Spicy Barbecued Beef

    3 hours 30 minutes

    Korean barbecued beef, called bulgogi, is an absolute treat when served with white rice and lettuce leaves for rolling.

    191 people made this

    Serves: 4 

    • 500g beef steak, thinly sliced
    • 6 cloves garlic, minced
    • 1/2 pear - peeled, cored, and minced
    • 2 spring onions, thinly sliced
    • 4 tablespoons soy sauce
    • 2 tablespoons white sugar
    • 1 tablespoon sesame oil
    • 1 tablespoon rice wine
    • 1 tablespoon sesame seeds
    • 1 teaspoon minced fresh ginger
    • 1 teaspoon freshly ground black pepper to taste

    Preparation:25min  ›  Cook:5min  ›  Extra time:3hours marinating  ›  Ready in:3hours30min 

    1. In a large resealable plastic bag combine beef with garlic, pear, spring onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger and ground black pepper. Seal and refrigerate for 2 to 3 hours.
    2. Preheat barbecue for high heat. Brush oil over grate and add beef. Cook, turning to brown evenly, for 3 to 6 minutes or until done.

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    Reviews in English (132)


    being korean-american myself, i'm very picky about my bul-ko-gi. there are tons of bul-ko-gi recipes out on the web (and i've tried many bad ones), and none have tasted as authentic as this! this recipe took me back to when my grandma would make it for me as a kid. not to mention, my husband loved this recipe too. this is definitely a keeper!  -  16 Jan 2006  (Review from Allrecipes USA and Canada)


    Oh my god! These korean bbq short ribs are absolutely perfect!! I can't say enough about them--my family loved them and ate them up faster than anything else--they are already begging, BEGGING for more. Easy to prepare and EXTREMELY tasty! I do have to say though that the rice wine is hard to find if you are not used to cooking Asian foods. Rice vinegar is NOT the same as rice wine!! If you go to an Asian market though, there will be a whole shelf devoted to different kinds of rice wine--just get the regular clear one. Also, I omitted the sesame seeds and they still came out perfect. I also think I am going to marinade it a little bit longer than the 2-3 hours so I could let that perfect flavor soak in even more--to each their own. THANK YOU for this recipe!!  -  25 Sep 2004  (Review from Allrecipes USA and Canada)


    I'm Korean-American and have had Bul-Go-Gi countless times. This is the best recipe, trully authentic as others have stated. Recipes I've tried from Korean cookbooks did not turned out as well as this one did. This is definately a keeper.  -  20 Oct 2007  (Review from Allrecipes USA and Canada)