Reviewed: Aug. 31, 2006

Family loved this. I never have rice wine available so I used white, a tablespoon isn't much anyway and I didn't have any fresh ginger so I used ground dried ginger. Served with steamed white rice. Great!

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Aug. 19, 2006

Wow, the flavor of this recipe is fantastic! I did not have seseme seeds so I left those out and I used rice vinegar instead of rice wine. I served this recipe with jasmine rice and my family loved it! Great recipe, thanks!

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donnajs

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Jul. 22, 2006

This recipe was a hit! Even the child who doesn't like meat asked for seconds. We only had time to marinate the meat for 2 hours and that was fine. We cooked it using the bbq, which worked great. It was delicious, we'll be making it again soon. Thanks for the recipe.

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ladybug

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 16, 2006

This is soooo good. I followed the recipe exactly and it turned out great. Everyone loved it - even the toddler!

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HADOOGA

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Reviewed: Jul. 8, 2006

This is the best recipe I have found on allrecipes.com. Easy, inexpensive and wonderful.

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Justin

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Reviewed: Jun. 14, 2006

Thanks for a great recipe! Hubby was VERY pleased with this dish. Followed recipe almost as it's written. I halved the soy sauce since many reviewers found it too salty. Didn't leave much liquid to marinate the meat but it surprised me. I did marinate it for about four hours in the fridge and the flavor was delicious. Thanks!

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Jenny

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Riverside, California, USA

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Reviewed: Jun. 13, 2006

This is now my husbands and mine favorite thing to eat. It was soooooo good. The meat was so tender and we only marinated it for a few hours. We added hot pepper flakes and a little chili sauce (We like spicy foods).We grilled it on the bbq and it was crispy and tender and I can't wait until I make this again..... Thanks Kiatta

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kiatta

Cooking Level: Expert

Living In: Reno, Nevada, USA

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Reviewed: Jun. 8, 2006

This was excellent and so easy. I used brown sugar instead of white. I think this would be great as a marinade for beef skewers, using the chunks of pear on the skewer. I left the pear chunks a little bigger and I loved that bit of sweetness with the bit of salt in the soy. Really nice recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: May 22, 2006

This was delicious! I didn't have rice wine so I used seasoned rice vinegar and it came out fine. I marinated it for about 3 1/2 hours, grilled it (so I didn't cut it really thin), and it was hard for everyone to stop eating it. I have two sons - 9 and 12 - and they both said it was the best "steak" they had ever had!

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vegascook

Cooking Level: Expert

Home Town: Brunswick, Maine, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 16, 2006

This so Delicious, A True Korean Delicacy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Apr. 10, 2006

Yum. Tasted a lot like my roommate's Korean mother makes. Not quite the same, but very close and very good.

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Jodi

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Reviewed: Apr. 2, 2006

Great recipe! Even after marinating it for only 4 hours, it still got great reviews. I will try to marinate it overnight next time. No grill pan, so I cooked it in a skillet, and served it with white rice, as suggested. I've never cooked with pear before, and was very impressed with the results. Thanks for the recipe!

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GotRice?

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Mar. 13, 2006

I used thinly sliced london broil (about 3/4 lb) and added some red pepper flakes. I let the meat marinate for 8 hours before broiling it. It was delicious--tender and flavorful.

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Emily S

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Reviewed: Mar. 6, 2006

Very good recipe. I added some chili flake to perk it up a bit, and also, when cooking the beef, threw in vegetables. It's the most authentic-tasting recipe I've found.

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DannyN

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

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Reviewed: Feb. 8, 2006

I've had this dish at restaurants a couple of times, and while I enjoyed the flavor, the cuts of meat were rather tough and stringy. The sirloin I used was almost melt-in-the-mouth, but I didn't like the flavor quite as much. It was very good, but not quite what I remembered. Anyway, we enjoyed this, and I would make it again. Thanks, Tanya!

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Caroline C

Cooking Level: Expert

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Reviewed: 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!

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esther

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Oceanside, California, USA

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Reviewed: Jan. 15, 2006

Wow, great flavor! I didnt have a grill pan, so I made it in the skillet and it was wonderful - but real pulgogi is kind of crisp and I think you definitely need the grill pan. I will make this again!

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katiela

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Dec. 29, 2005

Delicious. The meat was soft and flavorful, and wasn't salty like many recipes turn out.

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LABCOOK

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Reviewed: Dec. 26, 2005

I enjoyed this recipe! I used another type of cut of meat... london broil to be exact. It worked just fine. This was my first time using pear. I am not sure but is it a tenderazer? I have used kiwi before but never pear and will have to continue to use pear from now on. I would rec using a little more that the norm on the following: garlic, s.seeds, s.oil, mirin and of course allowing more time for the meat to marinade on the actual sauce. It is delicious!!!

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CLAUDIAMARINNA

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Reviewed: Dec. 6, 2005

I lived in Korea for a year and since returning to the United States my Hubby and I have been looking for authentic tasting Korean food. I found his favorite in this recipe. I used a fuji apple instead of a pear (didn't have one) and fo a brief moment we were both back in Tongduchon, South Korea. Thanks so much.

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