Bul-Gol-Gi (Korean Spiced Beef)

Ready in 1 hour
5 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Bul-Gol-Gi (Korean Spiced Beef)"

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Try this Bul-Gol-Gi (Korean Spiced Beef) recipe, or contribute your own. "Sesame" and "Meat" are two tags used to describe Bul-Gol-Gi (Korean Spiced Beef).

"I can't say enough good things about this recipe!! Total hit at dinner. Two things that I did that may have made a difference: I marinated the beef overnight, and I use top sirloin steak. Whether those attributed to why this recipe tasted so darn good, I don't know... But frankly, I don't care! If the hubby likes it and it's healthy, I'm happy :)


"

- MiyaKiku

Ingredients

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1/2 ts Pepper; (Original recipe)
1 Clove garlic; crushed
1/2 ts Ginger
MARINADE SAUCE
2 tb Sesame oil; (may substitute)
1 -(up to)
2 tb Scallions
2 ts Sesame seeds; (optional)
2 tb Sugar; (Original recipe)
1/4 c Soy sauce
1/4 -(up to)
1 lb beef; Thinly sliced

Original recipe makes 4

Servings  

Preparation

From: "STEPHEN D. JEROME" Date: Tue, 23 Jul 1996 19:13:19 -0400 What?! Korean food on for a Jewish food group? Hey, its Kosher! This recipe was taught to me years ago by a native born college buddy of mine whose name (this is the truth) was Moon-Jeu (pronounced Moon Jew). (Living in a largely Jewish dorm, he took a lot of good natured ribbing on that score.) Its delicious! It is also spicy. So, An-yung ha shimnika (a formal Korean greeting similar to Shalom) and enjoy. And lets give thanks to a Korean Jeu for this one: Marinade a pound of thinly sliced beef (similar to beef used for Chinese pepper steak) which has been cut into strips. The marinade sauce is as follows: For variation, you may also add to the beef thinly sliced carrots, water chestnuts, bamboo shoots and/or celery. If you add substantial amounts of these veggies, then increase the marinade sauce accordingly. Traditionally, Koreans would let the beef marinade for a day. In college, I rarely waited more than one hour. Bake at 375 degrees in oven until properly browned on both sides. I generally turn the meet over after seven minutes and check up on it after another five to seven minutes. Rarely do I need to cook for more than fifteen minutes. Of course, thickness may vary cooking time. (Koreans traditionally barbeque the beef using a kind of container which collects the juice. I like having the meat soak in the juices.) Serve over white rice. (In Korean, Chinese & Japanese cooking, rice is only cooked with water - thereby not violating the prohibitions of mixing milk and meat). One may alternatively serve over any soft Oriental noodle. Just a special note for those of us Jews who are proud of being the Chosen People: The traditional Korean name for Korea is "Cho-sen." Therefore, it is correct to note that the Koreans are truly the "Cho-sen People!) Have a great day, and An-yung-ye ka ship-she-o (Good by in Korean). JEWISH-FOOD digest 274 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Very simple and pleased the family. Would make with rice next time rather than spaghetti. Did add the Holy Trinity - celery, onion and carrots to the marinade. Discarded them before serving. Thanks!
Bigjoe21 3 years ago
Love it! Our local Korean restaurant makes terrific bulgogi. I think this is better! Certainly less expensive than eating out anytime I want this. Super easy, quick, and savory.
PWFG 3 years ago
I can't say enough good things about this recipe!! Total hit at dinner. Two things that I did that may have made a difference: I marinated the beef overnight, and I use top sirloin steak. Whether those attributed to why this recipe tasted so darn good, I don't know... But frankly, I don't care! If the hubby likes it and it's healthy, I'm happy :)
MiyaKiku 3 years ago
Great!!
allanp023 4 years ago
Fast easy and very tasty!! Was very pleased with this recipe!
allanp023 4 years ago
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