Soy-marinated grilled beef (Bulgogi) from Koreatown: A Cookbook (page 118) by Deuki Hong and Matt Rodbard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Napa cabbage kimchi (Baechu kimchi); Mixed rice bowl (this is not a bibimbap recipe); Ssamjang

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beef marinates 2 to 24 hours.

  • Dannausc on May 19, 2022

    Fairly quick and easy. Tasty. Worth a repeat.

  • tdimond on December 18, 2021

    Very good! Marinate for 24 hours, low salt soy may be appropriate. Thin sliced some onions and cooked in marinade before cooking beef in cast iron.

  • et12 on June 29, 2021

    Very good marinade and excellent as a bibimbap component. Definitely a make again!

  • southerncooker on December 17, 2019

    I used New York Strip since it was on sale. I think this is the best I've made. I did marinate for about 24 hrs. Made for hubby birthday 2019.

  • hirsheys on February 26, 2018

    This was very tasty, though I'm not sure this is the best version I've made. I struggled a bit with the blotting off of the marinade. I need to figure out a better way to do that process... (maybe dump the meat into a colander to get the majority of the juices off, then blot?). I cooked the bulgogi in a big cast iron pan. One note, though - I made these into lettuce wraps, which I liked in theory. However, all together, I found this quite salty. I think it was missing sugar (I'm pretty sure I left the corn syrup out of the ssam) and also that the kikkoman I used was too salty.

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