Bulgogi (Korean BBQ Beef)

    1 hour 22 minutes

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

    37 people made this

    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 in English (25)


    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


    We tried this while camping over the weekend. I don't like to substitute the first time I make a recipe, but I looked at THREE different stores for hot chile paste and had no luck. I substituted hot thai chili sauce, so I don't now how much that altered the recipe. I did everything else exactly as instructed and we LOVED the results. When I told hubby what I was making I could see the look of doubt on his face -- "wrapped in lettuce leaves???" But I lost count of how may he ate and he has already requested that I make it when we go camping again Labor Day Weekend. I served this with Far East brand Ginger Sesame Rice which was a great accompaniment -- we'd add a little to our lettuce bundle before wrapping and eating. YUMMY! I'm not sure whether to keep searching for the chile paste or stick with the chile sauce. Either way THANKS for the great recipe and a nice addition to our camping trip menu!  -  28 Aug 2006  (Review from Allrecipes USA and Canada)