Bulgogi (Korean BBQ)


by Heather Harris Brady

This is a favorite order of mine at Korean restaurants, and it’s a nice choice if you’re cooking out this weekend and want to mix things up. It’s best if you grill the meat over charcoal, but due to weather and other factors I had to cook mine inside. It was still delicious. This marinade recipe is based on one published by Maangchi on her terrific site. Start this a day or two before you’re ready to grill.

Bulgogi, Makes four servings

  • 1 lb. good quality sirloin steak
  • ½ c. applesauce
  • ¼ c. onion purée, or finely chopped onion
  • 4 cloves of minced garlic
  • 1 t. gingeroot puree
  • 2 T. soy sauce
  • 2 T. brown sugar
  • Black pepper to taste
  • 1 T. sesame oil
  • Thin slices of carrot
  • Rice noodles
  • 1 pkg. Asian cabbage blend (optional)
  • Kimchee for the side

Put the beef in the freezer for an hour or so, until it’s nearly frozen through. Shave slices against the grain as thinly as possible and set them aside.


Combine all the marinade ingredients and stir well.



Add the beef to the marinade, cover it well and refrigerate it until you’re ready to barbeque – but let it sit in the marinade for at least a day.


When you’re ready to cook, cook your rice noodles according to package directions and set them aside. I like to drizzle them with a little sesame oil to keep them from sticking together.


Remove the meat from the marinade. The easiest way to grill it is to thread the pieces on skewers, but I had to cook mine on the stove so you always have that option as well. I started by stir-frying some Asian cabbage in a skillet with a splash of sesame oil.


Then I stir-fried the meat until it was no longer pink (about three minutes).


Marry the meat and vegetables together quickly. Divide the noodles between bowls and spoon the meat mixture over them.


Serve with kimchee and extra hot sauce on the side.

Two years ago: Moroccan Baked Chicken
One year ago: Wild Mushrooms Florentine


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