Bulgogi

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4 Servings
100% would make this recipe for Bulgogi again.

Also known as Korean Barbecued Beef. This recipe, from Betty Crocker's International Cookbook, is the closest one I've found to the real thing.

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0 : 25

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Bulgogi Ingredients

1 pound Beef top sirloin steak	1/4 teaspoon Pepper
1/4 cup Soy sauce	3 Green onions minced
3 tablespoons sugar	2 cloves Garlic minced
2 tablespoons Sesame Oil

Instructions for Bulgogi

Trim fat from beef; cut beef diagonally across grain into 1/8 inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes.

Drain beef; stir fry in 10 inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve beef over hot cooked rice if desired.

Kim's note: In Korea, bulgogi is often eaten on large romaine lettuce leaves (with part of the crunchy rib removed, to make it easy to fold like a burrito or taco), adding a little rice, kimchi, and raw slices of garlic. You then roll 'em up like tiny packages and pop 'em in your mouth. Wonderful, but pungent! Best to eat when you don't have to sing or talk or even breathe on anyone who isn't eating this stuff!

PS: Kimchi is a pickled dish (there are over 300 kinds in Korea, but the most common is made with napa cabbage). You can find recipes here on Big Oven, but the time to make it is lengthy. It's far easier to get some from the produce section of your grocery store. Be careful- most canned (jarred) kimchi's aren't that great because they taste carbonated for some reason. The best I've found (with no carbonation) is King's Kimchi, sold at SuperWalmart.

Main Ingredient: BeefCuisine: Korean

Ingredient Insight - look inside this recipe

Beef

Garlic

Onion

Sesame Oil

Soy Sauce

Sugar

Low Fat Stir Fry Main Dish Korean Beef Dinner

for flavor and categorization

stoniest13

Our whole family loved this recipe, even the four-year old (she just ate the meat with some rice). The rest of us ate it as the recipe suggested with the romaine leaves, rice, kimchee, and raw garlic slices. Note: Because our family has been doing South Beach, we replaced the sugar in the recipe with Splenda, and we used brown rice. This made a really delicious South Beach meal. Thanks again for posting it!
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YES, I would make this recipe again.
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posted Apr 19, 2008 by stoniest13

Talofa

Very nice, will make this dish again.
rating

YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Mar 05, 2008 by Talofa

sbrammell

My family hosted a Korean exchange student a few years ago. She made bulgogi for us. We have searched for that same flavor until we found this recipe. My family loves it and I am making it again and again. I make the marinade, slice the meat, then put them in the refrigerator overnight. We have it with romaine lettuce and sticky rice. Delicious!!!!
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 12 hr
posted Feb 23, 2008 by sbrammell

edlinspok

Sure glad you posted this recipe. I love the dish, just didn't know how to make it.
rating

YES, I would make this recipe again.
Active Time: 25 min; Start-to-Finish:
posted Mar 11, 2007 by edlinspok

prairiegirl

From the book: "Bulgogi is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles. In Korea the dish is usually sprinkled with sesame seeds before serving." [I posted this recipe.]
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