Bulgogi (Korean BBQ) Recipe

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Most Helpful Positive Review

Feb 11, 2008

Very good, smells wonderful! I needed something to go with a soba salad (from this site also), and finally decided to try this. It's been in my list of favorites for a while. After reading and comparing reviews, I doubled mine as this: 3/4 Cup lite soy sauce, 2 Cups pear juice, 6 Tbl white sugar, 4 Tbl minced garlic, 2 Tbl sesame oil, 2 tsp. sesame seeds (toasted), 1/4 tsp black pepper, 2 pound thinly sliced rump roast, green onions and carrots. I marinated for 3 hrs. (to easily thinly slice the meat, freeze for about 2 hrs) I made a reduction from the leftover marinade, and served it with some jasmine rice. Next time, I'll tenderize the meat, to make it more soft.

—LDYLVBGR

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Most Helpful Critical Review

Feb 23, 2012

I do not recommend!

—mymom

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84 Ratings

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Jun 09, 2006

You can substitute pear juice with pineapple juice(either from can or fresh pineapple) which will make the meat really tender. Increased the sesame oil to 1T instead of 1t and added green onion to it.

—kjkim777

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Jun 26, 2006

This made good beef, however, I recommend sticking to the 1 hr. marinade time. I left mine overnight and the soy was so strong it tasted like my homemade jerky. It still gets 4 stars because we love that salty home made jerky taste. I'll have to try again with less marinade time.

—Sarah Gartland

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Jan 18, 2011

This is such an easy, delicious recipe. And flexible. Tonight I used OJ in place of the pear juice and pork instead of beef. WIN.

—mkecupcakequeen

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Apr 26, 2006

Tasty tasty, says my kids but like every asian dish I make they like lots of sauce so I put 2 cups of pinneaple juice to one cup of soy sauce and then doubled it in the recipe. Blended it all up with garlic and three onions and still they wanted more of the delicious sauce. Fried marinated pieces on the pan with the marinade and let half of it evaporate to thicken the sauce and served it over rice. Yum!!!

—montessorihouse

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Apr 14, 2006

I loved the flavor. I marinated the meat for 24 hours. I didn't use any MSG but did add steamed broccoli to the skillet when cooking the meat. Excellent!

—LatinaCook

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Jan 07, 2006

Instead of pear juice, we added half a can of sliced pineapples. It tenderizes the meat. Also, we throw the sauce mixture into a blender, including the onions. Just blend it all together, then soak the meat in this blended mixture. Came out great!

—sarakyong

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Nutrition

Calories
439 kcal
22%

Carbohydrates
24.3 g
8%

Cholesterol
101 mg
34%

Fat
17.5 g
27%

Fiber
1.8 g
7%

Protein
44.2 g
88%

Sodium
3820 mg
153%

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

Nutritional Information

Bulgogi (Korean BBQ)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 439
Calories from Fat: 158

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 5.8g 29 %
Cholesterol 101mg 34 %
Sodium 3820mg 153 %
Potassium 738mg 21 %
Total Carbohydrates 24.3g 8 %
Dietary Fiber 1.8g 7 %
Protein 44.2g 88 %
Sugars 16.4g
** Vitamin A < 1 %
** Vitamin C 7 %
Calcium 6 %
Iron 51 %
** Thiamin 16 %
** Niacin 111 %
** Vitamin B6 33 %
** Magnesium 25 %
** Folate 16 %

* 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.