Bulgogi from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 223) by Emily "Maangchi" Kim and Lauren Chattman

  • toasted sesame oil
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  • scallions
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  • EYB Comments

    Can substitute Bosc pears for Asian pears, and beer tenderloin or beef skirt steak for beef sirloin steaks. Marinate up to 3 hours.

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

Accompaniments: Scallion salad (Pajeori); Soybean paste dipping sauce (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

    Can substitute Bosc pears for Asian pears, and beer tenderloin or beef skirt steak for beef sirloin steaks. Marinate up to 3 hours.

  • Bessp on January 17, 2025

    This turned out great! A fairly simple marinade that would work with lots of cuts of beef. I served with rice and a variety of banchan.

  • rhughes24 on December 29, 2021

    My go-to bulgogi recipe. I like the suggestion to stir fry in batches and may try that next time, as I've found that cooking all of it at once results in more steaming than frying (I also haven't made this since acquiring a wok, and I think that will be an improvement over a regular frying pan). Even so the flavors are great and this is delicious with ssamjang in lettuce wraps.

  • hirsheys on January 11, 2019

    I didn't have as good an experience with this one as everyone else, probably because I made the mistake of buying pre-sliced bulgogi meat at H-Mart. As a result, the 2-hour marinade made the meat kind of mushy, and I wasn't able to get a good char on the meat before it was over cooked. The difference in this recipe and Koreatown's is remarkable - this one has 2 T of soy sauce, while the other has 1 cup! This one has the traditional Asian pear and the other doesn't, etc, etc. Anyway, I might try this again with meat that I cut (as she recommended) or I may just continue looking for a different version.

  • Delys77 on April 03, 2018

    Served this to my family plus my parents and everyone enjoyed it in lovely Ssam with rice and the recommended sauce. I would add more gochujang to the sauce but otherwise this was very good as written. We sauteed in batches on a screaming hot cast iron pan. Great meal.

  • Smokeydoke on March 06, 2017

    This is my go-to bulgogi recipe. It is delicious!

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