Bulgogi is one of the most famous Korean foods. Many foreigners visit Korea and try this delicious dish and love it. It not only has good flavor, but the way of eating this food is unique. We usually grill bulgogi at the table while we are eating a meal in a restaurant. Then we wrap bulgogi with lettuce, adding soybean paste, garlic, onion, carrot, and/or cucumber. If you have a chance to visit Korea, I recommend you try bulgogi. If you cannot, then try my recipe at home. hehe 
Yield: 3 Servings
Short Korean Lesson: *^^*
- So (소) = Cow
- GoGi (고기) = Meat
Video Instructions
Main Ingredients
- 3 Cups Beef (Sirloin or any cut)
- 1 Onion
- ½ Carrot
Sauce Ingredients
- 6 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 3 Tbsp Asian Pear Juice
- 3 Tbsp Cooking Wine
- 3 Tbs Green Onion
- 1½ Tbsp Garlic
- 1 Pinch Ginger Powder
- 1 Tbsp Sesame Seeds
- ¼ tsp Black Pepper
- 1 Tbsp Sesame Oil
Directions
Cut 3 cups of beef thinly.
Cut ½ of a carrot, mince 1½ Tbsp garlic, and chop the green onion.
Slice an onion.
In a bowl, combine: 6 Tbsp of soy sauce, 3 Tbsp of sugar, 3 Tbsp of Asian pear juice, 3 Tbsp of cooking wine, 3 Tbsp of green onion, 1½ Tbsp of garlic, 1 Pinch of ginger powder, 1 Tbsp of sesame seeds, ¼ tsp of black pepper, and 1 Tbsp of sesame oil. Mix everything together.
In a large bowl, combine everything together.
Cover it with plastic wrap or put it in a container with a lid. Keep the container in the refrigerator for at least half a day to marinate.
The next day, cook the marinated beef in a pan, until the beef has completely cooked.
Cook the meat on medium-high.
Enjoy! 
My mother always uses crushed kiwi instead of Korean pear. It also cuts down marinating time so you can stuff your face with bulgogi even sooner!
Hi Aeri.. Thanks for the recipe!! It’s very similar in taste to the spicy cold noodle that I had in Seoul. I love how the recipe is very easy to make and very delicious..
hi aeri,
if i want to make this recipe spicy. can i add korean chili paste? or chili flakes? or any suggestion? thanks
hi clea82,
I have a recipe called.. spicy fried pork.. maybe you can try that recipe..and replace the pork to beef..
here is a link for you..
http://aeriskitchen.com/2008/12/spicy-fried-pork-%EC%A0%9C%EC%9C%A1-%EB%B3%B6%EC%9D%8Cjeyuk-bokkeum/
Hey Aeri, love your site.
I was wondering, could I substitute the cooking wine for something else ?
hi Rawan,
You can skip it.. so in that case you can use water instead of it.
Hi Aeri,
I tried this dish and love love it.
I just wondering if you have the recipe for the spicy pork bulgoki (Dwaeji Bulgoki).
Thank you!!
hi dt123,
Yes, I have one recipe for you.
here is a link. hehe
http://aeriskitchen.com/2008/12/spicy-fried-pork-%EC%A0%9C%EC%9C%A1-%EB%B3%B6%EC%9D%8Cjeyuk-bokkeum/
Hi Aeri, can I use sweet apple juice instead of asian pear juice? thanks
hi Lenny Lee,
Yes you can… some people use pineapple or kiwi also.. but just make sure.. the fruit flavor is not too strong in your bulgogi. ^^ just give sweetness a little. thanks
I love this recipe! I’ve made it a few times and it has turned out so wonderful!
I have one question though. How much do you mean by 3 cups of beef? I’ve been assuming one cup = 8 oz so 1 1/2 pounds of beef?
hi YeonJi,
That’s how it works.. 1 cup = 8 oz… 3 cups 24 oz.. that’s 1 and half pound.. yep.. you are right. ^^
Your food Titlas on the Pastel color backgrounds in your downlaod cookbook are in white and very hard to read on some colors. Would you please change the titles to a darker color that shows up on all colors.
hi Don Simpson,
Oh.. I’m sorry that you have some difficulties to read the title.
It is already made file.. so have to fix again… which I don’t have much time these days with many things..but someday I will try to fix it. we are working on new cookbook to publish… so we will consider that point for our new book. Sorry about that.
hi aeri, i’m so glad i found your website through FB. i’ve been married for two years and have a one year old and i have yet to master cooking for my family~especially korean food! i am looking forward to trying all your recipes! thanks for an awesome site to help me feed my family! God bless!
hi lina kim,
Nice to meet you.
So your husband is a Korean ?? I have a 10 months son too.. hehe God bless you and your family.
hey~
I’m really excited to try this recipe
But i cant find any ginger power and ginger here is quite expensive so i was wondering what i could replace the ginger with or if the flavour wont be as good without the ginger?
Thankyou (:
hi JaeJae,
As you see.. the amount is not that much.. so if you don’t have it.. skip it.. it will still taste good. . ^^
안영 Aeri! This recipe is AWESOME!!
감사합니다!!!
I have a quick question I’m hoping you can help with.. How do I adjust the recipe for a serving of 10 people?
hi JoAnn,
I will say triple the recipe…and use 10 cups of beef and add about 3 Tbsp of water in the sauce… since this recipe can be a little salty.. you can adjust the amount of soy sauce with water.. other ingredients.. just triple the amount.. ^^
this was so great that i had it two nights in a row. the second time i made some ssamjang for it. i think a ssamjang recipe would be a nice addition to your blog.
hi Samantha,
Yep..I’m going to post ssamjang recipe someday too.. hehe thanks
i made this and yugaejang. nothing was left!! bulgogi is really delicious and healthy. i see that you use a special type of pan. is it useful? i’m thinking of getting one myself… what do you think? do you use it for other thing than bulgogi?
Hi layping,
How are you??? oh.. yukgaejang and bulgogi.. sounds yummy~~ I used that pan for dakgalbi also… or can use for other marinated meat dishes.. but I think just normal pan works good for them.. ^^ If you want to buy, it’s good to have one also.. oops.. I’m not that helpful..hehe my point is.. it’s not critical..but optional.
thanks for your help!! i quite like the pan so i will get one!! also it get use for other dishes…thanks already. you just made up my mind ^^/
hi layping,
hehe.. you are always more than welcome. thanks have a great weekend.
Hey Aeri =]]
Thanks for your recipes, they’ve helped me a lot!!!!
I was wondering, I thought bulgogi was suppose to be grilled and wrapped in lettuce. Does cooking it beforehand make it easier to eat?
hi Judy,
yes.. you are right.. grilled and wrapped in lettuce.. usually.. like samgyupsal.. Korean fresh bacon .. you grill at the table..and eat while it’s cooking.. eat.and grill some more while you are eating cooked one.. something like this..but bulgogi.. you can just cook and serve..because you cook it all at once.. thanks
bulgogi? bae go pa…. ^ 0 ^
do u have facebook? add mine hot_chocolaters@yahoo.co.id…
go ma wo…
I love it…. easy to cook it too… thanks aeri… i will change with honey cause its easier to find in my hometown…
see u there.. keep post a new recipies… I’ll be waiting… jjang!
Hi, lina
Oh.. I just made facebook for my aeriskithcen… I have to manage it though.. too lazy nowadays.. Okay..I will add yours soon.. thanks.
Hi Aeri. I only stumbled upon your site today as I was looking for the recipe of my favourite Korean dish, Bibimbap, to cook today. And I am more happy that you have the bulgogi recipe posted as well and all the other favourite korean dishes of mine. Ok… so bulgogi will be my dinner tomorrow!
oh btw, is it possible for me to subsitute the Asian Pear juice with something else? I don’t think I can find it here in my place.
Hi, Fadul
If you don’t have pear juice, use sweet apple or… just add more sugar or honey… Thanks 
Nice to meet you !!! hehe… I will post more great Korean dishes in the future. I hope your bulgogi turns out great tomorrow.
Hi Aeri. I just discovered your site, and I’m excited to try everything out!
I’m curious about eating it wrapped in a lettuce leaf. Are the wrapped garlic and onions raw or cooked? And when you say soybean paste, is it doenjang, and is it cooked?
I will be reporting back soon to tell you how it went, heheh.
It turned out really well! Not too sweet, not too salty, just right. I will be making this again. Thanks for the recipe!
Hi, Chris
That’s awesome !!! hehe.. very happy to hear that your bulgogi turned out really well. Thanks !!!
Hi, Chris
I don’t know why but.. I could find out your comment today.. sorry for late reply. I’m happy that you discovered my site. hehe.. Yes.. you have to try bulgogi with wrapping in a lettuce leaf and other vegetables. Yes, we usually eat raw garlic and onions.. just slice them very thinly.. the soy bean paste is specially made for wrapping.. basically it’s doenjang..but added some other ingredients such as gochujang (red bean paste), sesame oil (optional), sesame seeds, minced garlic.. something like this.. Someday, I will show you how to make it also. thanks !!!
I made it today and my family will have it tomorrow night for my birthday along with some of your side dishes and miyuk guk.
Thank you for your recipes! My mother died the morning after my birthday and I miss her cooking so much, but your recipes are similar to what I was used to growing up! Thank you again.
Hi, Jennifer
Oh~~ so today is your birthday ???
WOW.. HAPPY BIRTHDAY TO YOU, JENNIFER.
I hope you will have great party with your family. Your mom will be very proud of you in heaven. Thanks !!!
Hi Aeri. This recipe works every time! Thanks! I now marinate bulgogi beef at least once a week, just in case we have nothing else to eat.
Hi, crzycpl
haha… sounds awesome !!!
Yep… pack some amount you use for each time..and freeze them.. you can use bulgogi for other dishes as I posted … thanks !!!
i just made the marinating part. now i gotta wait to try it tomorrow. hope it will turn out great like many others dishes i have tried from u.
oh the only thing i missed was green onions. hope this won’t ruin the taste .. wow can’t wait… yummmm
Hi, rosie
I like green onion flavor in my bulgogi. If you don’t have it.. next time..maybe you can add a little more onion or garlic instead. 
I hope it turns about great. Enjoy!! 
Thanks for trying my recipes.
Hi! Aeris, i tried the recipe tonight… It turned out great… thanks so much! everyone loved it!
Hi, jhny69
try more Korean food and share good news with us please..hehe
oops.. you already tried it..hehe thanks !! I can see that you are a good cook !!!
there are so much recipes I can’t wait to try… hehehe… now Im confused which one I should try first… but one thing I know for sure is that I bet all these recipes are very good… Thanks Aeris!
hi, jhny69
haha.. I know… I will feel same way… I hope the recipes are as good as you expect..:) Thanks for many comments..
your welcome. one question : how thinly should i slice the beef?
Hi, jhny69
if I say..very thinly~~~ it will not be good enough answer to you.right ^^:; If you watch my video..I think I showed how thin it should be.. sorry for poor answer..^^;;
Could I just use asian pears and blend it to make a sauce from them?
Hi, Inno
Oh~~~ Actually, that’s better for bulgogi. Since it’s hard for me to find asian pear around here, I use can of pear juice instead. Yep.. blend it and use it for your sauce. Thank you !!! Enjoy your bulgogi.
When making this dish, is the pear juice ” Asian Pear Juice or can it just be any Pear juice?”
Hi, Inno
Yes,,, It’s better to use Asian pear juice..because.. other pear tastes more sour..and the texture is different.. plus the flavor is also different. Thanks !!
Quite possibly the most famous Korean dish, bulgogi is also one of my favorites. It is a little sweet, and I usually don’t like sweet meat, however, this is good. It is especially good wrapped with lettuce, soybean paste, and raw garlic. If you want to try Korean food, don’t stop with this dish because there are many more tasty Korean foods to make.
Hi, honey~
Yes, not only the taste is good but also it’s healthy to eat your bulgogi with vegetables. I like onion in my wrap also.
Oh~~ it’s been while since we ate bulgogi. I’m hungry for it. Let’s have it someday soon~ Good idea ??/