Beef Bulgogi

    (818)
    1 hour 15 min

    Just like my Korean mum makes it! It's delicious! Even better if rolled up in lettuce with rice and hot chilli paste. If you want to spice it up just add red chilli powder to your marinade.


    577 people made this

    Ingredients
    Serves: 4 

    • 1 pound flank steak, thinly sliced
    • 5 tablespoons soy sauce
    • 2 1/2 tablespoons white sugar
    • 1/4 cup chopped green onion
    • 2 tablespoons minced garlic
    • 2 tablespoons sesame seeds
    • 2 tablespoons sesame oil
    • 1/2 teaspoon ground black pepper

    Method
    Prep:10min  ›  Cook:5min  ›  Extra time:1hr marinating  ›  Ready in:1hr15min 

    1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
    2. Preheat an outdoor grill for high heat, and lightly oil the grate.
    3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

    Cook's note

    You can purchase the hot chilli paste and red chilli powder online or at your local Chinese shop.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (818)

    Reviews in English (508)

    by
    0

    Accompanied with pickled cucumbers and rice. Good mid-week meal.  -  03 May 2014

    by
    419

    This is the same recipe I have used for years. We love it. The only thing I do different is I use 2 1/2 tablespoons brown sugar instead of white sugar. The same amount. Try it you will like it. My son makes excellent Bulgogi and egg rolls. This is the recipe that we use. We buy a good beef loin and freeze it. That makes it easier to slice. He slices it very thin and then we marinate. We also use this marinade on chicken and pork. It is delicious.  -  02 Oct 2009  (Review from Allrecipes US | Canada)

    by
    300

    I consider myself a bit of a bulgogi connoisseur. I first tried bulgogi at church potlucks as a child. A sweet lady in our church always made it, since everyone requested it. Since I've grown up, I'm always on the search for Korean restaurants serving up some delicious bulgogi. Let me say, my search will go no further than my kitchen from now on. Love, love, LOVE this recipe. I was worried about making it from scratch as I have no real experience cooking any sort of Korean food, but I'm glad I tried it. Couple of tips. If you have a larger food processor with a slicer blade, run your slightly frozen beef through it. So ridiculously thin! Also, if you don't have access to a grill, go ahead and make it in a very hot skillet on the stove.  -  16 Oct 2010  (Review from Allrecipes US | Canada)

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