Reviewed: Nov. 11, 2009

Great recipe! 10x better than bulgogi I've had at various restaurants. I was too lazy to pick up a grill pan for this, but a regular pan worked fine (I just drained a bit of the liquid away before cooking). The ginger really stood out and was a bit strong for my taste, so I'll most likely cut the amount in half next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

biochemchef

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

mouthwatering, makes it easier to nt GO OUT to eat! Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RotorTrash

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2009

This was tasty but I really prefer Bulgogi over Pul-gogi. I used beef tenderloin and didn't marinate the beef. The flavors still soaked in because the tenderloin was melt in your mouth good. Served with "Quick Sesame Green Beans," "Korean-style Seaweed Soup," "Chinese Cabbage Salad I," and leftover "Sesame Noodles."

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2009

Just excellent! Made as described and it was devoured quickly. The meat was extremely tender and I loved the slight sweetness lent by the pear.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nefret

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2009

Very tasty recipe. I marinated the meat for just over an hour (lost track of time...oops), and it turned out fine. Served it with jasmine rice, and the skillet was scraped clean!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caitlin

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

This was pretty darn good. I will make it again. The pear wasn't very strong. Might add a whole pair next time. Also might try it on the grill for variety. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2009

The best recipe I have come across. I made it and used it with noodles, cucumbers and bean sprouts to make vietnamese spring rolls with nuoc cham sauce. I'm sure it would go great with rice as well. Absolutely delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mochi-Mochi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2009

So awesome! And so easy! I hate to cook, I'm really bad at it, and am extremely picky, but I love this recipe! So do my picky kids! I've been using an apple, because pears are expensive and hard to come by where I live, and I leave out the ginger, as none of us are fans, but my meat still comes out tender and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SakuraSlime

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2009

This recipe is delicious and very, very easy to make. My fiance loved this. It is his new favorite homemade meal (with Japanese rice or Thai sticky rice). I used an Asian pear. My fiance hates onion so I left the onion out of the recipe but it tasted great. Do not marinate longer than 2-4 hours because the meat will become tough if marinated for a long time (like overnight). I made too much and the leftover meat that we cooked the next day was not as tender as the meat we had cooked the night before. If you use a grilling quality steak for the beef, then don't cook the meat well--cook it only to rare or medium rare for maximum flavor and tenderness. This recipe deserves 5 stars because it is so easy to make and is so good. We have eaten this many times in restaurants and this version is much better than any restaurant version either of us has ever eaten. I think this will be one of your favorite recipes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bishmyu

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2009

I followed this recipe exactly, and loved the results. I also reserved the left over marinade and reduced it to give people the option of putting an extra dose of flavor on the finished product. I used Kikkoman Koterin Mirin, a sweet rice wine.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SCGOPS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

Followed directions-only variation was to add 1 small habanero peppers thinly sliced because we like a little heat without meat!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandy Sunshine

Cooking Level: Expert

Home Town: Princeton, Minnesota, USA

Living In: Blaine, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2008

I got turned onto Korean BBQ in Berkeley of all places and came across this one day and tried it out. It was absolutely delicious. I modified it a little though. I used shredded angus beef which made the meat so delicious. As not a big fan of ginger (I know, weird) I nixed that and the second time I used an entire pear (a "cooking pear") because I loved the sweetness the first time. I let it sit in a freezer bag as long as I can handle as I think this is the key to a great result. I used "sushi" soy sauce which I don't know how different it is and I chose to use brown rice instead of white. I didn't have any rice wine vinegar so I just didn't use any and it was still FANTASTIC. I also used organic granulated white sugar (all I had) but unsure how that changed the flavor. Personally I think that thai sauce (sriracha) (that red pasty stuff with the green lid and all the asian writing on it) is *mandatory*. It has vinegar in it. To me that brings this dish home :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mike ronson

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2008

This was really good and simple to do.I added onions cut up in wedges, 1 grated carrot and the green onions to make it a complete meal.Didn't have rice wine so used white wine instead. Marinated only 1.5 hours and was still very tasty.Served with white rice and Miso soup.Will surely make it again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Zubs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2008

This recipe is phenomenal! Im not usually one who likes to combine fruit and meat but in this particular instance, the combination of flavors was absoutely delicious. All in all, it tasted like authentic Korean Bulgogi/Pul-Kogi from a restaurant. Thinly sliced meat like that is called for in the recipe can be difficult to find; I suggest going to your local supermarket butcher and buy fresh sirloin there and have them slice it thin for you, free of charge. The thinness of the meat is very important in this recipe; too thick and its just not the same. Also if you are using a pan, dont stir the meat around too much. When you initially place the meat in the pan, let it sizzle for a bit and get a nice brown color and then flip the pieces over to sizzle on the reverse side. Serve with rice and fresh Kimchee and voila...an absolutely delicious, incomparable dinner that will wow everyone!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

gungerly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2008

From my experience with bulgogi recipes a 2:1 soy sugar ratio provides a salty result. I used 3T instead of 4 and 1T honey, 1T sugar and and grated apple instead of pear, and it turned out great. If you don't have rice wine, just leave it out rather than using rice wine vinegar - it is not the same thing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

noellesumma

Cooking Level: Expert

Home Town: Bronx, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2008

Very tasty marinade. I used boneless chuck steak, marinated overnight, broiled and then cut into slices. Everyone liked it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sophia

Living In: Fresno, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2008

Great!! Don't overmarinate it or the meat gets salty. 2-3 hours is enough! Also, don't forget to use the sugar, that is what helps it brown when you cook it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GRINGORN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

This was really good and my boyfriend loved it. I doubled the sauce as suggested but I found it to be a bit salty even though I used low sodium soy sauce. I will make this again but need to figure out a way to reduce the salt.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bevin

Cooking Level: Expert

Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

Absolutely wonderful dish! I did not change the recipe a bit, and it's a family favorite!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2008

tasted very good but meat wasn't as tender as i expected. next time i will slice it really thin, i had it about 1/4" thickness this time. nice flavor but not "to die for". i used apple cider vinegar cause i couldn't fine rice wine...maybe that changed it?

Was this review helpful? [ YES ]
0 users found this review helpful