Recipe courtesy of David Rosengarten

Bulgogi (Korean Barbecued Beef)

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  • Total: 1 hr 35 min
  • Prep: 1 hr 30 min
  • Cook: 5 min
  • Yield: 6 servings.
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2 pounds sirloin or flank steak


1/4 cup soy sauce

2 tablespoons sugar

2 tablespoons Asian (dark) sesame oil

2 tablespoons rice wine or sherry

4 cloves garlic, finely chopped

4 scallions, minced

1-inch piece of fresh ginger, peeled, crushed and finely chopped

1 tablespoon sesame seeds, toasted

Freshly ground black pepper

1 head red leaf lettuce, separated into leaves, washed and dried


Sliced green chilies

Whole peeled and sliced garlic cloves

Bean paste

Pepper paste

White rice


  1. Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
  2. Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
  3. Daikon julienned with vinegar, pickled radish, carrot, julienned .
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