Bulgogi: Korean BBQ

Bulgogi: Korean BBQ

  • Prep Time: 24 hrs
  • Total Time: 24 hrs 10 mins
  • Servings: 4-6

    • About This Recipe

    “A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.”

    Ingredients

  • 1 1/2 lbsboneless rib eye steaks, cut into very thin slices 5-6″ long x 2″ wide( I use Black Angus)
  • 4teaspoonssugar
  • 1/4 cupsoy sauce
  • 3clovesgarlic, crushed/chopped fine
  • 3scallions, cut into 1-inch pieces
  • 1/4 teaspoonpepper
  • 1teaspoonkorean sesame oil

    • Directions

  • Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
  • Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
  • Preheat a large, heavy skillet over moderate heat for 2 minutes.
  • Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
  • Or, grill beef in very hot gas or electric broiler.
  • Serve immediately with white sticky rice and an assortment of side dishes.

    • Reviews

  • “Bulgogi is very easy to make, it is tender and has a good flavor.You must definitely sever this with sticky rice as s’kat says.And while I LOVE Kimchi, those of you that don’t know what these is best try a taste of it before you buy a entire jar!We buy Kimchi by the gallon, truly.”

  • “This is very tender and flavorful.”

  • “Ironically I submitted my family’s version of this dish before I looked around. lol This is a much classier sounding version. We just used whatever cut of beef was cheep and easy to slice. I will have to try this one out. And as far as kimchee, the fain of tast-bud may prefer a lightly seasoned cabage salad. yum”

  • “This was fantastic – served it with kimchi, rice, and sesame spinach. Followed the recipe exactly and let the meat marinate at room temp for about an hour. Delicious!!”

  • “My family loved this!!! One thing though: it was a little salty. next time I’ll use less soy sauce. Maybe two big tablespoons. Otherwise, rock on!! Mashisael. ^_^”

  • “This was really good. We marinated it for about an hour and then cooked it on the BBQ. My husband loves Korean food and rated this a 10. Thanks Skat!”

  • “Easy and authentic – tasted just like what we had at the Korean BBQ. I only marinated maybe 1 hour, and grilled outside.”

  • “Very, very good. This tastes like the bulgogi I’ve had at Korean restaurants. I used rib-eye, which in my opinion made it more flavorful, Chinese sesame oil instead of Korean, and marinated overnight. Ultimately, I will be adding this to my regular rotation: you get all the deliciousness of bulgogi without the grossness of smelling like BBQ all night for a half hour meal.YUM!”

  • “Not as sweet as I would have liked it to be, but it’s a very good starting point. My kids loved it. I would recommend using the grill because the skillet got too messy with the sugar and soy sauce burning quicker than it could cook the meat.”

  • “Made this but in order to lighten it up used thinly sliced pork tenderloin instead of the beef.I started marinating the meat the night before so it had a good long soak. The taste was fabulous and the quick cook time left the meat still wonderfully tender.Also, assuming pepper calls for black pepper, I cut the black pepper amount in half and added an equal amount of red pepper flakes.This recipe is now added to my rotation.Thanks so much for posting!”

  • “This is a great, simple recipe. I love Korean BBQ and this recipe tastes just like you’d find in a restaurant.As a mom of two little ones, I need more recipes like this one that have ingredients I already have, requires little prep time and yields a flavorful dish.The only change i made to mine was that i added a teaspoon of honey.Thanks for posting!”

  • “This is incredible. So much flavor from a small handful of ingredients, and super easy to put together.Edit to add.. the more I make this, the more I like it, and it was darn tasty to begn with.I just love this!!”

  • “This was great!!!! Super fast and easy. I will definately make this again!”

  • “This was delicious! I used rib eye and porterhouse steaks cut into strips. I added sesame seeds to the marinade, but otherwise I followed the recipe exactly. I put the beef on skewers and grilled them. My whole family LOVED this! I will be making this again! Thank you!7/28/08 Update: Made these again with Filet Mignon threaded on skewers.Added toasted sesame seeds to the mix.Still absolutely delicious! Thank you for this awesome recipe!!”

  • “I cannot say one bad thing about this recipe.Delicious! It’s the closes I’ve tasted, home-cooking wise, to what they serve in a Korean restaurant.If I didnt make this again, I’d have a lot of unhappy friends and an unhappy ME!”

  • “This rocked….. I marinated the ribeye for 3 hours and it was great. I will definitely be making this one again !Thanks s’kat”

  • “We had this dish for the first time at a friend’s house and loved it, so I found this recipe to try out for myself…my husband raved over it said it was better than what we had before!It’s an excellent base recipe – I can’t wait to experiment!”

  • “I just came back from Korea not too long ago (I’m also Korean). This recipe is amazing! I’ve been looking for a really good bulgogi recipe… I think I’ve found it. I’m’ making it all the time now!”

  • “When I have a bulgogi and kimchee craving, I can make it now instead of having to trek to the restaurant! Fantastic if cooked over charcoal.”

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