Reviewed: Nov. 4, 2009

Excellent!!I sliced the beef very thinly and removed as much of the fat as possible and marinade it for over 24 hours. So good!! The amount of pepper is perfect to offset the saltiness of the soy sauce. I also cooked it in a skillet on the stove because it was less work for the same basic result. Doesn't need the veggies either. I served my meat over white rice with a salad on the side. This will be one of the meals I make when top sirloin goes on sale!! Thanks for sharing this recipe.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Nov. 1, 2009

This was a very good and fairly quick meal to prepare. I made a couple of changes to the recipe. I added some sliced bell pepper to my mix of meat and veggies. I also wanted a little bit of heat so I added about 1 teaspoon of hot chili paste.

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Jolene

Cooking Level: Intermediate

Living In: West Covina, California, USA

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Reviewed: Oct. 28, 2009

This is good but very different. Korean barbecue flavor is very different than what I think of when I think barbecue.

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 12, 2009

My Korean sister-in-law gave this dish her stamp of approval and my husband practically inhaled it, so this is definitely going to be reappearing on our table. I had a little extra meat than called for, so ended up doubling the marinade. While I didn't do it this time around, I may omit the salt next time. I really liked the addition of the carrots. They added a welcome bit of color and flavor to the dish--and weren't mushy at all. Adding more green onions would also be a nice touch in terms of color. My sister-in-law stir fries this dish, which may be a good option for days when it's too cold to barbecue! I served the Bulgolgi with rice and Kimchi.

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astanton

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Reviewed: Sep. 3, 2009

Very, very good. I upped the sugar and ommited the salt per other reviews and it turned out great. I also decided not to add the carrots while cooking since they just turn to mush. I shreaded some carrots and topped the dish at the table to add the flavor and texture.

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jeepaholic

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Reviewed: Aug. 31, 2009

This recipe was good, but didn't taste like the bulgogi that we order at our favorite Janapese restaurant. It wasn't as sweet as I thought it should taste. The next time I make this recipe I will tweak the sauce so that the soy sauce isn't the prevailing taste.

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Mandy_H

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Reviewed: Aug. 9, 2009

This turned out great with some additions, since I can't seem to make anything without adding my own touches. I doubled the sauce recipe to have enough sauce to cover the meat. I added three tablespoons of rice vinegar as well as some pineapple juice for sweetness. I also doubled the amount of sugar. I didn't have a grill so I had to stir fry and still was great. Served with the korean cucumber salad and was one of the best dinners! Will definitely make this one again!

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Nicole A

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Reviewed: Jul. 10, 2009

This was OK, I let marinade over night and it absorbed all of the marinate. It was a little dry to me. I thought it would have more sauce. I served over white rice. Easy to make though.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 30, 2009

Good recipe. Found the beef already sliced/packaged at an asian grocery. Husband liked it, but would like just a bit sweeter.

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SAVVYSCRAPPER

Cooking Level: Expert

Living In: Providence Village, Texas, USA

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Reviewed: Jun. 10, 2009

It was wonderful. I added celery, an extra half teaspoon of sugar, and I reduced the salt by half. Next time I will add half of a kiwi and some spinach.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 8, 2009

I thought the amounts sounded too small for a marinade, but marinating it in a gallon size zipper bag really made the marinade go a lot farther with the meat. Flavor wise, this is as authentic a Bulgogi recipe as I've ever tasted. Absolutely delicious, and a flavor any pallet can enjoy!

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 6, 2009

Very good flavor, but a little bland (read: not spicy) as we thought it would be. I served this with the Korean cucumber salad, also from this site, which we found much spicier that we expected. Will use the excess red pepper from the salad to kick up the heat level of the beef next time!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: May 28, 2009

LOVE this recipe! I tripled it because I had 3 lbs of steak. I marinated it overnight and it was fantastic. SO easy and SO delicious! I will be making this a lot this summer.

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MNCookinGal

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Reviewed: May 27, 2009

This was pretty good! Like a lot of people I didn't have time to marinade everything over night.. but I did for a couple of hours. I think this dish is something you have to let set over night so it can have its full flavor. Mine came out a little dry with a light flavor (but it was still tasty). I also think if you are grilling this, you should put the carrots on first because they take a bit longer than the meat and onions. I added pineapple and pineapple juice to tenderize it a little more and I also added a teaspoon of rice vinegar and an extra teaspoon of sugar. I didn't have any sesame oil, so I replaced it with vegetable oil. I will make this again! It was cheap to make and I had no left overs :)

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Sara

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: May 3, 2009

The recipe is great as I didn't have time to marinade meat overnight like many of recipes I read. Love Korean BBQ but never made at home. Quick run to H-Mart (Korean specialty store) to pick up some broccoli, bean sprouts, mushrooms and red peppers. Bought some spicy kimchi and radish as side dishes. We didn't grill but turned this into a stir-fry. It made for delicious simple dinner. I always fret when I offer to cook but not anymore. Thanks to all the great cooks on Allrecipes!

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madpotter

Cooking Level: Beginning

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Reviewed: Apr. 20, 2009

I didn't read the reviews before making this. I think it needs about 1.5-2 times the amount of sauce, depending on your tastes. But still very good overall.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 30, 2009

I made this exactly per the recipe's instructions and the meat came out very tender, but a little salty. Wish I would have read the reviews beforehand. Will try again and will use reduced-sodium soy sauce, cut out the salt, and add a little extra sugar or perhaps some vinegar as other reviewer's have suggested.

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