Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bulgogi (Korean Beef) with rice and lettuce Recipe
    Lost? Site Map

    Bulgogi (Korean Beef) with rice and lettuce

    Bulgogi (Korean Beef) with rice and lettuce. Photo by 2Bleu

    1/1 Photo of Bulgogi (Korean Beef) with rice and lettuce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    Go-Choo-Jang sauce




    1. 1
      To prepare the meat: Cut the beef into very thin slices.
    2. 2
      (The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
    3. 3
      Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
    4. 4
      Pour over the meat in a glass dish, cover and refrigerate overnight.
    5. 5
      To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
    6. 6
      Cover and refrigerate.
    7. 7
      Remove 1 hour before serving.
    8. 8
      Cook rice, set aside to keep warm.
    9. 9
      To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
    10. 10
      Combine the green-onion shreds, sesame oil, vinegar and seeds.
    11. 11
      Set aside.
    12. 12
      Heat the oil in a heavy skillet over medium-high heat.
    13. 13
      Stir-fry the zucchini until browned and tender; transfer to a bowl.
    14. 14
      Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
    15. 15
      In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
    16. 16
      (Do not crowd the pan as the meat will steam.) Transfer to a platter.
    17. 17
      To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
    18. 18
      The dish is meant to be eaten with your fingers.

    Ratings & Reviews:

    • on May 08, 2011


      This is my favorite meal. My parents good friends wife is Korean and she used to make this for us everytime she came to visit. She usually made it with chicken thighs....and of course fresh Kim Chi is a must!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2008


      This was a very good Bulgogi recipe. I used 3 cloves of fresh minced garlic for a more authentic Korean flavor, otherwise I stayed true to the recipe. I've not had zucchini with this dish before, and yet it complemented it very well! The flavors were very well balanced. This dish was simple to prepare and very pleasing to the eyes as well as the palate. Thank you for sharing! ~Buddha

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2007


      I used top round steak for braciole & sliced that into little strips - worked great. I SUBSTITUTED black bean sauce for the hot bean paste because I couldn't find the hot bean paste. It was delicious. I liked this a lot because I could prep everything & when I got home I just fried up the veggies & meat & voila! dinner in 10 minutes! I have GOT to tell you, kids went back for more until it was ALL gone - my little one went back 6 times!!! They had a BLAST assembling their little rice rolls! Even THE PICKY ONE went back repeatedly & finished off the zucchini! I'm ususally telling them that zucchini is the veggie du jour & they *have* to have 1 small serving! Yep, THIS recipe is a KEEPER! Thanks, hun!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bulgogi (Korean Beef) with rice and lettuce

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 515.4
    Calories from Fat 156
    Total Fat 17.4 g
    Saturated Fat 3.4 g
    Cholesterol 62.3 mg
    Sodium 766.1 mg
    Total Carbohydrate 55.0 g
    Dietary Fiber 4.0 g
    Sugars 11.9 g
    Protein 33.5 g

    The following items or measurements are not included:

    hot bean paste

    Ideas from


    Over 475,000 Recipes Network of Sites