Best Korean Bulgogi Recipe - Allrecipes.com
Best Korean Bulgogi Recipe
  • READY IN ABOUT 4 hrs

Best Korean Bulgogi

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    3 hrs 50 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2006

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 trips. seems like you could feed an army with a cooler full of this stuff. we would save the marinade and boil the next day and pour over rice and eat kimchi or some other side dish. only other comment i have is the type of soy sause to use. just remember you get what you pay for. cheap is cheap. pay a little more for the good stuff and you'll find out it taste better and goes further than the cheapo generic

 
Most Helpful Critical Review
Jul 16, 2012

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

 
Jan 25, 2006

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

 
Aug 01, 2004

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 whole can of beer was way too much. I think next time I'll go with my parents' recipe.

 
Nov 30, 2008

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!

 
Feb 18, 2007

Mine is better.

 
Sep 03, 2010

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.

 
Jul 24, 2009

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

 

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Nutrition

  • Calories
  • 759 kcal
  • 38%
  • Carbohydrates
  • 60.5 g
  • 20%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 9118 mg
  • 365%

* Percent Daily Values are based on a 2,000 calorie diet.

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