*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!