One of the most popular Korean foods is bulgogi. If you’ve ever tried it, you won’t soon forget how tasty it is. Also, it’s delicious if you eat it with rice. Try it; you’ll love it!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
Ingredients
- 1 cup soy sauce
- ½ cup pear juice or white wine
- 3 tablespoons white sugar
- 2 tablespoons chopped garlic
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 tablespoon ground black pepper
- 1 teaspoon monosodium glutamate
- 1 (2 pound) beef rump roast, sliced into thin strips
- 1 onion, cut into thin strips
Instructions
- In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate; add beef and onions. Stir to coat, cover, and refrigerate for 1 hour.
- Preheat a grill pan over high heat and brush with oil; add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 6 g |
| Sodium | 3820 mg |
| Sugars | 16 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Good, simple dish on the sweet side. Like others, I used dark brown sugar and since I didn’t have much juice or wine, used Chinese Shao Shing Cooking Wine, which is also sweet. No MSG either. Oven roasted in my air fryer because it’s not grill season in Upstate NY, yet. Inducted into the “Make It Again” club!
I have made this for years using deer roast and using brown sugar instead of white which makes it sweeter, which I prefer. I also marinated overnight instead of just one hour. After I browned the meat and the onions and I also use mushrooms, I add the marinade to the skillet and use a thickener made from corn starch and marinade, then added the meat back into it. It was good to revisit the recipe. Thank you
We loved this recipe. I made it exactly as written. The marinade added just the right amount of flavor without overwhelming the flavor of the beef.
This was okay. Two of the five of us didn’t care for it, so it’s a no-go.
I decided to cut the amount of soy sauce in half, used pineapple juice instead of pear, no MSG, green onion instead of white, and chicken thighs instead. I served it with white rice and topped it with some chopped green onion. It turned out great. Definitely will make again. My husband loved it too, and he can be pretty picky
This was good but I didn’t grill it. I cooked it on the stove in a skillet. I kept all the liquid and cooked brown rice at the same time with the meat. After the rice was cooked I added half a bag of frozen green beans. One skillet meal!
Great taste will make again
I made it exactly as the recipe and it was wonderful. My husband and I have been to Korea and this recipe was very very close to the original flavor of Korea!
This had much potential. There was too much pepper for my family’s liking. There are a couple people in my family that do not like spicy food. I like it, but this was too much black pepper. I think my mistake must have been that I tried using the sauce as a type of gravy for the rice. I liked the general flavor of it, so I will make an adjustment the next time.
I thought it was a little salty. Might reduce the soy sauce next time. Reduced the sauce. Made bulgogi tacos topped with kimchi and sriracha. Will definitely make again.
This recipe was easy to follow. I was able to feed over 75 people by increasing the amount of ingredients! Thank you for an awesome meal!!!
I subbed apple juice for the pear or white wine and did not use MSG as we have a sensitivity to it in our family; made no other changes. This was just way, way too much black pepper. I’m wondering if 1 Tablespoon is a mistake in the recipe. I will make this again, try the pineapple juice suggestion, and cut back substantially on the black pepper.
Very good. added 1/2 tsp of ginger and cooked onions for five more minutes after I took up the beef.
Yum! I followed some of the other reviewers’ advice and halved the soy sauce, and I replaced the pear with pineapple juice. Served on lettuce wraps with sesame rice and kimchi. The best part? I made the marinade in a gallon-sized ziptop bag over my lunch hour, put the meat in, and when I got home, dinner was ready in the amount of time it takes to make a pot of rice! Loving this recipe, and will make it again!
I do not recommend!
Very tasty! I would recommend less pepper though – and my family likes pepper. I used pear nectar since I couldn’t find pear juice. I don’t know if it would have come out differently, but it was yummy. Thanks for sharing the recipe.
Love this recipe. My Aunt made this while we were growing up, and now I can make it myself. Though because of the soy sauce this has alot of sodium so we cannot eat this too often.
This is such an easy, delicious recipe. And flexible. Tonight I used OJ in place of the pear juice and pork instead of beef. WIN.
Tasty! Although I would never, ever eat monosodium glutamate (MSG) since it’s really very unhealthy. Instead you could use salt or stock.
SO good, almost exactly like that in my fave Korean restaurant. Used brown sugar and froze the beef before slicing for thinner cuts. Highly recommend. Ate with red lettuce leaf.
This was a real hit! I did substitute pineapple juice for the pear juice as one reviewer suggested. I also used an organic soy sauce (no MSG) and omitted the MSG. You don’t need it as the dish is very flavorful and it’s an excito-toxin. I will definitely be making this again.