By Pets'R'us on December 19, 2002
Photo by Bergy
Photo by Bergy
"Lots of flavor, I have made this also using pork tenderloin. Soak the wooden skewers in water for half an hour to prevent them burning. Marinating time not included. Freezing the meat slightly makes it easier to slice it thin."
Serving Size: 1 (70 g)
Servings Per Recipe: 4
"excellent!i have my own recipe for this but i'm always interested in trying new variations. this is very authentic tasting and you definitely need to grill it because those charred little bits add to the flavor. i used tenderloin and marinated it for 1 hour. keep posting petsrus!"
"Served with raw garlic slivers, steamed rice and kimchi (or sliced pear for the less adventurous) with lettuce as an "interactive" dinner: DIY lettuce wraps! Delicious!"
"This was exactly what my husband wanted, some real Korean Bulgogi. He was stationed at Osan AB, ROK for a year (1997 - 1998) and missed this dish. Thanks so much for a keeper. Oh we marinated this over night to make it an easy weeknite dinner. Thanks!"
"Excellent flavor - I made the recipe exactly as posted, except reduced the sesame oil to one tablespoon, only to suit my husband's taste. Marinated the meat for about 3 hours before grilling. I will make this again, for Company next time! Thanks, Pets!"
"Pets, this was great !!! I made it with pork tenderloin and now I'm looking forward to trying it soon with beef. This really has an intense flavor which is just perfect for grilling. "
"This tastes like festival food! It is so delicious it is going to be a regular for my family throughout the summer grilling months. It is very easy to prepare also. Very authentic too, just like my Korean neighbor used to make down in Florida. Brings back old times. Thanks!"
"This recipe is great. I am always in search of recipes that are grilled and/or barbequed and this is a keeper. I didnt put sherry, instead I doubled the pepper because my family love spicy food. I also marinated it overnight and it was excellent. Thanks for posting. "
"Amazing! And simple! The worst part was slicing the beef and then threading it. I let this marinate for almost 24 hours since I didn't want to touch raw meat first thing in the morning before work."
"Very flavourful and tender beef. I marinated for about 8 hrs and the only other change I made was to use a bit of vegetable oil for the sesame oil (I ran out). Because of the cold weather, I broiled these in the oven for 4 minutes. Thanks for the recipe!"
"Great dinner. DH and I loved it. Will be making again and again. Made for Pets 'R' us Cookathon 2011."
"This recipe was absolutely fantastic!
I marinated the meat for 3 1/2 hrs. (it was nice and tender) and served it over hot white rice with some kimchi and a side of sunomono (not the most traditional admittingly, considering one is Japanese, and the other Korean) but the flavors worked beautifully together. Thanks!"
"This is a delicious recipe - I marinated the meat for 4 hours and it was sure loaded with flavor. I used a shallot in place of the green onion. Served it with another Annaleis recipe#44688 Thanks Annaleis fora delish dinner"
"Wonderful recipe! I made half a recipe using flank steak that was marinated for 1.5 hours. Grilled it on the KJ for about 5 min. Very quick cooking time as it was thinly sliced. Flavor was great and the meat so tender. I served with Recipe #50847, Recipe #53520 and kim chee. Great, easy meal."
"the smell is wonderful!!!! i made this for my husband . will make again when the weather breaks so i can grill it (next time). thanks for the recipe"
"disappeared in no time. My 2 yo loved it!"
"Two thumbs up. This was lovely. Will make this again. Thanks"
"Great recipe, love it. Everyone at works wants it."
"This was good, although it would've been better if i had charbroiled it on the grill. I also was lazy and didn't measure much of anything. I will try this again, possibly changing dry sherry and sugar for mirin (sweet rice wine). Thanks!"
"I made this for a big family dinner and it disappeared much too quickly! The flavor was excellent and it smelled SO good. I used steak and made as directed except I didn't have any sesame seeds so I just added a tiny bit more sesame oil than called for. I would like to try this on pork and maybe even chicken in the very near future! We will be adding this to our summer meal rotation for sure! Thanks!"