Bulgogi recipe

Ingredients

Original recipe makes 4 Servings

	1 poundBeef top sirloin steak
	1/4 cupSoy sauce
	3 tablespoonsSugar
	2 tablespoonsSesame oil
	1/4 teaspoonPepper
	3 Green onions; minced
	2 clovesGarlic

Calories Per Serving: 405
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Bulgogi Preparation

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.

Notes

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."

Food Glossary

Learn more about the ingredients in this recipe: Beef top sirloin steak Soy sauce Sugar Sesame oil Pepper Green onions Garlic

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Bulgogi Reviews

Read all 24 reviews

	Gonggongs8 The true test of any recipe is if ALL of my 11 kids eat it.... This one passed with flying colors!!! 2 months, 1 weeks, 5 days, 18 hours, 25 minutes ago
	Lauraspecs Made this tonight, doubling the recipe, and added a bit of crushed red pepper flakes. It was so delicious. I served with white rice & romaine lettuce leaves. Couldn't find kimchi in a 25 mile radius of my house. 5 months, 2 weeks, 5 days, 16 hours, 14 minutes ago
	littlemissriya this was very good. i added some hot paprika and red pepper flakes to this dish along with the other spices. i also served this over curried rice 5 months, 3 weeks, 5 days, 1 hours, 8 minutes ago
	timj89 Perfect combination of ingredients for a tasty dinner! 6 months, 2 weeks, 2 days, 4 hours, 22 minutes ago
	JoelAddis Great, easy recipe! I used Round beef (Pot Roast) because it was on sale and it worked great. Ive also used Flank Steak and other cheap cuts and had alot of success. You just need to marinade alot longer and cook alot slower to tenderize. 7 months, 2 days, 56 minutes ago
	CinderellaBlues Absolutely delicious. My go-to recipe for potlucks because it's always a hit. 7 months, 1 weeks, 1 days, 7 hours, 10 minutes ago
	Gbulli195 My husband had this years ago while in the service overseas and loved it. He enjoyed it and thought it was very tasty. Added some sliced yellow onion and also red pepper flakes. 8 months, 3 weeks, 20 hours, 15 minutes ago
	missbritt added hot pepper flakes...the longer you marinated the better. very good. 8 months, 3 weeks, 4 days, 5 hours, 23 minutes ago
	HotMama36 Whole family loved it!!! Very yummy. Had sticky white rice and sautéed sesame spinach with it. Definitely will make again. 11 months, 6 days, 16 minutes ago
	ggilman59 I used Splenda, instead of sugar to make it South Beach Diet friendly. Next time I am going to reduce the sugar and add roasted red peppers. It was good. 11 months, 1 weeks, 4 days, 22 hours, 20 minutes ago
	oreo_cupcake My husband really liked it. I used Sukiyaki cut beef and added leeks to the marinade. It was easy and really quick to do. 1 years, 3 weeks, 1 days, 23 hours, 14 minutes ago
	Food-Freak Takes a little time to prep correctly (I have to keep refreezing meat to ensure I can slice the meat thin enough to satisfy the kids), but after that it's really easy to make. Goes great with any side dishes. I like adding fresh ginger to the marinade to boost the flavor. 1 years, 1 months, 3 weeks, 2 days, 18 hours, 44 minutes ago
	teslchick Love it!! My husband prefers a bit of spice to food-- I don't-- so we compromised-- 1tbs regular sesame oil, 1 tbs spicy sesame oil. Yum! 1 years, 2 months, 3 days, 12 minutes ago
	Amy7870 This was delicious and very easy to prepare. I'm doing a low carb diet, so I used Splenda instead of sugar. I also made some extra sauce and threw some broccoli and mushrooms into the pan after the meat cooked - fantastic. The sauce is so good, I'm going to try it with other meat and maybe tofu. Thanks for the recipe! 1 years, 2 months, 1 weeks, 22 hours, 36 minutes ago
	BimboBaggins This was so amazing!!! My husband and kiddos all loved it! We served it with some chow mein. 1 years, 2 months, 1 weeks, 6 days, 19 hours, 44 minutes ago
	korongata1 I added kiwi fruit as a tenderiser. Really good!!! 1 years, 9 months, 3 weeks, 5 days, 2 hours, 32 minutes ago
	Thanks so much for the post! I love this stuff! Btw, the reason that the kimchi sold in major store chains is carbonated is that the manufacturers have sealed the container to keep it from spilling or getting contaminated during transport. The problem with this is that kimchi is always actively fermenting. The carbon dioxide from the fermentation process cannot escape, so it gets dissolved in the liquid of the kimchi. To make it better, you can try buying it a week ahead of time and leaving the lid on loosely to allow the kimchi to get 'flat.' Alternately, you can buy at your local Asian market where you will find more authentic and fresher kimchi. 2 years, 2 months, 1 days, 21 hours, 23 minutes ago
	travelingbigd 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.' 2 years, 6 months, 1 weeks, 5 days, 1 hours, 9 minutes ago
	horikor Very Good!!!!! We substituted Low Sodium Soy Sauce and served with the Romain and Brown Rice. We also plan on using this as a non-spicy alternate to a Szechuan Beef and Broccoli recipe we make 2 years, 8 months, 3 days, 23 hours, 39 minutes ago
	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! 4 years, 1 months, 2 days, 2 minutes ago