Total Time
24hrs 10mins
Prep 24 hrs
Cook 10 mins

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.

Ingredients Nutrition

  • 680.38 g boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
  • 19.71 ml sugar
  • 59.14 ml soy sauce
  • 3 clove garlic, crushed/chopped fine
  • 3 scallions, cut into 1-inch pieces
  • 1.23 ml pepper
  • 4.92 ml 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.
Most Helpful

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.

Charlotte J December 28, 2001

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

KookieMomster January 18, 2002