8 Reviews

I was sure I had rated this previously, but apparently not. It's a wonderful dish. I add mushrooms to the marinade and cook them with steak. I think tofu would work well too in terms of bulking out the meat.

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Sassy Syrah March 23, 2013

This was great we usually order this at one of our favorite restaraunts but wanted to try it at home. So simple and wonderful! Also we eat these with thinly sliced red onions and Kimchee (that's how it was served at the rest) and it is very flavorful with a little kick from the kimchee.

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Ms.Wren June 24, 2010

Five stars! Not only did my family enjoy this recipe, my co-workers did as well! Delicious!

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rivers2001 December 11, 2009

I made these for my lunches during the week for a refreshing change pace. The flavors are awesome, but I must say this was not a "sit at your desk" lunch as they were a tad difficult to assemble. I will definately make these again either as written for dinners, but perhaps a "desk lunch" option would be to use a pot roast beef marinated overnight in all these wonderful inrediants then cook in a crock pot (marinade included) on low for 8 hours, then shred the beef... portability!

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ARathkamp November 14, 2009

This was perfect bulgogi. It was great on the grill. I've made it twice and loved it both times - I haven't had bulgogi this good since I lived in Minneapolis 15 years ago!

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Meg Sweetland Baker November 20, 2006

Thought this was a good marinade. I couldnt get green onions (never see them in ireland) so i got spring onions which i think are similar. I used cos and iceberg lettuce, and rolled the beef up with a spoon or rice and some chilli sauce in each.

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Sarah Rhiannon October 19, 2005

Awesome. Surprisingly easy to prepare once all ingredients are ready. Crowd Pleaser. Thanks

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LeoMeister July 21, 2004

Thin sliced beef steak acts like a sponge for this deliciously concentrated marinade. I made half the recipe with sirlion stip steak marinated for 4 hours. I had to pan fry the beef, thus missing out on the charred flavor. On the other hand none of the beef juices or marinade were lost. I cooked the steak slices over high heat until no longer red on the outside and removed them to a plate. I reduced the pan liquid by half and spooned the juices over the steak. DH rolled his in Iceberg lettuce and I used Romaine. The pear slices added the magic touch.

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Lorac January 19, 2003
Bulgogi (Korean Barbecued Beef) Lettuce Wraps