The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 31, 2009
Taste great if you use it for Kabob marinade.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 27, 2009
I love this recipe. I left it in the bag over night and then just put it in a skillet and sauteed it. The only thing I did different is added more onions and carrots! LOVE IT
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 26, 2009
It had great flavor and tasted great... it just didn't taste like Bulgogi. I was stationed in Korea and had this dish there 2-3 days a week for a year. The actual dish would make a great stir fry though. I think next time I'll make the dish I'll finish it with a bag of frozen stir fry veggies and this "Bulgogi" in a wok for a few minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 24, 2009
Can I just say....yum. The only change I made was I used low sodium soy sauce. Thought it tasted very close to the original. I lived in Korea for 2 years and this was my favorite thing to eat there. Thanks for reminding me why!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 23, 2009
I grew up eating bulgogi. My mom adds chives instead of green onions. Growing up, all our steaks were marinated in soy sauce, and so I always hated American steak. I have even been to some of the finest steakhouses in the US such as Bern's in Tampa and Gene and Giorgetti's in Chicago and was sorely disappointed in their steaks. My BF used to make fun of the fact I only liked steaks marinated in soy sauce; he railed against "ruining" a steak with soy sauce, until he tried bulgogi. Now he only wants soy sauce based marinades for his steaks.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 29, 2008
Absolutely delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 27, 2008
had this marinade overnight. Cut into 1 inch strips and in very hot pan, I quickly braised them. Served with spicy hot mustard sauce and used them in lettuce wraps. Used as an appetizer and even when they were cooled off these were delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 22, 2008
I FOLLOWED THIS RECIPE EXACTLY AND IT WAS A GOOD STIR FRY, BUT TASTED NOTHING LIKE TRADITIONAL BEEF BULGOGI.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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Reviewed: Nov. 23, 2008
Really good. I omitted MSG(its just unecessary) but followed recipe otherwise. I grilled it outdoors and served over rice. YUM!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 16, 2008
Very good. Do NOT use MSG it doesn't need it at all. Bulgogi should be slightly sweet. Use 1 tablespoon rather than one teaspoon of sugar. I stirfried saving the marinade. Once the beef was done, I boiled the marinade then added cornstarch dissolved in water to thicken to make a yummy sauce then served over rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 10, 2008
After living in Korea for two years, I love Korean food including kimchi! I marinated the meat overnight and cooked it on my George Foreman grill and served it over rice. I didn't have a carrot but I wish I did, many Korean restaurants add a carrot and it adds color and texture. I omitted the salt and MSG, you don't need it. I used low sodium soy and Splenda 1/2 and 1/2 sugar (half sugar and half Splenda). The key to Bulgogi is marinating overnight and if you freeze your meat for 30 minutes prior to slice, it is easier to get thin slices. I will definitely make this again! It is a fabulous recipe.
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA
Living In: Alexander, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 17, 2008
I really enjoy bulgogi, it's one of my favorite childhood dishes. This recipe was pretty good (not as good as grandmas), I found out her trick though she adds a can of coke to it... It tenderizes and makes it sweeter, and no MSG!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 15, 2008
This recipe was about 99% the same as my mother's bulgogi. It was delicious and very easy to make. I'm 1/2 Korean and was raised eating authentic Korean food from my mother so I have a picky taste for authentic vs. others. Me and my wife loved this and will definitely be making it again.
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Cooking Level: Intermediate

Living In: Odessa, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 12, 2008
Loved this-I threaded on skewers and grilled
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 18, 2008
This was pretty good, but it seemed like something was missing. I made the recipe as is, but I think it needed more spice or something. Kind of bland. Might be better with red pepper flakes???
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 4, 2008
I thought it was good. I omitted the sesame seeds and green onion(my husband doesnt like them) and added an extra tsp sugar. Husband an oldest child liked it. Youngest didnt want to touch it bc of the carrots and onions. I'll definitely make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 23, 2008
great as a stir-fry beef recipe.
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Cooking Level: Intermediate

Living In: Brentwood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: Jul. 7, 2008
THIS WAS AWESOME!!! I lived in Korea for a year and have been searching for a good Bulgogi recipe. Even my picky husband liked it and he hates "meat that doesn't taste like meat." The only modification I did was adding a bit more sugar and rice vinegar for personal taste. Also I cooked it on the stove because it was raining.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 28, 2008
Very tasty. I marinated rib eye steaks in this overnight. I broiled the steaks in the ovenon high approx. 8 minutes on each side. So juicy and tendet !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 9, 2008
Delicious! Just like what you get from a Korean restaurant. I made this in a pinch and only marinated the meat for a few minutes, and believe it or not, the flavor was soaked right up! Also, since I don't have the grill out yet, I just broiled the meat on a grate with a pan underneath and it came out wonderfully. I served fried rice on the side. Fantastic and quick!
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Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA
Living In: Rochester, New York, USA

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