There are three dishes in Korean cuisine most people are familiar with. The first one is kimchee, fermented spicy cabbage. Either you love kimchee or you don’t, there are no shades of gray. The 2nd and 3rd most popular are Korean barbecued beef dishes, bulgogi and Kalbi / Galbi. The primary difference between bulgogi and kalbi are the cuts of beef used as well as the cooking method. Traditionally short-ribs are used for preparing Kalbi and is cooked on a charcoal grill or broiled in the oven. Bulgogi on the other hand is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried. Both dishes use a similar or same type of marinade.
Bulgogi can be served as a main dish over a bowl of hot steamy white rice or as a component in other Korean dishes such as japchae, lettuce wraps, banchan (an assortment of Korean side dishes), bibimbap, and kimbap to name a few. However you decide to eat it, bulgogi will soon become a favorite in your home too! I have also included a gluten-free variation as well. Enjoy!
- 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
- ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
- 3 Tbl white sugar
- 1 Tbl sesame oil
- 3 cloves of garlic, minced
- ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
- 2 green onions including the white parts, finely sliced into small pieces
- 2 Tbl toasted sesame seeds
- ¼ tsp of red pepper flakes
- 2 pinches of black pepper
- optional ¼ tsp. of ginger, finely minced
- Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!
Side note: Many bulgogi recipes call for shredded apples or Korean apple-pears. Because the meat is sliced very thinly, I’ve found the addition of fruit to sweeten and tenderize un-necessary especially when using rib-eye steak purchased from either a Korean or Asian grocery store specifically cut for bulgogi. To learn more about bulgogi, Wikipedia has an excellent article here.
*If you would prefer a Kalbi recipe, I have one here.
 |
SAVORY SWEET LIFE Book Trailer
|
{ 85 comments… read them below or add one }
Next Comments →
Oe of my favorite Korean dishes. Yum!!!!! I’ve always want to try this at home. I’m craving for some right now!!!!
Great looking bulgogi! Bulgogi is one of my favorites. I like to use the leftovers in bi bim bap.
YUM! Bulgogi is our favorite Korean dish!
Looks delicious! There are not many places around here to have authentic Korean BBQ (or any authentic Asian dishes), so I’m always happy for good recipes to try so that I can make it myself!
We’ve been eating out at Korean restaurants – I think this will be the first Korean food I’ll try to cook myself. Thanks!
Wow, you have given me a fantastic option for the next time I buy a whole beef ribeye. Normally I cut more than half into steaks, a rib roast, and then thin slice some for philly cheese steaks. Looking at this entry? No more philly cheese steaks for a while, bulgogi it is!
Yum, I can’t wait to try this. I had my first Korean food experience a few weeks ago, and I think I’m in love.
I love that you made bulgogi. It’s one of my favorite meals. Yours looks amazing too.
Your photos make me want to make bulgogi tomorrow!
I tweeted your recipe this am it sounds so good. Do you have a favorite kimchee recipe? The spicier the better for me.
Thanks everyone for your comments. I hope you try this recipe and come back and let me know how you liked it!
Chris: Why not bulgogi steak sandwiches? I bet on a roll it would be delish. Bulgogi tacos are also awesome!
Debi: I haven’t made homemade kimchee since I was a kid with my mom. If you happen to live near an HMart or other Korean grocery store I find it is easier to just buy it. If you do have an HMart, they also have a kimchee bar which is pretty good!
I wish I had someone to make me Korean BBQed beef! Sadly, it would be my mom and she thinks that all meats need her special mix of seasonings regardless if she’s making Italian food or Chinese food. Nuh-uh. I’ll make it for myself. Using your recipe… I don’t want Bulgogi with latin flare! I don’t think those two cuisines can mix very well. LOL
Great post! And I love how easy you’ve made the directions. Will definitely have this very soon. I promise! And I’ll tell you how it turns out.
what a fantastic dish! Im drooling
When I was 16, my uncle (who was living in S. Korea at the time) came to visit and took us to a local Korean restaurant and said we HAD to order Bulgogi. It was REMARKABLE and so good. I’ve not had it quite that good since – but this looks tasty and like something I could manage. Thanks for posting it!
I love Korean food. That’s one of the best Korean dishes, one that I will not miss if I go to Korean restaurant. Love your recipe here. Will have to try one of these days. It looks so delicious.
I’m so excited I found this recipe…I grew up on rice and bulgogi and I didn’t learn how to make it from my own mom! I’m making it tomorrow! I’ll let you know how it turns out!
Several years ago there was a beef cook off contest and a guy from Minnesota sent in an entry titled ” Oriental Beef Ribs “. It was none other than Kalbi and he won the top prize of $10,000 !
I learned Korean cooking from the best – my ‘Shiomoni ‘ , or mother-in-law. I’m afraid I’ve spoiled my Korean husband who won’t go out to eat at Korean restaurants anymore. My children are now grown up and love to cook Korean dishes as well.
For the life of me I don’t understand why Korean food hasn’t caught on as much as the other Asian cuisines. I hope to live to see the day it does.
Love your blog. Keep up the good work.
OOOWEEEE thanks for posting your awesome recipe! I have tried other recipes of yours and am sure this one will be great, too. I grew up in Hawaii where we were so lucky to be exposed to wonderful Korean food.
This is making me so hungry, so is your kal bi recipe.
Yummy Yummy Yummy Yummy. Thanks
I cooked this tonight and it was good! I added a shredded carrot for colour and also a tbsp of mirin for extra sweetness. I couldn’t cook the beef like you instructed as they clumped together so I just cook it in 2 batches, spreading it out on the pan, stir-fry style.
Question – can I marinate the beef then freeze it to cook another day?
Thanks!
Yes, I have frozen it before, just make sure you thaw it out completely before grilling it.
Hope this helps.
Alice
I returned from Korea about 4 months ago and will try this variation. I have used a coke/soy sauce marinate, fresh meat in the stir fry with the required “stuff” and several others. I love all the variations. Too sweet isn’t any good though. It has to have the right bite and has to be paper thin to work with the rice. I just wish I would have learned to make kimche during my two years over there. What a wonderful food! Thanks
hi! ^^ just wanna ask a question.. if you broil it in oven, how high is the temperature and how long does it take? hope you can answer.. thanks! ^^
If you broil them, it is the same cooking time as grilling them. The key is to just be close to the oven and check on them. Usually when you start to smell the bulogi its time or almost time to flip them.
I have tried to make bulgogi many times, I love it and can’t afford to go to the Korean restaurant all that often! Mine usually has the right marinade flavor but the meat is always tough, so I know I’m doing something wrong.
My question: I always see the direction “cut across the grain” of the meat, but I do not know what that means. If you are cutting your own meat (rather than buying it already cut) do you start with ribeye steaks or a ribeye roast? How do I know which way is “across the grain?” Is there any chance you could post pictures of the cutting process?
I’ve been making my bulgogi with pork tenderloin because I just can’t get the beef to work right.
Hi Alice,
wonderful and amazing Bulgogi recipe. Just like in the restaurants, actually more tasty
Keep this website always for cooks like me
. A big thank you to you.
Can someone tell me how many pounds of bulgogi meat I should have to feed 50 people?
Hi BB,
I honestly think it depends on what other types of food you will be serving. I typically eat about 1/2lb. But some people eat more, others less. I would get at least 25lbs. Hope that helps.
I will try this to feed 550 staff at my work place…i will use this recipie
hope it works
thanks
I’m not much I’ve a cook..but I’ve been trying..I made this 2 weeks ago and it was delishhhhh! Thank you very much!
Can the same marinade work for beef and pork? Thanks!
Hi Beth,
Yes, can use chicken, pork, or even salmon!
All of the Bulgogi I’ve ever had has always had alot of sauce/juice to pour over the meat and the rice.. Is it safe to cook the marinade to use as a gravy of sorts? What do you suggest?
I used to cook Bulgogi often. I had been given the recipe by my neighbor, who was a Korean army wife. My husband, my kids and I loved it. I seem to have lost the recipe. She also taught me to make Yaki Mundi (spell?) That recipe is also lost. She said that she served them with Bulgogi and Kimchee. She also showed me how to make Kimchee but I was having no part of that. I do not like hot dishes and I hated the smell of the fermented cabbage. She said that she had made it with fish. I can’t imagine the smell with that.
Would you please post the recipe for Yaki Mundi. I remember that she even made the wrappers and was very skilled. I think I will buy them.
Hi Yvonne,
I’m not familiar Yaki Mundi but I’ll ask my mom. She’ll know and perhaps I’ll have her come over and show me how to prepare this dish.
Hi Alice,
There were rolls, filled with minced pork and vegetables
Hi Yvonne,
My mom was over at my house the other day and I asked her about your question. What you’re referring to is Mandu. Mandus are the Korean version of potstickers and wontons except they are fried. I’ll be sure to do a future post on these savory dumplings. We grew up on mandus and my mom makes the best.
Steak Marinade Recipe is simple yet delicious. I tried soon after completing reading this blog and that turned out to be a big success. Hope my wife will not pester me to prepare for every now and then
Actually, there are many shades of grey when it comes to kimchi. I like fresh kimchi. But lot’s of Koreans do not. The difference between fresh kimchi and everything else is huge.
Also, authentic bulgogi marinade involves a pear puree. That’s what gives it it’s wonderful flavor. Its “savory sweetness” if you will.
I love bulgogi. I have yet to try this recipe but I am happy to have stumbled upon it. I have tried making the marinade and even buying it from Korean markets, but I didn’t know that fruit can be added to tenderize the meat. I hope to make this soon, as I haven’t found any good Korean bbq around here.
The anti-spam question was ‘what color are strawberries?’ and it took me far too long to think of the answer. ‘Straw’ was my initial response.
Dim-wittedness aside, bulgogi! I’m so excited to try this–an HMart has opened up near where I live recently and I love the selection of meat but have no idea what to do with most of it. I do know that I love bulgogi though, so this is what I’ll make next! One question–I used to live in Ireland and my favourite restaurant was a Korean one that made a dish called Ddook/Dhuk (they changed the menu and the spelling) Bulgogi, which was bulgogi in the most fabulous savory/sweet beef broth with mushrooms and onions. I haven’t been able to find a recipe for it anywhere. You wouldn’t happen to have some insight as to the composition of this broth, would you? I’m desperate! Thanks a million for the bulgogi recipe
Hi Meredith: I’m going to assume the Ddook you are referring to is rice cakes in a soup broth. If this is the case, I’m not exactly sure what goes into the broth. I know when my mom makes this she makes broth from beef bones. I’ll ask her and perhaps do a post on it.
My daughter in law fixed us Bulgogi when we visited her and it was delicious. She used some type of spice and I don’t know the name of it or where I can purchase it. I would appreciated any help on where to purchase the spice and the name of the spice.
Hi Joyce: I’m not sure what spice your daughter-in-law used other than maybe MSG? This is how my mom and my aunts make bulgogi.
Love this recipe !!! Thank you so much! Use it once a week so easy and delissh!
My husband and I just tried (I haven’t even cleaned the kitchen yet) this recipe and we loved it. I am super excited because it is easy and my husband really liked it. Thanks for sharing it.
I made this last night for some friends, and the one (who is Korean) said this was the best bulgogi he has ever had! Thanks for sharing this one! Love your blog.
Hi Peter,
WOW! When another Korean person says it is the best bulgogi they have ever had, this is the ultimate compliment. Thank you!
When my kids were younger they spent many years in Taekwondo. We would have pot lucks and cookouts to raise money for the Olympic team. One summer day I got to barbecue 50 pounds of Bulgogi. The advantage of being the cook? You get to eat more. I really loved it. The only problem was getting the measurements of the recipe. Like all grandmothers they will tell you to use this ,and add, this and do this, but they could never tell me exactly how much to use. They all just knew it by heart and through it all together. I would order it already made and marinated. Now I can do it myself. Thanks
I’m making this tonight for my husband and his family, I hope it turns out good, I made the marinade last night and let the steak marinade all day and now I’m cooking the rice hope it is good and everyone likes it!
I am so grateful for this recipe. I had been craving bulgogi for several weeks now and it definitely hit the spot. I lived in Pusan for 1 yr and Seoul for 2 yrs when my parents were stationed there. We always went to this one restaurant that was right down the road from our appt and they had the best bulgogi around. I really miss it there and glad I can finally bring some of that home. thanks so much for posting this recipe.
My husband and I are literally demolishing our bulgogi right now. We go to our favorite Korean barbecue restaurant on a regular basis. It being the holidays, though, extra money is tight right now and making this at home is such a treat. Thank you for the recipe.
We’re so giddy about this discovery. The Mr. is making another helping as I type!
First time making bulgogi! LOVE this recipe! <3 I sliced down my own ribeye steak for it. Also the let the sauce marinate for 24hrs before adding the beef. And my old friend taught me a lesson on washing the beef to get the blood out of it. (just like you wash rice) That process let the sauce get into the pours where the blood originally was. My friends where amazed by this recipe so much I had to send them your blog link.
P.S. I made this fr Christmas dinner!
I made this the other day for my fiance and me, and we both loved it! A thousand times better than the bulgogi I had had from a restaurant days before, and of course, cheaper. Definitely a dish I’ll make very, very often!
Irene,
Thank you.. the ultimate compliment.
I’m a us soldier stationed in korea and as my time here draws to a close
I find myself sad and a little bummed because I have gotten so used to the food here and have fallen in love with bulgogi I’m forwarding this site to my mother so she can make it when get home thank you so much
Jon,
Thank you for serving our country. My sister is a Captain in the army and was stationed in Korea for several years. We love our troops!
What a great recipe! I made this for a dinner party in Spain (missing my Asian food) along with some pajeon and it turned out fantastic. Everyone loved it.
OMG !!! , the wifey made this and it was GOOOOOOOOOD !!! I was stationed in the R.O.K. from 1990-1991 and had loved bulgogi since then (also kimchi & yaki-mandu) . Lucky for us we live near an Air Force Base and at our commisary they know how to slice the beef for bulgogi and they have an asian food isle , so getting all my ingredients is a snap . The only thing thats missing is my beautiful adoptive country of Korea …………….
i lo ve, love, kimchee, and found a wonderful book the kimchee chronicles, do you reccomend it? also at my trader joes, i found bulgogi, is this already cooked? or what do i do with it? thanks
This is my go-to dish when I need to pull out the stops. Good w/ chicken, too. I’m from Los Angeles were Korean food is plentiful. In Chicago I can’t seem to find one restaurant that compares. Next stop, Korea.
A Korean friend told me she drives to Schaumburg to get Korean staples and to go to the Korean restaurants there. She prepared bulgogi for us last night (delicious!) and I just had to find a recipe and came across this one.
Just had bulgogi for the first time at a friend’s house, fantastic recipe and I plan to make my own from now on, thanks for the great recipe. Looks delicious.
Next Comments →
{ 26 trackbacks }