Reviewer:

Reviewed: Nov. 10, 2012

This is a great recipe that you don't have to mess with ... except maybe either halve the meat or double the marinade. If must monkey with the recipe, do simple things like maybe add ginger or peppers or pepper flake. Adding other fluids such as juices or colas will only destroy the experience. If you're going with a different meat, remember that tougher meats will need longer to marinade and less fatty meats are going to be dry. Stick with sirloin, ribeye or flank. Also, if you're going to marinade this for longer than a day or freeze it ... any vegetable you have in the mix is going to be mushy. complaining about something like this in comment is pretty pointless as it isn't the vegetable or recipe ... it is your preparation. Get a jar of Kimchi, some chili and bean paste ... look up recipes for items you would find in a traditional banchan and make a good Korean style meal out of this.

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Reviewer:

jGreen73

Reviewed: Aug. 27, 2012

LOVE bulgogi, so much flavor for so little work. Great basic recipe with great flavor. Next time I'm skipping the carrots, they don't really add anything and I'm not much of a fan anyways. Otherwise, give this one a try!

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Reviewer:

blondzila1

Cooking Level: Intermediate

Living In: Kennewick, Washington, USA

Reviewed: Jun. 28, 2012

This is the most authentic bulgogi recipe I've found. I can't get enough of it! Tip: When you first throw the meat on the skillet, the fat will render out and form a liquid in the pan. Keep cooking it until ALL of the liquid has evaporated away, and the meat is searing on a dry skillet. It literally doubles the flavor.

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Reviewer:

apbergemann

Reviewed: May 20, 2012

I LOVE bulgogi and this a a pretty great recipe if you ask me. I paired it with fried rice and pita bread and it was delicious.

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Reviewer:

alleybee

Cooking Level: Expert

Home Town: Rosepine, Louisiana, USA

Living In: Del Rio, Texas, USA

Reviewed: Apr. 16, 2012

I have made this recipe at least 5 times. It is never boring. We always make a ton of it, serve it wrapped in lettuce with hot sauce or (in my case) sweet Thai chile sauce, then the next day it is great in a wrap, or even on a bun for lunch! I have no Korean connections so have no idea on authenticiy, it is simply delicious!

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Reviewer:

Barb K

Reviewed: Jan. 27, 2012

Pretty good. Don't discard the marinade as it adds some nice flavor when you top this dish over rice. Paired with Asian cucumber salad this dish was a keeper!

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