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Best Korean Bulgogi

Best Korean Bulgogi

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WENDYOW

My grandmother made this traditional, non-spicy Korean dish a lot. Every person, even those who have never ate Korean food, love this dish. Use any beer of your choice, we used Budweiser. Roll this beef up in a lettuce leaf with some rice for a fun dining experience. No silverware needed! -Kids love it!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 9118 mg
  • 365%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results.
  2. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender.
  3. Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness.
  4. Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed.
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Reviews

henry
12
2/22/2006

at last i find a recipe for the good stuff. my sister-in-law would make it your way with the exception of beer! can't wait to make it with the beer! she used to make it to take on little road trips. seems like you could feed an army with a cooler full of this stuff. we would save the marinade and boil the next day and pour over rice and eat kimchi or some other side dish. only other comment i have is the type of soy sause to use. just remember you get what you pay for. cheap is cheap. pay a little more for the good stuff and you'll find out it taste better and goes further than the cheapo generic

ga'chong
9
7/16/2012

Too much soy, too much beer, and no sweetness.

Regina Chan
7
1/25/2006

I didn't make this recipe, but it I know it would end up tasting too salty. Sugar is key in this recipe.