Reviewed: Aug. 22, 2009

This was amazing! I have always known this as bulgogi. I have korean cousins who taught me how to make bulgogi and always guessed at the amount of ingredients each time but this was perfect! You took all the wory out of it for me to finally measure it all out. Though I did do just a couple things different which are also different from my own bulgogi recipe. I have never cooked with leeks or even handled them before and didnt know what to do with it when I saw it so I bought 1 each of red, yellow & orange bell peppers ( to match with the whole title of *fire* meat ) and I searched forever in walmart to find the red pepper flakes even asked someone to help me and no one could find them so I tried using crushed red pepper and sprinkled in some ground red pepper. Didnt care for the twang of the crushed and the more intense heat it packed in so hopefully when I can find the red pepper flakes it will be just right in that sense. It was a pleasant and wonderful surprise how great it was. My mother whose such a picky eater when it comes to asian food loved it instantly and told me no more take out she wants this from now on. Thank you for such a wonderful recipe!! God Bless

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Chrisie

Cooking Level: Intermediate

Living In: Henderson, Texas, USA

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Reviewed: Jul. 24, 2009

I found this recipe to be very good, but too salty. Next time I'd reduce the soy sauce a lot. I didn't have leeks or carrots, and I used regular yellow onions.

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xiebob

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Reviewed: Jul. 15, 2009

This was too salty tasting! Did not like. If I ever try this recipe again I will use less soy sauce and red onion. Would recommend increasing the red pepper flakes as well.

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NJL14

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Reviewed: Jun. 29, 2009

This has became a favourite in my home! I use a higher quality meat (flank steak)and subsitute scallions and red bell pepper for the leeks and carrots. I recommend serving over rice noodles.

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HeatherIvey

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Reviewed: Jun. 23, 2009

This recipe was delicious but way too salty. I'm not sure how to tweak it to make it better. I had an Asian beef dinner tonight that called for equal parts rice wine and soy sauce. The flavor was good. That is probably what needs to be done here. I will try changing this recipe up on my own and see how it tastes. Thanks for the recipe.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

Wish I had seen Katy Belle's review before making this. This was so salty we couldn't eat it. Maybe if you use low sodium Soy Sauce it might be OK.

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cathy1114

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Reviewed: May 25, 2009

We like salt, but this was too salty! I can't get reduced salt soy sacue here, so next time I will make it with soy sauce and water. Other than the salt, it was yummy and I look forward to trying it again.

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Katy Belle

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Reviewed: Apr. 27, 2009

We doubled the red pepper and left out the leeks. We also didn't marinade the onions and carrots, we just added them right to the meat before cooking in the wok. Also reserved some of the marinade and added when the meat was done cooking, then added some corn starch to the marinade to thicken it up. This was excellent and we will make it again soon.

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lele

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Reviewed: Mar. 30, 2009

This was very good and an easy recipe. I used the veggies that I had on hand and mostly just used the meat marinade from this recipe. I marinated the meat for a couple of hours, which was perfect. I then cooked the meat, took it out of the skillet and then added the marinade which cooked for about five minutes before I added the veggies. Once the veggies were close to being finished, I added the cooked meat back in, heated it all up together, and threw it over rice. Quite tasty and made great leftovers the next day.

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: Mar. 22, 2009

I rarely know what to do with round steak...I can't quite get it tender enough to enjoy. This recipe helped that some - sliced paper thin. I threw a little broccoli in the marinade, too. After two hours i dumped it all in the pan, cooked it up....then pushed meat aside and thickened liquid with cornstarch to make a sauce to pour over rice. Delish.

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brendajean

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Reviewed: Feb. 4, 2009

I doubled the sauce because i had that many veggies- followed the recipe except i used maybe a tsp of sugar and added more red pepper flakes- really enjoyed-ty---I also use "BRAGGS" soy sauce (5%) sodium so i can marinate for days and never gets too salty

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shawna

Home Town: Edmonton, Alberta, Canada

Living In: Armstrong, British Columbia, Canada

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Reviewed: Feb. 3, 2009

I made the marinade exactly as written. The quality of the ingredients maks all the difference because my fresh red pepper flakes and 1/2 tsp of fresh ground black pepper gave this some heat!!! However it was way too salty for our liking and next time I'll use reduced sodium soy sauce.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Jan. 20, 2009

We loved this recipe! I doubled the sauce and served over rice. Also, because some of the reviews stated that it wasn't very spicy, I added a little extra heat with a dash of Thai chile paste. So good and easy to make. A new regular in our house!!

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SEY1

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

This is easy and tasty, and the husband loves it!

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Laineybugger

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Reviewed: Jan. 4, 2009

Great flavor! Followed recipe as written and it was soooo good. I marinated for about 3 hrs and cooked it on high for no more than 10 mins. Meat was really tender.I will definitely be making this again.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 20, 2008

Just ok.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 26, 2008

We really enjoyed this. It wasn't quite enough "Fire" for us so I added some more red pepper. It had such a good flavor to it. Thank you!

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CF

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 19, 2008

I love this recipe exactly as it is. I didn't realize the first time I made it that you usually eat the white, stalky part of the leek and not the green part. So that was a learning experience in leeks, and it was even better when I got it right! I also reccomend pre-boiling some udon noodles and just mixing them in when you stir fry the beef and the vegetables. Excellent!

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Chelsea

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

This was so good even without the sesame oil that I ran out of. I am definitely going to make it again with the sesame oil. I also added red bell peppers. This could not be easier.

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