Lately, I've been infatuated with the flavors of Korean beef and this simple Korean Beef Bowl couldn't be easier to make.
The more I learn about Korean food and Korean barbecue the more it excites me. I love how many of the dishes are cooked either in a grill pan or over an open flame as it really speaks to my inner caveman.
Korean marinated beef cooking over charcoal
Although I am quite new to Korean bbq, people are always interested in talking about it.
So what makes Korean Barbecue different?
From what I've seen Korean Barbecue uses different cuts of meat than you would normally grill. It also seems to thrive on variety. At a single meal, diners may enjoy grilled pork, beef, and some kind of fish or seafood. They are often including various side dishes like kimchi, radish salad, fermented vegetables, and of course rice. All of which are delicious when served with this Korean beef bowl.
I appreciate the variety of offerings and am fascinated by how well the meats and vegetables complement each other.
What is Bulgogi?
The translation for bulgogi simply means fire meat. Although the meat is typically sliced thinly we are using ground beef for this simple Korean beef bowl.
Bulgogi style pork belly cooking over charcoal on Yak Grill
For this dish, I cook the ground beef in a skillet but typically I use an open fire when cooking actual cuts of meat. You can even experiment with cooking meats for a simple Korean beef bowl sous vide style as we did with these short ribs and flanken cut ribs.
Simple Korean Beef Bowl Using Ground Beef
Ingredients
- 1 pound ground beef
- ½ cup onion finely diced
- ⅓ cup thinly sliced green onions for garnish
- ⅓ cup Bulgogi sauce
Instructions
- Brown the ground beef in a skillet over medium-high heat breaking up any large pieces with a wooden spoon for about 6-8 minutes.
- Add diced onion to the mixture and saute for 3-4 minutes or until the onions are translucent.
- Add the bulgogi sauce and stir for 2 minutes to coat the beef and onions.
- Turn off the heat and allow the meat to rest for 2 minutes.
- Garnish with sliced green onions and sesame seeds.
- Serve over rice if desired.
Notes
This dish is amazingly simple due to a store-bought sauce mix I recently purchased. I find that ⅓ of a cup is the perfect amount to dress the meat but feel free to experiment. The sauce comes in an original flavor and also one that is more spicy. You can also add some gochujang sauce to the original flavor if you prefer some extra spice. Nutrition
I find that using the Bibigo Korean marinade and sauce is a delicious way to get consistent results for this dish. It's been wonderful on beef short ribs, pork shoulder, pork belly, and chicken too.
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