Reviewed: Nov. 10, 2006

This was a pretty good recipe, I marinated mine for about 10 hours. I did add a little extra vinegar like some of the other reviewers had recommended but the recipe was still lacking something. If I were to make this again, I would use the thinly sliced bulgogi meat that can be found in Asian markets.

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Julie in AL

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Reviewed: Oct. 24, 2006

We loved it. It was easy to prepare. The meat came out soft and tasty. We served the meat with a bowl of steamed white rice and seasoned seaweed.

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Busy Mom

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 11, 2006

This was tasty. Whole family enjoyed.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Jul. 8, 2006

Combined this with another Bulgogi recipe here. EXACTLY like I remembered!!! Tasted GREAT!!

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kabarron1

Cooking Level: Intermediate

Home Town: Gadsden, Alabama, USA

Living In: Hopewell, Virginia, USA

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Reviewed: Jun. 4, 2006

awesome we loved it, and I will make it again thank you.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Apr. 24, 2006

Delicious!! I used london broil, sliced very thin. Tripled the marinade and used a reviewer suggestion and added seasoned rice vinegar (3 tablespoons, 9 if you triple it). I cooked the beef in a large skillet, added about a teaspoon of cornstarch mixed with a little warm water to the cooking beef/marinade and it gave a nice consistency. I also threw in Asian style frozen veggies and served over white rice. I've made this twice and I plan on keeping this as part of my 'main' dishes. I think this would also be excellent to try with chicken.

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Selina D

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Reviewed: Apr. 9, 2006

Excellent! Even an 11 year old who says he doesn't like beef had seconds! Next time I will add a bit of hot pepper.

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westernsaver

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 7, 2005

I loved it!!! When I first smelled the marinade I was afraid that the taste would be to much like soy sauce but it was not, it was perfect. I broiled mine instead of grilling, I just made a bowl out of foil and broiled it to get the meat brown. It worked really well.

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Karen

Cooking Level: Expert

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Reviewed: Oct. 12, 2005

This is good stuff....I used chuck because chuck roasts were on sale that week. This recipe was almost exactly like my friend Son Chan makes, but not quite. I asked her what the difference was between what she makes and this recipe and she says she puts vinegar in the marinade, so I'll try that next time. My husband loves hers, and said mine was pretty good, but I couldn't expect to be a 5 star Korean cook right off the bat. I'll definitely be making this again, but adding a bit of vinegar next time.

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KIM IN KY

Cooking Level: Expert

Home Town: Nicholasville, Kentucky, USA

Living In: Wilmore, Kentucky, USA

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Reviewed: Sep. 23, 2005

I worked at an authentic Korean restaurant, and this is BY FAR the closest recipe to the Bulgogi we made. At the restaurant, I first fried the beef and some marinade in a fry pan to get it nice and cooked. THEN, I would put it over the flames to give it that little bit of flame kissed goodness. One suggestion, try eating the beef with a little bit of fresh Pineapple. It's an amazing contrast. Bravo though, this is a great recipe.

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Brad

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Reviewed: Aug. 13, 2005

This recipe was easy to prepare and had decent flavor, but it was too salty in my opinion and needed a "kick" of some kind. I'll make it again, but next time I'll omit the salt (there's enough in the soy sauce) and add some red pepper flakes.

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ROUXMOM

Cooking Level: Beginning

Home Town: Yorba Linda, California, USA

Living In: Murrieta, California, USA

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Reviewed: Aug. 11, 2005

My grill was on the fritz when I made this so I put it in the broiler in a foil pan and it was delicious! I recommend doubling the recipe so you can have leftovers and serve over rice.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 11, 2005

Pretty Good. A repeat. I read the other reviwers suggestion and doubled the sauce. Marinated overnight and did not discard the marinade. We ended up stir frying this and serving over rice. Nice flavor.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 29, 2005

It was ok, it was missing something, still searching on this one, sorry.

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sunnybunny

Cooking Level: Intermediate

Home Town: North Bend, Washington, USA

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Reviewed: Jun. 25, 2005

Left out the onion and carrots, but added more green onions. Marinated 2 days. Put everything in the foil packet, no draining. Great flavor, tender meat... but a bit dry. Next time, I may double the sauce (add red pepper flakes?) and stirfry.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: May 4, 2005

This is GREAT!!! I have never had anything like it, but I will make it again and again! I left out the MSG and addd a bit more soy. Hint #1; When I put the meat on the foil on the grill, I did not poor off the exrta liquid. I didn't think there was alot, but the meat ended up stewing in the juices. I used stir-fry beef, so the pieces were just big enough to lay across the grate, then cook on high flame just long enough to run in and get a clean plate. I served with a quick fried rice. Hint #2; You can buy the julienned carrots at the salad bar at the grocery store.

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BRYCESMOM1

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 2, 2005

I was so glad to see this recipe... my Korean friend in college used to make this for parties, but would never give me the recipe! Her recipe didn't contain veggies, but I like the addition. Wonderful flavor and easy to prepare... thanks Paula!

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