Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthier Bulgogi Casserole


  • Author: Linda Kurniadi

Description

Savory, delicious, and healthier, Bulgogi Casserole is an easy dinnertime recipe that everyone will love. It is made with simple ingredients and the ultimate comfort food. Plus, you can enjoy this for brunch, too!


Ingredients

Scale
  • 1 pound Laura’s Lean ground beef
  • 32 oz frozen crispy potato rounds, potato nuggets, or veggie tots
  • 3 cloves garlic, finely chopped
  • 1 cup diced onion
  • 2 cups shredded cheddar cheese
  • 2 tablespoons oil
  • Black pepper, to taste
  • Chopped scallions, for garnish

Bulgogi sauce:

  • 1 cup soy sauce
  • 3/4 cup brown sugar
  • 5 cloves garlic, crushed
  • 1-inch piece of fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1/2 cup pear juice

Gochujang aioli:

  • 2 tablespoons gochujang
  • 1/2 cup plain Greek yogurt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon sesame oil

Instructions

  • Bulgogi sauce: In a small saucepan, whisk together soy sauce, brown sugar, garlic, sesame oil, ginger, and pear juice. Warm over low heat until the sugar melts. allow to cool and keep in a small container in the fridge.
  • Gochujang aioli: Combine everything in a bowl and set it aside.
  • Preheat the oven to 375F. Lightly grease an 8×6-inch baking dish with cooking spray. Set aside.
  • In a large skillet, heat oil over medium-high heat until hot. Add onion and cook for 5 to 7 minutes or until tender, stirring frequently. You can also cook onions a little bit longer to bring more sweetness. Add garlic, and cook for another 2 minutes.
  • Brown the ground beef, drain excess fat if any, and add 1.5 cups of bulgogi sauce. Season with black pepper to taste.
  • Transfer ground beef mixture to the prepared baking dish and spread evenly, then the cheese, and finally, line up the crispy potato rounds. Bake for 45 minutes or until the potatoes are golden brown and cheese is melted. 
  • Sprinkle with scallions and serve with gochujang aioli.