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My review
Beef Bulgogi
38
Tenny Sharp
"Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade."
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Ingredients
1 h 15 m servings 232Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
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Footnotes
- Cook's Note:
- You can purchase the hot pepper paste (gochujang) and red pepper powder at your local Asian market or online.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 6641056 Ratings
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Most helpful positive review
10/2/2009
This is the same recipe I have used for years. We love it. The only thing I do different is I use 2 1/2 tablespoons brown sugar instead of white sugar. The same amount. Try it you will like...
Most helpful critical review
4/24/2011
First of all, I couldn't grill this because there was something wrong with the propane. I sauteed these on the stove inside. That said, the steak turned out fine, but it had a slightly bitter t...
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10/2/2009
This is the same recipe I have used for years. We love it. The only thing I do different is I use 2 1/2 tablespoons brown sugar instead of white sugar. The same amount. Try it you will like...
10/16/2010
I consider myself a bit of a bulgogi connoisseur. I first tried bulgogi at church potlucks as a child. A sweet lady in our church always made it, since everyone requested it. Since I've grown up...
1/27/2010
Really good! I followed the recommendation of another user and used brown sugar in place of white. I also inculded a diced kiwi to tenderize the meat. I marinated for 6 hours and think next time...
8/20/2010
Okay I'm that guy who is just starting to cook....I'm still pretty bad, no lie. But when I made this dish last night, I felt like a chef. This was the best thing I've ever made and words canno...
9/28/2009
Delicious! I love the meat wrapped in a lettuce leaf - very colourful and lower in calories. Served with a side of steamed rice, this version of beef bulgogi couldn't be better. I used a gril...
11/18/2009
Loved this recipe! I do think we'd add a little sugar (yeah, I know that seems like a lot) and a little red pepper flake and marinate overnight (we only marinated about 3 hours), but this was gr...
11/19/2011
This is just ok. Probably worth 3 stars. DH's best friend's parents are from Korea and I'm sure it's just regional that makes the difference but we learned from his parents to use pear or kiwi i...
9/28/2009
Shared this with neighbor who served with the army in Korea and fell in love with the cuisine. He says this is as good as it gets. We did use the red leaf lettuce and the hot pepper paste. Very ...