Korean Beef Bulgogi

From: kbk

On Apr 19, 2009

I made this using a full flank steak. Marinated the steak for about an hour, grilled to about medium well (for the wife) let it rest for about 10 mins and then sliced thinly on the bias... It turned out great, kids loved it and adults like the dipping sauce. Definitely going to make again. I didnt use any sesame seeds, I just include a little more sesame oil.

From: Chef #1178171

On Feb 22, 2009

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.

From: Chef #773209

On Feb 23, 2008

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!)

From: Bel^

On Dec 28, 2006

Quick, easy, and tasty! We thoroughly enjoyed this recipe and it tastes great cold too!