Bulgogi is very easy to make, it is tender and has a good flavor. You must definitely sever this with sticky rice as s'kat says. And while I LOVE Kimchi, those of you that don't know what these is best try a taste of it before you buy a entire jar! We buy Kimchi by the gallon, truly.
This is very tender and flavorful.
Ironically I submitted my family's version of this dish before I looked around. lol This is a much classier sounding version. We just used whatever cut of beef was cheep and easy to slice. I will have to try this one out. And as far as kimchee, the fain of tast-bud may prefer a lightly seasoned cabage salad. yum
This was fantastic - served it with kimchi, rice, and sesame spinach. Followed the recipe exactly and let the meat marinate at room temp for about an hour. Delicious!!
My family loved this!!! One thing though: it was a little salty. next time I'll use less soy sauce. Maybe two big tablespoons. Otherwise, rock on!! Mashisael. ^_^
This was really good. We marinated it for about an hour and then cooked it on the BBQ. My husband loves Korean food and rated this a 10. Thanks Skat!
Easy and authentic - tasted just like what we had at the Korean BBQ. I only marinated maybe 1 hour, and grilled outside.
Very good! I used flank steak cut against the grain. A tip for slicing meat very thin (giving the most flavor per piece!) - freeze the meat just enough so that is is firm but malleable. It makes slicing thin very easy!
Very, very good. This tastes like the bulgogi I've had at Korean restaurants. I used rib-eye, which in my opinion made it more flavorful, Chinese sesame oil instead of Korean, and marinated overnight. Ultimately, I will be adding this to my regular rotation: you get all the deliciousness of bulgogi without the grossness of smelling like BBQ all night for a half hour meal.