Bulgogi Recipe

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Christal Hill


A sweet and savory beef dish. Everyone I have made this for loves it.


★★★★★ 1 vote



  • 1 lb
    sirlion, cut very thinly
  • 1/2 c
    soy sauce
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
    teriyaki sauce
  • 1 bunch
    green onions, chopped into 1/4 inch pieces
  • 2
    carrots, cut thin
  • 1
    red or green pepper, cut thin
  • 1
    onion, cut thin
  • 1
    romaine lettuce head
  • 2 c
    cooked rice

How to Make Bulgogi


  1. Put Soy sauce, brown sugar, teriyaki sauce, green onions and spices into a a large non-stick pan and cook a few minutes to reduce just a touch. Stir occasionally.
  2. Take the beef and put into the pan. Cook for just a mintue, or a little longer if your cuts are a little thicker.
  3. Once beef is cooked take it out and put on a pan or plate and cover with aluminum foil to keep warm.
  4. Put vegetables, but not the lettuce, into pan. Cook until desired doness. I normally cook for just a few minutes so they are still crunchy.
  5. For traditionally serving, take the lettuce and cut the ends off, then put the rice, vegetables and meat into the lettuce. Eat almost like a taco. Can also just put the rice on the plate and place the veggies and meat on top.

Printable Recipe Card

About Bulgogi

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tag: Quick & Easy

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