Brilliant Korean steak

    12 hours 30 min

    Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with stir-fried vegetables.

    234 people made this

    Serves: 6 

    • 900g thinly sliced fillet steak
    • 120ml soy sauce
    • 5 tablespoons sugar
    • 2 1/2 tablespoons sesame seeds
    • 2 tablespoons sesame oil
    • 3 shallots, thinly sliced
    • 2 cloves garlic, crushed
    • 5 tablespoons mirin (Japanese sweet wine)

    Prep:20min  ›  Cook:10min  ›  Extra time:12hr marinating  ›  Ready in:12hr30min 

    1. In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
    2. Heat a large frying pan over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

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    Reviews in English (184)


    This is a good basic recipe to make Bulgogi which is the Korean name for this dish. But I made a few changes to make this recipe authentic. 1. instead of using shallots I used spring onions 2. I used half brown sugar and half white 3. I also added 1 tsp crushed ginger which is a key ingredient for this dish, I'm surprised it's not listed. 4. Instead of using mirin which is Japanese, I used Korean cooking wine, attention: rice wine vinegar is NOT a substitute!!!! You can however use mirin if that is the only thing you can find. 5. to soften the meat, add shredded Korean pear to the marinade, if you can't find it, someone suggested Kiwi pulp which is good too. 6. The sesame oil should be added after the meat has been marinated for a while as it prevents the flavour get into the meat. And if you don't like chuck eye, try topside sirloin, works just as well! The meat is tradtionally served with steamed rice. Hope this info is useful.  -  13 Apr 2008  (Review from Allrecipes US | Canada)


    It doesn't get any better than this. This marinade is fantastic. But here's a few cosmetic suggestions to make it even more authentic: First, add three chopped green onions. Second, add one onion, thinly sliced lengthwise. However, I wouldn't dream of suggesting anything about the actual marinade, since it is absolutely perfect. This dish is the pride and joy of Koreans (and their national dish), and I'm sure you'll understand why when you try it! * A friend of mine who also makes this dish always has the most soft, tender beef. After years of badgering, I finally got her to tell me her secret. She adds a tiny amount of fresh, crushed kiwi, less than 1/8 tsp to 2 lbs of beef. I was skeptical, but gave it a shot. I can tell you that it really does work! It was melt in your mouth delicious. Don't be tempted to use more, or you'll end up with a powdery beef mush.  -  06 Sep 2002  (Review from Allrecipes US | Canada)


    I did not make this particular recipie but I know 1st hand (I was taught how to make this dish by my Korean mother-in-law) The choice of meat can be cheap Korean cut ribs (which are just small steaks) and only costs $4.00 for aout 2-2 1/2 pounds. Or for a much leaner disch very thinly sliced (from the butcher) roast beef. The marinate should be made of the ingrediates listed but also a puree of carrots, green peppers, and mushrooms and lots of garlic at least 5 cloves... use this with the other ingredients. Also,not sure if I saw but you should use seamee seed oil. And toasted seamee seeds for the marrinating and final top off.  -  06 Feb 2006  (Review from Allrecipes US | Canada)