Best Korean Bulgogi

Rating: 2.67 stars
18 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5

My grandmother made this traditional, non-spicy Korean dish a lot. Every person, even those who have never ate Korean food, love this dish. Use any beer of your choice, we used Budweiser. Roll this beef up in a lettuce leaf with some rice for a fun dining experience. No silverware needed! -Kids love it!

By WENDYOW

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
3 hrs
total:
3 hrs 50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results.

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  • Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender.

  • Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness.

  • Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving:
759 calories; protein 43.7g; carbohydrates 60.5g; fat 35.6g; cholesterol 103.2mg; sodium 9118.2mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

henry
Rating: 5 stars
02/23/2006
at last i find a recipe for the good stuff. my sister-in-law would make it your way with the exception of beer! can't wait to make it with the beer! she used to make it to take on little road trips. seems like you could feed an army with a cooler full of this stuff. we would save the marinade and boil the next day and pour over rice and eat kimchi or some other side dish. only other comment i have is the type of soy sause to use. just remember you get what you pay for. cheap is cheap. pay a little more for the good stuff and you'll find out it taste better and goes further than the cheapo generic Read More
Helpful
(12)

Most helpful critical review

ga'chong
Rating: 1 stars
07/16/2012
Too much soy too much beer and no sweetness. Read More
Helpful
(11)
18 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
henry
Rating: 5 stars
02/23/2006
at last i find a recipe for the good stuff. my sister-in-law would make it your way with the exception of beer! can't wait to make it with the beer! she used to make it to take on little road trips. seems like you could feed an army with a cooler full of this stuff. we would save the marinade and boil the next day and pour over rice and eat kimchi or some other side dish. only other comment i have is the type of soy sause to use. just remember you get what you pay for. cheap is cheap. pay a little more for the good stuff and you'll find out it taste better and goes further than the cheapo generic Read More
Helpful
(12)
ga'chong
Rating: 1 stars
07/16/2012
Too much soy too much beer and no sweetness. Read More
Helpful
(11)
YOONIFER
Rating: 1 stars
08/01/2004
I tried this recipe to surprise my Korean parents. My mom was shocked at how salty the marinade came out. She asked "are you sure it wasn't 2 1/2 TABLESPOONS of soy sauce?" She also said one whole can of beer was way too much. I think next time I'll go with my parents' recipe. Read More
Helpful
(8)
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Regina Chan
Rating: 2 stars
01/25/2006
I didn't make this recipe but it I know it would end up tasting too salty. Sugar is key in this recipe. Read More
Helpful
(7)
dokbok
Rating: 3 stars
02/18/2007
Mine is better. Read More
Helpful
(5)
salinaf27
Rating: 1 stars
09/03/2010
I followed this recipe to a T. It was so salty that I couldn't eat it. I had to rinse the meat off before I cooked the second batch. I won't make this again. Read More
Helpful
(5)
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spooky_doomdom
Rating: 4 stars
11/30/2008
It does not taste much like bulgogi but it is rather tasty! I added 1/4 cup of sugar as well. It would be way too salty without it! It was delicious! Read More
Helpful
(5)
Adriana
Rating: 4 stars
08/17/2008
I really thought this was delicious!! After reading all the reviews I decided to add 1/2c sugar to the recipe which may seem a lot but mine didn't turn out salty. I marinated overnight and I also used the remaining of some "cheap" soy sauce (Kikoman) and the rest of San-J. Is this a good brand? I think one poster had a good point and may be the quality of the soy sauce. So I will be making this again I loved it because it was easy and very delish!! Read More
Helpful
(4)
Patricia OHara
Rating: 2 stars
07/24/2009
Having had bulgogi in Korea I was excited to find this recipe. However this did not taste like bulgogi and I have dicarded the recipe. Sorry Read More
Helpful
(4)
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