When we make the recipe, we use either ribeye or a sirloin, but you can also use flank steak, skirt steak, brisket, or even ground beef.  If you use ground beef, the only thing you’ll change is the marinating. Instead of marinating the meat before cooking, you’ll mix up the marinade on it’s own to make a bulgogi sauce.  As the flavors come together, you need to brown the ground beef in a skillet and then add the sauce to the meat. Once you add in the sauce, you will need to continue to cook until ground beef is cooked through and the sauce nicely coats it.