Bul-Gol-Gi (Korean Spiced Beef)

5 reviews, 4.8 star(s). 100% would make again

Ready in 1h

Try this Bul-Gol-Gi (Korean Spiced Beef) recipe, or contribute your own.


1/2 ts Pepper; (Original recipe)
1 Clove garlic; crushed
1/2 ts Ginger
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



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.

Verified by stevemur
Alert editor   
Calories Per Serving: 493 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Bul-Gol-Gi (Korean Spiced Beef)

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

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 4y 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 4y 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 4y ago

allanp023 5y ago

Fast easy and very tasty!! Was very pleased with this recipe!
allanp023 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free