Bulgoginiling showcases the versatility of ground beef — it replaces more expensive cuts while carrying the same Korean soy, pear, and sesame flavors just as well.
Bulgogi is traditionally made with thinly sliced beef, but this version uses ground beef — easier to find, and cheaper. Ground beef tends to get pigeonholed into dishes like spaghetti or burgers. This recipe is a good reminder of how versatile it is and that it takes on other flavors just as well.
The marinade is the same as traditional bulgogi: soy sauce, sesame oil, ginger, sugar, onions, garlic, and grated pear. The pear does two things — it tenderizes the meat and adds a mild sweetness that balances the soy.
The key step is the caramelization. Cook the meat over medium heat and don't rush it — you want the marinade to reduce and stick to the beef, not pool at the bottom of the pan. That's where the flavor is.
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Make marinade: Combine pear, ginger juice, onion, garlic, soy sauce, brown sugar, sesame oil, and water in a large bowl. Mix well until the sugar dissolves.
Marinate beef: Add marinade to the ground beef and mix until fully incorporated. The mixture should be wet and well-coated but not submerged — You can add the marinade a bit at a time to make sure
Cook beef: Heat a large pan over medium heat until hot. Add the beef mixture and spread it out in an even layer. Let it sit undisturbed for 1–2 minutes so the bottom starts to brown, then break it up and stir. Continue cooking, stirring occasionally, until the meat is cooked through, the fat has rendered, and the marinade has caramelized onto the beef — the mixture should look glossy and slightly sticky, not wet. About 10-15 minutes total. If the pan looks dry before the meat is done, add water a splash at a time to deglaze.
Serve: Spoon hot over a bowl of steamed white rice. Top with toasted sesame seeds and sliced green onions.
