Reviewed: Jan. 5, 2005

Thank you--this is the closest bulgogi to my grandmothers! My family loves it.

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2 users found this review helpful

Reviewer:

WENDYOW

Cooking Level: Intermediate

Home Town: Conyers, Georgia, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Nov. 6, 2005

This dish was a great hit with the kids and the husband

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1 user found this review helpful

Reviewer:

POQA

Cooking Level: Expert

Home Town: Malibu, California, USA

Living In: Beauregard, Louisiana, USA

Reviewed: 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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4 users found this review helpful

Reviewer:

Amy C.

Cooking Level: Expert

Home Town: Salcha, Alaska, USA

Reviewed: Nov. 18, 2005

Unbelievably tasty! Turned out better than our favorite Korean restaurant. I cut back on the black pepper to turn down the spice and used pear juice. A definite favorite in this household!

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1 user found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Home Town: West Union, Iowa, USA

Reviewed: 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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8 users found this review helpful

Reviewer:

sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

Reviewed: Jan. 18, 2006

This turned out great! I really like bulgogi and was suprised when I stumbled across this recipe. I used pineapple juice instead of wine, because that's what I had and it made more sense to me. At first I used my grill pan, but when the house got smokey I switch to a large skillet and we liked the meat cooked in the skillet better. I really liked this recipe. I even made it two days in a row. I can't wait to taste it barbequed in the summer.

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3 users found this review helpful

Reviewer:

Cherise G.

Cooking Level: Intermediate

Home Town: Isleton, California, USA

Living In: Sacramento, California, USA

Reviewed: Jan. 25, 2006

Great recipe.

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0 users found this review helpful

Reviewer:

Regina Chan

Cooking Level: Expert

Home Town: Suwon, Kyonggi-Do, South Korea

Living In: Akasaka, Tokyo, Japan

Reviewed: 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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5 users found this review helpful

Reviewer:

Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

Reviewed: 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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5 users found this review helpful

Reviewer:

kmailki

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Reviewed: 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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24 users found this review helpful