By Kevin Callison on May 21, 2001
Photo by Sourtney
Photo by Sourtney
"I got this recipe form an old Korean woman that liked our family. Out of all her recipies this was my family's favorite."
Serving Size: 1 (466 g)
Servings Per Recipe: 2
"All I have to say is Mmmmmmmm..... tastes just like my aunts!"
"I have been looking for a Bulgogi recipe for years. I had one when I cam back from Korea, but the notebook with all my Korean resipes got lost somewhere along the way. This sounds exaactly like the recipe I used, except that the beef called for in mine was skirt steak, and we used no kiwi. Thanks."
"Great recipe! The secret is the kiwi as it acts to break up the fibers in the meat making it softer. I've heard of recipes that call for cola or mango as it does the dame thing. I used beef ribs & grilled it. Everyone raved over it."
"doubled sauce and soaked steaks in marinade for 1 and 1/2 hours. was veryyyyy tender!! used new york steaks. yummy yummy! my man wasnt as keen on this as i was though. that was my only disappointment. i absolutely loved all the sesame seed taste in it!!! thanks a bunch Kev!!"
"This was a Doozy! I used venison tenderloin ....tis the season. The meat was melt in your mouth tender. The flavor was very nice. Served with Jasmine rice will do this one again. Thanks"
"This was good but WAAAAAAAAY too garlicky for my taste. I give it a 3 but my husband gives it a 4. Tasted good with kimchee and white rice."
"We discovered Korean food on a holiday a few years again and love it. Hubby and Little Miss (DD) really enjoyed this recipe. I don't eat red meat, so I can't comment on the flavour but the marinate smelt yummy and the aromas was wafting around the house while it was cooking. It was very easy to prepare, I had to leave out the kiwi food because I didn't have any at home, but I would have tried it if I had it at home. The only thing I wasn't sure about was did I discharge the onions or did I need to cook them with the beef. I cooked them with the beef and hubby enjoyed them as well. Served it with Recipe #176875 - Thank you Kevin Callison."
"This was really, really, really good! I only had about an hour to marinate but that didn't stop my steak slices from packing a wollop of flavor. Went great with some fried rice for a quick weeknight dinner...will definitely use again!"
"very good recipe i spent a year in korea and this is just as good as what I used to buy at the local korean canteen"
"This was absolutely wonderful! Thanks so much!"
"This was fantastic! I doubled the recipe to make it for a dinner party of 6 and everybody loved it. I will definately make this again!"
"This is great! The marinade makes the beef very tender. Freezes well. I'm having the leftovers at lunch today. This one will go into my regular rotation. :)"
"Absolutely a must try!"
"I decided to try this recipe because it seemed the simplest of those I had browsed through. I have made bulgogi in the past, but had not found a good recipe. I have one now. I omitted the sesame seeds (taste preference) and added multi colored sweet pepper strips. It was so tender and the beef melted in your mouth! This is not a spicy recipe, another reason I chose, as I had young children eating it. I will definately make this again!"