Ingredients (~8 servings)
Bulgogi Ground Beef
- ~1.5 lbs lean ground beef
- 1 Tbsp avocado oil
- 4 cloves fresh garlic, grated
- 1 Tbsp fresh ginger, grated
- 1 1/2 Tbsp yellow onion, grated
- 3/4 small red apple, grated
- 3 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp mirin
- 1 1/2 Tbsp brown sugar
- 1/2 tsp black pepper, finely ground
Gochujang Ramen
- 13 oz ramen noodles
- 3-4 Tbsp gochujang (depending on heat preference)
- 1 1/2 Tbsp toasted sesame oil
- 1/4 cup mirin
- 3 Tbsp soy sauce
- 3 Tbsp brown sugar
- 3 garlic cloves, grated
- 4-5 green onions, sliced thin
- white sesame seeds, toasted
- fresh cilantro for garnish
Make the Bulgogi Sauce and Brown the Beef
In a small bowl, whisk together the soy sauce, brown sugar, grated apple, grated onion, mirin, garlic, ginger, toasted sesame oil, and pepper.
The apple breaks down quickly so don’t worry if it looks chunky at first.
Heat a large skillet over medium-high heat and add the oil. Add the ground beef and break it up into small pieces as it cooks until fully browned.
If there’s more than 2 Tbsp of fat in the pan, drain off the excess.
Caramelize the Beef with the Bulgogi Sauce
Pour the bulgogi sauce over the beef and stir to combine.
Allow the mixture to simmer for ~3-4 minutes, stirring occasionally. You’ll see the liquid start to evaporate and the beef will get slightly sticky and caramelized around the edges.
Remove from heat and set aside.
Mix the Gochujang Sauce
In a small bowl, whisk together the gochujang, toasted sesame oil, soy sauce, mirin, grated garlic, and brown sugar.
Start with 3 Tbsp of gochujang if you’re not sure about the heat level – you can always add more.
Cook the Noodles and Assemble
Prepare the ramen noodles according to package instructions. Drain well once cooked.
Toss the hot noodles with the gochujang sauce until evenly coated. The heat from the noodles helps the sauce stick better.
Transfer the noodles to serving bowls and top with the bulgogi beef.
Finish with fresh cilantro, sliced green onions, and a sprinkle of toasted sesame seeds.
Gochujang Ramen with Bulgogi Beef
Ingredients
Bulgogi Ground Beef
- ~1.5 lbs lean ground beef
- 1 Tbsp avocado oil
- 4 cloves fresh garlic grated
- 1 Tbsp fresh ginger grated
- 1 1/2 Tbsp yellow onion grated
- 3/4 small red apple grated
- 3 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp mirin
- 1 1/2 Tbsp brown sugar
- 1/2 tsp black pepper finely ground
Gochujang Ramen
- 13 oz ramen noodles
- 3-4 Tbsp gochujang depending on heat preference
- 1 1/2 Tbsp toasted sesame oil
- 1/4 cup mirin
- 3 Tbsp soy sauce
- 3 Tbsp brown sugar
- 3 garlic cloves grated
- 4-5 green onions sliced thin
- white sesame seeds toasted
- fresh cilantro for garnish
Instructions
- Whisk together soy sauce, brown sugar, grated apple, grated onion, mirin, garlic, ginger, sesame oil, and pepper for bulgogi sauce.
- Heat oil in large skillet over medium-high heat and brown ground beef, breaking into small pieces.
- Drain excess fat if more than 2 Tbsp remains.
- Pour bulgogi sauce over beef and simmer 3-4 minutes until liquid evaporates and beef caramelizes.
- Remove from heat and set aside.
- Whisk together gochujang, sesame oil, soy sauce, mirin, garlic, and brown sugar.
- Cook ramen noodles according to package instructions and drain well.
- Toss hot noodles with gochujang sauce until evenly coated.
- Transfer noodles to bowls and top with bulgogi beef.
- Garnish with cilantro, green onions, and sesame seeds.
