Best Korean Bulgogi

Best Korean Bulgogi

WENDYOW

"My grandmother made this traditional, non-spicy Korean dish a lot. Every person, even those who have never ate Korean food, love this dish. Use any beer of your choice, we used Budweiser. Roll this beef up in a lettuce leaf with some rice for a fun dining experience. No silverware needed! -Kids love it!"
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Ingredients

3 h 50 m servings 759 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 9118 mg
  • 365%

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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Directions

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  1. In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results.
  2. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender.
  3. Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness.
  4. Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

at last i find a recipe for the good stuff. my sister-in-law would make it your way with the exception of beer! can't wait to make it with the beer! she used to make it to take on little road tr...

Most helpful critical review

Too much soy, too much beer, and no sweetness.

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at last i find a recipe for the good stuff. my sister-in-law would make it your way with the exception of beer! can't wait to make it with the beer! she used to make it to take on little road tr...

Too much soy, too much beer, and no sweetness.

I tried this recipe to surprise my Korean parents. My mom was shocked at how salty the marinade came out. She asked, "are you sure it wasn't 2 1/2 TABLESPOONS of soy sauce?" She also said one...

I didn't make this recipe, but it I know it would end up tasting too salty. Sugar is key in this recipe.

I followed this recipe to a T. It was so salty that I couldn't eat it. I had to rinse the meat off before I cooked the second batch. I won't make this again.

It does not taste much like bulgogi, but it is rather tasty! I added 1/4 cup of sugar, as well. It would be way too salty without it! It was delicious!

Mine is better.

Having had bulgogi in Korea I was excited to find this recipe. However, this did not taste like bulgogi and I have dicarded the recipe. Sorry

I really thought this was delicious!! After reading all the reviews I decided to add 1/2c sugar to the recipe which may seem a lot but mine didn't turn out salty. I marinated overnight and I als...

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