Korean BBQ Beef (Pul-Kogi) Recipe - Allrecipes.com
Korean BBQ Beef (Pul-Kogi) Recipe
  • READY IN 30 mins

Korean BBQ Beef (Pul-Kogi)

Recipe by  

"This easy to prepare Korean dish is sure to please. It can also be cooked on the grill, in a skillet, or under the broiler. Serve with white rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    5 mins

    30 mins


  1. In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2006

being korean-american myself, i'm very picky about my bul-ko-gi. there are tons of bul-ko-gi recipes out on the web (and i've tried many bad ones), and none have tasted as authentic as this! this recipe took me back to when my grandma would make it for me as a kid. not to mention, my husband loved this recipe too. this is definitely a keeper!

Most Helpful Critical Review
Nov 27, 2011

this was ok.

Sep 25, 2004

Oh my god! These korean bbq short ribs are absolutely perfect!! I can't say enough about them--my family loved them and ate them up faster than anything else--they are already begging, BEGGING for more. Easy to prepare and EXTREMELY tasty! I do have to say though that the rice wine is hard to find if you are not used to cooking Asian foods. Rice vinegar is NOT the same as rice wine!! If you go to an Asian market though, there will be a whole shelf devoted to different kinds of rice wine--just get the regular clear one. Also, I omitted the sesame seeds and they still came out perfect. I also think I am going to marinade it a little bit longer than the 2-3 hours so I could let that perfect flavor soak in even more--to each their own. THANK YOU for this recipe!!

Oct 20, 2007

I'm Korean-American and have had Bul-Go-Gi countless times. This is the best recipe, trully authentic as others have stated. Recipes I've tried from Korean cookbooks did not turned out as well as this one did. This is definately a keeper.

Mar 27, 2012

I prepared this for a group of 70 that meets every month for lunch, but substituted pork tenderloin for the beef because of cost. I served it to be portioned in a romaine lettuce leaf or flour tortilla, and with bean sprouts, julienned carrot and cucumber, chopped cabbage, and thinly-sliced sweet onion and fresh ginger, and fresh cilantro marinaded for 4 days in sesame oil, rice vinegar, and Serachi. I also made a side of fresh lime-cilantro mayonnaise that needed to be replenished half-way through the line. I also offered jasmine rice as an accompaniment. Without exception people reported it was the best lunch they had every been served at their meetings.

Jul 19, 2005

Tanya, these were so delicious. I made it last night and I can't stop thinking of it. So tasty - I marinatred it for 1 full day.. and I did not use any ginger (i forgot to buy some). The beef had such a complex taste - we wanted to savour every bite. Thanks so much, my fiancee and I will make this again and again

Oct 13, 2006

This is my favorite marinade. I have used it once a week since I discovered it last summer. I often marinade short ribs or steak in it, and then cook them on my double grill pan (fits over two burners on my stove). My whole family loves it! Many thanks for posting it! Lisa

Nov 22, 2010

Don't forget to hang on to the marinade! If you boil it to kill any lingering bacteria from the raw beef, you'll end up with a great sauce for some stir-fried or grilled veggies on the side.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 947 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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