Bulgogi (Korean BBQ Beef)

    Bulgogi (Korean BBQ Beef)


    33 people made this

    This is a fantastic Korean way of preparing barbecued beef called bulgogi. It is eaten with the fingers and the sauce is fantastic!

    Serves: 8 

    • 750g beef steak
    • 1/2 cup (125ml) soy sauce
    • 1/2 cup (125ml) rice wine
    • 2 tablespoons white sugar
    • 2 tablespoons minced garlic
    • 1 1/2 teaspoons toasted sesame oil
    • 1/4 teaspoon freshly ground black pepper
    • 1 teaspoon hot chilli paste
    • 8 spring onions, chopped into 1 inch pieces
    • 1 cup butter lettuce

    Preparation:15min  ›  Cook:7min  ›  Extra time:1hour marinating  ›  Ready in:1hour22min 

    1. Slice beef with the grain into long strips, about 4cm wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper and chilli paste in a small bowl.
    2. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce and the spring onions in a small saucepan for one minute before pouring into a serving dish to cool.
    3. Wash and dry the lettuce and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
    4. Preheat barbecue for medium-high heat and lightly oil grate.
    5. Place grate 8cm over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
    6. To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle and eats it with their fingers.

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    Reviews (2)


    This is absolutely my family's favorite meal and has been for at least 30 years. What this recipe needs is LOTS of garlic. We do NOT eat this with our fingers. - 26 Nov 2014


    koreans don't eat this with their fingers -_- but its sooo cool!!! it's a bit different to the way my mum makes this but people have different taste and likings :D - 15 Sep 2013

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