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I got the recipe from a Korean friend of mine, she said it was a family favorite and after making it, it became my favorite, too. Don't skip the dipping sauce, it makes the dish!
- 1⁄4 cup korean soy sauce
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 3 medium garlic cloves (crushed)
- 3 green onions (chopped, including greens)
- 2 lbs sirloin
- 6 tablespoons korean soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger (grated)
- 2 teaspoons crushed toasted sesame seeds
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon sweet paprika
- 1 pinch sugar
- Mix ingredients (except meat) and set aside.
- Slice sirloin paper thin against the grain of the meat(works best if meat is not completely thawed).
- Marinade sirloin for 30 minute.
- Mix ingredients for dipping sauce and refrigerate until ready for use.
- Grill or pan fry, serve over rice with dipping sauce.
We had friends over for dinner. One was a Korean who hasn't had any authentic food for 9 months. Needless to say, she was overwhelmed with how it tasted exactly like her mother makes it! The recipe was very easy to follow, I did however let the meat marinate in a zip shut bag for two days, it definitely intensified the taste. As for the dipping sauce, I tripled the recipe for 4 adults, none was left. It was fantastic! My wife and I will be using this recipe from now on.
Outstanding. If pan frying, be sure to cook in small quantities or it will turn into a stew. Used boneless beef ribs. Excellent.
I created a food.com account just to write this review! I have made this bulgogi recipe a number of times, it is now a staple in the household. I follow the recipe exactly, but I allow the beef to marinate overnight or maybe even a couple of days in the fridge. I love this over salad with the dipping sauce sprinkled on top. This is almost identical (perhaps better than) a Korean bulgogi restaurant in Chatswood. Love, love, love it!!!