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    Home » Main Dishes

    Bulgogi (Korean BBQ Beef)

    Published 04/14/2019. Updated 04/09/2021

    Jump to Recipe

    Bulgogi is easy to make at home! This bulgogi recipe shows you how to make a delicious bulgogi marinade with a few basic ingredients and to cook and serve the meat deliciously!

    DSC 0893 3 e1645068795695 - Bulgogi (Korean BBQ Beef)

    What is bulgogi?

    Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef, typically cooked over an open flame. “Bul” means fire in Korean, and “gogi” is a general term for meat. While there are other variations such as chicken and pork, the term generally refers to beef version. 

    While Korean beef BBQ is commonly char grilled at restaurants, there are many regional variations how this dish is served. In this recipe, I’m also introducing Seoul-style (서울식 불고기), which is how I used to eat beef bulgogi growing up. It’s also known as yetnal bulgogi (옛날불고기), meaning old-style or from the past. Many traditional style restaurants in Korea serves up their bulgogi this way.

    DSC 3682 3 e1645068905680 - Bulgogi (Korean BBQ Beef)

    How to make bulgogi

    The meat 

    The best cut is rib eye. Any tender, flavorful cut of beef, such as chuck eye, sirloin and tenderloin, works well too. I sometimes use tenderloin when I cook for the elderly members of my family and friends. If using a tough cut of meat, see my flank steak bulgogi.  

    You can find pre-cut beef at Korean markets. It usually comes in different grades. Spend a little more for good quality meat if you can. You can also slice the meat yourself after freezing it for a couple of hours.

    Recipe Card 21 3 - Bulgogi (Korean BBQ Beef)

    The marinade

    The classic marinade is made with a few basic ingredients such as soy sauce, rice wine, sugar, sesame oil, garlic, etc. The important thing is to find the right balance between saltiness and sweetness. You’ll find that right balance with this bulgogi recipe! Using generous amounts of garlic and sesame oil is necessary to create an authentic taste.

    To enhance the flavor and tenderize the meat, Koreans traditionally add a grated Korean pear to the marinade. It’s simply the best way. However, if you cannot find a Korean/Asian pear, you can omit it or use a Bosc pear or an apple instead.

    Thinly-sliced good quality meat doesn’t need much tenderizing. If using kiwi or pineapple, be sure to use only a small amount so you don’t over-marinate the meat. They are very strong tenderizing agents and can break down the meat too much. All you need is about 30 minutes to an hour to marinate thinly sliced meat. It can be longer, up to overnight.

    This marinade can also be used for other meats such as chicken or pork.

    Grilling:

    You can grill the meat over charcoal or wood charcoal (sootbul, 숯불), but a gas grill or a grill pan over the stove top works well too.

    DSC 0814 - Bulgogi (Korean BBQ Beef)

    Stir-frying:

    If you are pan-frying the meat and want nicely caramelized it, preheat the pan nice and hot and don’t crowd the pan.

    Koreans also cook the meat in its own juice in a pan over the stovetop for softer meat and some delicious sauce. 

    Seoul-style bulgogi

    Cook the meat on a special dome shaped pan with holes and a flat bottom that holds water or broth. The dome shape allows the drippings to flow down to the water or broth, which thickens as the meat cooks. The liquid can be water or broth. I use dashima broth that’s mildly seasoned with some soy sauce.

    Starch noodles and/or vegetables such as mushrooms are delicious cooked in the slightly sweet and savory sauce. Try mixing the sauce with your rice. Incredibly tasty!

    I found my dome-shaped grill pan at a local Korean market, but I also saw it online if you’d like to buy one. Otherwise, you can simply use a large skillet.

    DSC 3648 2 - Bulgogi (Korean BBQ Beef)

    What to serve BBQ beef with

    Pa muchim (scallion salad) is excellent for accompanying this dish along with lettuce wraps and ssamjang. For other vegetable side dishes, see my 15 Korean vegetable side dishes. Doenjang jjigae (soybean paste stew) pairs very well with Korean BBQ meat too.

    What to do with leftovers

    You can store any unused marinated meat in the fridge for up to 4 days or freeze it for longer storage. 

    Leftover bulgogi is excellent in bibimbap, gimbap (also spelled kimbap), bulgogi doepbap or bulgogi jeongol. Or try kimchi bulgogi cheesesteak or tacos. 

    More variations:

    Flank steak bulgogi
    Slow cooker bulgogi
    Dak bulgogi
    Dweji bulgogi
    Salmon bulgogi

    Watch how to make it

    For more Korean cooking inspiration, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 3678 300x300 - Bulgogi (Korean BBQ Beef)

    Bulgogi (Korean BBQ Beef)

    4.66 from 188 votes
    Main
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Marinating: 1 hour hour
    Total Time: 20 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 2 pounds thinly-sliced beef (rib eye or top sirloin) - see note
    • 3 scallions, cut into 2-inch pieces
    • 1 small onion, thinly sliced
    • 1 small carrot, thinly sliced - optional

    Marinade

    • 6 tablespoons soy sauce
    • 3 tablespoons water
    • 4 tablespoons sugar (or you can use 2 T sugar 2 T honey) Use 3 T total for less sweetness
    • 2 tablespoons rice wine or mirin
    • 2 tablespoons minced garlic (about 5 to 6 plump cloves)
    • 2 tablespoons sesame oil
    • 2 teaspoons sesame seeds
    • 1/2 Korean/Asian pear, blended/grated or bosc pear or apple (sweet variety-honey crisp, Fuji, red delicious, etc.)
    • ⅛ teaspoon pepper

    To serve bulgogi Seoul-style (optional)

    • 3 ounces potato starch noodles (soaked in hot water for 20 minutes and drained)
    • 3 scallions
    • 1 pack enoki mushrooms (stems removed)
    • 2 cups water, dashima broth, or beef broth
    • 1 teaspoon soy sauce

    Instructions

    • If using packaged pre-sliced meat, separate the slices. Remove any excess blood from the pre-sliced meat using paper towels.
      DSC 3617 640x427 - Bulgogi (Korean BBQ Beef)
    • Mix all the marinade ingredients in a bowl.
      DSC 3621 640x427 - Bulgogi (Korean BBQ Beef)
    • Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight. 
      DSC 3625 e1555297571430 - Bulgogi (Korean BBQ Beef)
    • Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
      DSC 0797 e1555297770842 - Bulgogi (Korean BBQ Beef)
    • OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end. 

    To serve Seoul-style (Optional)

    • Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce.
    • Heat the pan, and add the meat and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.

    Notes

    *Pre-sliced bulgogi meat is sold at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about ⅛ - inch thick slices.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. JY says

      August 04, 2024 at 5:28 pm

      What can you use if you don’t have Korean pear at home?

      Reply
      • Hyosun says

        August 10, 2024 at 12:51 pm

        You can use apple or skip the fruit entirely. Some people use kiwi or pineapple, but they are strong tenderizer. So use a small amount.

        Reply
    2. Katty says

      July 21, 2024 at 12:39 pm

      5 stars
      Best bulgogi recipe and is super simple to make.

      Reply
    3. Phillip McSorley says

      July 06, 2024 at 6:55 pm

      5 stars
      Great stuff, Ajumma! I’ve used your recipes a lot, they’re always great. Feels like I’m back in the Korean countryside.

      Reply
      • Hyosun says

        July 06, 2024 at 8:53 pm

        So happy to hear that! Thank you!

        Reply
    4. Christine tiu says

      August 08, 2023 at 7:38 pm

      5 stars
      Love the recipe. It’s hit and repeat. Thank you for sharing it.

      Reply
      • Hyosun says

        August 10, 2023 at 10:49 pm

        Awesome to hear that! Thank you!!

        Reply
    5. Kelly says

      June 08, 2023 at 3:24 pm

      Looking forward to making this! Just one question for clarification: should the sesame seeds go into the marinade mix? Or do I save them until after I’ve cooked the meat and sprinkle on top? I worry that they might burn if mixed with the marinade. Thanks in advance!

      Reply
      • Hyosun says

        June 12, 2023 at 1:40 pm

        You can do it either way.

        Reply
    6. Debbie says

      August 04, 2022 at 7:42 pm

      5 stars
      Delicious, delicious, delicious! I love that I can now make this in the comfort of my own home. I love bulgogi and many Korean dishes and this recipe was really easy to follow but I am sure it would still impress people too. Thank you! I will definitely be browsing for more tasty Korean dishes.

      Reply
    7. JFLSR says

      June 25, 2022 at 12:43 pm

      I have known a number of very good Korean cooks, one of which her father sent her to cooking school for three years to learn to cook Korean food properly, a very rich man whose wife was a good cook but wanted his daughter to cook better, and of all the Korean ladies married to about 30 Korean firemen I worked with that I knew while serving a year in Korea, not one of them ever put onions or carrots, or any other vegetable in their Bulgogi, and they usually marinated it for up to 48 hours! Loved it!

      Reply
      • Kathrine says

        May 09, 2023 at 9:50 am

        Cool? My grandmother is korean and has cooked for her whole life. Onions in bulgogi always. Nothing nice to say then go away

        Reply
      • Michelle says

        August 20, 2023 at 12:01 am

        5 stars
        And to think, all that money spent and to still not know that onions are an integral part of this recipe. How sad. What a waste!

        Reply
      • Phillip McSorley says

        July 06, 2024 at 6:53 pm

        5 stars
        I lived in Korea for two years and yeah, there’s onion in bulgogi. Carrots too. You’re an idiot.

        Reply
    8. Ashok says

      April 19, 2022 at 6:06 am

      5 stars
      Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

      Reply
      • Hyosun says

        April 19, 2022 at 1:14 pm

        oh so happy to hear that!!! Thank you for letting me know!!

        Reply
    9. Mrs. B. says

      April 03, 2022 at 7:34 pm

      5 stars
      This was the best bulgogi recipe I’ve ever made. It was delicious-a huge hit with my family, including the youngsters!

      Reply
      • Hyosun says

        April 03, 2022 at 9:34 pm

        Oh I’m so happy to hear that!! Thank you for letting me know! Hope you and your family have many more delicious meal with bulgogi.

        Reply
    10. Cyan says

      March 09, 2022 at 9:17 pm

      5 stars
      I just tried the bulgogi recipe today. It tastes just like my mom’s when I was a kid, delicious! I didn’t have Korean pear so I used Bosc pear, it turned out well. I also tried your myulchi bokeum with spicy sauce. It is so good. My husband and daughter love it. Thanks for all your amazing and easy to follow recipes!

      Reply
    11. Patricia says

      December 11, 2021 at 8:20 am

      I wish you had a hard copy cook book!!

      Reply
      • Hyosun says

        December 11, 2021 at 1:47 pm

        Thank you!! I wish I did too. Hopefully one day…

        Reply
        • WR watson says

          December 20, 2021 at 1:33 pm

          I got the best bulgogi while i was in Korea with the army, off post at olson air base,

          Reply
    12. Sunny Sorenson says

      November 03, 2021 at 1:02 am

      5 stars
      Holy cow, made this tonight and it WAS AMAZING! I used ribeye, upped the garlic and ginger a bit, and let it marinade for just a hair over an hour and it was some of the best meat my husband and I have ever had. We made this for “fusion” tacos and let me tell you, this does not disappoint. Thank you so much for sharing!!! We will be making this again, and again, and again 🙂

      Reply
    13. Dan says

      September 13, 2021 at 11:05 am

      What about “velveting” the beef with baking soda before the marinade?

      Reply
    14. Hersh says

      September 13, 2021 at 2:27 am

      5 stars
      Wow this is so easy to make and delicious!
      I used pre-cut sukiyaki beef, and followed the instructions. Thank you so much! Will cook this again.

      Reply
    15. Monica F says

      August 02, 2021 at 12:09 pm

      Hi there, I would love to try this recipe out! My husband is deathly allergic to sesame. Is there anything I can use to substitute the sesame oil? thanks!

      Reply
      • Hyosun says

        August 03, 2021 at 12:45 am

        You can omit it or use olive oil or other good tasting oil you usually use. Although not traditional, some oil will be nice in the marinade.

        Reply
    16. BirdSkullChild says

      July 27, 2021 at 2:00 am

      5 stars
      I put this recipe together a few days ago and the whole family, including my furry girl and boys, LOVED it! Initially tasting the marinade, I thought maybe I put too much sesame oil in (4 T.–I doubled the amounts). After marinating for nearly 24 hours, the two London Broils I sliced up were as tender as can be! The sesame oil must’ve infused into the meat because this was TRULY a great bulgogi flavor! I am grateful for this recipe and have purchased two more London Broils and a 18″ pork loin! We will be eating well, thanks to you and your recipe!

      Reply
      • Hyosun says

        July 27, 2021 at 1:58 pm

        Wow that’s a lot of sesame oil, but glad it turned out well. Yeah sesame oil mellows in the marinade over time and also penetrate into the meat. Thank you for letting me know how it turned out. I’m so happy to hear you’ll be eating well.

        Reply
    17. Jeanne Richmond says

      May 20, 2021 at 7:52 pm

      5 stars
      Fantastic dish. I followed the recipe to the word and it turned out fantastic. I also made pickled daikon, carrots and onion to go with this. Put it all together in a cast iron skillet on the grill. The family was pretty impressed. Next time I’ll add a little heat with a pepper but you really don’t need to change a thing on this recipe to create an outstanding dish. Thanks!!

      Reply
    18. Chuck says

      May 10, 2021 at 2:54 pm

      Great recipe. Leftovers are also awesome on naeng-myun.

      Reply
      • Hyosun says

        May 10, 2021 at 9:33 pm

        Thank you! Sounds great with naengmyun.

        Reply
    19. Marleigh says

      March 28, 2021 at 9:04 pm

      5 stars
      Such a great recipe! This was my first time making bulgogi, and Hyosun’s tips made it easy and delicious. We served with rice and kimchi. If you want to make great bulgogi, look no further 🙂

      Reply
      • Hyosun says

        April 09, 2021 at 11:53 pm

        Aww thank you so much for choosing my recipe for your first bulgogi and for the kind words! I really appreciate it! Hope you find many more recipes to try.

        Reply
    20. will says

      December 10, 2020 at 12:52 am

      I have tried this recipe with deer and moose meat ( eye of round, sirloin, backstrap). I would highly recommend this recipe for any high quality cut of venison!

      Reply
      • Hyosun says

        April 09, 2021 at 11:54 pm

        Oh that’s great to know. Thanks for the info!

        Reply
    21. Jake says

      October 25, 2020 at 10:47 pm

      Plz i’M trying to find the type/style of grill to cook Bilgogi on it is the kind that my house boy used during my tour of duty in Korea in the late 60s. Hope you can help me .. Thank for any info

      Reply
      • Hyosun says

        April 09, 2021 at 11:55 pm

        Is it a domed one? Try to find it on line.

        Reply
    22. Cyn says

      September 22, 2020 at 5:00 pm

      Hi,
      I’m trying to figure out when to add the noodles. They’re prepared with the broth and added when/where? Thank you

      Reply
      • Hyosun says

        September 22, 2020 at 9:39 pm

        Oh add the noodles to the liquid after adding the liquid to the pan. See the photos in the post.

        Reply
    23. Ferna says

      September 16, 2020 at 5:30 am

      5 stars
      This dish is soooo delicious and easy to make! My family loved it the first time I made this and now every gathering we have I am asked to make this. Thank you for sharing!

      Reply
      • Hyosun says

        April 09, 2021 at 11:58 pm

        That’s awesome to hear! Thank you for coming by and letting me know. And sorry about the late reply, but I hope you get to see it.

        Reply
    24. Helen de Jesus says

      August 01, 2020 at 2:09 am

      I cannot find the pear here. What can I replace it with?

      Reply
      • Hyosun says

        August 02, 2020 at 11:09 pm

        You can use apple instead.

        Reply
    25. Sheila Cruz says

      July 27, 2020 at 8:12 pm

      5 stars
      Hi Hyosun! Thank you for this recipe.
      One question though, for the Seoul style, Will the beef be marinated? Or disregard step 1-5 altogether?
      I’m not sure. Kindly enlighten me. 😊

      Reply
      • Hyosun says

        July 28, 2020 at 8:15 pm

        Oh the Seoul style is a different way to eat/serve bulgogi, which is made the same way. As you can see from the process photo collage in the body of post, the meat for Seoul style is also marinated.

        Reply
    26. John Mark says

      July 08, 2020 at 11:06 am

      5 stars
      Hello Hyosun! Thank you very much for this wonderful recipe! My original goal was just to make my own kimchi for the first time, and then I realized that I should serve it with bulgogi. Fortunately I live in NYC so was able to go to the closest H-Mart and find everything. (I hope to learn Hangul by my next shopping trip, as the Korean names on the labels are almost never in Roman letters. I’m not Korean; I just love Korean food.) Not having had the privilege of watching a Korean mom (or dad) cook for me, all I could do was follow your recipe as closely as I could and it was FABULOUS. In addition to the kimchi I made your sigeumchi namul (spinach), musaengchae (spicy radish salad) and gamja jorim (braised potatoes). I added a couple of other banchan that I bought and we had a feast that could compete with our favorite Korean restaurant on 32nd Street. I was so proud–and grateful! Thank you Hyosun!!!!!

      Reply
      • Hyosun says

        December 12, 2020 at 12:35 pm

        Aww great! Thank you so much!

        Reply
    27. Chuck Kimberl says

      May 23, 2020 at 4:23 pm

      I was taught to make bulgogi by a Korean friend in Dallas about 45 years ago. I love it dearly and make it all the time. Tenderloin is my favorite meat. Leftover bulgogi is tops on Mul Naengmyeon. I love Hyosun and Korean Bapsang.

      Reply
      • Hyosun says

        May 23, 2020 at 9:18 pm

        Thank you! I use tenderloin for my elderly parents because they are so tender and delicious!

        Reply
    28. Elisa says

      May 22, 2020 at 2:21 am

      We used to love Bulgogi and my kids still do. But my husband had to become a vegan due to some health issues. And to support him, I quit red meat, chicken and pork. My husband would still eat fish time to time b/c he just can’t quit sushi. =) We also eat shrimp as well. What would you recommend using the same marinade to grill or cook for a vegetarian option? We went to Korea together last year for the first time and we had Seoul style one except my husband and I didn’t eat any meat. It was a desperate measure b/c we just couldn’t find any restaurant that didn’t serve meat, nor any vegetarian option. We were in some beautiful country side with mountains and big fields and a river. I forgot the name of the place. Then we thought it would be so great if we could make that with no meat, a vegetarian style.

      Reply
      • Hyosun says

        May 23, 2020 at 4:03 pm

        Next time you go to Korea, try some of the restaurants that serve temple food. They are amazing with a wide selection of dishes. You can try to use the bulgogi marinade with mushrooms (portobello, shiitake, cremini, etc.) or tofu. I have some vegan/vegetarian recipes on the blog. Hope you check them out.

        Reply
    29. Gonzalo Gimenez says

      May 21, 2020 at 11:14 pm

      5 stars
      Beautiful recipe. As every single korean dish.

      Reply
      • Hyosun says

        April 09, 2021 at 11:59 pm

        Thank you!

        Reply
    30. Chi-yoon says

      March 24, 2020 at 8:08 pm

      5 stars
      I did the seoul style bulgogi in a wide based dutch oven. I cooked the bulgogi first, then took it out in a separate bowl, and then I used the juice from the meat and just added all the water and noodles. It was delicious. What’s great about this recipe is that the marinade is not so sweet. I find the store bought bulgogi way too sweet for my liking. My husband said it’s his fave thing I’ve cooked during the COVID 19 quarantine 🙂

      Reply
    31. Kara says

      October 08, 2019 at 3:17 pm

      5 stars
      Hi Hyosun This recipe is divine! I made it exactly as written. What an incredibly delicious dish…and my new personal favorite! Thank you!!!

      Reply
    32. Dale Ann Thompson says

      September 10, 2019 at 8:52 pm

      I am thrilled to find Korean recipes that I can make at home. I just got a foreign exchange student from South Korea and am trying to make dishes that she likes and we can try. So far noodles and rice have been her staple. Excited to try all the new dishes.

      Reply
    33. Ashley says

      July 05, 2019 at 5:03 pm

      5 stars
      I’ve made this recipe twice and it came out perfect both times! My husband made it as a surprise (which means 5-year-olds can understand and follow the directions lol!) And it was perfect that time too. I made sticky rice in my instapot and mixed up some Korean kale salad to go with it. One of my favorite meals. 감사합니다 어머니! 맛있어요~~

      Reply
    34. Lori R says

      June 12, 2019 at 10:16 pm

      Just made tonight, no changes except omitting the onion. I didn’t do the Seoul style. This was FANTASTIC! Will definitely make again. I used beef filet as I am picky about steak. I froze one hour then sliced super thin. I let it sit in marinade for 9 hr and it was so delicious. I poured the meat and marinade right into electric skillet @400 degrees. Took about 25 min for the liquid to fully reduce and then the steak bits got all carmelized and it was a beautiful thing. Thank you for this recipe!

      Reply
    35. Holly says

      May 01, 2019 at 8:59 am

      Can’t go wrong with your Bulgogi recipe. Especially cooked over the hot grill right in front of you. Looks so scrumptious!

      Reply
    36. Dawn Kvande says

      April 25, 2019 at 4:53 pm

      5 stars
      My family loved this. We had never tried Bulgogi before, but this was a big hit. I paired it with your scallion salad and used the presliced beef from my local Korean market. Thank you so much for this easy and delicious recipe.

      Reply
    37. Rachel @ Queen Of Constance says

      April 25, 2019 at 5:09 am

      5 stars
      This recipe was dead on!. I made this today and it was delicious, my children and husband loved it! Will be adding this to our dinner/lunch meal options. Thanks so much.

      Reply
    38. Emily Kil says

      April 22, 2019 at 3:01 pm

      5 stars
      Delicious. Made it using chicken in a standard pan. Added the pre-boiled noodles at the end. Served with rice and kimchi. Easy lunch for the family. Thank you for sharing your recipe.

      Reply
    39. Emily says

      August 23, 2018 at 6:26 pm

      5 stars
      Getting married next month to a soldier who loves korean food so I have been all over your website! This bulgogi recipe was so easy to follow and a big hit with my parents so hopefully my soon-to-be husband likes it too!
      p.s. my Korean neighbor recommended adding a can of coke to the marinade instead of honey/sugar, and it tenderized a cheaper cut of beef beautifully!
      Thank you ❤️

      Reply
      • Hyosun says

        November 27, 2018 at 10:51 pm

        Congrats on your getting married! And thank you for checking out my website. Yes, coke works.

        Reply
        • Leigh says

          May 10, 2020 at 11:36 am

          Hi! I am so excited to make this recipe! Unfortunately, where I live, Asian pears are impossible to find. Your recipe says to add more sugar if Asian pears are unavailable. How much would you recommend I add in? I don’t want to mess up and make it too sweet…

          Reply
          • Hyosun says

            April 10, 2021 at 12:02 am

            Oh boy I missed this question. Sorry! Just a little bit – about a teaspoon, but it may be fine without it depending on your taste. Something like this is a minor diff that can be changed to individual taste, so it will not mess up anything.

            Reply
    40. Erlene says

      June 24, 2018 at 9:24 pm

      Thank you for the tasty recipe. Asian pears were out of season, so we used grated sweet onion and it was really good.

      Reply
    41. M says

      April 01, 2018 at 9:52 pm

      I just wanted to tell you thank you so much for the recipe! I will make the bulgogi this weekend. I was trying your spicy bbq bulgogi recipe the other day and it tastes so much like the restaurants I went to in Korea!
      my cooking level is up no because of your recipe, and my family loved it too!

      kamsahamida <3

      Reply
    42. Mindy says

      March 21, 2018 at 7:00 pm

      This recipe is my go to. I’m a Korean immigrant, raised on daily home cooked Korean meals. I made this for my very critical Korean mother and she gave it a very rare A plus. Nevermind the F she gave my rice 😑 (I mixed in brown with rice and she thinks I am trying to kill my children by feeding the brown rice at their age (4.5 and 2.5 btw))

      Reply
      • Hyosun says

        March 21, 2018 at 7:19 pm

        Ha ha that’s funny what she said about your brown rice! I’m happy to hear your mother approved it. The best judge always is our mother! Thanks for stopping by with the happy notes!

        Reply
    43. Mark Kuzmanovich says

      February 16, 2018 at 1:34 pm

      What do I serve it over… Rice?

      Reply
    44. Mark Kuzmanovich says

      February 10, 2018 at 12:03 pm

      What do you serve it over?

      Reply
      • Hyosun says

        February 10, 2018 at 8:35 pm

        Usually served with rice, side dishes and lettuce wraps, but you can eat it any way you want. Enjoy!

        Reply
    45. Vicki says

      February 04, 2018 at 11:26 am

      I lived in LA and right next to my work was a little Korean restaurant where bulgogi was my favorite dish. I think he cooked lettuce on the flat top is that a regular thing? Also where I learned to love kimchi much to my husband’s dismay. 🙂

      Reply
    46. Kim says

      August 20, 2017 at 11:39 pm

      I love bulgogi and couldn’t wait to try this recipe. I followed the instructions carefully and grilled the meat. It came out a bit dry. Did grilling make it so dry? Any suggestions?

      Reply
      • Hyosun says

        August 30, 2017 at 11:36 pm

        Hi Kim – Sorry for the late reply. I was traveling for a week, and lost track of email notifications for a while. It’s possible. Grilling thinly sliced meat over open fire can dry the meat. If you do, try grilling briefly until the meat still slightly pink. Also, the meat could have been tough to begin with. Pay a little more to buy high quality meat. Hope this helps.

        Reply
    47. Michael says

      July 06, 2017 at 3:20 pm

      Thank you so much for this recipe. It brings back many memories when I was a Peace Corps Volunteer (Pyeong Wha Pong Sa Dan Won) from 1975-77 in Namwon Jeonra Buk Do. Sometime all the teachers at Namweon Boys Middle School would drop by a Kalbi Restaurant or a Bulgogi Chip and have some delicious meat. I really had never experienced such an exquisite dish at that time. I think that I will prepare some myself later in the summer. Thanks for letting me know and reminding me about this wonderful dish. It seems very easy to make.

      Reply
    48. Annette Bradford says

      July 06, 2017 at 2:56 pm

      What else would you serve this with for a full dinner ?

      Reply
    49. Daria Shelton says

      October 06, 2016 at 2:41 am

      My dad just picked this beef eye round thinly sliced from the store and I had no idea how to cook it. Thank you so much for sharing!

      Reply
      • Hyosun says

        October 10, 2016 at 11:24 am

        You’re welcome, Daria! Hope you enjoyed it!

        Reply
    50. Amy says

      June 11, 2016 at 9:31 am

      I love your food. Everything I have made from here has been DELICIOUS!! I am having 12 people over tomorrow and I am making Bulgogi for the first time ever. I can’t wait!! Thanks for sharing all your amazing recipes with us!

      Reply
    51. Diego L says

      April 17, 2016 at 5:47 pm

      Dear Mrs Ro, I cook so many of our recipes for my wife and child, we are very grateful for this website. My wife is mostly very appeciative of your cooking style, rather than the too-sweet too-much-sauce style of some other cooking websites that make the food taste like a restaurant. Anyway, we argue about bulgogi because–and she’s right about this–all the bulgogi we ever see in Korea is very gray meat. Your bulgogi is dark and caramelly, more like a marinated kalbi than the bulgogi we are familiar with. Are there different kinds of bulgogi? After all, bulgogi just means “fire meat.”

      Reply
      • Hyosun says

        April 20, 2016 at 11:14 pm

        Hi Diego – I am so happy to hear you and your family like my cooking style! Thank you, and send my regards to your wife. I think it has to do with how you cook it. For this recipe, I cooked it over high heat until the liquid is gone and the meat is slightly caramelized. Cheers!

        Reply
    52. Cindy Wilson says

      December 09, 2015 at 3:04 am

      I was in the process of purchasing your $32 video/cookbook
      However it wouldn’t take my visa debit card and everything was correct!
      Still look forward to your sample recipes
      Thank you
      Sorry your site wouldn’t accept me

      Reply
      • Hyosun says

        December 10, 2015 at 11:02 pm

        hmmm I don’t have video/cookbook sale on my website.

        Reply
    53. Song Jin Hyo says

      May 24, 2015 at 9:01 am

      Sounds awesome I am korean too

      Reply
    54. Retta says

      March 19, 2015 at 8:54 am

      I LOVE bulgogi. It was a favorite food when I visited Korea. (For some reason, I also loved those simple little fish shaped pastries I got at the train station.) I just got some sirloin to make some. I want to know how a Korean bapsang has time to make the banchan ( the kimchi is obviously made already). Do you do it ahead of time?

      Reply
      • Hyosun says

        March 19, 2015 at 7:02 pm

        Bungeobbang! Red beans inside right? I love them too. Well what you see there are kongnamul (soybean spouts) and mu namul (radish), which are pretty quick to whip up and they last 2 to 3 days for me. Of course I always have kimchi. Oh there’s a dandelion salad too, which was also very quick to put together. I usually make some on weekends so we can have during weeknights. And on weeknights, I add a dish or two I can prepare quickly.

        Reply
    55. Monica Chun says

      July 02, 2014 at 1:18 am

      Hello, we’ve recently moved to Korea and I’m looking for Rice Wine at the local market. In Korean, should I ask for “Cheongju”? Is that different from Makgeolli? Thank you!

      Reply
      • Hyosun says

        July 02, 2014 at 1:27 am

        You should ask for “cheongju.” “mirim” is okay too. The latter is slightly sweetened. Good luck with your new life in Korea!

        Reply
        • Hyosun says

          July 02, 2014 at 1:33 am

          And yes, cheongju is different from makgeolli. Cheongju is clear liquid, and makgeolli is milky.

          Reply
          • Monica Chun says

            July 02, 2014 at 5:07 am

            Thank you so much! I’m enjoying working my way through your recipes.

            Reply
            • Hyosun says

              July 03, 2014 at 3:56 am

              You’re welcome! Let me know how things go as you go along. Happy Korean cooking!

    56. miss deborah says

      May 16, 2014 at 12:44 am

      Hello! I have a really random question. My daughter is a very picky eater and I need to get some meat into her. She showed some interest in ground beef but being Korean, I’m not sure what Korean dishes include the use of ground beef. Anyway, do you think this recipe might work using ground beef rather than sirloin?

      I love your recipes and I love how clear your directions are.

      Reply
      • Hyosun Ro says

        May 16, 2014 at 12:59 am

        It should work with ground beef. Cut the recipe in half and try it.

        Or fried rice with ground beef? Gimbap? Add cooked ground beef to gyeran mari?

        How about meatballs?
        https://www.koreanbapsang.com/2012/03/gogi-wanja-jorim-glazed-korean.html#.U3VgD_ldWlJ

        Or tangsuyuk? Kids usually love that. If she doesn’t like the sauce, skip it.
        https://www.koreanbapsang.com/2011/08/tangsuyuk-sweet-and-sour-beef-or-pork.html#.U3VgSPldWlI

        Hope you find something she likes. Thank you so much for your love!

        Reply
    57. Heather says

      March 13, 2014 at 2:24 pm

      Thank you foo this recipe! Just a quick question – how long can I keep bulgogi frozen for?

      Reply
      • Hyosun Ro says

        March 13, 2014 at 3:59 pm

        Should be fine for a couple of months. Thanks!

        Reply
    58. miguel alfonso jesuitas says

      December 15, 2013 at 5:10 am

      This is recipe is simply amazing.Thank you so much for your recipes. They’re easy to follow and the taste is unbelievable.

      Reply
      • Hyosun Ro says

        January 22, 2014 at 3:03 am

        You’re welcome! And I’m sorry I just post your comment. I had missed it. Thanks for trying it out and letting me know how it turned out for you.

        Reply
    59. miguel alfonso jesuitas says

      December 15, 2013 at 5:09 am

      I’ve went to a lot of Korean restaurants but the bulgogi there can’t compare to your recipe Ma’am 🙂 This has become my staple food for the weekends! Thank you!! -Filipino fan

      Reply
      • Hyosun Ro says

        December 15, 2013 at 5:41 am

        Awww that’s so nice to hear! You just made my day. Thank you so much!! And Happy Holidays!

        Reply
    60. Zunzeiry Perez Canals says

      June 20, 2013 at 4:12 am

      Yummy yummy. >v< I cant wait to get the chance to go to Korea and eat like crazy

      Reply
    61. Deacon Hipolito Lagares says

      June 16, 2013 at 11:55 pm

      Love Korean food!!! I will trying this recipe soon. thank you!!

      Reply
      • Hyosun Ro says

        June 17, 2013 at 1:52 am

        Great! You’ll like it. Thanks for coming by.

        Reply
    62. Anonymous says

      August 16, 2012 at 7:41 pm

      Thank you so much for your recipes. I moved away from Atlanta to Brunswick, Ga a few years ago and there are no korean restraunts here 🙁 I was constantly calling my mom but her measurments (along with every other female in my family) is a pinch of this or just little bit of that so things tend to come out a little iffy when I try on my own. I wish I paid more attention growing up but now I can just look on your site for great recipes! Thank you again.

      Reply
      • Hyosun Ro says

        August 17, 2012 at 12:38 am

        Oh I was just there in Brunswick last week for work. Where do you get Korean ingredients there? I’m very happy to hear my recipes can help you recreate the food you grew up with. I look forward to hearing more about your Korean cooking. Thank you for visiting and leaving me the kind comments!

        Reply
    63. Winter says

      August 15, 2012 at 7:49 am

      I just made bulgogi for the first time last week. I think it was too sweet though. I will try this recipe next. Thanks for sharing!

      Reply
      • Hyosun Ro says

        August 15, 2012 at 11:03 am

        Thank you! Let me know how it turns out.

        Reply
    64. Stephanie says

      May 07, 2012 at 1:15 pm

      I am so happy to have found this recipe. Mt best friend in the US served us galbi and bulgogi all the time and I loved it. I am living in France now and craving Korean food so I will definitely try this soon. Now if I can just get my butcher here to understand what I want him to give me!
      p.s. I remember my friend used kiwi as a meat tenderizer (I am guessing in place of the Asian pear), but warned me not to let the meat soak in it for more than 30 minutes.

      Reply
      • Hyosun Ro says

        May 07, 2012 at 1:55 pm

        Stephanie – Welcome to my blog! If you’re using good quality and thinly sliced meat, kiwi is not recommended. It tends to break down the meat too much. The effect is really not the same as Asian pear. If using it, make sure you use a very small amount. Hope this helps. Happy cooking!

        Reply
      • Anonymous says

        June 10, 2012 at 1:40 pm

        Thanks 🙂 I just made this recipe again and it was great. My whole family loves it. I will try it with chicken next.

        Reply
      • Stephanie says

        June 10, 2012 at 1:41 pm

        I just made this for the second time in a month and it was delicious! Thanks so much.

        Reply
    65. Yaoli says

      March 19, 2012 at 3:47 am

      Made it tonight and it was fantastic! Thanks!

      Reply
      • Hyosun Ro says

        March 19, 2012 at 4:01 am

        Oh I’m so happy to hear that! Thank you for letting me know!

        Reply
    66. Patrick says

      May 27, 2010 at 12:58 pm

      I love bulgogi! 🙂 its definitely my favorite korean food!!!!

      Reply
    67. Liv Wan says

      May 25, 2010 at 12:50 pm

      Thank you for sharing this wonderful Korean BBQ Beef recipe. I love Korean BBQ. Korean BBQ is so popular in both Taiwan and China but since I moved to UK I have no chance to have Korean BBQ in my life. I will certainly try this recipe in the future and thanks again to sharing this life saver recipe lol.

      Reply
    68. Judy says

      May 14, 2010 at 6:11 pm

      Hi Hyosun, I wanted to let you know that your Korean dishes have inspired me and I decided to pass along the Sunshine Award to you. Cheers, Judy

      http://bebeloveokazu.wordpress.com/2010/05/14/spreading-the-sunshine/

      Reply
    69. Hyosun Ro says

      May 08, 2010 at 10:31 pm

      Your Korean is impressive! Walnut and cornsyrup sound good. Cornsyrup is used by some people, just like I use some honey in mine. Enjoy your bulgogi!

      Reply
    70. PFx says

      May 07, 2010 at 5:54 am

      Ahn-nyong-ha-se-yo,
      Choahheyyo. Bulgogi mahshissuhyo!

      How’s my Korean?? Hahaha. 1 month and 7 days before I’m off to Seoul.

      I’m actually making bulgogi too this weekend. I use some walnut and cornsyrup too. Wonder if that’s usual? My mum never taught me how to cook it, I just try out different recipes and make my own.

      Again your bulgogi looks like the real deal. (Rumble Rumble)<— that’s a comment from my tummy. 🙂

      Reply
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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