Authentic Korean Bulgogi Recipe
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Authentic Korean Bulgogi

By: Minyoung  
"This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy! "

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

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Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
3 Hrs

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/2 pounds beef top sirloin, thinly sliced
  • 2 tablespoons white cooking wine
  • 1 cup pear juice
  • 1 teaspoon ground black pepper
  • 1/4 cup soy sauce
  • 1 tablespoon white sugar
  • 2 tablespoons Asian (toasted) sesame oil
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped green onion
  • 1 tablespoon sesame seeds
  • 1/2 pound fresh mushrooms, halved (optional)
  • 1/2 onion, chopped (optional)

Directions

  1. Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
  2. Preheat an outdoor grill for medium-high heat.
  3. Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

Footnotes

  • Cook's Notes
  • You can substitute 2 shredded fresh pears for the pear juice.
  • For better taste, soak beef in cold water for a couple of hours. Change water occasionally.
  • Optional: Serve with a handful of Korean sweet-potato noodles. If pan-frying the beef, you can add 1/2 cup of beef broth to make a sauce to go over rice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 375 | Total Fat: 18.1g | Cholesterol: 74mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by Shasta 
Absolutely delicious! I ran into a few problems that required me to improvise though. 1. I... MORE

 
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