I have been hesitant to share my Grandmother’s Korean Bulgogi recipe because it has been passed down from generation to generation, with each person perfecting it along the way. This dish was a staple growing up in our house and I’ve been eating it all my life. She taught me how to make it, along with her famous rice cakes, when I was in middle school. Whenever I make this, I feel like I’m back in her kitchen in South Korea cooking with her.
Here’s my Grandma and I in Korea in 2008. She is such a gem.
Bulgogi is a classic dish in the Korean cuisine, and is really easy to make. It can be served as a main dish over a bowl of hot steamy white rice or part of other Korean dishes such as japchae, bibimbap, and more.
I hope you love this recipe as much as I do. Enjoy!
Bulgogi Recipe – Korean Barbecue Beef
Appetizer, Lunch, Main Dish, Salad
Freezable, Gourmet, Pre-preparable, Serve Hot
Whisk all of the ingredients together in a medium bowl except the beef and onions.
Once the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef.
Cover and refrigerate for 1 hour.
To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until brown and crispy on both sides.
Serve over white rice and enjoy!