Bulgogi (Korean Barbecued Beef)

    3 hours 30 min

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

    165 people made this

    Serves: 4 

    • 3 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon sesame seeds
    • 1 clove garlic, minced
    • 1 teaspoon caster sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon monosodium glutamate (MSG) (optional)
    • 500g beef sirloin, thinly sliced
    • 1 carrot, julienned
    • 1 spring onion, chopped
    • 1/2 onion, chopped

    Prep:30min  ›  Cook:20min  ›  Extra time:2hr40min  ›  Ready in:3hr30min 

    1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper and MSG (if using). 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 barbecue for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminium foil; seal. Discard marinade.
    3. Place on cooking grate, and cook for 15 to 20 minutes, or to desired doneness.


    If it's too cold to bring out the barbecue, make this in a ridged griddle pan on the hob or under the grill.

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    Reviews in English (140)


    Me and my girlfriend made this and we loved it. The flavors were subtle but well balanced. We will definitely be making this again.  -  01 Jan 2016


    It was good but to me, it did not taste like authentic Korean bulgogi. Maybe more soy sauce can be used, and brown sugar and a bit of cornstarch added to the recipe. It did leave the kitchen smelling yummy though!  -  01 Oct 2009


    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.  -  25 Jan 2010  (Review from Allrecipes US | Canada)