Description
A quick and flavorful Korean-inspired ground beef bulgogi cooked with soy sauce, sesame oil, garlic, and onions, finished with eggs and sesame seeds for a comforting weeknight meal.
Ingredients
Scale
- 6 oz yellow onion, thinly sliced
- 1 oz garlic cloves, thinly sliced (about 7 cloves)
- 3–4 green onions
- 1 tbsp avocado oil
- 1 lb ground beef (80% or 85% lean)
- 1/2 tsp coarse sea salt
- 1 splash Chinese cooking wine or Japanese sake
- 3–4 large eggs, cracked
- 2.5 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 3 tbsp chicken stock
- 1/8 tsp freshly ground black pepper
- 1/2 tbsp toasted sesame oil
- 1 tbsp coconut brown sugar
- 2 tsp tapioca starch
- 2 tbsp water
- Toasted white sesame seeds, for garnish
- Gochugaru flakes, optional
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, chicken stock, black pepper, sesame oil, and brown sugar. Set aside.
- Mix tapioca starch with water to make a slurry and keep ready.
- Heat avocado oil in a skillet over medium-high heat. Add sliced onion and garlic, sauté until fragrant and lightly golden.
- Add ground beef and sea salt. Cook until browned and slightly crispy.
- Deglaze the pan with a splash of Chinese cooking wine.
- Pour in the bulgogi sauce and stir to coat the beef evenly.
- Add the slurry and cook for 2–3 minutes until the sauce thickens and becomes glossy.
- Crack the eggs directly into the skillet and cook gently until yolks are soft or fully set, as preferred.
- Top with sliced green onions, sesame seeds, and gochugaru flakes. Serve hot with rice or noodles.
Notes
- For deeper flavor, let the beef caramelize slightly before adding sauce.
- Use cornstarch instead of tapioca if preferred.
- Add gochujang for a spicier version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 180mg