Korean Bulgogi

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Not all Korean BBQ is sweet, but traditionally bulgogi is. Try putting 1/4c of honey or brown sugar into the marinade. It is probably really salty because there is nothing to balance out all the soy sauce. Also try not to season the beef, there really isn't much point since you're putting it in a marinade. If you want black pepper, add it while you're cooking, not during the marinade. Don't add any salt, the soy sauce will take care of all that.

My mother who is from Korea usually uses honey in hers and maybe a half of a kiwi to make the meat more tender. It's amazing.

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Recipe is lacking. It was terribly salty and I followed the recipe exactly as indicated.

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Where's the sugar? Korean Bar-B-Q (beef / pork is always sweet...sometimes spicy, but always sweet!!

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I have been eating "bulgogi" for nearly 50 years and I am a typical "WASP" and have never seen a worse concotion...I don't know where it came from but, not from any Korean who knows anything about cooking marinated Beef, Pork or Chicken

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Do not marinate overnight. Too salty. I agree with others. Should have some sugar. Most Korean beef recipes have a little sweetness to it.

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The recipe does not do justice to this wonderful dish.
first, you do not season the beef with salt.
second, why would bugogi have red peppers?
third, the beauty of bulgogi is the sweet carmelized beef. How is that possible without any sugar?

some people suggested adding brown sugar. No, you do not add brown sugar.
fourth, flank steak is too tough. you need thinly sliced ribeye steak.

in a large bowl, you add one cup of soy sauce, 3 cups of water, 1 cup of sugar, some garlic, a table spoon of sesame oil, and a table spoon of black pepper.

Add the beef to the seasoning and marinade over night or at least for a few hours.

serve with short grain rice. make a lettuce wrap with bulgogi, rice and bean paste. Now, that's what we call bulgogi!!!!

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There are many variations of bulgogi, some families add shredded pear or other sweet fruit, other's don't. This recipe is missing a key ingredient...sugar or honey for the sweetness factor. It also uses wayyyy too much sesame oil! A couple of teaspoons should suffice. It is also missing roasted sesame seeds and it really shouldn't have red pepper in it.
I agree w/others regarding the long grain rice...Koreans love their sticky short grained rice....never instant or long grain...never ever!

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First of all, bulgogi is a sweet at the same time savory/salty dish, so it should NOT have any red peppers in it. NO no no no no!!! Emeril is also missing:
suger, cooking rice wine, LOTS of onions, scallions, pear/orange/apple juice, optional coca cola/honey.
Although the recipe differs from family to family, there is way too much sesame oil in there, and ground onions along with rice wine are essential. Also, the beef should be marinated for at least 3 hours for very thinly sliced; otherwise, it should be marinated over 7 hours.

I also agree that the Koreans and the Japanese do NOT eat long grain rice.

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Delicious! Also
try it with teriyaki sauce, soy sauce, some water, brown sugar, black pepper, diced onions, garlic and lastly either kiwi or pineapple to soften up the meat.

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