Marinated thinly sliced beef (Bulgogi) from The Kimchi Chronicles: Rediscovering Korean Cooking for an American Kitchen by Marja Vongerichten

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Notes about this recipe

  • Eat Your Books

    Can substitute sake or vodka for soju.

  • nicolepellegrini on March 15, 2015

    Agreed with TrishaCP - it wasn't bad, but not quite the bulgogi flavor I was expecting or have had before in restaurants. I did use super-thin beef from a Korean grocer and marinated it for a full 4 hours+. I think it needed grilling instead of skillet-cooking to get a nice char and better flavor; I've done a different bulgogi recipes before on my grill pan that came out much more authentic.

  • TrishaCP on January 22, 2012

    This wasn't bad, but I would probably try out other bulgogi recipes before trying this one again. I subbed vodka because that was all that I had on hand, but I would have preferred the flavors from a rice wine. Unless you buy butcher cut meat that is incredibly thin for bulgogi, I would recommend a longer marinade as well- I didn't get as much marinade flavor as I wanted, and I think it was due to the thickness of the meat.

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