Reviewed: Mar. 11, 2008

Five star recipe! Primarily because of taste, but also because preparation can be done ahead, general presentation can be beautiful, and ingredients are those I have on hand! Very very tasty dish -- and a dish I can use for overnight guests, since I can prep all items ahead of time, be out all day, and come home have it ready in about five minutes. Thanks, Tanya!

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Feb. 25, 2008

Really, really, really good. I threw everything in a ziploc and marinated overnight. Cooked the strips on a stove top grill. Served with white rice and "traditional pot stickers" from this site. Thanks so much for the recipe. It's a keeper!

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Dec. 7, 2007

This was so tasty! I used a London Broil instead of the cut called for, and it still turned out tender! I also used a stove top grill pan, so I was able to save the pear bits and serve them with the beef, too. Extremely good, will definitely make again.

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Melissa Fritz

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 23, 2007

It was ok, not quite what I thought it'd be. Flavors didn't seem rich enough, perhaps it needed to marinate longer.

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Frank Furter

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Reviewed: 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.

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KC324

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 7, 2007

This is a terrific recipe, every bit as authentic and delicious as the dish I ate in Korea many years ago. My husband & our guests raved about this. We'll have this again! We served with the Korean Cucumber Salad, which was the perfect side dish for this.

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deb

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 27, 2007

Nothing short of Excellent!!!! I'll be using this one on a regular basis.

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CJ

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Reviewed: Sep. 4, 2007

I used to live in Korea and have been craving the food recently. This is my first time making this dish and it came out awesome. I had to substitute the rice wine for just a white wine, used honey instead of sugar, and an apple instead of a pear. I just didnt have these things around, but it came out awesome anyway!!

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AlenaUSF

Cooking Level: Intermediate

Home Town: Satellite Beach, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 21, 2007

This was very very good! My husband and I both loved it. I followed the recipe, except I didn't have any rice wine, so I used rice wine vinegar, and I added a tablespoon of sesame chili oil for a little bit of heat. It was awesome and I will be making this again and again!

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Tami

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

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Reviewed: Aug. 6, 2007

I marinated the short ribs, chicken, and mushroom (all in the sauce) for 24 hours and I ate them today. SO GOOD! Tasted just like the ribs I had in a Korean BBQ restaurant in Toronto! The only thing was even though I split the meat into several zipped bags and laid them down flat to have as much contact with the sauce as possible, some of the meat did not soak in the sauce. Next time I'll double the portions for the sauce to make sure the meat are marinated well. Thanks for the recipe! It's definitely a winner.

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Alice Li

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 5, 2007

Have made several times and love it. Used the marinade on beef as well as chicken, great on both!

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mifabeefa

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Reviewed: Jul. 14, 2007

I love this recipe. My only mistake was salting the beef before putting it in the marinade. I used low sodium soy sauce and didn't realize its sodium would be enough. Besides for being a little salty it was great! Next time, I won't add more salt.

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EMLE234

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Reviewed: Jun. 14, 2007

This marinade is delicious, although I didn't feel like it was traditional Korean BBQ. It tasted more like a basic asian marinade than something spicy which I associate with Korean BBQ.

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nicole

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Boise, Idaho, USA

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Reviewed: May 22, 2007

This is an absolutely AMAZING and DELICIOUS dish. The flavors in this are tantalizing and I was worried about too much garlic but it was just perfect. I let mine marinade all day and this was so good, it got gobbled up quickly. Well worth getting your rice wine for this recipe. Thanks so much for posting this one.

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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: Apr. 23, 2007

I really did not like this recipe. The "Sesame Beef" recipe on here is 10 times better. It may have been partially the meat it called for, as well as a few ingredients. As far as I remember I dumped the left overs...not a family favorite and just didnt do it for us...

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Apr. 22, 2007

I love this recipe! It makes me feel like a pro making this. The results are so impressive. The first time I made these I didn't have rice wine or sesame seeds and I decided I was ok with that. I used white wine instead, but after my first attempt I bought rice wine to get a more authentic asian flavour (and was surprised coz rice wine wasn't so expensive). Also as the pears I use are quite small I use the whole thing. Tips: 1. beef thinly sliced cooks quite fast, esp in soy sauce, so I cook the beef then leave the onions in the pan with the sauce to let them caramelize, then i return the beef to the pan and heat a minute before serving. 2. These are also great for bachelors and bachelorettes who live alone - i cooked a few slices from the bag one night and cooked a few more the next. 3. I like to use more sesame oil.

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purplegold

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 10, 2007

Subsitute the sugar for honey. That is how I usually make it and it taste musch better. :)

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TKEENAN

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Reviewed: Mar. 3, 2007

I haven't had this in a good twenty years. It's still as yummy as ever!

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Mar. 3, 2007

My wife and I thought this was pretty good but our kids (aged 5 and 7) absolutely loved it! They gobbled it down and there were no leftovers. Who knew?

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Spence S.

Cooking Level: Expert

Home Town: Bashaw, Alberta, Canada

Living In: Canmore, Alberta, Canada

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Reviewed: Feb. 25, 2007

This recipe is a keeper! It is simple and delicious and my young children love it. I have made it multiple times with different cuts of steak and it has been tasty every time. I omit the pear and substitute 1/2 tsp of rice wine vinegar for the rice wine.

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Paige

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Korean BBQ Beef (Pul-Kogi)

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