Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.

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Ingredients

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

Directions

Instructions Checklist
  • In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.

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  • Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

376.3 calories; 20.6 g protein; 21.4 g carbohydrates; 68.8 mg cholesterol; 1249.1 mg sodium. Full Nutrition

Reviews (185)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2003
It doesn't get any better than this. This marinade is fantastic. But here's a few cosmetic suggestions to make it even more authentic: First add three chopped green onions. Second add one onion thinly sliced lengthwise. However I wouldn't dream of suggesting anything about the actual marinade since it is absolutely perfect. This dish is the pride and joy of Koreans (and their national dish) and I'm sure you'll understand why when you try it! A friend of mine who also makes this dish always has the most soft tender beef. After years of badgering I finally got her to tell me her secret. She adds a tiny amount of fresh crushed kiwi less than 1/8 tsp to 2 lbs of beef. I was skeptical but gave it a shot. I can tell you that it really does work! It was melt in your mouth delicious. Don't be tempted to use more or you'll end up with a powdery beef mush. Read More
(138)

Most helpful critical review

Rating: 3 stars
04/13/2008
This is a good basic recipe to make Bulgogi which is the Korean name for this dish. But I made a few changes to make this recipe authentic. 1. instead of using shallots I used spring onions 2. I used half brown sugar and half white 3. I also added 1 tsp crushed ginger which is a key ingredient for this dish I'm surprised it's not listed. 4. Instead of using mirin which is Japanese I used Korean cooking wine attention: rice wine vinegar is NOT a substitute!!!! You can however use mirin if that is the only thing you can find. 5. to soften the meat add shredded Korean pear to the marinade if you can't find it someone suggested Kiwi pulp which is good too. 6. The sesame oil should be added after the meat has been marinated for a while as it prevents the flavour get into the meat. And if you don't like chuck eye try topside sirloin works just as well! The meat is tradtionally served with steamed rice. Hope this info is useful. Read More
(216)
252 Ratings
  • 5 star values: 181
  • 4 star values: 41
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
12/03/2003
It doesn't get any better than this. This marinade is fantastic. But here's a few cosmetic suggestions to make it even more authentic: First add three chopped green onions. Second add one onion thinly sliced lengthwise. However I wouldn't dream of suggesting anything about the actual marinade since it is absolutely perfect. This dish is the pride and joy of Koreans (and their national dish) and I'm sure you'll understand why when you try it! A friend of mine who also makes this dish always has the most soft tender beef. After years of badgering I finally got her to tell me her secret. She adds a tiny amount of fresh crushed kiwi less than 1/8 tsp to 2 lbs of beef. I was skeptical but gave it a shot. I can tell you that it really does work! It was melt in your mouth delicious. Don't be tempted to use more or you'll end up with a powdery beef mush. Read More
(138)
Rating: 3 stars
04/13/2008
This is a good basic recipe to make Bulgogi which is the Korean name for this dish. But I made a few changes to make this recipe authentic. 1. instead of using shallots I used spring onions 2. I used half brown sugar and half white 3. I also added 1 tsp crushed ginger which is a key ingredient for this dish I'm surprised it's not listed. 4. Instead of using mirin which is Japanese I used Korean cooking wine attention: rice wine vinegar is NOT a substitute!!!! You can however use mirin if that is the only thing you can find. 5. to soften the meat add shredded Korean pear to the marinade if you can't find it someone suggested Kiwi pulp which is good too. 6. The sesame oil should be added after the meat has been marinated for a while as it prevents the flavour get into the meat. And if you don't like chuck eye try topside sirloin works just as well! The meat is tradtionally served with steamed rice. Hope this info is useful. Read More
(216)
Rating: 5 stars
12/03/2003
It doesn't get any better than this. This marinade is fantastic. But here's a few cosmetic suggestions to make it even more authentic: First add three chopped green onions. Second add one onion thinly sliced lengthwise. However I wouldn't dream of suggesting anything about the actual marinade since it is absolutely perfect. This dish is the pride and joy of Koreans (and their national dish) and I'm sure you'll understand why when you try it! A friend of mine who also makes this dish always has the most soft tender beef. After years of badgering I finally got her to tell me her secret. She adds a tiny amount of fresh crushed kiwi less than 1/8 tsp to 2 lbs of beef. I was skeptical but gave it a shot. I can tell you that it really does work! It was melt in your mouth delicious. Don't be tempted to use more or you'll end up with a powdery beef mush. Read More
(138)
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Rating: 3 stars
02/06/2006
I did not make this particular recipie but I know 1st hand (I was taught how to make this dish by my Korean mother-in-law) The choice of meat can be cheap Korean cut ribs (which are just small steaks) and only costs 4.00 for aout 2-2 1/2 pounds. Or for a much leaner disch very thinly sliced (from the butcher) roast beef. The marinate should be made of the ingrediates listed but also a puree of carrots green peppers and mushrooms and lots of garlic at least 5 cloves... use this with the other ingredients. Also not sure if I saw but you should use seamee seed oil. And toasted seamee seeds for the marrinating and final top off. Read More
(45)
Rating: 4 stars
08/04/2003
Very tasty. The flavor is just like the stuff in Korean Restaurants. I used flanks steak instead of ribeye. It was cheaper and it worked just fine. I recommend freezing the meat prior to slicing so you can get the pieces as thin as possible. THIN IS KEY for this recipe. Also you don't need to marinate 12-24 hours...2 hours is plenty. Overall excellent recipe. Read More
(29)
Rating: 4 stars
01/25/2011
Very tasty quick and easy to make. I added some ginger & chilli to the marinade. Served with some noodles and stir fried veges. Read More
(26)
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Rating: 5 stars
03/25/2006
This is a wonderful recipe! For those who find the saltiness of the soy sauce a bit too much darker (Chinese) rather then the lighter (Japanese) soy sauce packs tons of flavor without the intense saltiness of the Japanese varieties. The meat will have a darker appearance after marinating in darker soy sauce but it won't be as salty. My family and I enjoy this recipe at least once a month. It is truly delcious! Read More
(19)
Rating: 5 stars
11/13/2006
This is indeed "awesome". I can't find mirin so I substitute rice wine vinegar. I can't always find shallots I use green onions on those occasions. Otherwise I make it according to directions and serve with rice. It says serves 6 but at my house it serves 2. It's that good! Read More
(17)
Rating: 5 stars
12/27/2003
this recipe is sooo easy and good. my family fights over it. the only change i made was to use low-sodium soy sauce otherwise i found the marinade to be a bit on the salty side. Read More
(17)
Rating: 5 stars
08/27/2003
This was absolutely awesome! The marinade is just wonderful as is. I wouldn't change a thing. Read More
(16)