Korean Beef Bulgogi

"Where I live, there are several REALLY great Korean restaurants, but I can't get over there much. I have been craving Bulgogi for a while. I found several recipes, but had to add and subtract to suit my taste. I think this tastes very similar to the restaurant I love. Banchan are veggie sides served with Korean food. Recipe #382068, Kimchi, and Recipe #382046 are just a few. Serve this over rice with the Banchan or alternatively in lettuce wraps with chili paste and rice. This should marinade for several hours or overnight. Marinade time is not included in prep time."
photo by Chele B photo by Chele B
photo by Chele B
Ready In:


  • 1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. Use a sharp)
  • garlic, 5 minced cloves (I used a garlic press)
  • ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece)
  • 1 medium yellow onion, peeled
  • 23 cup soy sauce
  • 2 tablespoons toasted sesame seed oil
  • 2 -4 tablespoons white sugar (I like mine on the sweeter side, I went with 4)
  • cracked pepper, to taste
  • 1 onion (this one is for cooking)
  • 12 cup shredded carrot
  • crushed red pepper flakes, to taste


  • Using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery).
  • Mix together with the soy sauce and minced garlic, and 2 T sugar then taste for sweetness. If it’s not quite sweet enough for your tastes, add all of the sugar.
  • Put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil, and cracked pepper to taste.
  • massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
  • Cover and store in the fridge for at least a few hours, preferably overnight.
  • When it's time to cook: Cut the second onion in half lengthwise and slice into thin strips.
  • Heat an unoiled non-stick frying pan at med-hi heat. Add beef with marinade, red pepper if using, carrot and onion. Cook till done, about 10-15 minutes.
  • Serve over rice.

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  1. Ilovemy4kids
    Definitely not Bulgogi, but still rather good. Easy prep.


I am a culinary school graduate now practicing in my home kitchen. I currently teach special education. I have two beautiful girls, 18 and 10, who both drive me nuts in their own special ways ;). I LOVE to cook, but I HATE to clean up. I enjoy trying new foods. I may need to seek help for my recipe addiction. I have more recipes than I could ever use, but you never know when some obscure recipe might come in handy!
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