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This easy to prepare Korean dish is sure to please. It can also be cooked on the grill, in a skillet, or under the broiler. Serve with white rice.
Ingredients
- 1 pound beef top sirloin, thinly sliced
- 6 cloves garlic, minced
- ½ pear – peeled, cored, and minced
- 2 green onions, thinly sliced
- 4 tablespoons soy sauce
- 2 tablespoons white sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon sesame seeds
- 1 teaspoon minced fresh ginger
- 1 teaspoon freshly ground black pepper to taste
Directions
Step 1
In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
Step 2
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 276 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat5g | 24% |
| Cholesterol60mg | 20% |
| Sodium947mg | 41% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber2g | 5% |
| Total Sugars9g | |
| Protein21g | |
| Vitamin C4mg | 19% |
| Calcium50mg | 4% |
| Iron3mg | 17% |
| Potassium364mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Oh my god! These korean bbq short ribs are absolutely perfect!! I can’t say enough about them–my family loved them and ate them up faster than anything else–they are already begging, BEGGING for more. Easy to prepare and EXTREMELY tasty! I do have to say though that the rice wine is hard to find if you are not used to cooking Asian foods. Rice vinegar is NOT the same as rice wine!! If you go to an Asian market though, there will be a whole shelf devoted to different kinds of rice wine–just get the regular clear one. Also, I omitted the sesame seeds and they still came out perfect. I also think I am going to marinade it a little bit longer than the 2-3 hours so I could let that perfect flavor soak in even more–to each their own. THANK YOU for this recipe!!
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good recipe..best I have ever made
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Very Tasty
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This was very tasty. I used Rice Vinegar instead of Rice Wine as I couldn’t find it. Served in pita bread with fresh tomato & lettuce.
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Tanya, these were so delicious. I made it last night and I can’t stop thinking of it. So tasty – I marinatred it for 1 full day.. and I did not use any ginger (i forgot to buy some). The beef had such a complex taste – we wanted to savour every bite. Thanks so much, my fiancee and I will make this again and again
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I enjoyed this dish – I subbed some kiwi I had for the pear, and did chunks of beef on kebobs on the grill. My toddler even ate it!
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This was delicious! We paired it with two other recipes from this site, Korean Cucumber Salad and Korean squash, as well as some jasmine rice. We heat up the marinade and put it over the meat and rice. There was a lot of slicing and chopping involved, but, it was a lot of fun to prepare with my husband…Rachel
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This recipe was absolutley delicious….a great combination of flavors. I am going to try the marinade again with beef shortribs, as another reviewer suggested. I did leave the steak in the marinade overnight, which was the only change made to the recipe. A definite 5 star recipe!
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This is a great marinade.The meat was really tender and flavorful but not overpowering. I marinated a 1.7 lb steak overnight in 2 pieces (doulbed the marinade which seemed like too much), grilled it in the 2 pieces and and served with steamed rice. I’ll use this marinade again. =)
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This was excellent!
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Delish! I made this for a lunceon at work and cooked it in a wok. Everyone thought it was yummy. Made it with the Korean squash recipe from this site and served it over brown rice. Quite good.
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The marinade is excellent. The meat was very tender.
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This was delicious! I used rib-eye since that’s what I had on hand, and I didn’t have ginger. This dish came out wonderful. I marinated it overnight and cooked it in a skillet on high heat. It went very nicely with white rice and korean cucumber salad also from this site. This is definitely a keeper. Thanks!
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Pretty good. Made with some of those Knorr Asian Noodles. But not as good as the real think my Korean friend made.
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Absolutely wonderful! My husband, mother, and I really loved it. I wouldn’t change a thing about the recipe!
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I lived in Korea for a year and since returning to the United States my Hubby and I have been looking for authentic tasting Korean food. I found his favorite in this recipe. I used a fuji apple instead of a pear (didn’t have one) and fo a brief moment we were both back in Tongduchon, South Korea. Thanks so much.
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I enjoyed this recipe! I used another type of cut of meat… london broil to be exact. It worked just fine. This was my first time using pear. I am not sure but is it a tenderazer? I have used kiwi before but never pear and will have to continue to use pear from now on. I would rec using a little more that the norm on the following: garlic, s.seeds, s.oil, mirin and of course allowing more time for the meat to marinade on the actual sauce. It is delicious!!!
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Delicious. The meat was soft and flavorful, and wasn’t salty like many recipes turn out.
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Wow, great flavor! I didnt have a grill pan, so I made it in the skillet and it was wonderful – but real pulgogi is kind of crisp and I think you definitely need the grill pan. I will make this again!
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being korean-american myself, i’m very picky about my bul-ko-gi. there are tons of bul-ko-gi recipes out on the web (and i’ve tried many bad ones), and none have tasted as authentic as this! this recipe took me back to when my grandma would make it for me as a kid. not to mention, my husband loved this recipe too. this is definitely a keeper!
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I’ve had this dish at restaurants a couple of times, and while I enjoyed the flavor, the cuts of meat were rather tough and stringy. The sirloin I used was almost melt-in-the-mouth, but I didn’t like the flavor quite as much. It was very good, but not quite what I remembered. Anyway, we enjoyed this, and I would make it again. Thanks, Tanya!
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Very good recipe. I added some chili flake to perk it up a bit, and also, when cooking the beef, threw in vegetables. It’s the most authentic-tasting recipe I’ve found.
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I used thinly sliced london broil (about 3/4 lb) and added some red pepper flakes. I let the meat marinate for 8 hours before broiling it. It was delicious–tender and flavorful.
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Great recipe! Even after marinating it for only 4 hours, it still got great reviews. I will try to marinate it overnight next time. No grill pan, so I cooked it in a skillet, and served it with white rice, as suggested. I’ve never cooked with pear before, and was very impressed with the results. Thanks for the recipe!
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Yum. Tasted a lot like my roommate’s Korean mother makes. Not quite the same, but very close and very good.
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This so Delicious, A True Korean Delicacy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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This was delicious! I didn’t have rice wine so I used seasoned rice vinegar and it came out fine. I marinated it for about 3 1/2 hours, grilled it (so I didn’t cut it really thin), and it was hard for everyone to stop eating it. I have two sons – 9 and 12 – and they both said it was the best “steak” they had ever had!
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This was excellent and so easy. I used brown sugar instead of white. I think this would be great as a marinade for beef skewers, using the chunks of pear on the skewer. I left the pear chunks a little bigger and I loved that bit of sweetness with the bit of salt in the soy. Really nice recipe.
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Thanks for a great recipe! Hubby was VERY pleased with this dish. Followed recipe almost as it’s written. I halved the soy sauce since many reviewers found it too salty. Didn’t leave much liquid to marinate the meat but it surprised me. I did marinate it for about four hours in the fridge and the flavor was delicious. Thanks!
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This is now my husbands and mine favorite thing to eat. It was soooooo good. The meat was so tender and we only marinated it for a few hours. We added hot pepper flakes and a little chili sauce (We like spicy foods).We grilled it on the bbq and it was crispy and tender and I can’t wait until I make this again….. Thanks Kiatta
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This is the best recipe I have found on allrecipes.com. Easy, inexpensive and wonderful.
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This is soooo good. I followed the recipe exactly and it turned out great. Everyone loved it – even the toddler!
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This recipe was a hit! Even the child who doesn’t like meat asked for seconds. We only had time to marinate the meat for 2 hours and that was fine. We cooked it using the bbq, which worked great. It was delicious, we’ll be making it again soon. Thanks for the recipe.
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Wow, the flavor of this recipe is fantastic! I did not have seseme seeds so I left those out and I used rice vinegar instead of rice wine. I served this recipe with jasmine rice and my family loved it! Great recipe, thanks!
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Family loved this. I never have rice wine available so I used white, a tablespoon isn’t much anyway and I didn’t have any fresh ginger so I used ground dried ginger. Served with steamed white rice. Great!
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This is a very good recipe. I think the only suggestion I would make, is to make sure to use very very thin meat, and marinate it for at least 24 hours if possible. I really enjoyed making and eating this.
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Mmm, so simple and so good! I added some carrots cut into matchsticks and a bit of hot sauce, and cooked the beef and its marinade in a super hot wok and served it over rice.
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Quite Tasty! Hubby loved it. I added 1 tsp chili paste to the marinade for some kick. Sliced the meat very thinly and then cooked quickly on high heat. I’ve never used pear in a marinade before, it was lovely!
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Are you joking? This is the best! I am half Korean and grew up with this – tastes just right! Soooo good – everyone loves this dish. Can’t go wrong.
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I agree with the other reviewers, this recipe was great. I will marinate for longer next time. Smelled wonderful when cooking!
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Very good, but nothing spectacular. I used it to marinate whole steaks (not thinly sliced steak), then we grilled them. Very tasty.
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This is my favorite marinade. I have used it once a week since I discovered it last summer. I often marinade short ribs or steak in it, and then cook them on my double grill pan (fits over two burners on my stove). My whole family loves it! Many thanks for posting it!
Lisa -
fantastic flavor..served it w/ homemade fried rice and veggies…we loved it
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All my 4 children liked this dish, so this will be a regular rotation in this household. Easy to prepare, and so tasty. I bought the thinly sliced beef usually used to make sukiyaki dishes so the beef were really tender. Since I wanted to sneak in vegetables, I doubled the marinade and boiled the vegetables with it and poured it over the beef as gravy. Thank you for posting.
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GREAT!! mmm very tasty.. I marinated for 2 hours only and they were fabulous! Thanks for sharing!
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VERY GOOD!! Only change I made was to only put in 3 T soy rather than 4.
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This was an incredible recipe. I stir fried some veggies to go with it and served it over rice.
Was a bit salty, I’d recommend low sodium soy sauce.
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This recipe was amazing! The flavors were perfection….I wouldn’t change a thing.
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entire picky family loved it. tip: freeze the beef for about 1/2 an hour before slicing it. it makes it much easier to work with. i followed the recipe exactly (marinated 3 hours) and it was absolutely perfect. couldn’t be easier. thanks for a really great recipe.
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This is a great dish. We absolutely loved it and I will make again without changing anything except doubling the recipe! Thank you so much sharing recipe!
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This was delicious! The meat was very flavorful and I only marinated it for 2 hours. Next time I will try the others’ suggestion of thinly slicinig the meat while frozen. I cooked the meat in a hot wok since we didn’t have a grill pan and it still came out great. Thanks for the recipe, will definitely make this again!
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This is pretty good, but a bit too sweet. I’ll use less sugar next time.
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AWESOME recipe. We lived in South Korea for a year this is VERY reminiscent of a little place we liked to eat at. Very Good and the meat was so tender with a perfect crispy exterior. I marinaded overnight. Also stir fried some cabbage and carrots in the marinade with a little extra oil. Served with the stirfry and jasmine rice. BIG HIT!!!!
Thanks a million!! -
Everyone loved this! Such a good flavor; similar to teriyaki. I pan fried it and couldn’t get the crispy exterior some of the reviewers said it should authenically have. I think I’ll try to cook it a different way next time. Any suggestions?
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So good and so tasty! I followed the recipe exactly as written. My husband thought it was really good and we ate it with steamed rice and the Korean Cucumber Salad that’s also on this site.
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This recipe is a keeper! It is simple and delicious and my young children love it. I have made it multiple times with different cuts of steak and it has been tasty every time. I omit the pear and substitute 1/2 tsp of rice wine vinegar for the rice wine.
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My wife and I thought this was pretty good but our kids (aged 5 and 7) absolutely loved it! They gobbled it down and there were no leftovers. Who knew?
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I haven’t had this in a good twenty years. It’s still as yummy as ever!
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Subsitute the sugar for honey. That is how I usually make it and it taste musch better. 🙂
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I love this recipe! It makes me feel like a pro making this. The results are so impressive. The first time I made these I didn’t have rice wine or sesame seeds and I decided I was ok with that. I used white wine instead, but after my first attempt I bought rice wine to get a more authentic asian flavour (and was surprised coz rice wine wasn’t so expensive). Also as the pears I use are quite small I use the whole thing. Tips: 1. beef thinly sliced cooks quite fast, esp in soy sauce, so I cook the beef then leave the onions in the pan with the sauce to let them caramelize, then i return the beef to the pan and heat a minute before serving. 2. These are also great for bachelors and bachelorettes who live alone – i cooked a few slices from the bag one night and cooked a few more the next. 3. I like to use more sesame oil.
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I really did not like this recipe. The “Sesame Beef” recipe on here is 10 times better. It may have been partially the meat it called for, as well as a few ingredients. As far as I remember I dumped the left overs…not a family favorite and just didnt do it for us…
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This is an absolutely AMAZING and DELICIOUS dish. The flavors in this are tantalizing and I was worried about too much garlic but it was just perfect. I let mine marinade all day and this was so good, it got gobbled up quickly. Well worth getting your rice wine for this recipe. Thanks so much for posting this one.
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This marinade is delicious, although I didn’t feel like it was traditional Korean BBQ. It tasted more like a basic asian marinade than something spicy which I associate with Korean BBQ.
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I love this recipe. My only mistake was salting the beef before putting it in the marinade. I used low sodium soy sauce and didn’t realize its sodium would be enough. Besides for being a little salty it was great! Next time, I won’t add more salt.
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Have made several times and love it. Used the marinade on beef as well as chicken, great on both!
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Very authentic in taste! I blend the ingredients so it won’t be chunky. This way when I BBQ it the garlic and green onions won’t burn before the meat is done.
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This was very very good! My husband and I both loved it. I followed the recipe, except I didn’t have any rice wine, so I used rice wine vinegar, and I added a tablespoon of sesame chili oil for a little bit of heat. It was awesome and I will be making this again and again!
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I used to live in Korea and have been craving the food recently. This is my first time making this dish and it came out awesome. I had to substitute the rice wine for just a white wine, used honey instead of sugar, and an apple instead of a pear. I just didnt have these things around, but it came out awesome anyway!!
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Nothing short of Excellent!!!! I’ll be using this one on a regular basis.
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This is a terrific recipe, every bit as authentic and delicious as the dish I ate in Korea many years ago. My husband & our guests raved about this. We’ll have this again! We served with the Korean Cucumber Salad, which was the perfect side dish for this.
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I’m Korean-American and have had Bul-Go-Gi countless times. This is the best recipe, trully authentic as others have stated. Recipes I’ve tried from Korean cookbooks did not turned out as well as this one did. This is definately a keeper.
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It was ok, not quite what I thought it’d be. Flavors didn’t seem rich enough, perhaps it needed to marinate longer.
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This was so tasty! I used a London Broil instead of the cut called for, and it still turned out tender! I also used a stove top grill pan, so I was able to save the pear bits and serve them with the beef, too. Extremely good, will definitely make again.
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Really, really, really good. I threw everything in a ziploc and marinated overnight. Cooked the strips on a stove top grill. Served with white rice and “traditional pot stickers” from this site. Thanks so much for the recipe. It’s a keeper!
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Five star recipe! Primarily because of taste, but also because preparation can be done ahead, general presentation can be beautiful, and ingredients are those I have on hand! Very very tasty dish — and a dish I can use for overnight guests, since I can prep all items ahead of time, be out all day, and come home have it ready in about five minutes. Thanks, Tanya!
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tasted very good but meat wasn’t as tender as i expected. next time i will slice it really thin, i had it about 1/4″ thickness this time. nice flavor but not “to die for”. i used apple cider vinegar cause i couldn’t fine rice wine…maybe that changed it?
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Absolutely wonderful dish! I did not change the recipe a bit, and it’s a family favorite!
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This was really good and my boyfriend loved it. I doubled the sauce as suggested but I found it to be a bit salty even though I used low sodium soy sauce. I will make this again but need to figure out a way to reduce the salt.
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Great!! Don’t overmarinate it or the meat gets salty. 2-3 hours is enough! Also, don’t forget to use the sugar, that is what helps it brown when you cook it.
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Very tasty marinade. I used boneless chuck steak, marinated overnight, broiled and then cut into slices. Everyone liked it.
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From my experience with bulgogi recipes a 2:1 soy sugar ratio provides a salty result. I used 3T instead of 4 and 1T honey, 1T sugar and and grated apple instead of pear, and it turned out great. If you don’t have rice wine, just leave it out rather than using rice wine vinegar – it is not the same thing.
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This recipe is phenomenal! Im not usually one who likes to combine fruit and meat but in this particular instance, the combination of flavors was absoutely delicious. All in all, it tasted like authentic Korean Bulgogi/Pul-Kogi from a restaurant. Thinly sliced meat like that is called for in the recipe can be difficult to find; I suggest going to your local supermarket butcher and buy fresh sirloin there and have them slice it thin for you, free of charge. The thinness of the meat is very important in this recipe; too thick and its just not the same. Also if you are using a pan, dont stir the meat around too much. When you initially place the meat in the pan, let it sizzle for a bit and get a nice brown color and then flip the pieces over to sizzle on the reverse side. Serve with rice and fresh Kimchee and voila…an absolutely delicious, incomparable dinner that will wow everyone!
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This was really good and simple to do.I added onions cut up in wedges, 1 grated carrot and the green onions to make it a complete meal.Didn’t have rice wine so used white wine instead. Marinated only 1.5 hours and was still very tasty.Served with white rice and Miso soup.Will surely make it again and again.
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I got turned onto Korean BBQ in Berkeley of all places and came across this one day and tried it out. It was absolutely delicious. I modified it a little though. I used shredded angus beef which made the meat so delicious. As not a big fan of ginger (I know, weird) I nixed that and the second time I used an entire pear (a “cooking pear”) because I loved the sweetness the first time. I let it sit in a freezer bag as long as I can handle as I think this is the key to a great result. I used “sushi” soy sauce which I don’t know how different it is and I chose to use brown rice instead of white. I didn’t have any rice wine vinegar so I just didn’t use any and it was still FANTASTIC. I also used organic granulated white sugar (all I had) but unsure how that changed the flavor.
Personally I think that thai sauce (sriracha) (that red pasty stuff with the green lid and all the asian writing on it) is *mandatory*. It has vinegar in it. To me that brings this dish home 🙂
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Followed directions-only variation was to add 1 small habanero peppers thinly sliced because we like a little heat without meat!
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I followed this recipe exactly, and loved the results. I also reserved the left over marinade and reduced it to give people the option of putting an extra dose of flavor on the finished product. I used Kikkoman Koterin Mirin, a sweet rice wine.
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This recipe is delicious and very, very easy to make. My fiance loved this. It is his new favorite homemade meal (with Japanese rice or Thai sticky rice). I used an Asian pear. My fiance hates onion so I left the onion out of the recipe but it tasted great. Do not marinate longer than 2-4 hours because the meat will become tough if marinated for a long time (like overnight). I made too much and the leftover meat that we cooked the next day was not as tender as the meat we had cooked the night before. If you use a grilling quality steak for the beef, then don’t cook the meat well–cook it only to rare or medium rare for maximum flavor and tenderness. This recipe deserves 5 stars because it is so easy to make and is so good. We have eaten this many times in restaurants and this version is much better than any restaurant version either of us has ever eaten. I think this will be one of your favorite recipes.
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So awesome! And so easy! I hate to cook, I’m really bad at it, and am extremely picky, but I love this recipe! So do my picky kids! I’ve been using an apple, because pears are expensive and hard to come by where I live, and I leave out the ginger, as none of us are fans, but my meat still comes out tender and delicious!
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The best recipe I have come across. I made it and used it with noodles, cucumbers and bean sprouts to make vietnamese spring rolls with nuoc cham sauce. I’m sure it would go great with rice as well. Absolutely delicious!
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This was pretty darn good. I will make it again. The pear wasn’t very strong. Might add a whole pair next time. Also might try it on the grill for variety. Thanks for the recipe!
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Very tasty recipe. I marinated the meat for just over an hour (lost track of time…oops), and it turned out fine. Served it with jasmine rice, and the skillet was scraped clean!
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Just excellent! Made as described and it was devoured quickly. The meat was extremely tender and I loved the slight sweetness lent by the pear.
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This was tasty but I really prefer Bulgogi over Pul-gogi. I used beef tenderloin and didn’t marinate the beef. The flavors still soaked in because the tenderloin was melt in your mouth good. Served with “Quick Sesame Green Beans,” “Korean-style Seaweed Soup,” “Chinese Cabbage Salad I,” and leftover “Sesame Noodles.”
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mouthwatering, makes it easier to nt GO OUT to eat! Thanks.
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Great recipe! 10x better than bulgogi I’ve had at various restaurants. I was too lazy to pick up a grill pan for this, but a regular pan worked fine (I just drained a bit of the liquid away before cooking). The ginger really stood out and was a bit strong for my taste, so I’ll most likely cut the amount in half next time.
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Unfortunately the grocery store I went to didn’t have sirloin so I ended up getting flank steaks or something like that. The meat didn’t cook quite like I would have liked, but the marinade is AMAZING! I put extra ginger in. I used vegetable oil and rice vinegar instead because I didn’t have the other ingredients and it tasted just fine. I have purchased beef top sirloin this time and am going to re-try the recipe with the right meat.
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This was really tasty! I followed the recipe exactly except for the pear. I’ll definitely make it again.
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This was really good, even though I made it wrong. I emptied the beef along with the marinade into a skillet, so it didn’t have the charred effect. Next time, I’ll empty the beef onto our grilling basket, which will strain the excess marinade, and then grill the meat in the basket. Outstanding flavor! Will make again!
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This was really good, even though I made it wrong. I emptied the beef along with the marinade into a skillet, so it didn’t have the charred effect. Next time, I’ll empty the beef onto our grilling basket, which will strain the excess marinade, and then grill the meat in the basket. Outstanding flavor! Will make again!
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Great recipe. I eliminated the pear, rice wine, and ginger – only because I don’t enjoy these components. The rest really took me back to the pulkogi of my youth growing up in Hawaii. Every week our family would eat Korean BBQ. Just get a good helping of sticky rice and kimchee to garnish and I am 12 again! Wonderful!! Also of note, I mix the marinade, put it in a gallon ziplok freezer bag and throw in my cut meat, push out the air and let it marinate overnight. You would NOT believe the effect!!
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