Korean bulgogi marinade requires Asian pears—their enzymes break down tough beef fibers in just 30 minutes.
Ground Beef Bulgogi
Savor the flavors of Korea with this speedy ground beef and zucchini bulgogi! Packed with tender beef marinated in a savory blend of soy sauce, garlic, and a hint of sesame oil, this dish comes together in a flash and is a fantastic option for meal prepping. Whip it up in no time and enjoy a delicious, nutritious feast that's sure to satisfy your taste buds!
Prep
10
min
Cook
15
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(4)
- 2 green onions, chopped
- 2 oz yellow onion, sliced (56.7 g)
- 3 tbsp water (45 ml)
- 1 lb zucchini, diced (454 g)can substitute with spinach, cabbage, or other veggies
🥩Meat & Seafood(1)
- 1 lb 96% lean ground beef (454 g)
🫙Pantry Staples(1)
- 1 tsp sesame oil (5 ml)
🧂Spices & Seasonings(2)
- 1 tsp black pepper (5 ml)
- 1 tbsp garlic powder (15 ml)
🍯Sauces & Condiments(1)
- 2 tbsp soy sauce (30 ml)
📦Other(1)
- 2 tbsp monkfruit sweetener (30 ml)can use any sweetener
👨🍳 Instructions
- 1
In a large pan, add green onion whites, chopped white onions, and sesame oil and fry together.
- 2
Add the ground beef and break it up in the pan.
- 3
Season with garlic powder, monk fruit sweetener, soy sauce, and water. Mix well.
- 4
Add diced zucchini and cover with a lid to steam for a few minutes.
- 5
Finish with black pepper and chopped scallions, then serve.
💡 Pro Tips
- ✓Brown the ground beef at high heat (400°F+ pan surface) without stirring for 2-3 minutes to develop Maillard reaction compounds that create the deep, savory flavors essential to bulgogi.technique400°F+ surface temp
- ✓Use 85/15 ground beef instead of leaner cuts because the fat content renders during cooking and carries the bulgogi marinade flavors throughout the meat while preventing dryness.ingredient85/15 fat ratio
- ✓Steam the zucchini for exactly 3-4 minutes under the lid to retain 80% of its water content - longer cooking will release excess moisture and dilute the bulgogi sauce.timing3-4 minutes
- ✓Toast sesame oil in the pan for 30-45 seconds before adding other ingredients to activate its volatile compounds and intensify the nutty flavor profile.technique30-45 seconds
- ✓Add soy sauce after the beef has browned to prevent the high sodium content from drawing out moisture prematurely and creating a steamed rather than seared texture.timing
Share this recipe
Prep
10
min
Cook
15
min
Serves
3
people
Level
beginner
Share this recipe
Korean bulgogi marinade requires Asian pears—their enzymes break down tough beef fibers in just 30 minutes.
Ground Beef Bulgogi
Savor the flavors of Korea with this speedy ground beef and zucchini bulgogi! Packed with tender beef marinated in a savory blend of soy sauce, garlic, and a hint of sesame oil, this dish comes together in a flash and is a fantastic option for meal prepping. Whip it up in no time and enjoy a delicious, nutritious feast that's sure to satisfy your taste buds!
📝 Ingredients
Serves 3🥬Fresh Produce(4)
- 2 green onions, chopped
- 2 oz yellow onion, sliced (56.7 g)
- 3 tbsp water (45 ml)
- 1 lb zucchini, diced (454 g)can substitute with spinach, cabbage, or other veggies
🥩Meat & Seafood(1)
- 1 lb 96% lean ground beef (454 g)
🫙Pantry Staples(1)
- 1 tsp sesame oil (5 ml)
🧂Spices & Seasonings(2)
- 1 tsp black pepper (5 ml)
- 1 tbsp garlic powder (15 ml)
🍯Sauces & Condiments(1)
- 2 tbsp soy sauce (30 ml)
📦Other(1)
- 2 tbsp monkfruit sweetener (30 ml)can use any sweetener
👨🍳 Instructions
- 1
In a large pan, add green onion whites, chopped white onions, and sesame oil and fry together.
- 2
Add the ground beef and break it up in the pan.
- 3
Season with garlic powder, monk fruit sweetener, soy sauce, and water. Mix well.
- 4
Add diced zucchini and cover with a lid to steam for a few minutes.
- 5
Finish with black pepper and chopped scallions, then serve.
💡 Pro Tips
- ✓Brown the ground beef at high heat (400°F+ pan surface) without stirring for 2-3 minutes to develop Maillard reaction compounds that create the deep, savory flavors essential to bulgogi.technique400°F+ surface temp
- ✓Use 85/15 ground beef instead of leaner cuts because the fat content renders during cooking and carries the bulgogi marinade flavors throughout the meat while preventing dryness.ingredient85/15 fat ratio
- ✓Steam the zucchini for exactly 3-4 minutes under the lid to retain 80% of its water content - longer cooking will release excess moisture and dilute the bulgogi sauce.timing3-4 minutes
- ✓Toast sesame oil in the pan for 30-45 seconds before adding other ingredients to activate its volatile compounds and intensify the nutty flavor profile.technique30-45 seconds
- ✓Add soy sauce after the beef has browned to prevent the high sodium content from drawing out moisture prematurely and creating a steamed rather than seared texture.timing