Bulgogi - Authentic Korean BBQ Beef Recipe

Very authentic and tasty dish! I will cut the amount of black pepper by 1/2 when I make it again. I used thinly sliced bottom round steak and smashed kiwi and marinated about 24 hours. I cooked meat in large ceramic skillet at highest setting.

Absolutely the best bulgogi I've ever had!!! Best marinade ever. Make extra as a dipping sauce, it's that good!

Added some stir-fried broccoli, which I thought went really well with the sauce. Also, I didn't have pear puree, but someone told me to use a bit of apple juice instead, it still tasted good, so I think it's an OK substitute.

I doubled the sauce, asked the butcher to shred the meat, thru it all in the crockpot. Smells amazing!!!

This is my favorite dish. I'm half Korean grew up eating lots of Bulgogi, rice, Chimchi

Great flavor

It was good and a quick meal.

Delicious and easy! We used very thinly sliced ribeye (packaged for hotpot) and marinated for around 12 hours.

Tasted good, but not like the bulgogi I used to eat and miss. Gave it away to family.

Super tasty recipe, and it results in the most delicious meat that is so similar to what I get at some of my favorite restaurants! We buy meat already cut for bulgogi at our asian market which makes it even simpler!

I used ground Wagu beef instead of steak like it called for, which tasted great, but resulted in a lot of liquid I had to drain off the beef afterwards. Will def try a different cut of meat next time. Could see this being a great marinade for steak tacos!

Sooo good! Made in cast iron skillet on stovetop. Will double or triple next time so I can have some leftovers.

Marinade for 24hrs, make sure once cooked off beef in batches cook through with remainder marinade to make a sauce/gravy