Korean Beef Bulgogi

From: Susan Wong's Recipe Collection

Korean style BBQ beef (Bulgogi) is very easy to make and has a wonderful balance of sweet and savory .  I got this recipe from my father in law about 25 years ago and have not made any changes to it, because its just that good.  Irresistible tender thin slices of beef rib-eye marinated in a garlicky soy sauce.  Once you have tried this dish you will become an instant fan.

If the outdoor charcoal is available this becomes a NONE pot meal. But if you have to cook indoors it will only become a one pot meal.  There are a couple of options; broil it in your oven or fry the meat in batches in a hot pan.  It won't be the same as the charcoal bbq, which gives the meat a nice smokey flavor, but it will still be extremely tasty cooked indoors.

a couple of TIPS and TRICKS...

For a quick, no chop option

***I place all of the marinade ingredients into my blender adding the garlic and ginger at the bottom so they will be close to the blade and chop up quickly.

To toast sesame seeds

***Place them in a small frying pan on low heat and toss or mix occasionally until the seeds are a light golden brown. You can make these ahead of time and keep them in a glass jar in your fridge for when you need them.


2 pounds rib eye, thinly sliced

1 Tbsp. oil, add just before cooking


¼ cup Kikkoman soy sauce

¼ cup water

½ cup sugar

3 cloves garlic, minced

2 slices ginger, minced

½ cup green onions, chopped small

2 Tbsp. sesame oil

1 tsp. sesame seeds, toasted and crushed

1 tsp. black pepper

Chop, mince and mix marinade ingredients together and pour over meat.

Marinate meat for at least 2 hours or overnight in a zip lock bag (overnight is my first choice, for optimum flavor).

Cook over a charcoal grill or in a very hot pan. If cooking in a hot pan, cook in batches to get the meat well browned.