READY IN 3 hr

Authentic Korean Bulgogi

Read Reviews (15)

"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! " — Minyoung

Directions

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.
Preheat an outdoor grill for medium-high heat.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 3 hrs

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.

Reviews More Reviews

Most Helpful Positive Review

Sep 29, 2009

Absolutely delicious! I ran into a few problems that required me to improvise though. 1. I couldn't find pear juice at the store. So I pureed two fresh pears. 2. Instead of using a white cooking wine, I decided to go with Moscato, it's a pear based white wine, and figured it would be perfect for diluting my pear puree. (And it worked great)! 3. Due to horrible weather conditions, I couldn't grill it outside, so I cooked it up in a cast iron skillet... and it still turned out perfect.

—Shasta

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Most Helpful Critical Review

Nov 16, 2010

It was ok.

—prettyaries

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19 Ratings

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Dec 01, 2009

My family loves bulgogi. The recipe I got from a Korean friend doesn't include the wine, pear juice, sugar or mushrooms. Since I don't cook with alcohol just used more pear juice for the wine.

—CURELOM

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Jul 28, 2010

I had to make a couple of adjustments: I didn't have any pear juice, nor did I have the time or inclination to drive around in 110 degree heat to look for any. So I used some slightly diluted frozen apple juice concentrate instead. I also saved the marinade and boiled it in a sauce pan to disinfect and reduce it. I used flap meat instead of sirloin because that's what I had (again, didn't want to leave the house in this heat). I seared the meat in a very hot cast iron skillet, removed it and then sauted the vegetables. This came out fantastic and the reduced marinade made a lovely sauce for some bean thread noodles. We just loved this and when it gets cooler here, I'll try the pear juice (if I can find some) and the outdoor grill. Thank you so much for the recipe!

—Dianemwj

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Mar 16, 2011

Taste great.. It's just not the one from my Korean restaurant.. But I really do like it..

—mamiboriquena

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Feb 02, 2011

Excellent and Easy, I made a few changes also- I used a large can of pears with juice and pureed all the pears. It was a bit thick, but turned out just the way I was hoping it would after cooking the meat ( it crytalized on the meat). I also made it quite sweet ( by around a 1/4 cup more sugar than what the recipe calls for) as the bulgogi I have had before was very sweet and my hubby likes it best that way. I also substituted Braggs liquid aminos for the soy and added a little bit more garlic. Since it is winter and we aren't using the grill, I read about how to grill with your oven on ehow and used this method for the dish. It turned out perfectly "grilled" and was just like the authentic bulgogi I have had. It took around 25 minutes or so to be crystalized and for the marinade to be more like a sauce than a soup.

—jblhopper

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Dec 28, 2010

I substituted the pear juice with pineapple juice and the white wine with Marsala wine (I really did not want to go to the store.) I cooked this in a skillet until done and removed meat. Then, I reduced the marinade in the same skillet to pour over white rice. It was very delicious, and I would make it this way again. However, I will definitely be trying this recipe with the pear juice.

—Kaporet

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Jan 02, 2012

Didn't have the green onions or mushrooms so I used broccoli and carrots (pretty colors), and it tasted just as good. We ate ours with japanese noodles. I would love to try it with the original ingredients and on top of rice.

—Missy

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Nutrition

Calories
375 kcal
19%

Carbohydrates
19.2 g
6%

Cholesterol
74 mg
25%

Fat
18.1 g
28%

Fiber
1.8 g
7%

Protein
33.3 g
67%

Sodium
1018 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Authentic Korean Bulgogi

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 375
Calories from Fat: 163

% Daily Value *
Total Fat 18.1g 28 %
Saturated Fat 5.1g 25 %
Cholesterol 74mg 25 %
Sodium 1018mg 41 %
** Potassium 650mg 18 %
Total Carbohydrates 19.2g 6 %
** Dietary Fiber 1.8g 7 %
Protein 33.3g 67 %
** Sugars 14.5g
** Vitamin A < 1 %
** Vitamin C 7 %
** Calcium 8 %
** Iron 33 %
** Thiamin 21 %
** Niacin 111 %
** Vitamin B6 48 %
** Magnesium 18 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.