Welcome to my first Korean recipe here on Food Tastes Yummy! I am happy to be showcasing one of my most favourite childhood meals. I have to say that I have had my fair share of Korean food (being of Korean background,) and Korean bulgogi is no exception. This is my mother's home recipe that I have copied down for all of you. I really do hope that all of you try this. My husband's first try at Korean food was exactly this and he absolutely loves it! The slightly salty, sour and sweet taste of the marinade really brings out the flavour of the beef, while helping to tenderize it even further. I definitely can say you will not be disappointed.

Makes enough for 4 people


  • 1 lb thinly sliced Rib eye beef
  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • 2 tbsp finely grated garlic (or about 4 cloves)
  • 1/2 tsp freshly grated ginger
  • 2 tbsp Korean Soju or red wine
  • pinch of coarse salt and black pepper
  • 1 tsp Korean hot pepper paste (Sunchang Gochujang) - optional
  • 1 tbsp honey or brown sugar (add another 1/2 tbsp if you like)
  • 3 green onions, cut into thirds

1. In a large bowl, add in all of the ingredients but the beef and green onions. Using a whisk, combine the ingredients for the marinade altogether.

2. Take each slice of beef and carefully add it into the marinade; making sure not to rip or tear the meat while doing this. Note: this cut of beef is extremely tender and it takes no effort to squash or tear the meat. Add in the chopped green onion carefully into the marinade as well. Leave the beef in the marinade for about 30 minutes to 1 hour in the fridge.

3. Cook the meat! Making sure the griddle is preheated before using it. Note: In the picture on top I have used a Korean barbeque set, but really you could use a plug-in griddle or you can cook this in a wok or even a non-stick skillet on your stove. The beef takes literally 1 minute to cook on each side.

Serving Suggestions: Serve this Korean barbeque dish with a small bowl full of rice and a side of Korean kimchi.

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