Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.

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  • Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

Nutrition Facts

226 calories; protein 21.4g 43% DV; carbohydrates 10.9g 4% DV; fat 10.2g 16% DV; cholesterol 49mg 16% DV; sodium 844.2mg 34% DV. Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2016
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! Read More
(41)

Most helpful critical review

Rating: 3 stars
12/19/2016
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! Read More
(19)
169 Ratings
  • 5 star values: 129
  • 4 star values: 32
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/02/2016
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! Read More
(41)
Rating: 3 stars
12/19/2016
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! Read More
(19)
Rating: 5 stars
03/15/2016
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! Read More
(19)
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Rating: 5 stars
03/22/2016
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. Read More
(8)
Rating: 5 stars
03/04/2016
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! Read More
(8)
Rating: 4 stars
01/30/2017
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! Read More
(7)
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Rating: 4 stars
10/30/2016
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. Read More
(6)
Rating: 5 stars
03/31/2016
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. Read More
(6)
Rating: 5 stars
03/10/2017
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! Read More
(4)