Bulgogi (Korean BBQ) Recipe - Allrecipes.com
Bulgogi (Korean BBQ) Recipe

Bulgogi (Korean BBQ)

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"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    1 hr 35 mins


  1. 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.
  2. 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.
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  • Note
  • 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.

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Feb 23, 2012

I do not recommend!

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.

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.

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.

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!

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!!!

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!


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  • 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.

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