Easy Bulgogi (Korean BBQ Beef)

I haven't been this excited about a recipe in a long time . . . we LOVED this! I used a flank steak that I had in the freezer - and sliced it across the grain while it was still slightly frozen to get really thin strips of beef. The only other change I made was using regular crushed red pepper, and increased it to 1/2 tsp (as I figured the Korean stuff was probably spicier than regular). It turned out to die for! My kids didn't complain (which meant that they liked it . . . heaven forbid I'd get a compliment), and they even went for seconds. I served this with Jasmine rice and an orange salad for dessert. Seriously, delicious!

Sorry to be the lowest-rated review thus far, but I just didn't love it as I'd expected to. Perhaps it was the beef sirloin I used, even after slicing paper-thin and marinating for a full 24 hours -- it just didn't have the flavor profile I was expecting. I'd use flank steak next time and grill it versus the stovetop method and would also marinate for less time. I had to make more marinade after the 24 hours because the steak had soaked it up (I wanted more for the jasmine rice and steamed broccoli I was serving). I may decide to leave this dish up to the Korean restaurants going forward, but I appreciate trying something I'd never had before!

I followed the recipe exactly and let this marinate about 20 hours. It has such a rich, almost buttery depth to it. I used flank steak that was slightly frozen and was able to get thin slices. It has a subtle heat to it which is tempered by a slight sweetness. I absolutely recommend preparing this the day before. Delicious!

Finally, A truly old school recipe like my mom made it (even the honey!!!) and finally a recipe w/o the pear or coca cola!!! My mom never used the pear or fruit cuz as you stated beef sliced thinly! I"ve taste bulgogi where the meat was like powdery texture because it sat in the marinade with the pear for so long!

Excellent! I used a sharp knife and cut thin slices, no need for kitchen shears. I served it with white rice and buttered broccoli. DH and I both enjoyed it very much. Thanks for a great recipe!

Delicious! So easy and tender. I followed the recipe but added a sliced jalapeno to the marinade and cooked it with the beef. Yum. I marinated it most of the day, about 9 hours and it was very tender and flavorful. Winner dinner. I will make this one again for sure.

2t sugar was more than enough and skipped the honey at the end. Did make the effort to buy Korean pepper flakes which were a nice touch. We like spicy food and will go heavier on the pepper flakes next time.

Delicious! I've never had bulgogi before so I have nothing to compare it to but the flavor is amazing and it is easy to make. My whole family enjoyed it. I'll definitely make this again.

Great recipe! This took no time to prepare, and marinated overnight, so very quick to table for dinner. The rice took longer to cook than the beef! The only changes I made were to use regular red pepper flakes (1/2 tsp) and brown sugar instead of white as recommended in other reviews. I enhanced it with red bell pepper slices. I would add more the next time and perhaps shards of carrot. This recipe had just the right amount of heat, and truly reminded me of bulgogi I've had a Korean restaurants. Well done!

This was amazing and no need for take out anymore. The flavor balance was perfect. The kids loved this and I will be putting this into meal rotation from now on.

Delicious! Absolutely fantastic flavor made exactly to the recipe. Will be a go to in my house from now on.

We really liked this one! The beef was partially frozen, so I was able to cut super thin strips with a knife and didn't need kitchen shears. I used sirloin steak, as called for in the recipe, but think that since the meat is cut so thin, a cheaper cut would probably work as well. Just for our personal taste, I will reduce/replace some of the sesame oil.

Amazing. Just perfect. Made as is, will make again. New family favorite! Thank you for a great recipe! husband said this was better than what he had it Korea! Thank you!

Fantastic

I found thinly sliced meat at the store one morning, so bought it after hearing all the amazing reviews about this recipe. I marinated just until lunchtime and it was still very very flavorful! I had a friend over for lunch whose husband lived in Korea for awhile and who was proficient in making Bulgogi himself, so I was worried about how the recipe compared. I shouldn't have worried - she loved it SO much, she headed to the store to pick up meat and made it that night for dinner for her own family! Easy, easy, easy. Especially for a substantial weeknight meal.

This is the first time I have ever made Bulgogi and it was wonderful! It hwas sweet, salty, & spicy and the flavors melded together perfectly. I froze the steak for about 20 minutes before slicing to make it easier to slice thinly. I also marinated the beef for about 20 hours stirring several times during the day. I served with steamed Asian vegetables and Jasmine rice. Very flavorful!

I used beef sirloin tip steaks, they were easy to cut up and were very tender after cooked. This dish is Delicious, we has it over rice, and I look forward to making it again and inviting friends over.

Made this a few times with guests over. Everyone has loved it. Including my pickiest child who will go back for multiple servings. I use steak tips sliced thin in mine.

Wow! Amazing! The new family favorite. I've made it 4 times in 3 weeks. The house smells wonderful before you even cook it, the marinade smells incredible. I love to serve it over Jasmine Rice and steamed broccoli on the side. I also like to freeze the steak for an hour so it is easier to slice thin.

My house loved this! We typically don't care for any kind of Asian food. My teenager even loved it. This will be saved and made again. I did add extra honey at the very end after tasting it..

I thought the recipe looked too sweet so I reduced the sugar a little and added some lemon juice. Also I didn’t finish it with honey as the recipe suggested. I did add a dab of hot spicy sauce and some ground cayenne, but next time I'll use something like Korean red pepper flakes as in the recipe, because the visual appeal of those little red flecks in the sauce is important to stimulate the appetite. The meat was a little tough, so next time I'll either tenderize the meat with a mallet or use a more tender cut. In spite of the problems, which were my doing, it was delicious, so I give it 5 stars.

I thought this was great. I made it with Elk Sirloin and only marinated for an hour. I served it with brown Jasmine rice, thinly sliced carrots, lettuce, and some soybean sauce for wraps. It was great. The kids even ate it.

Wow. I made it exactly as called for. We added it to our vegetarian bibimbap and it was fantastic.

Delicious and easy to fix. Will definately make this again.

Followed the recipe almost exactly. Marinated the beef about two hours. Served with spicy ramen and steamed broccoli. Delicious and easy. This recipe is a definite keeper!

Delicious! Followed the recipe exactly and it turned out pretty great!

I ended up having the meat marinate over night- and wow.

I made this dish following the exact ingredients and directions. This is definitely a KEEPER to cook again whenever I have a craving for a Korean beef dish!

Love this easy dish! Instead of white sugar I used the same amount of dark brown sugar. I make a little extra of the marinade to drizzle on after serving

I love this recipe! It is so tender and delicious! I will definitely be making it again.

Delicious! My two favorite flavors jelled together..sweet and spicy! My entire family loved it! Husband wants me to cook it weekly!

This was soooo easy to make! I couldn’t find sesame seeds or oil so don’t worry if you can’t either~ this is amazingly delicious!! Super good bulgogi! Try to go easy on the honey : D!!

I made recipe..added more garlic and grilled in a grll basket...marinated for one hour and served over rice! Big hit....doubled recipe and no leftovers!

This is an excellent recipe. I made it exactly as posted and served it to my daughter's family which includes two VERY finicky young eaters. Everyone gave it a thumbs-up which is great because it's so hard to find something all five of them will eat. I cook for them twice a week and am adding it to my rotation. This recipe has become my favorite beef stir-fry. It's because the marinade gives the beef a WONDERFUL flavor. I love it!

An excellent recipe! Made exactly as presented in this recipe and taste was outstanding. I will follow the advice of others here for next time and freeze steak for a short while prior to cutting. I did cut a little thick. I'm sure if cut thinner, it will be outstanding. Family loved it!

It's very simple to make and tastes great!

I'd make it again. I didn't make any changes, and marinated it for 6 hours. I did use a cheap cut of beef, instead of sirloin, as I thought he marinade would over power the beef anyway. i will try it with sirloin next time.

Next time I will double the marinade so I have some sauce for rice. I think I will omit the sugar and double the red pepper flakes. Otherwise pretty good. I used flat iron steak which was great.

I did make a couple of substitutions but I don't think they drastically changed the taste of this dish. I substituted Stevia for the sugar and Bragg's Liquid Aminos for soy sauce to improve the health of this dish. I also substituted crushed red pepper for the Korean pepper flakes because I didn't have those on hand. Super easy recipe and turns out amazing. Make sure to use fresh ginger and garlic. Using fresh is always way better than using powdered. My husband loved this dish and even my picky teen son gobbled it up.

good

Pretty good! And easy! I have had better (in Korea), but never MADE better. I used a Tablespoon of honey for a tad more sweetness. It's a keeper.

Didn’t make any changes besides replacing the white sugar with brown sugar it was delicious will continue to make

It was well liked all around. I used KC Strip--which had been in the freezer for a year and it tasted great.

I made no changes to the recipe at all and it was absolutely delicious! It is definitely a keeper.

Delicious. Used flank steak and it was so tender.

Don't dump in the peppercorn flakes like I did. Too hot for end of Summer consumption, unless your sinuses are clogged. Otherwise, this is an excellent quick meal addition with just some additional vegetables like carrots, the rest of the onion, and quinoa.

Really good and easy! I halved the red pepper flakes, to be safe. But that wasn't necessary. Next time, the recipe will be followed as is.

Love this recipe. Quick, tasty, and soooooo good. I made this several times, great left over and re-heated.

I love this recipe! Have made it a couple times, using flank steak cut thinly, and I marinate it for a few hours. The first time I did it, I accidentally included the honey in the marinade (rather than adding at the end when cooking) and it still turned out delicious.

Easy to make and tastes amazing!!!

Followed recipe except cut the sugar in half. Nice tender beef, it disappears fast.

This was as good as a far more complicated and time-consuming Korean BBQ recipe I've made in the past, but sooo much easier to make! I used whole beef tenderloin (cut into thin slices as directed), I used dried rather than fresh ginger, and we ate it wrapped in organic butterhead lettuce. I bought some Asian sauces for dipping as well. As a note, I did drizzle honey on the beef as I cooked it and it was good! Subtle -- you couldn't even tell it was there. I highly recommend this recipe. Use a good cut of beef!

I made this recipe and it was great. I mixed with casamiento. They went very nicely.

Love the recipe. Just want to mention to watch the honey at the end if you cook it in batches may come out a bit sweet. All in all the family loved it and wanted more.

I made this exactly according to the recipe using flank steak. I have only eaten Bulgogi a few times, but this is the tastiest I have tried, and it is so easy to prepare. I like it better than the highest rated Korean restaurant in my city. I will be making this often.

Great recipe! I mixed the honey in before refrigerating. This was mouth watering good!

Very good and easy. Next time I'll add more spice.

I have made this dish three of four times now and am addicted to it. I add a little extra sugar or honey to the recipe and it fits my palate better. I love it with sticky rice rolled in red lettuce leaf as suggested. Great easy main dish. Thanks.

This was soooo good!!! The real deal.

Exceptional! Followed instructions except left out yellow onion. Came out superb! and with great feedback. So easy too!

Super good. Next time I would use a little less sugar but that's just preference

I love this recipe and did modify but for the easy recipe it is good!

Great flavors and not too hot for my “not spicy” family. Great with lettuce to wrap as in the pics or with white rice. I reduced the marinade and poured on top of the finished beef and that added to the flavors. Will make again.

A good, basic soy marinade.

Yum! I added too much soy sauce (amino acids). Was tasty for sure though

After having this at a Korean BBQ place, I had to try it. I fudged a few ingredients (sliced ginger, leeks for onions, added sake). I used tri tip thinly sliced. Served with red leaf lettuce, fresh cilantro, and rice. Om nom nom all around. Will make again.

This was amazing. I used Ribeye Shaved steak because it was on sale. I doubled the recipe. I used less red paper flakes, no honey, and added mushrooms. Everyone went for seconds. My daughter said it was better than the restaurant's!

Turned out excellent. I let it marinate for 9 hours. Steak is tender and there is a lot of depth to the flavor.

I didn't have ginger, so I omitted it. I also used regular crushed red pepper flakes. I marinated for about 4 hours. The rice and eggroll are both store bought. Very tasty!

We really enjoyed this. I was able to buy a package of thin-sliced top sirloin from my local Aldi store, so I didn't have to worry about slicing it (which is good because I have hand/wrist problems). I only made two changes. I used a splash of chili oil rather than pepper flakes, and I also added finely chopped broccoli right before cooking. Served over white rice, it was delicious and so easy. Will definitely make this again!

My daughter helped me prepare this as part of an international meal. Everybody liked it & only about 1 serving left; One lady took a portion home so yeah, I think it was liked by all! I’ll probably be adventuresome & make it again!

Very quick and easy but flavorful recipe. I will make this again. Due to time constraints, I only marinated the beef strips for about an hour. I will definitely marinate them longer next time.

I could not get the marinade to cook down fast enough to keep up with the beef. I would not pour all of the marinade in the next time.

Loved it! Excellent and most authentic...and I have tried many Bulgogi recipes.

Excellent recipe, fairly easy to put together. You know you've made it right when you family says they can't get enough of it. Bulgogi, from my experience, is a very deliciously addictive dish and this recipe is no exception.

I use venison with this and it is absolutely a family favorite. We increase the fresh ginger by a lot, but we love ginger. Very forgiving recipe no matter what you do.

Loved it! Doubled the soy sauce and sesame oil, quadrupled the chili flakes because we like it spicy and saucy. Let the meat sit in the marinade for a full day and served with Jasmine rice. Fantastic!

I followed the recipe exactly as written. The recipe is amazingly delicious !!!! Wouldn't change a thing and can't wait to make again.

I made no changes and would make it many more times!

Loved it! Easy to make and very tasty.

My Korean friend said it tasted authentic! I used tamari sauce instead of traditional soy sauce, due to an allergy. We all loved it! I will make it again.

I used chuck steak, it turned out really good! I would slice the steak thinner next time, but I thought the chuck worked fine. I also didn't add red pepper because of my little ones but it was great! I served with julienne carrots, radishes and cucumbers in a leaf of romaine lettuce! Super good- we ate all of it!

Delicious and tender. My husband said it's restaurant quality! I didn't use the honey.

I have used this recipe twice with no changes. We love this it's so easy and so delicious it's a favorite!

Good, but I expected a deeper flavor. I used CocoAmino instead of traditional soy sauce, so that might have tempered the flavor. Easy to prepare. I think I will use my counter-top grill next time to try for a deeper flavor. Paired with cabbage/bacon stir-fry.

east to make use a wok if you have one and use low sodium soy

Very tasty! I did cool it down a little by not adding the red pepper flakes. It was still delicious and everyone loved it! I'll definitely make this one again,

Try low sodium soy sauce next time. I liked cutting up a green bell pepper and adding it to the bowl a couple minutes before stir frying. And they still had some crunch to it which we liked. I’d like to try a tad bit more sugar and I was happy adding chives instead of green onions.

Followed recipe exception for sesame oil. Kids love it. Absolutely will make again.

delicious! I just cut up veges that were on hand and stir-fried them and added them to the beef, and some rice vermicelli.

I didn't have any sesame seeds so I left that out. I just made the sauce and sliced some portabella mushrooms to marinate overnight in the sauce. Then I used the dehydrator at 110 degrees for 4 hours. AMAZING!

It was pretty close to what I actually taste in Asian restaurants. However, it is a tad bit tougher and more salty than the ones that I have had there. I would go with the coke or pineapple juice tenderizing agent, but otherwise it was honestly pretty good!

Delicious!!!

Very easy to make and the whole family loved it!!! I added broccoli to it for my veggie instead of on the side, came out great!!

Great taste and easy to prepare

This is so flavorful and very easy to make when you’re short on time! I highly recommend this recipe and will make again.

After reading the other reviews, I decided to cut down on the soy sauce and make up the quantity with water. The saltiness was just right and it was delicious.

I loved this one.

I didn't make any changes and will definitely make it again!