I have had a few people asking me for this recipe, so I thought I would share it with you here! This is hands-down the best bulgogi I have had - wayyy better than anything you could get in a restaurant.

I typically use chicken, as it's healthier and I don't typically eat a ton of red meat. If you choose to do the chicken version, just use 4 boneless skinless chicken breasts in place of the beef. This tastes great with extra firm tofu (cubed), as well!

You can also use this marinade as a stir fry base (to die for!). Just use 2 chicken breasts and lots of veggies!


BULGOGI (Korean beef)
Serves 4

1 pound beef boneless top loin or sirloin -- trimmed of fat cut, diagonally across grain
1/8 inch slices

¼ cup soy sauce (use low-sodium for a healthier option)
3 tablespoons sugar (you can use honey or a few packets of 0 calorie sweetener, if you'd like)
2 tablespoons sesame oil
¼ teaspoon pepper
3 green onions -- finely chopped
2 cloves garlic -- chopped
1 tablespoon optional sesame seeds -- optional add to above (I don't usually add these)

Mix ingredients and pour over meat. Stir beef into marinade until well coated. Cover and refrigerate 30 minutes.

Best grilled over a charcoal fire (fish rack or other rack that prevents beef from falling into fire is necessary) May also be oven broiled, pan-fried or stir-fried.


Nutrition Info

Beef Version ~ Calories = 391; Carbs = 11; Fat = 33; Protein = 18

Chicken Version ~ Calories = 211; Carbs = 11; Fat = 8; Protein = 28

Thanks for posting! Will absolutely be making this in the near future!

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thanks.

any low cal versions of samgyeopsal? :)

i wish there were more Korean food options here in Phoenix.

and i cant even find 1 place that serves korean fried chicken.(best chicken on the planet by far)

Sounds great! Thanks!

My husband makes Bulgogi quite frequently. The recipe we use is nearly identical to the one posted and is delicious on chicken (I don't eat red meat either) as well as beef (from what I've been told). The marinade can also be used on extra firm tofu, provided it's not soaked long and you're using a low-sodium soy sauce. :)

We've found it best to let the meat marinate overnight, sometimes two nights, in the fridge, in a sealed container / plastic bag. The special "Food Saver" containers help draw more flavor into the meat, making it even more tender and flavorful. :)

Sometimes we'll tweak the recipe slightly and hot peppers (pequins) or fresh ginger. Sometimes we'll add both.

Good recipe. Thanks for posting! :)

I'm so glad I just happen to be online and see this post!

I miss Korean food! I will definitely give this a try!

Thanks!

Oh my God! Can't wait to make this! Thanks for sharing. I miss my bulgogi.

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Sounds yummy!! Thanks for posting this! I can't wait to try it. :)

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thanks

I lived in Korea for a lil over a year. I'm going to try this. I luvvvvvvvvved Korean food. Got addicted to raw squid with soy sauce and mustard though.... lol......

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thank you! bump

THANK YOU
I was dating a korean and in Korea and I totally got hooked on all sorts of korean food, great to have a recipe

What do you usually serve along with the bulgogi?

Yum! I used to love Bulgogi when I was still eating meat.. however I am now a vegetarian. Would this recipe be ok if I substituted tofu for the meat? It looks great!

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Yes, absolutely! I use extra firm tofu with it sometimes, and it tastes amazing! Just don't marinade it for too long, as the tofu will just fall apart. It works well if you cook the tofu with the marinade.

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