Bulgogi

READY IN: 3hrs 8mins
Recipe by Kevin Young

Delicious Korean recipe, good summer food. I'm not Korean, so I can't promise the authenticity, but it's definately good. I've played around with the marinade quite a bit, but this is the best I think I've got it.

Top Review by Rick Young

Great, great recipe, Kevin. Your Mom and I really enjoyed it! We ate it as a rice paper roll-up, using crisp/tart apples, rice noodles, and peanut sauce as a filling with the bulgogi. I doubled the recipe and we still just barely had enough left over for lunch tomorrow. I used our George Foreman Grill and cooked the meat about 4 minutes.

Ingredients Nutrition

Directions

  1. Cut steak into pieces about 1 inch wide, 3-4 inches long, and 1/4 inch thick.
  2. Toast sesame seeds over medium high heat about 5 minutes until they start to turn dark brown.
  3. Place sesame seeds in a medium bowl and mix thoroughly with salt.
  4. To sesame salt, add remaining ingredients and mix into uniform marinade.
  5. Add sliced beef and mix thoroughly with marinade.
  6. Cover and refrigerate at least 2 hours mixing periodically to ensure beef is covered in marinade.
  7. Broil beef in oven about 3-4 minutes on each side, or until done.
  8. Alternatively grill over charcoal a couple minutes on each side.
  9. Serve over rice with pieces of lettuce.
  10. Eat wrapped up in lettuce, or use some rice wrappers and place beef, rice, and lettuce in them and roll up.
  11. Serve with kimchee, and a little kochu chang sp?
  12. (Korean bean paste).

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