Bulgogi: Korean BBQ

"A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade."
photo by Regal_Beauty photo by Regal_Beauty
photo by Regal_Beauty
Ready In:
24hrs 10mins


  • 1 12 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
  • 4 teaspoons sugar
  • 14 cup soy sauce
  • 3 cloves garlic, crushed/chopped fine
  • 3 scallions, cut into 1-inch pieces
  • 14 teaspoon pepper
  • 1 teaspoon korean sesame oil


  • Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
  • Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
  • Preheat a large, heavy skillet over moderate heat for 2 minutes.
  • Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
  • Or, grill beef in very hot gas or electric broiler.
  • Serve immediately with white sticky rice and an assortment of side dishes.

Questions & Replies

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  1. Charlotte J
    Bulgogi is very easy to make, it is tender and has a good flavor. You must definitely sever this with sticky rice as s'kat says. And while I LOVE Kimchi, those of you that don't know what these is best try a taste of it before you buy a entire jar! We buy Kimchi by the gallon, truly.
  2. Stephanie Nuttman
    This is very tender and flavorful.
  3. KookieMomster
    Ironically I submitted my family's version of this dish before I looked around. lol This is a much classier sounding version. We just used whatever cut of beef was cheep and easy to slice. I will have to try this one out. And as far as kimchee, the fain of tast-bud may prefer a lightly seasoned cabage salad. yum
  4. mplsgirl
    This was fantastic - served it with kimchi, rice, and sesame spinach. Followed the recipe exactly and let the meat marinate at room temp for about an hour. Delicious!!
  5. negautrunks
    My family loved this!!! One thing though: it was a little salty. next time I'll use less soy sauce. Maybe two big tablespoons. Otherwise, rock on!! Mashisael. ^_^


  1. gadgetman0404
    Made this but in order to lighten it up used thinly sliced pork tenderloin instead of the beef. I started marinating the meat the night before so it had a good long soak. The taste was fabulous and the quick cook time left the meat still wonderfully tender. Also, assuming pepper calls for black pepper, I cut the black pepper amount in half and added an equal amount of red pepper flakes. This recipe is now added to my rotation. Thanks so much for posting!


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