Korean BBQ Beef (Pul-Kogi) Recipe

Directions

In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Reviews (119)

e-s-t-a-r

Jan. 16, 2006

"being korean-american myself, i'm very picky about my bul-ko-gi. there are tons of bul-ko-gi recipes out on the web (and i've tried many bad ones), and none have tasted as authentic as this! this reci..." See morepe took me back to when my grandma would make it for me as a kid. not to mention, my husband loved this recipe too. this is definitely a keeper!"

DEZMONTE

Sep. 25, 2004

"Oh my god! These korean bbq short ribs are absolutely perfect!! I can't say enough about them--my family loved them and ate them up faster than anything else--they are already begging, BEGGING for mor..." See moree. Easy to prepare and EXTREMELY tasty! I do have to say though that the rice wine is hard to find if you are not used to cooking Asian foods. Rice vinegar is NOT the same as rice wine!! If you go to an Asian market though, there will be a whole shelf devoted to different kinds of rice wine--just get the regular clear one. Also, I omitted the sesame seeds and they still came out perfect. I also think I am going to marinade it a little bit longer than the 2-3 hours so I could let that perfect flavor soak in even more--to each their own. THANK YOU for this recipe!!"

KC324

Oct. 20, 2007

"I'm Korean-American and have had Bul-Go-Gi countless times. This is the best recipe, trully authentic as others have stated. Recipes I've tried from Korean cookbooks did not turned out as well as thi..." See mores one did. This is definately a keeper. "

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