Bulgogi (Korean Barbecued Beef)

This is a huge hit at our house. In fact, if the in-laws find out that I'm making it, they're sure to "show up" for dinner irregardless of what day I make it. Traditionally, this meal would be cooked on an outdoor grill. I normally cook mine in a frypan on a stovetop. I enjoy it served with plain white or brown rice.


6 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons sesame seeds
2 cloves garlic, minced
2 teaspoons white sugar
1 teaspoon ground black pepper
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped


In a large re-sealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, and black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I normally have it marinate overnight.

Preheat a medium to large fry pan, sprayed with a non-stick cooking spray to medium-high. Remove meat and vegetables from marinade. Discard marinade.

Cook the meat for 15 to 20 minutes, or to desired doneness.


If the beef is at a great price, or available at a wonderful discount, I will sometimes prepare the sauce and freeze it with the meat in a Food-Saver package. This way, when I’m ready to cook it, the marinating process has already been completed.

1 comment:

Crysta said...

That sounds so yummy...too bad I am allergic to soy!