Fast, saucy, and weeknight-friendly.
This beef bulgogi mince is everything you love about classic bulgogi — sweet, savoury, garlicky and glossy — but made faster and more accessible using extra-lean beef mince. No long slicing, no fancy prep, just bold Korean-inspired flavour that comes together in minutes.
The sauce clings to the mince beautifully, thanks to sesame oil, grated pear (or apple), and a quick simmer. It’s juicy, deeply flavoured, and incredibly versatile — perfect spooned over rice or wrapped up in crisp lettuce cups.
Why this recipe works
Mince cooks quickly, making this ideal for busy nights
Pear or apple tenderises the beef and adds subtle sweetness
Sesame oil adds richness and juiciness — don’t skip it
Balanced sauce: salty, sweet, savoury with optional gentle heat
Endlessly adaptable — serve it your way
It’s comfort food, but fresh. Familiar, but exciting.
Ingredients
Beef bulgogi mince & sauce
500 g extra-lean beef mince
¼ cup soy sauce
2 tbsp brown sugar (or honey)
2 tbsp sesame oil (essential for flavour and juiciness)
3 garlic cloves, finely grated
1 tbsp fresh ginger, grated
2 tbsp grated pear or apple
1 tbsp rice vinegar
½ tsp freshly ground black pepper
1 tbsp gochujang (optional, mild heat)
1–2 tbsp water or beef stock
To cook
1 tbsp neutral oil
Method
1. Make the bulgogi sauce
In a bowl, whisk together the soy sauce, brown sugar (or honey), sesame oil, garlic, ginger, grated pear or apple, rice vinegar, black pepper, gochujang (if using), and water or beef stock.
Set aside.
2. Brown the mince
Heat the neutral oil in a large pan over medium-high heat.
Add the beef mince and cook, breaking it up with a spoon, until browned and just cooked through.
3. Add the sauce
Pour the bulgogi sauce over the mince. Stir well and let it simmer for 3–5 minutes, until glossy and slightly thickened.
Taste and adjust seasoning if needed.
4. Serve
Remove from heat and serve immediately.
Serving suggestions
Option 1: Lettuce wraps (fresh & light)
Spoon the hot bulgogi mince into crisp lettuce leaves (cos, butter or little gem work well).
Top with optional extras like sliced spring onion, sesame seeds or cucumber.
Perfect when you want something lighter but still satisfying.
Option 2: With rice (classic & comforting)
Serve the bulgogi mince over steamed white or jasmine rice.
Add a fried egg, quick pickled cucumber, or kimchi if you have it.
This version is pure comfort.
Tips for the best beef bulgogi mince
Use extra-lean mince so the sauce stays glossy, not greasy
Grate the pear or apple finely so it melts into the sauce
Simmer briefly — you want saucy, not dry
Sesame oil is key — it adds flavour and moisture
Make-ahead & storage
Keeps well in the fridge for 3–4 days
Freezes beautifully for up to 2 months
Reheat gently on the stove with a splash of water
Frequently asked questions
Can I use chicken or pork mince?
Yes — both work well. Pork is especially juicy.
Is gochujang very spicy?
No — it adds warmth and depth rather than heat. You can leave it out if preferred.
Can I meal prep this?
Absolutely. It’s ideal for lunches and quick dinners.
The Tocka Blog 