Korean Beef Bulgogi
photo by Yorky1000
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄4 cup korean soy sauce
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 3 medium garlic cloves (crushed)
- 3 green onions (chopped, including greens)
- 2 lbs sirloin
-
Dipping sauce
- 6 tablespoons korean soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger (grated)
- 2 teaspoons crushed toasted sesame seeds
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon sweet paprika
- 1 pinch sugar
directions
- Mix ingredients (except meat) and set aside.
- Slice sirloin paper thin against the grain of the meat(works best if meat is not completely thawed).
- Marinade sirloin for 30 minute.
- Mix ingredients for dipping sauce and refrigerate until ready for use.
- Grill or pan fry, serve over rice with dipping sauce.
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Reviews
-
We had friends over for dinner. One was a Korean who hasn't had any authentic food for 9 months. Needless to say, she was overwhelmed with how it tasted exactly like her mother makes it! The recipe was very easy to follow, I did however let the meat marinate in a zip shut bag for two days, it definitely intensified the taste. As for the dipping sauce, I tripled the recipe for 4 adults, none was left. It was fantastic! My wife and I will be using this recipe from now on.
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Wow! I spent a total of 2 years in South Korea and one of my most awesome memeories was going to the family owned "Bulgogi House" for my first taste of Korean beef bulgogi. The Husband brought out hot coals to place in the small grill which was recessed in the center of our table. Then he brought out the marinated bulgogi meat which he placed on the grill then periodically returned to turn the beef and cut it into small slices with kitchen sheers as it cooked. The aroma was absolutely wonderful! When it was finished grilling, we dipped the meat in the sauce, dropped it in the middle of a lettuce leaf with rice and a myriad of pickled vegetables and hot bean paste and enjoyed. This is the best bulgogi I've had since leaving Korea! I recently made bulgogi for an office lucheon using this recipe and needless to say, everyone polished it off (even my friends who have lived in South Korea!)
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I created a food.com account just to write this review! I have made this bulgogi recipe a number of times, it is now a staple in the household. I follow the recipe exactly, but I allow the beef to marinate overnight or maybe even a couple of days in the fridge. I love this over salad with the dipping sauce sprinkled on top. This is almost identical (perhaps better than) a Korean bulgogi restaurant in Chatswood. Love, love, love it!!!
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RECIPE SUBMITTED BY
I am originally from Wisconsin. I grew up on a farm with strong ties to my German and Norweigian roots. I joined the Navy when I was 19 years old and here I am, almost 7 years and 5 continents later with a love for every different cuisine under the sun.