Bulgogi (Korean Barbecued Beef)

Bulgogi (Korean Barbecued Beef)

112 Reviews 11 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    3 h 20 m
Recipe by  grneyedmustang

“Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
  2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
  3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Share It

Reviews (112)

Rate This Recipe


My mother's Korean and I make this dish quite frequently. This is a decent basic recipe but to make it your own consider these alterations as I use! Instead of sugar, use honey or kyro syrup. After the meat cooks for a while the sugar will help thicken the sauce and caramelize nicely. That adds the sweetness you HAVE to have. (Otherwise you're making plain stir fried beef Chinese style!) Definitely leave out the salt as that's what the soy sauce is for! To tenderize the meat so it's not stringy (if using a cheap cut of beef) mince up some Korean/Asian pear or kiwi and add that in there. My mom even uses Pepsi/Coke when we're out of fruit in the house and it works great! Plus it adds some additional sweetness. I'm lazy and use a mini food processor to mince my garlic and fruit together then add them both to the bowl. I never put in the extra vegetables, if I do use any I use sliced green onions for color only. Also, MSG isn't very good for you in large amounts so if you don't feel like using it leave it out. MSG adds a little more depth to the flavors without increasing the saltiness, so feel free to use it at your own discretion.



My father is Korean so I remember having this dish as a kid. We never put carrots in it so I left them out. I also omit the salt--the soy sauce already has plenty of salt and I used reduced sodium soy sauce at that. I added a bit more sugar to taste as I recall it to have a slightly sweet and salty taste. Also topped with fresh scallions when it was done and served it over hot white rice. Yum!



I worked at an authentic Korean restaurant, and this is BY FAR the closest recipe to the Bulgogi we made. At the restaurant, I first fried the beef and some marinade in a fry pan to get it nice and cooked. THEN, I would put it over the flames to give it that little bit of flame kissed goodness. One suggestion, try eating the beef with a little bit of fresh Pineapple. It's an amazing contrast. Bravo though, this is a great recipe.

More Reviews

Similar Recipes

Korean BBQ Beef (Pul-Kogi)

Korean BBQ Beef (Pul-Kogi)

Bulgogi (Korean BBQ)

Bulgogi (Korean BBQ)

Barbecued Beef Cubes or Hamburger

Barbecued Beef Cubes or Hamburger

Barbecued Beef Sandwiches

Barbecued Beef Sandwiches

Authentic Korean Bulgogi

Authentic Korean Bulgogi

Korean Barbequed Beef

Korean Barbequed Beef


Amount Per Serving (4 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 6.2 g
  • 2%
  • Protein
  • 20.3 g
  • 41%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Korean BBQ Beef (Pul-Kogi)


next recipe:

Barbecued Beef Cubes or Hamburger