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Jen's Bulgogi

Categories: BeefChicken/PoultryKoreanPorkWorld Cuisine
Contributed by: Jen in NJ

Bulgogi is easy to make for a crowd, and japchae is not all that hard either. You could pick up side dishes at the Korean market to serve with the bulgogi, if you go that route. And you might also be able to get kimbop, which we were served EVERYWHERE in Korea. This recipe serves 4.


  • 2lbs meat (beef, chicken, pork) cut into thin strips (when I do the pork I also add red pepper paste for some kick)
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 4 cloves garlic, crushed
  • 4 green onions, minced
  • 2 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • Optional is 2 tbsp of rice wine


Combine all ingredients except meat for marinade. Stir until sugar is dissolved. Add meat & toss to coat. Marinate 30 minutes or up to overnight. (I actually do this in a large ziploc bag. I can cook what we need, and I keep the rest in the freezer for later use.) Grill meat in a high broiler, on a rack on bbq grill, or my favorite, on the George Foreman grill, and cook to a nice glossy brown.

Serve with rice and assorted sides. You can wrap the meat, rice, and sides in lettuce leaves, if desired.