Ground Beef Bulgogi

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By Ann Maloney

In his cookbook, "Learning Korean," cook Peter Serpico uses crushed beef to marque a mentation of bulgogi, which is much often made with steak. “This look delivers each that spirit connected a hamburger budget,” helium writes. The beef tin beryllium wrapped successful lettuce oregon cabbage leaves, served with rice, noodles and kimchi, oregon rolled successful seaweed with atom and vegetables to marque kimbap. Serpico recommends mixing the beef with the seasonings and past letting it marinate up to overnight successful the refrigerator for adjacent much flavor. This crockery works precise good with plant-based crushed meat, arsenic well.

Adapted from "Learning Korean" by Peter Serpico (W.W. Norton & Company, 2022).

Ingredients

measuring cup

Servings: 4 (makes astir 3 1/2 cups)

1 lb thin crushed beef (90 percent thin oregon higher) oregon 12 ounces to 1 lb plant-based meat, specified arsenic Beyond Meat brand
1 mean yellowish bulb (8 ounces), halved and thinly sliced
2 cloves garlic, minced oregon finely grated
2 scallions, trimmed and chopped into 1-inch pieces (white and airy greenish parts)
1 tablespoonful sesame oil
1 tablespoonful low-sodium soy sauce
1 tablespoonful maple syrup
1/2 spoon good salt
1 spoon rootlike oil
Cooked achromatic rice, for serving (see NOTE)
Kimchi, for serving (optional)
Fresh lettuce oregon cabbage leaves, for serving (optional)

Nutritional Facts

Per serving (3/4 cupful bulgogi)

Calories
308
Fat
22 g
Saturated Fat
8 g
Carbohydrates
7 g
Sodium
506 mg
Cholesterol
75 mg
Protein
22 g
Fiber
1 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Learning Korean" by Peter Serpico (W.W. Norton & Company, 2022).

Tested by Ann Maloney.

Published August 15, 2022

Updated March 17, 2026