Reviewed: Mar. 6, 2008

Being Korean, and having eaten original Bulgogi, this is by far the best. Although, my heart is set on Pork bulgogi. Few adjustments to personal seasoning/flavor, but by far the best of all I've tried.

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Ravished

Cooking Level: Professional

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Mar. 5, 2008

This was a very tasty marinade. I didn't grill it, but stir fried it. I will make this again. My kids enjoyed it as well.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Feb. 24, 2008

This is an excellent recipe! My husband is Korean and loves this version. I use flank steak, cut thin while slightly frozen. It soaks up all the marinade and is extra flavorful.

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hfbb637

Cooking Level: Expert

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Reviewed: Feb. 7, 2008

Did the overnight marinate. This is an excellent recipe!

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Robin

Cooking Level: Expert

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Reviewed: Nov. 8, 2007

This is one of our favorite meals. It does turn out different each time...I think it depends on the meat. That last time I made it it was awesome! I used top-side beef (I live in Kenya so I'm not sure what type of beef that would be in the States but it's not sirloin)the meat was so tender. I only marinated it for 2-3 hours, skipped the msg, used about 1/2 the pepper, par-boiled the carrots and added green pepper. I also used 2 pounds of beef and tripled the sauce. I don't have a grill so I got a frying pan real hot and fried it quickly in the pan until it was just done. I served it with rice. Very delicious. It's a regular meal in our house.

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Nov. 7, 2007

This recipe was fantastic! We are big fans of Korean food (my husband lived there for 2 years) and he gave me 2 thumbs up with this recipe. We did not add the MSG and it still came out fantastic. I let the marinade sit for 2 hours and served it with sticky rice...PERFECT! Thanks!

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ATHENALOVE46

Cooking Level: Intermediate

Home Town: Gardner, Massachusetts, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 28, 2007

This was good but just good. Had fried rice and tried the Korean Cucumber salad with it. The salad was too vinegar for me.

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Amy

Cooking Level: Expert

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Reviewed: Sep. 28, 2007

I love Korean food and this recipe comes out great. Perfectly flavored not too overpowering and not too bland.

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army mama

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Reviewed: Jul. 7, 2007

I used london Broil (it was on sale) I would likely go with a more fatty beef next time. It was good - my friends all liked it, it got better (and moister) when I added good ole fashion bbq sauce. I will make again - it easy the kebabs cook very fast and who does not like Meat on a stick!

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Sparky403

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Reviewed: Jul. 5, 2007

The recipe was wonderful and everyone who tasted it, loved it. I skipped the msg and added in some sliced yellow peppers when it was almost done cooking just to add more veggies and color. It was very easy to make, and I can't wait to try it again. (I also marinated it over night as the author suggested and served it with a choice of basmati rice or mango couscous).

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foodmuse

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Reviewed: Jun. 26, 2007

My husband and I both loved the flavor of the dish, although it wasn't really like any other bulgogi dish we've had. I did broil it as suggested so next time I plan on using the grill to see if that's the difference. I used flank steak and tripled the marinade (I had 1.5 lbs of meat). I added rice vinegar and some ground red pepper for a kick.

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Amy C

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 14, 2007

Not that good. Don't have much more to say about it.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 11, 2007

THis only tasted like black pepper to me-not like the bulgogi my friends mom would make or what I've had in restaurants. I followed the directions as written choosing to leave out the optional MSG. I marinated the meat overnight...so my guess is that it really needs the MSG to kick in the flavors.

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kate

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Reviewed: Jun. 6, 2007

Excellent recipe... I only got to marinate mine for about 30 minutes and they still tasted good/tender. I used a round roast sliced into thin strips. I also followed the advice of some other posters and added rice vinegar and extra sugar, which I think helped enhance the flavor. Will definitely make again, this time soaking overnight to increase flavor/tenderness.

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EMF

Cooking Level: Expert

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Reviewed: Apr. 10, 2007

I have never rated a recipe before, but after my very picky kids called this their "new favorite dinner," I just had to thank you for this great recipe. My husband, who lived in Korea for some time, also loved it. I omitted the MSG and marinated it overnight. I slightly overcooked it on the BBQ (it was still wonderful), so watch it carefully. We ate it wrap-style in romaine lettuce leaves with rice. Next time, I will double the recipe because we inhaled it all and then licked our plates. Thank you!

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ANCHELY

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Reviewed: Mar. 19, 2007

My father is Korean so I remember having this dish as a kid. We never put carrots in it so I left them out. I also omit the salt--the soy sauce already has plenty of salt and I used reduced sodium soy sauce at that. I added a bit more sugar to taste as I recall it to have a slightly sweet and salty taste. Also topped with fresh scallions when it was done and served it over hot white rice. Yum!

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Kay

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Feb. 27, 2007

Made this last night, it was great. We cooked half the batch that was marinating for 3 hours and then cooked the rest later that had been marinating for 8 hours and the 8 hour batch tasted alot better! Big difference in taste. I also added 1 Tbsp of apple cider vinegar, which is what I had, to cut down on the saltiness. Ill be making this again for dinner.

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CEEJOI

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

This was very good, loved the taste of the beef. Leftovers warmed up with some of the ingredients added as the marinade and threw in some chinese vegetables to stretch it further. Thanks for posting.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jan. 25, 2007

Yum! We really enjoyed it with steamed rice and veggies and kim chee. Thank you for sharing!

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Rachel P

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Groton, Connecticut, USA

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Reviewed: Dec. 6, 2006

While spending time in Korea many years ago, my husband has been looking for a recipe for Bulgogi that tasted authentic. He said this is the flavor he remembers exactly. And how much easier does it get then this!!! Thanks for sharing!!!

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