7 Reviews of Korean Beef Bulgogi

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!

From: Karen in Toronto

On Jan 8, 2009

Outstanding. If pan frying, be sure to cook in small quantities or it will turn into a stew. Used boneless beef ribs. Excellent.

From: Chef #1110646

On Jan 3, 2009

This was delicious!! I had never made Bulgogi before but was very, very impressed! I marinated the meat in a vaccuum sealer bag so I didn't let it marinate for as long. But next time, I will definitely marinate longer because I'm sure it's better that way. I also boiled the remaining marinade (to cook out any germs) and poured it on top of the meat and it was very good! Also as a person who is obsessed with dipping sauces, I had to make this one and the only regret I had was that I didn't make it by the gallon! It reminded me a lot of the dipping sauce you get at a Japanese Steakhouse... soooooo yummy!! Thanks for the wonderful recipe!!!

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 #255632

On Nov 14, 2005

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.