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Bulgogi (Korean BBQ)
SUBMITTED BY:
WUCHONG KELLER
PHOTO BY:
LDYLVBGR
"This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it."
RECIPE RATING:
Read Reviews
(46)
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PREP TIME
25 Min
COOK TIME
10 Min
READY IN
1 Hr 35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips
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DIRECTIONS
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
FOOTNOTE
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
Reviewed on Feb. 11, 2008 by
LDYLVBGR
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LDYLVBGR
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.
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9 users found this review helpful
Very good, smells wonderful! I needed something to go with a soba salad (from this site also),...
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Reviewed on Jun. 9, 2006 by kjkim777
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kjkim777
Jun. 9, 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.
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8 users found this review helpful
You can substitute pear juice with pineapple juice(either from can or fresh pineapple) which...
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Reviewed on Jun. 26, 2006 by
Sarah Gartland
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Sarah Gartland
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.
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6 users found this review helpful
This made good beef, however, I recommend sticking to the 1 hr. marinade time. I left mine...
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Reviewed on Jan. 7, 2006 by
sarakyong
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sarakyong
Jan. 7, 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!
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4 users found this review helpful
Instead of pear juice, we added half a can of sliced pineapples. It tenderizes the meat. Also,...
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Reviewed on May 16, 2006 by
Chuck
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Chuck
May 16, 2006
This is the Best Korean BBQ I ever had, This reminds me of the one I had In CA, the meat is so flavorable, It's a true Korean delicacy. You get 5 Star Rating *****!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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3 users found this review helpful
This is the Best Korean BBQ I ever had, This reminds me of the one I had In CA, the meat is so...
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Reviewed on Apr. 26, 2006 by
montessorihouse
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montessorihouse
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!!!
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3 users found this review helpful
Tasty tasty, says my kids but like every asian dish I make they like lots of sauce so I put 2...
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Reviewed on Apr. 14, 2006 by
CookingMama
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CookingMama
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!
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3 users found this review helpful
I loved the flavor. I marinated the meat for 24 hours. I didn't use any MSG but did add...
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Reviewed on Nov. 15, 2005 by
Amy C.
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Amy C.
Nov. 15, 2005
This dish is fantastic. So full of flavor. I used moose meat instead of beef because we have a freezer full and this is probably one of the best ways I've cooked it. We put it over rice. The kids loved it so much there wasn't enough!
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3 users found this review helpful
This dish is fantastic. So full of flavor. I used moose meat instead of beef because we have...
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Reviewed on May 22, 2006 by
kmailki
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kmailki
May 22, 2006
I couldn't find pear juice, so I used the wine..couldn't find sesame seeds, so I left them out...let it marinate for 2 1/2 days, and then stir fried...Wonderful!! Even the two year old liked it--and he isn't a big fan of meat. (Hubby liked it so much he asked me to make if for his mother when she visits this weekend.)
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2 users found this review helpful
I couldn't find pear juice, so I used the wine..couldn't find sesame seeds, so I left them...
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Reviewed on Jan. 18, 2006 by
Cherise G.
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Cherise G.
Jan. 18, 2006