Ready in 1 hour
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.
"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!"- bkprice13
Top-ranked recipe named "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.
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."
timj89 3 months agoPerfect ratio of ingredients. Thanks for sharing.
ericeckl 3 months agoThe marinade tasted very authentic. Paired with some of that Gochuchang sauce from the local Asian grocery, it was delicious. It is a little challenging to cut and grill the meat just like you would get at a Korean BBQ restaurant. I guess I will have to keep experimenting until I get it just right. Yum!
dmcmil4911 7 months agoVery good and easy
texasmamafromga 10 months ago
WillandMerle 1 year agoEasy and AMAZINGLY good!!
Golizliz 1 year agoThis was good. Very simple to make. Cooked it a bit longer than 3 minutes. Made this with the avocado and tomato salad.
tammyeberhart 1 year ago
rmbovell 1 year agoThis has become one of my family's favorite dishes. It's very easy to make and not hard at all on the wallet.
angela9748 1 year agoIt's good but it tastes so much better when grilled.
vickisullivan 1 year agoExcellent, the whole family loved it. Thanks for the recipe!