Best Korean Bulgogi Recipe - Allrecipes.com
  • READY IN ABOUT 4 hrs

Best Korean Bulgogi

Recipe by  

"My grandmother made this traditional, non-spicy Korean dish a lot. Every person, even those who have never ate Korean food, love this dish. Use any beer of your choice, we used Budweiser. Roll this beef up in a lettuce leaf with some rice for a fun dining experience. No silverware needed! -Kids love it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results.
  2. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender.
  3. Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness.
  4. Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 3 hrs 50 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2006

at last i find a recipe for the good stuff. my sister-in-law would make it your way with the exception of beer! can't wait to make it with the beer! she used to make it to take on little road trips. seems like you could feed an army with a cooler full of this stuff. we would save the marinade and boil the next day and pour over rice and eat kimchi or some other side dish. only other comment i have is the type of soy sause to use. just remember you get what you pay for. cheap is cheap. pay a little more for the good stuff and you'll find out it taste better and goes further than the cheapo generic

 
Most Helpful Critical Review
Jul 16, 2012

Too much soy, too much beer, and no sweetness.

 
Jan 25, 2006

I didn't make this recipe, but it I know it would end up tasting too salty. Sugar is key in this recipe.

 
Aug 01, 2004

I tried this recipe to surprise my Korean parents. My mom was shocked at how salty the marinade came out. She asked, "are you sure it wasn't 2 1/2 TABLESPOONS of soy sauce?" She also said one whole can of beer was way too much. I think next time I'll go with my parents' recipe.

 
Feb 18, 2007

Mine is better.

 
Jul 24, 2009

Having had bulgogi in Korea I was excited to find this recipe. However, this did not taste like bulgogi and I have dicarded the recipe. Sorry

 
Nov 30, 2008

It does not taste much like bulgogi, but it is rather tasty! I added 1/4 cup of sugar, as well. It would be way too salty without it! It was delicious!

 
Aug 17, 2008

I really thought this was delicious!! After reading all the reviews I decided to add 1/2c sugar to the recipe which may seem a lot but mine didn't turn out salty. I marinated overnight and I also used the remaining of some "cheap" soy sauce (Kikoman) and the rest of San-J. Is this a good brand? I think one poster had a good point and may be the quality of the soy sauce. So I will be making this again, I loved it because it was easy and very delish!!

 

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Nutrition

  • Calories
  • 759 kcal
  • 38%
  • Carbohydrates
  • 60.5 g
  • 20%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 9118 mg
  • 365%

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

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