Bulgogi (Korean Barbecued Beef) Recipe - Allrecipes.com
Bulgogi (Korean Barbecued Beef) Recipe
  • READY IN 3+ hrs

Bulgogi (Korean Barbecued Beef)

Recipe by  

"Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    3 hrs 20 mins

Directions

  1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
  2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
  3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2007

My father is Korean so I remember having this dish as a kid. We never put carrots in it so I left them out. I also omit the salt--the soy sauce already has plenty of salt and I used reduced sodium soy sauce at that. I added a bit more sugar to taste as I recall it to have a slightly sweet and salty taste. Also topped with fresh scallions when it was done and served it over hot white rice. Yum!

 
Most Helpful Critical Review
Jan 26, 2010

My mother's Korean and I make this dish quite frequently. This is a decent basic recipe but to make it your own consider these alterations as I use! Instead of sugar, use honey or kyro syrup. After the meat cooks for a while the sugar will help thicken the sauce and caramelize nicely. That adds the sweetness you HAVE to have. (Otherwise you're making plain stir fried beef Chinese style!) Definitely leave out the salt as that's what the soy sauce is for! To tenderize the meat so it's not stringy (if using a cheap cut of beef) mince up some Korean/Asian pear or kiwi and add that in there. My mom even uses Pepsi/Coke when we're out of fruit in the house and it works great! Plus it adds some additional sweetness. I'm lazy and use a mini food processor to mince my garlic and fruit together then add them both to the bowl. I never put in the extra vegetables, if I do use any I use sliced green onions for color only. Also, MSG isn't very good for you in large amounts so if you don't feel like using it leave it out. MSG adds a little more depth to the flavors without increasing the saltiness, so feel free to use it at your own discretion.

 
Sep 23, 2005

I worked at an authentic Korean restaurant, and this is BY FAR the closest recipe to the Bulgogi we made. At the restaurant, I first fried the beef and some marinade in a fry pan to get it nice and cooked. THEN, I would put it over the flames to give it that little bit of flame kissed goodness. One suggestion, try eating the beef with a little bit of fresh Pineapple. It's an amazing contrast. Bravo though, this is a great recipe.

 
Apr 24, 2006

Delicious!! I used london broil, sliced very thin. Tripled the marinade and used a reviewer suggestion and added seasoned rice vinegar (3 tablespoons, 9 if you triple it). I cooked the beef in a large skillet, added about a teaspoon of cornstarch mixed with a little warm water to the cooking beef/marinade and it gave a nice consistency. I also threw in Asian style frozen veggies and served over white rice. I've made this twice and I plan on keeping this as part of my 'main' dishes. I think this would also be excellent to try with chicken.

 
Mar 02, 2005

I was so glad to see this recipe... my Korean friend in college used to make this for parties, but would never give me the recipe! Her recipe didn't contain veggies, but I like the addition. Wonderful flavor and easy to prepare... thanks Paula!

 
Oct 12, 2005

This is good stuff....I used chuck because chuck roasts were on sale that week. This recipe was almost exactly like my friend Son Chan makes, but not quite. I asked her what the difference was between what she makes and this recipe and she says she puts vinegar in the marinade, so I'll try that next time. My husband loves hers, and said mine was pretty good, but I couldn't expect to be a 5 star Korean cook right off the bat. I'll definitely be making this again, but adding a bit of vinegar next time.

 
Jan 25, 2011

Was super good!!!!!! Didn't change a thing and wouldn't dream of doing so!!

 
Jul 20, 2008

THIS WAS AWESOME!!! I lived in Korea for a year and have been searching for a good Bulgogi recipe. Even my picky husband liked it and he hates "meat that doesn't taste like meat." The only modification I did was adding a bit more sugar and rice vinegar for personal taste. Also I cooked it on the stove because it was raining.

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 1055 mg
  • 42%

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

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