Recipe by TNCOUCH
"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. (You can purchase the hot pepper paste and red pepper powder at your local oriental market)."
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flank steak, thinly sliced
2 1/2 tablespoons
chopped green onion
ground black pepper
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 it. My son makes excellent Bulgogi and egg rolls. This is the recipe that we use. We buy a good beef loin and freeze it. That makes it easier to slice. He slices it very thin and then we marinate. We also use this marinade on chicken and pork. It is delicious.
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 taste. The marinade wasn't too great. Maybe it needs less soy sauce.
Costco bulgogi is a TON better.
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, I'm always on the search for Korean restaurants serving up some delicious bulgogi. Let me say, my search will go no further than my kitchen from now on. Love, love, LOVE this recipe. I was worried about making it from scratch as I have no real experience cooking any sort of Korean food, but I'm glad I tried it. Couple of tips. If you have a larger food processor with a slicer blade, run your slightly frozen beef through it. So ridiculously thin! Also, if you don't have access to a grill, go ahead and make it in a very hot skillet on the stove.
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 I will leave it in overnight, just so the flavor has more time to soak in. But a truly great recipe! Yum!
EDIT: I made this again and it marinated for two days, which was WAAAYYY too long! The soy sauce overpowered the other flavors. My recommendation is to marinate for no more than 24 hrs!
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 cannot describe how delicious this was. I served it over egg noodles because that's really all I had besides rice. I added a little soy to the marinade and added a little extra garlic. There's no way you can screw this up unless you cook the london broil too long or don't slice it thin enough. I had never even heard of Beef Bulgogi before finding this (and I still don't know how to pronounce it). But I know now. Awesome.
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 grill pan on the stove and crisped the ribs under the broiler. It would be best on an outdoor grill but I don't have one. Your mother makes GREAT food - thanks!
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 great especially served with cellophane noodles, sliced lettuce, spinach, carrot, and green onion (with a little extra soy sauce, sesame oil, and ginger on the noodles and salad). Easy, killer dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
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