Beef Bulgogi

331 Reviews 34 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    1 h 15 m
TNCOUCH
Recipe by  TNCOUCH

“Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade. (You can purchase the hot pepper paste and red pepper powder at your local oriental market).”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

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Reviews (331)

Rate This Recipe
ACE
336

ACE

This is the same recipe I have used for years. We love it. The only thing I do different is I use 2 1/2 tablespoons brown sugar instead of white sugar. The same amount. Try it you will like it. My son makes excellent Bulgogi and egg rolls. This is the recipe that we use. We buy a good beef loin and freeze it. That makes it easier to slice. He slices it very thin and then we marinate. We also use this marinade on chicken and pork. It is delicious.

JANIE12975
204

JANIE12975

I consider myself a bit of a bulgogi connoisseur. I first tried bulgogi at church potlucks as a child. A sweet lady in our church always made it, since everyone requested it. Since I've grown up, I'm always on the search for Korean restaurants serving up some delicious bulgogi. Let me say, my search will go no further than my kitchen from now on. Love, love, LOVE this recipe. I was worried about making it from scratch as I have no real experience cooking any sort of Korean food, but I'm glad I tried it. Couple of tips. If you have a larger food processor with a slicer blade, run your slightly frozen beef through it. So ridiculously thin! Also, if you don't have access to a grill, go ahead and make it in a very hot skillet on the stove.

S.Payne
199

S.Payne

Really good! I followed the recommendation of another user and used brown sugar in place of white. I also inculded a diced kiwi to tenderize the meat. I marinated for 6 hours and think next time I will leave it in overnight, just so the flavor has more time to soak in. But a truly great recipe! Yum! EDIT: I made this again and it marinated for two days, which was WAAAYYY too long! The soy sauce overpowered the other flavors. My recommendation is to marinate for no more than 24 hrs!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 1157 mg
  • 46%

Based on a 2,000 calorie diet

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