Bulgogi
Recipe courtesy Purim Oak
Show: The Best Of
Episode: Buffets
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- Recipe categories: Meat, Beef,
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Total Reviews: 5
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By shomenative
Hampton, 49
on October 09, 2010
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This recipe is great. I first had bulgogi in the Air Force on a TDY to Korea. I obtained a recipe from a co-worker's Korean born wife but have lost it over the years. This recipe is the closest in flavor that I remember. I made it and served it in lettuce leafs with rice and hot pepper paste like the very first time I ate it and even my kids like it.
By GeoHvl
Hendersonville, NC
on November 15, 2005
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Did not change a thing.
By vanzland_805206
APO, AE
on August 21, 2005
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This was just okay to me. Maybe a little too salty for my taste, but could be wonderful to others. My guest loved it when I made it.
By cainsmoker_3303935
Troy, IL
on July 12, 2005
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One of my fond memories includes Bulgogi, at a fantastic little Korean restaurant in Portland Oregon. The first time I took my wife on a date was to eat this fantastic dish that I'd grown to love. As I was making it tonight for dinner, the familiar smell filled the kitchen and I started to smile and remember.
The marinade is highly flavorful, but I recommend using LESS Sesame Oil than advised. I also added my own base as I was stirfrying to act as a thickening agent to infuse the sauce into the Bulgogi. I like my meat well done, so I threw the heat on High and let the sauce carmalize and threw in a little more sugar towards the end. I also thinly sliced red bell pepper to serve ontop indivdual 1/4 inch slices of meat my butcher did. IDEAL thickness! The result was exquisite...and my tastebuds are still in bliss.
By samia194_653446
highland pard, IL
on March 10, 2005
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very very falvorful....do try it for sure. i agree. try it with a side of white rice.