Korean Ground Beef Bulgogi with Veggies

korean ground beef bulgogi with white rice and veggies on a white plate.

If you're craving bold, savory flavors but need something quick and healthy, this Korean Ground Beef Bulgogi with Veggies recipe is a must-try. It's perfect for meal prep or busy weeknight dinners.

5 from 1 vote

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Course: Main Course

Keyword: easy, healthy

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 374kcal

Ingredients

For Korean Ground Beef

1 tbsp oil
1 lb ground beef 90% or 93% lean
3 cloves garlic minced
2 green onion thinly sliced

For Korean Bulgogi Sauce

¼ cup soy sauce
2 tbsp brown sugar packed
1 ½ tbsp rice vinegar unseasoned
1 tbsp sesame oil
½ tsp crushed red pepper flakes adjust to taste
¼ tsp ground ginger

For Veggies

3 cup broccoli chopped
1 ½ cup carrots julienned or matchstick carrots
1-2 tbsp olive oil extra virgin
salt and pepper to taste

Instructions

Roast the Veggies

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Spread broccoli and carrots out onto the parchment-lined baking sheet. Drizzle with olive oil, salt and pepper.
Roast for 22-25 minutes, tossing halfway through.

Make the Korean Ground Beef + Sauce

While the veggies are roasting, mix Korean Bulgogi Sauce ingredients together in a small bowl: soy sauce, brown sugar, rice vinegar, sesame oil, crushed red pepper flakes, and ground ginger. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and green onion, cook until fragrant, about 1 minute.
Add ground beef and cook, breaking up occasionally into small pieces, until cooked through an no longer pink. Drain any excess fat.
Pour the Korean Bulgogi sauce over the ground beef and cook for an additional 2 minutes. Optionally, toss your roasted vegetables right into your skillet to absorb some of the sauce too.
Garnish with any additional green onion and sesame seeds if desired. Serve with rice, soba noodles, cauliflower rice, or lettuce wraps.

Notes

Nutrition facts are for 1/4 of the recipe and calculated using 90% lean ground beef.

Store any leftovers in an airtight container in the fridge for up to 3-4 days.

See full blog post above for recipe tips, variations, and substitutions.

Nutrition