Awesome Korean Steak
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.
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.
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
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
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.
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.
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.
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.
Very tasty, quick and easy to make. I added some ginger & chilli to the marinade. Served with some noodles and stir fried veges.
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!
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!
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.
This was absolutely awesome! The marinade is just wonderful as is. I wouldn't change a thing.
I have had this made by a Korean woman in the past and this came as close in taste to hers as I've ever had. I made this exactly as written using an eye round roast sliced extremely thin. The meat was incredibly tender and flavorful. I marinated it for about 18 hours and when I went to cook it, the meat had absorbed every last drop of marinade. I was worried about how salty it might be after reading some of the other reviews, but the flavor was perfect. I can't wait until it warms up outside and I can try this marinade with slightly larger pieces of meat on the grill. A definite keeper.
Excellent flavor Michael Patten! Thank you, for sharing. Love the flavor of the sesame'oil and seeds with beef((I used round steak). I wasn't sure if you meant us to save and use the marinade as a sauce(most marinades are too strong for use as a sauce too) but I DID and it and was so glad I did; it made a wonderful sauce boiled down with the meat. I did add veggies in the "sauce" (took the meat out) the last few minutes. I used fresh snow pea pods, sweet onion and bell pepper squares, sliced water chestnuts and some green onion although you could add any veggie or mushrooms you like or have on hand and it would be good. Whole family liked as well (even a picky 13 year old).
I'm a Korean and this is one of my family's favorite. I use thinly sliced beef such as round bottom, top sirloin or whatever's on sale. I add a bit of grated ginger to the marinade and pour regular Coca Cola(1/4 to 1/3 can for each pound of meat) over the meat and marinade-awesome tenderizer. Aluminum foil comes in handy when grilling sliced meat. Wrap the cooking grid with heavy-duty foil and place it in the grill. Then poke holes with chopsticks. Try wrapping this in red leaf lettuce top with hot pepper paste.
Excellent, this marinade can also be used with fresh salmon.
I've cooked around 25 Korean dishes and many of them top with the beef like in this one except the beef in those recipes are julienned to thin strips.
I found this to be exceptionally flavorful and tender. I followed the recipe closely, except for adding a tiny amount of Kiwi to the marinade. To me, the overall flavor was a bit over-sweet in relation to the other ingredients. Next time I will cut the sugar in half, which I think will solve that problem nicely. Excellent dish!
I've made this twice now. The first time with chuck eye steak. It tasted good when I could actually find some meat within all that fat! Then I used a better sirloin steak and it was wonderful that time. I definitely suggest using a better cut of meat then eye steak. I marinated about 10 hours each time which was plenty. Served with Basmati rice and a veggie sauteed in reserved marinade. Excellent!
I used paper-thin rib-eye slices for this and grilled them on my stove-top along with some red onion. I was only able to marinate about 8 hours and the flavor was good. I left out the sesame seeds since I didn't have any, and that was just about the only change I made. Thanks for sharing Michael.
I made this dish exactly as presented for a young Korean guest. When he tasted it his face lit up and he said "That is just like my mother makes"! That's an apt comment for such a tasty recipe. Thanks!
"Awesome" is an understatement. I used New York steak for this. Amazingly tender, with amazing flavor. My husband couldn't believe that I was capable of making such a great steak.
fantastic flavor! easy to do. Husband thought he'd died and gone to heaven. served w/cucumber/ red bell pepper salad w/rice wine vinegar and side of rice. Perfect! thanks!
Wonderful recipe. I've been introduced to this dish before by some of my Korean friends, but none of them could quite explain to me how to make it. Finally I can enjoy it for myself. I had made the same amount of marinade but only had 1/2 the beef. When the beef was halfway cooked, I added the extra marinade sauce and some cooked brocolli and it turned out great.
This marinade is amazing! I marinated thin slices of flank steak, and used rice wine vinegar instead of mirin, garlic powder instead of garlic, yellow onion instead of shallots (as you can see, I had run out of alot of essentials!). I also used real soy sauce so it gave a really rich taste... I served this with soba noodles tossed with sesame oil, cilantro and scallions. This is a marinade that I will continue to use for everything!
This was great! Before I kept some of the marinade separate from the bowl with the meat in it and used it for sauce on white rice. It ws super although next time I will leave the sesame seeds out of the reserved sauce for rice. Great recipe.
Having lived in Korea for two years and fallen in love with the food, I can tell you that this recipe is truly "awesome!" My husband wanted to drink the broth when we were finished picking the meat out! My changes were minor: I used one whole yellow onion instead of the shallots and threw in sliced garlic cloves to make the dish more like I remember it. Both my 6 year old and 3 year old gobbled this up and are already asking me to make it again. Huge hit!!
Thanks for this posting, I was looking for this.
I thought this'd be too sweet for my husband, but he loved it (and it marinated for 3 days!). I didn't know if I was supposed to drain the slices and then fry them so I dumped everything in a fry pan and cooked on med-high until the slices looked carmelized.
We used NY strip and I feel like the marinade ruined a good piece of meat. The soy sauce was too strong.
My family didn't like this. I used the cut of meat recommended. It was very greasy and the soy sauce really overpowered the other flavors. Won't make it again.
YuM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1 This is so good my brother keeps on asking for more.
Delicious recipe!!! I used a flank steak and marinated overnight. I love the flavor. My husband and I love Korean Bulgogi steak and this really tastes like an authentic Korean recipe. Even my 5 year old son said "this is awesome Mom." Thank you very much for sharing; I will be making it again this week.
I used 1.5 lbs of eye of round steak for this recipe. I sliced it as thinly as possible while half-frozen. I created the marinade exactly as directed (with exception of mirin- I did not have any!). I let the meat marinate for about 20 hours, and I stirred it twice during that time to ensure that it was being evenly saturated. When ready to cook I threw it into my wok for about 10 minutes. The flavor was delicious and I will definitely make this again. Next time I will try to slice the beef even thinner(I may ask the butcher to do it- I have heard that paper-thin is best). The flavors are rather strong so I recommend serving with something bland like steamed white rice and broccoli. Wonderful flavor- thank you for the recipe!
This recipe is easily our favorite! I sharpened my knife and sliced up the beef as thinnly as possible (the key) and marinated for 24 hours. I also used rice wine vinegar instead of mirin, forgot the shallots, and saved some of the marinade for a sauce while cooking (added some corn starch/water mixture to thicken the marinade up)! Next time, I will place the meat on top of a bed of grilled or lightly cooked red onions for some added flavor. We ate this with lightly pickled cucumbers and white jasmine rice, and it was the perfect meal. We even loved the leftovers!
I followed most of the suggestions made in the review by TableTennis: "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." I also add the sesame oil half way through the marinade time. The result is delicious!
Fantastic bulgogi recipe!!! I used RICE VINEGAR instead of the mirin, and ONIONS instead of the shallots. I added sliced ginger into the marinade for that extra kick. I stir-fried it with red peppers and carrots, added the meat, and poured a little bit of the marinade. Let the meat cook for about 10-12 minutes (depending how you like the meat), and the sauce is gradually thicken. Results? Fantastic dish. Thank you Michael for sharing this "awesome korean steak" recipe!!!
Didn't care for this recipe. I think my family likes beef more on the spicy side than sweet.
this is so good I marinated it overnight and it just melts in your mouth. I could'nt find mirin, so I used sake.
This was so delicous. It tasted like the korean beef my mom would make. I only marinated it for a few hours, but it still tasted great. I can only imagine how much better it will taste after doing it over night. If I could give this more than 5 stars I would. By the way, it tastes delicious if you BBG it. TIP: I use flap meat, and it is great for this.
4.5 stars. I used 2 lbs of flat iron steak and marinated 24 hours. I agree the key is to cut it as thinly as possible. Delicious. I did not cook all of it the first night. The second night, it was just as good AND the cold leftover meat was incredible. This would be great with sesame rice noodles (on site) or in a wrap with angel hair cabbage.
My husbands best friend who is Korean stopped by for dinner this night and loved this...that says it all!! I didn't even marinate for a full 12 hours, maybe only 6.
It's really good. I am making it tonight for the 6th time. The family loves it. It goes great with fried rice and that sweet Yellow Sauce
My husband loved it!!
I was looking forward to this, but it is so strong and salty... I should have used a cheaper cut of beef....
The family rated this as one of my best steaks
This is definately a keeper!!!! Even my pickly picky teenager ate it. I did read quite a few of the reviews and added some ginger and used 1/2 white and 1/2 brown sugar. WOWZEERS!!!!
Wonderful!! The only change I made was I used rice wine vinegar instead of mirin. I stir fried with broccoli and snow peas and served over jasmine rice, delicious!!! I used chuck and it worked fine, just trim the fat as you are slicing it. HELPFUL HINT: slice the meat while partially frozen to make getting thin slices easier.
I found this to be good, but my husband really liked it. I only had round steak in the house, so I pounded it, sliced and then marinated it. My husband likened it to something you would expect to get for a Beef Bowl. Seemed a little too sweet to me, I will use honey instead if sugar-but alot less than the recipe calls for.
This was really good! Someone had mentioned the steak cut that the recipe called for was pretty fatty so we used Flank Steak instead. It was a great marinade and we'll have it on a regular rotation!
Wonderful recipe! So easy to make! The house smells like a Korean restaurant! Love it!! Thanks for sharing!
I had been looking for a good Bulgogi recipe for a long time and this is it. I had the butcher slice the meat really thin to save me a lot of time and I marinated it for 24+ hours. I served it with rice and stir fried broccoli...so, so delicious.
Great recipe! For the beef, ask your butcher or the market for sukiyaki cuts- these are really thin slices- they should be able to do this using a meat slicer; as it's difficult to make paper thin slices yourself at home. With slices this thin, you only need about 2-3 hours of marinading. Also, I saw a bunch of reviews saying the soy sauce was too much- it was just right, use a light soy or japanese soy like kikkoman. I tried this with both beef and pork. Yummy! Will definitely make again!
I made this recipe all the time for my kids and put it on kabobs. They called it “steak on a stick” and loved it! It was this recipe that made sesame oil as much of a staple as olive oil in our house!
Our favorite. My kids beg me to make it all the time!
YUM YUM this is SOOOO GOOD! I served in Korea and didn't try this delight as I was not eating meat at the time, what a wonderful taste to indulge in. This is phenomenal!
This was really good, will make again.
This meat was so delicious! The sugar made it caramelize in the pan. It stayed tender and was very good over rice.
I am just learning how to cook and this recipe was great. Not only was it good, but it was simple too. Thanks
My family loved this recipe. Definatley making again!
I've used this marinade several times for a party for 50 people and for smaller meals as well. Everybody raves about it everytime. This recipe has never failed me. YUM!
this was wonderful! i skipped the wine and used a flank steak instead. i didnt have time to let the steak marianate but they turned out great. i will marianate them next time and im sure they will be twice as good. i sereved it over rice with a cucumber salad.
The recipe lives true to its title. An Awesome dish and very authentic. In the summer I BBQ the meat rather than fry it. A must have recipe!
Yummy!! Served with garlic fried rice and prepackaged veggie eggrolls. The steak was very tender and had a wonderful flavor. Will definitely make again. Thanks for sharing.
WONDERFUL the way it is!
I am always trying to find the perfect "Bulgogi" recipe. This was very close! Followed the recipe exactly. Added vegetables. Really good! Thank you!
I used London Broil instead and it turned out great. Very delicious and easy to make!
My boyfriend loved it but I thought it was overly marinated.
this was great!!!
Awesome! I made this for my boyfriend since he didn't get to go home to Korea this year. I made your recipe and another marinade from the bottle, guess which one he liked best? He loved it!! He shoveled food in his mouth faster than I've ever seen him eat before! He kept asking me if it was store brought (pre-marinaded meat from the Asian market) and was so impressed with me when I told him I had made it! Thank you for posting this! Since, I'm not Korean and I know he loves Korean food I will make this for him often!
Great basic recipe! I like to zip it up a bit by tossing in a couple of dried chili peppers in the hot oil (fry until almost black) before adding the meat. Other nice additions include sliced shiitake mushrooms, A tsp of grated ginger, grated carrots, and soaked bean thread noodles. This ends up looking a lot like a beef chap chae. My family loved this.
This was great! I didn't use the cut of meat specified nor did I marinate it for 12-24 hours. What I did do was soak the tri-tip meat I had in the marinade for an hour and cooked it in the marinade. I also did not add 5 tbsp of mirin (I only had enough for 2 tbsp!) and the meat was still very flavorful! I will definately make this again!
Really enjoyed this dish. My husband (who is a very picky person) even said he liked it. I was worried because he usually hates anything that has sugar added to it. The only change that I had to make was substituting the Mirin with White Wine. Served this with white rice and a stir fry (that we used this marinade with).
Great! We love this recipe. We cut the sugar in half and it still tastes wonderful.
I really enjoyed this a lot. I used several other recommendations and am glad that I did. First off, I added extra garlic to the marinade. I was so afraid that it was too much because my refrigerator smelled a LOT like garlic this morning. I also added some kiwi to the marinade to keep the meat tender. I should have gotten a better cut of meat, and I am thinking that I might try to crisp the meat up a bit next time - but it is a definite keeper!
Great recipe! Yummy! Tastes like something you would eat in a restaurant!I didn't have any shallots, so I used green onions instead and it worked fine. I also cut the meat into strips before I marinated it and I only marinated it for about 3 1/2 hours and it still tasted awesome!
We thought this was fabulous! I used chuck eye steaks for pepper steak and marinated them for almost 24 hours. I also recommend using low-sodium soy sauce. I only fried these over medium heat for about 2 1/2 minutes per side, turning once. Cooking them any longer would make the steaks too tough. Delicious!
This was really easy and very fast in cooking time. Great for a weeknight as you prep one day and finish the next so it really doesn't take much time at all. We thought this was rather sweet though and my husband said it tasted like beef jerky. The flavor, not the texture or any reflection on my cooking abilities. :) I don't know whether or not I would fix this again as we liked it but it didn't make our favorites. The cut of beef was not as tender as I would have liked. I didn't have shallots so I used chives. Thanks for a nice meal, we enjoyed having something new and different.
YUM!! This recipe was wonderful! I didn't have mirin so I used Japanese Plum wine instead. I know this probably wasn't a proper substitute for mirin - but the final product came out great! I did use low sodium soy sauce and also added ginger. Thank you for this recipe....I will definitely be making this again.
this was very good, yes even awesome. Added a veg and rice for a complete meal.
Make sure you discard the marinade before cooking.
WOW!! Fabulous flavor-we've used it to b-b-q beef and turkey skewers and chicken pieces-awesome!! Similar to my best friends korean mother-in-law's recipe. Have been asked for this recipe a few times already-thanks for sharing!!
this marinade also takes great with portabella mushrooms
I marinated the steak for 48 hours and it was amazing! Thanks for sharing. :)
This was so great. We subbed the shallot for green onion, added ginger and used half brown sugar and half splenda. Incredibly good. Thanks.
Not bad, not great.
Great recipe! Having no idea what a Scotch steak is, I used round steak, and, as another reviewer did, I used half the amount of sugar. I was out of Soya sauce so I used Oyster sauce. I had only time to marinate it for about 2 hours. For the last couple of minutes cooking I tossed in 1 sliced carrot, half a sliced onion, and half green pepper slivered; and served it with Basmati rice. It was really an awesome meal. It has a taste quite different from any dish I've cooked before. I will be making this again, real soon. Thanks to the contributer for this great recipe.
The meat tastes tender and flavorful...the only thing i will change next time is to use less sesame oil... i find it a little bit overpowering.
My husband loved this meal! I did tweek a little by adding 1/2 cup each of red and yellow peppers cut into thin strips and also 1 med onion (sliced) in addition to the shallots. Like the Mirin better than rice wine vinegar as it is sweeter. Did have to look a little harder for it. Found it online and at Meijer. I use the leftover marinade and add to meat and vegies after cooking and thicken with a little cornstarch. Served with lo mein noodles as we are not big rice eaters. The marinade is to die for without any changes. Great with Chicken too!
This was very good. I added ginger and left out the shallots because I didn't have any at home. I think the next time I'll add a little more sugar and green onion. Instead of slicing and frying the meat I left it whole and grilled it. It marinated for almost 30 hours and I think it might be better to have marinated it longer.
This was delicious and very easy to make. It tastes sweet like teriyaki, but isn't saucy. For the marinade, I didn't have mirin, so I subbed white wine plus one Tbsp. sugar. I marinated the meat overnight (I used the cut recommended, and it took about 15 minutes to trim all the fat off). When it was time to stir fry, I initially dumped it all in the wok (the marinade, too) but there was so much liquid that the meat was just stewing in it. I used a ladle to remove most of the liquid, and then the meat and shallots browned up beautifully. I served it over rice and topped it with bean sprouts and green onions, with a side of bok choy. My boyfriend loved it and asked me to make it part of the regular rotation. Great recipe!
The sauce in this recipe is awesome. I thickened it a little with diluted cornstarch and added a bag of mixed Asian vegetables.
This recipe is fantastic. To make it even better, and to increase the volume, I sauteed a 2-pound-pack of brocolli first, then mixed it into the meat after it was done cooking. Great with rice.
I was browsing the recipes the other day and was delighted to see one of my favourit recipes was there, in my recipe there is the addition of 1 inch of fresh ginger root and 1 teaspoon of coarsely ground black pepper this tends to make it slightly more spicey which we like and I also make a coleslaw to go with it. I finely shred 1/2 a head of chinese cabbage and add 2 finely sliced shallots (green onions) 1/2 a grated white radish and 1 grated carrot which I dress with 1/4 cup light olive oil,1/4 cup of castor sugar, 1/2 cup white vinegar and 1 teaspoon of sesame oil, shake all in a shaker pour over salad and let the flavours blend! We love it.
AWESOME is the right word for this one. We used to have a Korean neighbor lady that made this dish for us. I have tried several different recipes since she left and this one tastes just like her authentic recipe.
This is really good. Instead of using mirin I used chicken stock and the recipe still turned out wonderful.
Tasted very good. However, I doubled the marinade.
i adore this recipe! i've made it several times and it always comes out wonderful. it's also very forgiving... i've made it when i didn't happen to have shallots or sesame seeds around the house and it still comes out great. i also never have mirin around the house so i usually substitute rice wine vinegar... and it still tastes great.... very easy and always yummy. i've passed the recipe along to my sister and she loves it too!
This is AWESOME! I double the marinade, use half lite soy and half regular, then boil it and poor it over rice. Truly phenomenal.
A five star all the way. I marinated the steak for 48 hours, and simmered it in the juices in the frying pan. When I served it, I used white rice to sop up the juice. My husband is Korean and says this is the best thing that's come off this website! Thanks!