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!
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.
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.
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.
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.
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.
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.
- Mix all the marinade ingredients in a bowl.
- 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.
- 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.
- 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.
JY says
What can you use if you don’t have Korean pear at home?
Hyosun says
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.
Katty says
Best bulgogi recipe and is super simple to make.
Phillip McSorley says
Great stuff, Ajumma! I’ve used your recipes a lot, they’re always great. Feels like I’m back in the Korean countryside.
Hyosun says
So happy to hear that! Thank you!
Christine tiu says
Love the recipe. It’s hit and repeat. Thank you for sharing it.
Hyosun says
Awesome to hear that! Thank you!!
Kelly says
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!
Hyosun says
You can do it either way.
Debbie says
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.
JFLSR says
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!
Kathrine says
Cool? My grandmother is korean and has cooked for her whole life. Onions in bulgogi always. Nothing nice to say then go away
Michelle says
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!
Phillip McSorley says
I lived in Korea for two years and yeah, there’s onion in bulgogi. Carrots too. You’re an idiot.
Ashok says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Hyosun says
oh so happy to hear that!!! Thank you for letting me know!!
Mrs. B. says
This was the best bulgogi recipe I’ve ever made. It was delicious-a huge hit with my family, including the youngsters!
Hyosun says
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.
Cyan says
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!
Patricia says
I wish you had a hard copy cook book!!
Hyosun says
Thank you!! I wish I did too. Hopefully one day…
WR watson says
I got the best bulgogi while i was in Korea with the army, off post at olson air base,
Sunny Sorenson says
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 🙂
Dan says
What about “velveting” the beef with baking soda before the marinade?
Hersh says
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.
Monica F says
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!
Hyosun says
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.
BirdSkullChild says
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!
Hyosun says
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.
Jeanne Richmond says
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!!
Chuck says
Great recipe. Leftovers are also awesome on naeng-myun.
Hyosun says
Thank you! Sounds great with naengmyun.
Marleigh says
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 🙂
Hyosun says
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.
will says
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!
Hyosun says
Oh that’s great to know. Thanks for the info!
Jake says
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
Hyosun says
Is it a domed one? Try to find it on line.
Cyn says
Hi,
I’m trying to figure out when to add the noodles. They’re prepared with the broth and added when/where? Thank you
Hyosun says
Oh add the noodles to the liquid after adding the liquid to the pan. See the photos in the post.
Ferna says
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!
Hyosun says
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.
Helen de Jesus says
I cannot find the pear here. What can I replace it with?
Hyosun says
You can use apple instead.
Sheila Cruz says
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. 😊
Hyosun says
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.
John Mark says
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!!!!!
Hyosun says
Aww great! Thank you so much!
Chuck Kimberl says
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.
Hyosun says
Thank you! I use tenderloin for my elderly parents because they are so tender and delicious!
Elisa says
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.
Hyosun says
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.
Gonzalo Gimenez says
Beautiful recipe. As every single korean dish.
Hyosun says
Thank you!
Chi-yoon says
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 🙂
Kara says
Hi Hyosun This recipe is divine! I made it exactly as written. What an incredibly delicious dish…and my new personal favorite! Thank you!!!
Dale Ann Thompson says
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.
Ashley says
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~~
Lori R says
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!
Holly says
Can’t go wrong with your Bulgogi recipe. Especially cooked over the hot grill right in front of you. Looks so scrumptious!
Dawn Kvande says
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.
Rachel @ Queen Of Constance says
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.
Emily Kil says
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.
Emily says
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 ❤️
Hyosun says
Congrats on your getting married! And thank you for checking out my website. Yes, coke works.
Leigh says
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…
Hyosun says
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.
Erlene says
Thank you for the tasty recipe. Asian pears were out of season, so we used grated sweet onion and it was really good.
M says
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
Mindy says
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))
Hyosun says
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!
Mark Kuzmanovich says
What do I serve it over… Rice?
Mark Kuzmanovich says
What do you serve it over?
Hyosun says
Usually served with rice, side dishes and lettuce wraps, but you can eat it any way you want. Enjoy!
Vicki says
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. 🙂
Kim says
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?
Hyosun says
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.
Michael says
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.
Annette Bradford says
What else would you serve this with for a full dinner ?
Daria Shelton says
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!
Hyosun says
You’re welcome, Daria! Hope you enjoyed it!
Amy says
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!
Diego L says
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.”
Hyosun says
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!
Cindy Wilson says
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
Hyosun says
hmmm I don’t have video/cookbook sale on my website.
Song Jin Hyo says
Sounds awesome I am korean too
Retta says
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?
Hyosun says
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.
Monica Chun says
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!
Hyosun says
You should ask for “cheongju.” “mirim” is okay too. The latter is slightly sweetened. Good luck with your new life in Korea!
Hyosun says
And yes, cheongju is different from makgeolli. Cheongju is clear liquid, and makgeolli is milky.
Monica Chun says
Thank you so much! I’m enjoying working my way through your recipes.
Hyosun says
You’re welcome! Let me know how things go as you go along. Happy Korean cooking!
miss deborah says
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.
Hyosun Ro says
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!
Heather says
Thank you foo this recipe! Just a quick question – how long can I keep bulgogi frozen for?
Hyosun Ro says
Should be fine for a couple of months. Thanks!
miguel alfonso jesuitas says
This is recipe is simply amazing.Thank you so much for your recipes. They’re easy to follow and the taste is unbelievable.
Hyosun Ro says
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.
miguel alfonso jesuitas says
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
Hyosun Ro says
Awww that’s so nice to hear! You just made my day. Thank you so much!! And Happy Holidays!
Zunzeiry Perez Canals says
Yummy yummy. >v< I cant wait to get the chance to go to Korea and eat like crazy
Deacon Hipolito Lagares says
Love Korean food!!! I will trying this recipe soon. thank you!!
Hyosun Ro says
Great! You’ll like it. Thanks for coming by.
Anonymous says
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.
Hyosun Ro says
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!
Winter says
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!
Hyosun Ro says
Thank you! Let me know how it turns out.
Stephanie says
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.
Hyosun Ro says
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!
Anonymous says
Thanks 🙂 I just made this recipe again and it was great. My whole family loves it. I will try it with chicken next.
Stephanie says
I just made this for the second time in a month and it was delicious! Thanks so much.
Yaoli says
Made it tonight and it was fantastic! Thanks!
Hyosun Ro says
Oh I’m so happy to hear that! Thank you for letting me know!
Patrick says
I love bulgogi! 🙂 its definitely my favorite korean food!!!!
Liv Wan says
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.
Judy says
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/
Hyosun Ro says
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!
PFx says
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. 🙂