Bulgogi Ground Beef Stir Fry Recipe

Name: Bulgogi Ground Beef Stir Fry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 pound lean ground beef; 1/2 tablespoon Low sodium soy sauce; 1 tablespoon beef tallow (see Cook's Notes); 1 white onion, cut in half and sliced; 1 red bell pepper, cut into small pieces; 1 small baby bok choy, leaves set aside and stalk cut into small pieces; 1 to 2 cups snow peas, stringed and corners trimmed; 3 cloves garlic, minced; 5 ounces of Bulgogi Marinade (see Cook's Notes); Salt and freshly ground black pepper to taste; Hot Cooked white rice, to serve; Cilantro leaves, optional

Cook Time: 20 minutes

Ingredients

1 pound lean ground beef
1/2 tablespoon low-sodium soy sauce
1 tablespoon beef tallow or avocado oil
1 white onion, halved and thinly sliced
1 red bell pepper, diced
1 head baby bok choy, stalks and leaves separated and chopped
2 cups snow peas, trimmed and stringed
3 cloves garlic, minced
5 ounces bulgogi marinade (store-bought or homemade)
Salt and freshly ground black pepper, to taste
2 cups hot cooked white rice, for serving
Cilantro leaves, optional garnish

Directions

Prepare all ingredients. Heat a cast-iron skillet and a large wok over medium-high heat.
Season the ground beef lightly with salt and pepper. Add it to the skillet and sear gently. Break into small chunks but keep them slightly coarse. Stir in soy sauce and cook until no pink remains. Remove beef from skillet and set aside.
In the wok, heat beef tallow or oil. Saut onions just until they begin to brown. Add bell pepper and bok choy stalks; stir-fry 1-2 minutes.
Add snow peas and garlic, stirring continuously so vegetables soften yet remain crisp.
Toss in bok choy leaves last. Stir all vegetables together, then add bulgogi marinade. Mix thoroughly, then fold in the cooked beef.
Serve immediately over hot white rice, garnished with fresh cilantro if desired.

Cooks Notes

The sequence of adding vegetables is important: firmer vegetables cook longer, ensuring they stay tender-crisp. Bulgogi marinade can be store-bought or homemade. Add extra low-sodium soy sauce or chili garlic sauce to taste if desired.

Nutrition Facts (per serving)

Calories	636
Total Fat	35g (45%)
Saturated Fat	10g (51%)
Cholesterol	125mg (42%)
Sodium	1803mg (78%)
Total Carbohydrate	33g (12%)
Dietary Fiber	4g (15%)
Total Sugars	12g
Protein	46g (92%)
Vitamin C	99mg (110%)
Calcium	144mg (11%)
Iron	8mg (46%)
Potassium	1201mg (26%)

*Percent Daily Values are based on a 2,000-calorie diet. Values may vary based on individual calorie needs. Nutrient information is based on available data.

Bulgogi Ground Beef Stir Fry Recipe

History of Origin

Bulgogi, meaning fire meat, has roots in ancient Korean royal cuisine, where thinly sliced beef was marinated and grilled over open flames. Over centuries, the dish evolved from a luxurious palace specialty into a staple of everyday Korean cooking. The modern adaptation using ground beef is a Western-influenced variation that preserves the flavors of the original marinade while offering a quicker, more accessible cooking method suited to busy home kitchens.

Regional Characteristics

Traditional bulgogi varies slightly across Korean regions. In Gyeonggi and Seoul, the marinade leans sweeter due to the use of pear or apple pure. In the north, versions are less sweet and more savory. When reimagined as a stir fry with ground beef, the dish often incorporates vegetables common to Korean and pan-Asian cookingsuch as bok choy and snow peasreflecting a fusion of regional Korean tastes with global stir-fry traditions.

How It Differs from Similar Dishes

While it shares traits with classic beef stir-fries, Bulgogi Ground Beef Stir Fry is distinct for its signature bulgogi marinade, which provides a balance of soy sauce, garlic, sweetness, and subtle smokiness. Unlike traditional bulgogi that uses thinly sliced ribeye or sirloin, this version relies on ground beef, giving it a heartier texture and quicker cooking time. It is also lighter and crisper than typical Korean beef bowls thanks to the generous mix of fresh vegetables.

Where It Is Commonly Served

This modern variation is most commonly found in home kitchens, meal-prep menus, and casual dining spots that emphasize Korean-inspired fast dishes. It's also popular in fusion restaurants and food trucks, where chefs look for flavorful yet efficient ways to introduce Korean cuisine to a wider audience. When served traditionally, it appears over steaming white rice, often accompanied by kimchi or simple pickled vegetables.

Interesting Facts

One popular belief is that the sweetness in bulgogi marinades originally served to tenderize tougher cuts of meat before refrigeration was common. The dish has become so iconic that it was sent as part of Korean astronaut food for space missions. Today, bulgogi-inspired sauces are widely manufactured around the globe, making it one of the most internationally recognized Korean flavors. The ground beef stir-fry version, despite being a contemporary adaptation, preserves all the aroma and depth that makes bulgogi beloved worldwide.

FAQ about Bulgogi Ground Beef Stir Fry Recipe

Yes, you can store the leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the stir fry for up to 3 months. Just make sure to allow it to cool completely before refrigerating or freezing.

To reheat, simply warm the stir fry in a skillet over medium heat until heated through. You can also microwave it in 30-second intervals, stirring in between. If the stir fry has dried out a bit, add a small splash of water or soy sauce while reheating.

Yes, you can use other proteins like ground chicken, turkey, or even tofu for a vegetarian option. The cooking method remains the same, but be sure to adjust the cooking time based on the protein you choose.

If you can't find Bulgogi marinade, you can make your own by combining soy sauce, brown sugar, sesame oil, garlic, ginger, and a bit of rice vinegar. You can also add chili garlic sauce for a spicy kick.

Yes, you can prep the vegetables and cook the beef in advance. Store them separately in the fridge and stir-fry the vegetables right before serving. This will keep the vegetables crisp and fresh.

To make the dish spicier, you can add chili garlic sauce or fresh sliced chili peppers to the stir fry. If you prefer a milder version, reduce or omit the chili garlic sauce from the bulgogi marinade.

Yes, you can substitute beef tallow with other oils such as vegetable oil, avocado oil, or sesame oil. Each oil will impart a slightly different flavor, so choose one that complements your taste.

Besides white rice, you can serve this stir fry with brown rice, quinoa, or even noodles. For a low-carb option, try serving it over cauliflower rice or leafy greens like spinach or lettuce.

This recipe can be made gluten-free by ensuring that the bulgogi marinade and soy sauce used are gluten-free. You can find gluten-free soy sauce or tamari as a substitute.

While fresh vegetables are preferred for texture and flavor, you can use frozen vegetables in a pinch. Just make sure to thaw and drain them well before cooking to avoid excess moisture in the stir fry.