just combined, being careful not to overwork the meat.
  15. 15Heat a wok until it's smoking hot and add a little oil.
  16. 16Add the meat mixture to the hot wok.
  17. 17Use a spatula to spread the meat mixture thinly across the wok. Do not sauté, let the juices evaporate and the bottom get crispy.
  18. 18After 5 minutes, check the bottom of the meat for crispiness.
  19. 19Now sauté the meat, breaking up any burnt pieces.
  20. 20Add more green onions to the cooked meat.
  21. 21Add more sesame seeds to the cooked meat.
  22. 22Serve the bulgogi ground beef with rice.
  23. 23Add Korean soybean salad as a side.
  24. 24Add kimchi as a side.
  25. 25Add lettuce for lettuce wraps.
  26. 26Sprinkle more sesame seeds on top.
  27. 27Sprinkle green onions on top.

Ingredients

  • 0.25 white onion
  • 0.25 Asian pear
  • 4 cloves garlic
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 package ground beef
  • 1 green onion
  • 1 tbsp gochujang
  • rice
  • Korean soybean salad
  • kimchi
  • lettuce

Equipment

knifeblendercutting boardwokspatulabowlkimchi containerforkspoon

Tips

  • If you don't have mirin, you can substitute it with rice vinegar and a little extra sugar.
  • When cooking the meat, do not sauté initially. Let the juices evaporate and the bottom get crispy to achieve a Korean BBQ flavor.
  • The burnt-looking pieces are normal as the sugar caramelizes and contributes to the flavor.
  • Eating with your hands also makes everything taste better.
  • This dish can be eaten in many ways, like over rice, with Korean soybean salad, kimchi, or as lettuce wraps.