Authentic Korean Bulgogi

Authentic Korean Bulgogi

Minyoung 8

"This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy! "

Ingredients 3 h {{adjustedServings}} servings 375 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
  2. Preheat an outdoor grill for medium-high heat.
  3. Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.
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  • Cook's Notes
  • You can substitute 2 shredded fresh pears for the pear juice.
  • For better taste, soak beef in cold water for a couple of hours. Change water occasionally.
  • Optional: Serve with a handful of Korean sweet-potato noodles. If pan-frying the beef, you can add 1/2 cup of beef broth to make a sauce to go over rice.
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Reviews 27

  1. 37 Ratings


Absolutely delicious! I ran into a few problems that required me to improvise though. 1. I couldn't find pear juice at the store. So I pureed two fresh pears. 2. Instead of using a white cooking wine, I decided to go with Moscato, it's a pear based white wine, and figured it would be perfect for diluting my pear puree. (And it worked great)! 3. Due to horrible weather conditions, I couldn't grill it outside, so I cooked it up in a cast iron skillet... and it still turned out perfect.


My family loves bulgogi. The recipe I got from a Korean friend doesn't include the wine, pear juice, sugar or mushrooms. Since I don't cook with alcohol just used more pear juice for the wine.


I had to make a couple of adjustments: I didn't have any pear juice, nor did I have the time or inclination to drive around in 110 degree heat to look for any. So I used some slightly diluted frozen apple juice concentrate instead. I also saved the marinade and boiled it in a sauce pan to disinfect and reduce it. I used flap meat instead of sirloin because that's what I had (again, didn't want to leave the house in this heat). I seared the meat in a very hot cast iron skillet, removed it and then sauted the vegetables. This came out fantastic and the reduced marinade made a lovely sauce for some bean thread noodles. We just loved this and when it gets cooler here, I'll try the pear juice (if I can find some) and the outdoor grill. Thank you so much for the recipe!