Grilled Korean Bulgogi Beef

Grilled Korean Bulgogi Beef created by Nif_H

I say "bulgogi", you say "pul-kogi". Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy!

Ready In:
15mins
Serves:
Units:

ingredients

  • 1 lb rib eye steak, thick cut, thinly sliced against the grain (they recommend the rib eye, it is good to have some marbling in the meat)
  • Marinade

  • 6 garlic cloves, minced, this is not a 'date night' dish
  • 12 pear, diced (a pear? What the...?)
  • 2 green onions, sliced
  • 4 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine (white wine works in a pinch)
  • 1 tablespoon sesame seeds
  • 1 teaspoon fresh ginger, minced
  • black pepper (optional)

directions

  • Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
  • Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
  • Serve over noodles or rice or over greens for a delicious, Asian-style salad.
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RECIPE MADE WITH LOVE BY

@Nif_H
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@Nif_H
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"I say "bulgogi", you say "pul-kogi". Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy!"
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  1. jenniferlspano
    I made this for a fee friends and it received rave reviews! I cooked two striploins on the bbq after marinating the meat for about 24 hours and then sliced it really thinnly then served it with a side of brocoli, snow peas and mushrooms, and thin rice noodles. Next time I make this recipe, I will reserve the left over marinade and made a reduction to pour over the noodles. And I'll definitely be making this one again!
    Reply
  2. diner524
    What a flavorful steak!!! I made this using a nicely marbled rib eye steak, but didn't bother slicing it up, just cooked the whole steak on the grill. I marinaded it for about 4 hours and it was so flavorful and tasty!! No photo's as it got dark and I took some of it on the grill, but they were all blurry!! Thanks for sharing your recipe. Made for ZWT6.
    Reply
  3. Deantini
    Excellent Bulgogi! I marinated in a ziplock bag for 2 hours and the meat was very flavourful with the good 'bulgogi' flavour. Just love this dish.I served it over rice and with some steamed snow peas.
    Reply
  4. Nif_H
    Grilled Korean Bulgogi Beef Created by Nif_H
    Reply
  5. Nif_H
    I say "bulgogi", you say "pul-kogi". Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy!
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