Mika's Bulgogi

Submitted by Mika G.

"After adopting my daughter from S. Korea I have a passion for making Korean food. This is a wonderful bulgogi recipe and so easy. Cooking time does not include marinating overnight. *Have your butcher slice the beef paper thin for you."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4

ingredients

• 453.59-680.38 g beef, ribeye, sliced paper thin
• 88.74 ml soy sauce
• 44.37 ml sugar
• 14.79 ml honey
• 59.16 ml rice wine
• 29.58 ml sesame oil
• 14.79 ml toasted sesame seeds
• 2.46 ml black pepper
• 1 onion, thinly sliced
• 4-5 garlic cloves, minced

directions

1. Mix together everything except meat to make marinade. Rip meat into small pieces and add meat to marinade mixture. Mix in very well and let sit overnight.
2. Preheat a large skillet with sesame oil. Add beef mixture and cook until browned.
3. Serve over rice.

Reviews

[*Parsley*]

Great recipe! I made this as written, letting it marinate for eight hours. The marinating is very important. I served this over rice with asparagus on the side. I may add a little bit of cornstarch next time just to thicken that sauce a bit, but that's just my preference. The flavor was great; thanx!

 

[Kathy]

Yummy! This was so good.

 

[Chef Wedemeyer]

Mika I just love this Bulgogi recipe! It's by FAR our favorite for bulgogi and my kids beg for it. We are making it for her birthday tonight. Love ya!!!

 

[Dont Call Me Martha]

My family loves this. I make it the traditional way, wrapped in a lettuce leaf with rice, but we also use this as a marinade/sauce. I bought a whole NY strip which turned out to be tough so I have been cutting the steaks into thirds (for more coverage area but still easy to grill) and soaking them in this before grilling. YUM! (then I cook the sauce to thicken/reduce a bit and we have that over rice. Now the family wants to try it on chicken too. A nice versitile sauce!