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Ground Beef Bulgogi Platter

bulgogi, korean, ground beef, beef, kimchi, salad, eggplant, mushrooms

After getting a few Asian pears in my Washington's Green Grocer order last week, I asked my instagram followers what I should make with it. Several people said bulgogi: a flavorful Korean beef dish. In fact, I've made bulgogi before, but this time around I only had ground beef.

Not to worry, I found a bulgogi recipe using ground beef on Carmy's blog. It did, however, not have Asian pear in the list of ingredients, and I also did not have a few ingredients that Carmy called for: thus, and as always, I made a few alterations.

Ground Beef Bulgogi Platter


6 tablespoons soy sauce

1.5 tablespoons brown sugar

2 tablespoons rice vinegar

1 small onion, cut into chunks

1/2 Asian pear, cut into chunks

4 garlic cloves, smashed

1" ginger, chopped

1 pound ground beef

1/2 onion, sliced

green onions, thinly sliced

sides: kimchi, cucumber salad, kimchi, red pepper slices


1. Put the first 7 ingredients into a blender and puree until smooth. Pour the marinade over ground beef in a large bowl, mix to combine, and allow to stand for 30 minutes.

2. Add the marinated beef into a heated skillet with the sliced onions and saute until the beef is cooked through. 

NOTE: I used 80/20 beef. It was quite fatty and did not need extra oil for sauteing. In fact, at one point I had to drain the beef and onions to get rid of extra fat. You may have to do the same. Just be careful not to splash yourself.

3. Serve topped with green onions and all the sides.

I'm currently not eating rice, but that of course would be a perfect accompaniment for the dish.

So much flavor! Such great comfort food. Perfect leftovers.