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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"

4.7 avg, 36 review(s) 89% would make again


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

Original recipe makes 4 Servings



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."


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Calories Per Serving: 405 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  This is the Korean Bul-Go-Gi recipe I've learned from a friend who lives in Korea. I've made this dish many times and got raves every time. Yummy!" Firebyrd Firebyrd

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Reviews for Bulgogi All 36 reviews

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Perfect ratio of ingredients. Thanks for sharing.
timj89 3 months ago
The 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!
ericeckl 3 months ago
Very good and easy
dmcmil4911 7 months ago
texasmamafromga 10 months ago
Easy and AMAZINGLY good!!
WillandMerle 1 year ago
This was good. Very simple to make. Cooked it a bit longer than 3 minutes. Made this with the avocado and tomato salad.
Golizliz 1 year ago
tammyeberhart 1 year ago
This has become one of my family's favorite dishes. It's very easy to make and not hard at all on the wallet.
rmbovell 1 year ago
It's good but it tastes so much better when grilled.
angela9748 1 year ago
Excellent, the whole family loved it. Thanks for the recipe!
vickisullivan 1 year ago
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