Bulgogi: Korean BBQ

READY IN: 24hrs 10mins
Recipe by s'kat

A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.

Top Review by Charlotte J

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.

Ingredients Nutrition

  • 1 12 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
  • 4 teaspoons sugar
  • 14 cup soy sauce
  • 3 cloves garlic, crushed/chopped fine
  • 3 scallions, cut into 1-inch pieces
  • 14 teaspoon pepper
  • 1 teaspoon korean sesame oil


  1. Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
  2. Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
  3. Preheat a large, heavy skillet over moderate heat for 2 minutes.
  4. Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
  5. Or, grill beef in very hot gas or electric broiler.
  6. Serve immediately with white sticky rice and an assortment of side dishes.

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