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.12y
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.12y
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.13y
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!13y
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!13y
bimbobaggins ,This was so amazing!!! My husband and kiddos all loved it! We served it with some chow mein.13y
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.
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."14y
jeremyjoeh ,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 make14y
bkprice13 ,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!16y
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!!!!16y
edlinspok ,Sure glad you posted this recipe. I love the dish, just didn't know how to make it.17y
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.]18y