Reviewed: Nov. 17, 2009

this was great!!!

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Reviewed: Nov. 16, 2009

I've used this recipe a few times and it's fantastic. I have tinkered with it at times, adding meat tenderizer powder to it, increasing the garlic. This is pretty tough to screw up.

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Stu

Cooking Level: Expert

Home Town: Niagara Falls, Ontario, Canada

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Reviewed: Nov. 15, 2009

Had a very good taste, very sweet. I used Eye of Round, and it it was very tender after soaking in hte marinade for 5 hours. Very simple and wuik, I will definitely make again...

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rob b

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Reviewed: Aug. 8, 2009

This tastes exactly like the Bulgogi my Korean girlfriend used to make for me... instead of frying it in a pan i grilled it on a piece of foil with about 15 holes poked in it with a fork or knife. i grilled it until the meat was a little carmalized. Serve it with rice!! Outstanding!! thanks for sharing!!

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CountryGonePeaches

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Reviewed: Jun. 21, 2009

This was so great. We subbed the shallot for green onion, added ginger and used half brown sugar and half splenda. Incredibly good. Thanks.

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Roninroyaloak

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Reviewed: May 5, 2009

Use reduced sodium soy sauce as this was a little salty, though still enjoyable. I added shrimp as well and it was teriffic. Don't worry if you don't have a butcher cutting the meat thinly. You can do it yourself and it will be fine. Overall this was great and satisfied our craving for Korean barbecue. Will be making again soon.

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DaniMast

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Reviewed: May 1, 2009

AWESOME is the right word for this one. We used to have a Korean neighbor lady that made this dish for us. I have tried several different recipes since she left and this one tastes just like her authentic recipe.

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Judy

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Reviewed: Apr. 16, 2009

This was REALLY good. My boyfriend loves trying new things and he said this is his favorite by far for chinese dishes!! I marinated the meat for 24 hours so it was very soft. I don't know if it was the steak that I got, but it was REALLY fatty so i had to cut away a lot of the fat. I had the meat clerk slice in small pieces so i didn't have to try doing it myself. I served over white jasmine rice and made home made pot stickers.

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sandylemon

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

I would give this more stars if I could! I did follow one other reviewers suggestion and added a 1/4 of crushed kiwi to my marinade. The meat was so soft and tender it was incredible. Make sure you get chuck eye meat as it makes a huge difference as well. All in all solid 5 stars. I make steamed white rice with green onions, kimchi, and a ginger salad to compliment this dish.

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RobertSRQ

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Apr. 6, 2009

Taste just like the asian fire meat recipe on here, just without the heat.Very good stir fried it with carrots,celery,onions and sugar peas.

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Joey Escalante

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Reviewed: Apr. 6, 2009

This is a great recipe. I cook it down until all of the moisture cooks out and the sugar starts to carmelize.

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skinnycook

Cooking Level: Intermediate

Home Town: Laurel, Mississippi, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Feb. 23, 2009

Tasted great! A keeper for sure!

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Jan. 31, 2009

I really enjoyed this a lot. I used several other recommendations and am glad that I did. First off, I added extra garlic to the marinade. I was so afraid that it was too much because my refrigerator smelled a LOT like garlic this morning. I also added some kiwi to the marinade to keep the meat tender. I should have gotten a better cut of meat, and I am thinking that I might try to crisp the meat up a bit next time - but it is a definite keeper!

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 21, 2008

All I could taste was the soy sauce, nothing else from the marinade. WAY too salty. After inquiring, the best way to make this type of marinade is to dilute the soy sauce w/ water, 1:2 ratio, eg, if you use 1/2 cup soy sauce dilute it with 1 cup water.

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YumYum

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Reviewed: Oct. 21, 2008

Phenomenal! We make this exactly as instructed to. We recently changed a beef marinade recipe to this one for Korean Bi Bim Bop. It really adds a new dimension of flavor to the dish. Thank you for this post!

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GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 28, 2008

This recipe is great with chicken or beef. By adding stir-fry veggies I was able to get my daughter to eat broccoli. I always cook some extra marinade too cover the veggies.

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TParties

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

I am always trying to find the perfect "Bulgogi" recipe. This was very close! Followed the recipe exactly. Added vegetables. Really good! Thank you!

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Melanie2008

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 4, 2008

The husband loved this! It wasn't too sweet or too salty. Thank you !

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helen

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Reviewed: Aug. 27, 2008

I made this with the exact ingredients and measurments as the original recipe posted. Normally I end up tweaking something here or there. The only thing I did change was not cutting the chuck eye's in little strips. I left them whole and put them in a ziplock freezer bag with the marinade at 10pm the night before, Then the next day at 6pm, we grilled the steaks. The flavor was awesome! Even my picky teenage daughter who swore off steak loved it. We decided for us that chuck eye's were a bit on the fatty side for us, Next time I will use petite sirloin. Thanks for a wonderful recipe.

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TEESA2YOU

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 10, 2008

Made it even without the shallots or sesame seeds and it turned out great. Just used regular thick slices of steak, but sliced them thinly. Added some slices of mushrooms, and they tasted good in the sauce as well.

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