Quick Korean Bulgogi

Costco Bulgogi is convenient but Quick Korean Bulgogi saves money and is ready in less time than it takes to walk from the car to the store.

Quick Korean Bulgogi and Rice

When I say "quick" I mean on the table in fifteen minutes.

This Korean Bulgogi is easy, delicious, and inexpensive to make in one pan with ingredients you likely already have.

I like that using ground meat saves me money as ground is typically the cheapest cut with no waste and very little effort.

If it's too hot/not hot enough for you, adjust the amount of crushed chili flakes or add a squirt of sriracha. This recipe allows you to make adjustments easily to meet your needs.

Pro Tips

Don't over-stir the ground pork or beef as it cooks. The little bit of browning in the pan creates a deep flavor.

After adding the sauce ingredients, just heat through. Don't overcook it or it will dry out and trust me. You want the sauce...

Ingredients

This seems like sort of a long list of ingredients for such an easy recipe. Sometimes sauces are like that. But don't let it intimidate you. You got this!

• brown sugar - brings the sweet for this dish. You may reduce the amount called for to adjust for your preferences. I won't be mad.
• reduced-sodium soy sauce - this brings plenty of salt flavor to the dish and the umami we all crave.
• sesame oil - this is a little bit of a specialized ingredient, but I can find it in my local store. In my opinion, it's an essential ingredient.
• crushed red-pepper flakes - add more if you like it a bit spicier
• ground ginger - I use fresh ground ginger when I have it, but dried ground ginger works just fine. I included measurements for both.
• garlic- everything is better with garlic
• ground pork - I used ground pork this time, but ground beef is perfect too. You can't beat the price and ease of using ground meat. Plus, no need for marinating time.
• green onions - bring on that little touch of freshness
• sesame seeds - brings some texture and beauty
• Optional-- Crunchy Chili Onion from Trader Joe's adds a little welcome heat to my bowl.

How to Make Korean Bulgogi

1. Stir together brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger to create the sauce.

2. Heat a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

3. Add ground pork and cook until browned.

4. Stir in sauce mixture and turn down your heat to medium heat.

5. Cook for only about 2 minutes or until well combined and heated through. Avoid cooking too long as you don't want to evaporate too much of your sauce.

6. Serve over rice and garnish with chili onion crunch, green onions, sesame seeds, and even cashews, if desired.

Substitutions & Additions

High Protein Bulgogi - Use ground beef, chicken or turkey instead of ground pork, if desired. Up the protein content by adding in some scrambled eggs and cashews.

To make a complete meal, I like to add some veggies in when I add the sauce. Consider adding vegetables such as:

• bite sized broccoli
• julienned carrots

Then serve with:

• bamboo shoots
• water chestnuts
• kimchi
• cashews for a little extra crunch and richness
• fresh diced cucumber

You can also throw in some Air Fryer Broccoli. It's simple to throw together and is done just as quickly as the Bulgogi.

FAQ

Storage

Put leftovers in a covered dish and refrigerate for up to 5 days.

Leave a Review

Lastly, if you made Quick Korean Bulgogi following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

I love hearing from you! I'll do my best to respond to each comment.

And of course, if you do make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!