Banja Gui: Barbecued Beef in a Lettuce Wrapper (Korea)

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I've eatten a lot of Korean food. I'm sorry Emeril. But this just dish is unpalatable. It's way too much soy sauce making it too salty. There are other good Korean BBQ recipes out there.

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I often make Bulgogi but use grated pear in it. I will try this but I am sure we'll need that awesome fermented bean-chile paste as a condiment. Love that stuff. I even use it in Jap Chae-another awesome Korean easy and healthy dish.

Korean is my second fav cuisine after authentic Thai!

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My kids when returning home from college put this meal first on the list for requested meal while home. Its easy to prepare and quick to make. Its a single parents dream to have a few unusal dishes to make without alot of prep time

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I?ve had Korean food many many times in DC and all down the Coast. I?ve had authentic non-menu items that my Korean friends ordered, and I?ve had the real deal from my Korean girly. So I had my doubts. But (with the following changes all the flavors were there, the heat was there, and this was GOOOOOD!

As the Korean reviewers said, you MUST have the BROWN SUGAR!!!(shy 1/2 cup perfect Tastes wrong without it. Also, as they said, put green onions in the marinade (they add great flavor there & on the grill/broiler. And, yeah, chop the garlic instead of thin slices. Never seen slices on this dish.

A minor PROB: Either Emeril left out something for the leaf wash or there needs to be more Murin. It?s WAY TOO THICK. I increased the Murin to 1 Tbsp which made a paste that stuck well and tasted good.

NOTE: I LOVE VERY HOT FOOD. I?ve had REAL Thai, Indian, and Korean (homemade. I?m convinced (& surprised that Authentic Korean is the hottest (try the Sting Ray w/red pepper sauce ? It turned me into that ?Heat Miser? guy from the Christmas special ? steam from ears, big flame for hair. So I?m ALWAYS disappointed by American versions. Well, that?s up to you here. If you use a HOT pep pdr & cover the whole leaf like I did, then you?ll be the ?Heat Miser?. If that?s not for you, use a milder pdr or just use a small dab (but don?t omit; it adds great flavors!. Also, HAVE PLAIN RICE with it (absorbs the hot oils off your tongue. Mashikke Tuseyo! (Bon appetit!

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awesome taste

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I am also Korean and I agree with the comment about needing the balance of sugar and salt.

I would suggest starting with 1/4-1/2 C mirin (taste the marinade before adding the meat or substitue mirin with 1/2 C sugar (you may even need up to 3/4 C more if you are using the 3/4 C soysauce to balance the salt.

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Brown sugar (or some people use white sugar is missing from this recipe! It is a key part of the recipe. So for those who complained that the recipe is too salty, it probably was. I am Korean and sugar is an important part of a bulgogi recipe - about 1/2 cup or more? I never measure anything out - but the salt and sugar should be in good balance with one another. Also, we tend to slice up some onions and marinate it with the beef. Other than that, I think the recipe looks good. I preferred chopped garlic as opposed to sliced. That's all subjective - but the brown sugar is ESSENTIAL!

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Brown sugar (or some people use white sugar is missing from this recipe! It is a key part of the recipe. So for those who complained that the recipe is too salty, it probably was. I am Korean and sugar is an important part of a bulgogi recipe - about 1/2 cup or more? I never measure anything out - but the salt and sugar should be in good balance with one another. Also, we tend to slice up some onions and marinate it with the beef. Other than that, I think the recipe looks good. I preferred chopped garlic as opposed to sliced. That's all subjective - but the brown sugar is ESSENTIAL!

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This has become a huge favorite. You can control the heat by using different type of chili powder etc.

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Spicy but great taste.