Bulgogi (Korean Barbecued Beef) Recipe

Name: Bulgogi (Korean Barbecued Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sirloin or flank steak; 1/4 cup soy sauce; 2 tablespoons sugar; 2 tablespoons Asian (dark) sesame oil; 2 tablespoons rice wine or sherry; 4 cloves garlic, finely chopped; 4 scallions, minced; 1 -inch piece of fresh ginger, peeled, crushed and finely chopped; 1 tablespoon sesame seeds, toasted; Freshly ground black pepper; 1 head red leaf lettuce, separated into leaves, washed and dried; Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper; Sliced green chilies; Whole peeled and sliced garlic cloves; Daikon julienned with vinegar, pickled radish, carrot, julienned; Bean paste; Pepper paste; White rice

Servings: persons

2 pounds sirloin or flank steak
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons Asian (dark) sesame oil
2 tablespoons rice wine or sherry
4 cloves garlic, finely chopped
4 scallions, minced
1 -inch piece of fresh ginger, peeled, crushed and finely chopped
1 tablespoon sesame seeds, toasted
Freshly ground black pepper
1 head red leaf lettuce, separated into leaves, washed and dried
Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper
Sliced green chilies
Whole peeled and sliced garlic cloves
Daikon julienned with vinegar, pickled radish, carrot, julienned
Bean paste
Pepper paste
White rice

1
Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize.
2
Slice the meat on the diagonal into thin strips.
3
Place the meat in a shallow non-reactive baking dish.
4
In a large bowl combine the marinade ingredients and pour them over the meat, mixing well.
5
Cover and marinate in the refrigerator for 1 to 2 hours.
6
Preheat the grill.
7
Remove the meat from the marinade.
8
Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned.
9
Alternately, the meat may be cooked in a very hot frying pan.
10
Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes.
11
Eat at once.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds sirloin or flank steak, 1/4 cup soy sauce, 2 tablespoons sugar, 2 tablespoons Asian (dark) sesame oil, and more.

Yes, Bulgogi (Korean Barbecued Beef) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgogi (Korean Barbecued Beef)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions