Recipe by WUCHONG KELLER
"This is one of the most well known Korean foods...very delicious and if you have been around this dish... never forget. Also, if you eat with rice..wooh...yummy. Try, you gonna love it."
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pear juice or white wine
ground black pepper
1 (2 pound)
beef rump roast, sliced into thin strips
onion, cut into thin strips
Very good, smells wonderful!
I needed something to go with a soba salad (from this site also), and finally decided to try this. It's been in my list of favorites for a while. After reading and comparing reviews, I doubled mine as this: 3/4 Cup lite soy sauce, 2 Cups pear juice, 6 Tbl white sugar, 4 Tbl minced garlic, 2 Tbl sesame oil, 2 tsp. sesame seeds (toasted), 1/4 tsp black pepper, 2 pound thinly sliced rump roast, green onions and carrots. I marinated for 3 hrs.
(to easily thinly slice the meat, freeze for about 2 hrs)
I made a reduction from the leftover marinade, and served it with some jasmine rice.
Next time, I'll tenderize the meat, to make it more soft.
I do not recommend!
You can substitute pear juice with pineapple juice(either from can or fresh pineapple) which will make the meat really tender. Increased the sesame oil to 1T instead of 1t and added green onion to it.
This made good beef, however, I recommend sticking to the 1 hr. marinade time. I left mine overnight and the soy was so strong it tasted like my homemade jerky. It still gets 4 stars because we love that salty home made jerky taste. I'll have to try again with less marinade time.
This is such an easy, delicious recipe. And flexible. Tonight I used OJ in place of the pear juice and pork instead of beef. WIN.
Tasty tasty, says my kids but like every asian dish I make they like lots of sauce so I put 2 cups of pinneaple juice to one cup of soy sauce and then doubled it in the recipe. Blended it all up with garlic and three onions and still they wanted more of the delicious sauce. Fried marinated pieces on the pan with the marinade and let half of it evaporate to thicken the sauce and served it over rice. Yum!!!
I loved the flavor. I marinated the meat for 24 hours. I didn't use any MSG but did add steamed broccoli to the skillet when cooking the meat. Excellent!
Instead of pear juice, we added half a can of sliced pineapples. It tenderizes the meat. Also, we throw the sauce mixture into a blender, including the onions. Just blend it all together, then soak the meat in this blended mixture. Came out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Bulgogi (Korean BBQ)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 158
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