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Korean beef bulgogi - Dr. Axe

Korean Beef Bulgogi Recipe

  • Author: Dr. Josh Axe
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Heard of popular “fire meat”? This is it! In this bulgogi recipe, I’ve made a few swaps so you can easily recreate this delicious Korean BBQ recipe at home.




  • 1 cup sprouted quinoa
  • medium head of broccoli, cut into florets
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • sea salt, to taste


  • 1 pound ground beef
  • ¼ cup maple sugar
  • ¼ cup coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic powder
  • 2 tablespoons brown rice vinegar
  • 1 teaspoon ground ginger
  • crushed red pepper, to taste
  • salt and pepper, to taste
  • chopped green onions (optional)


  1. In a large pot, bring two cups of water to a boil. Add in sprouted quinoa, turn down to medium-low heat and let simmer for 15 minutes.
  2. Preheat oven to 400 F.
  3. Line a baking sheet with parchment paper. Place broccoli florets on the baking sheet and toss with avocado oil, garlic powder and sea salt.
  4. Roast broccoli for 20 minutes.
  5. Meanwhile, brown the ground beef in a large pan.
  6. In a mixing bowl, whisk together maple sugar, coconut aminos, sesame oil, garlic powder, brown rice vinegar and ground ginger.
  7. Add the maple sugar mixture to the browned meat and mix well.
  8. Divide quinoa among four bowls. Top quinoa with beef mixture and top with roasted broccoli.
  9. Top bulgogi with crushed red pepper, sea salt and pepper and green onions, if desired.
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Korean


  • Serving Size: 1 bowl
  • Calories: 373
  • Sugar: 7.2g
  • Sodium: 94mg
  • Fat: 15.1g
  • Saturated Fat: 4.2g
  • Unsaturated Fat: 9.1g
  • Trans Fat: 0.3g
  • Carbohydrates: 32.5g
  • Fiber: 5g
  • Protein: 27.4g
  • Cholesterol: 67mg

Keywords: easy beef bulgogi, korean beef bulgogi, beef bulgogi recipe