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Beef Bulgogi


"Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade."
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1 h 15 m servings 232 cals
Original recipe yields 4 servings


  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1157 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.


  • Cook's Note:
  • You can purchase the hot pepper paste (gochujang) and red pepper powder at your local Asian market or online.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 520
  1. 836 Ratings

Most helpful positive review

This is the same recipe I have used for years. We love it. The only thing I do different is I use 2 1/2 tablespoons brown sugar instead of white sugar. The same amount. Try it you will like...

Most helpful critical review

First of all, I couldn't grill this because there was something wrong with the propane. I sauteed these on the stove inside. That said, the steak turned out fine, but it had a slightly bitter t...

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Least positive

This is the same recipe I have used for years. We love it. The only thing I do different is I use 2 1/2 tablespoons brown sugar instead of white sugar. The same amount. Try it you will like...

I consider myself a bit of a bulgogi connoisseur. I first tried bulgogi at church potlucks as a child. A sweet lady in our church always made it, since everyone requested it. Since I've grown up...

Really good! I followed the recommendation of another user and used brown sugar in place of white. I also inculded a diced kiwi to tenderize the meat. I marinated for 6 hours and think next time...

Okay I'm that guy who is just starting to cook....I'm still pretty bad, no lie. But when I made this dish last night, I felt like a chef. This was the best thing I've ever made and words canno...

Delicious! I love the meat wrapped in a lettuce leaf - very colourful and lower in calories. Served with a side of steamed rice, this version of beef bulgogi couldn't be better. I used a gril...

This is very authentic!! Just like my Korean mother made me!

Loved this recipe! I do think we'd add a little sugar (yeah, I know that seems like a lot) and a little red pepper flake and marinate overnight (we only marinated about 3 hours), but this was gr...

Shared this with neighbor who served with the army in Korea and fell in love with the cuisine. He says this is as good as it gets. We did use the red leaf lettuce and the hot pepper paste. Very ...

Very good! I've always wanted to try this since our meat depart. has cut bulgogi. I wasn't able to grill, so I broiled it. Next time I will just stir fry and then thicken the marinade so I have...