Korean Restaurant Style Beef Bul Go Gi

Rhonda E!


If there is one thing I know is the taste of Authentic Korean Food. In 1982 I used to eat at Korean House in San Francisco on Post Street in Korea Town. This is where me and my Asian Husband born Japanese/Korean would by this Plate at a Price of $30 a plate. The waiter used to always ask us when we ordered "You know how muchy eachy plate?" And my husband would just Nod and say yes, yes, we know. This restaurant was unique and you had to walk up stairs to eat. This recipe I got from the Frugal Gourmet Cookbook in the early 1990's and this is exactly what it tasted like at Korean House.


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45 Min
5 Min


  • 1 lb
    filet mignon or rib eye sliced as thin as possible like lunch meat
  • 1/2 c
    asian pear optional
  • 3 medium
    green onions julienned diamond cut
  • 1 Tbsp
    fresh minced ginger
  • 2 Tbsp
    lite soy sauce
  • 1 Tbsp
  • 1/8 tsp
    ground black pepper
  • 1 Tbsp
    sesame oil
  • 2 Tbsp
    sesame salt, see my recipe for this
  • 2 Tbsp
    rice wine , i use japanese gekkeikan sake rice wine, but you can use mirin sweet cooking seasoning
  • 2 Tbsp
    peanut oil for frying only
  • 1/2 Tbsp
    korean red pepper flakes from korea test for heat first add accordingly or you can use korean red pepper paste from korea and use 1 tsp or more

How to Make Korean Restaurant Style Beef Bul Go Gi


  1. Slice all your meat thin, or have the butcher do it for you. Tell him you want it as thin as he can make it. It should get holes in it when slicing, but lunch meat thickness or a little thicker is easy to handle. You can use any type of Meat you want for this Marinade. Set Aside
  2. Puree the Pear, garlic and ginger, and put in a large bowl and add the rest of the ingredients except the green onion. Mix until most of the sugar is dissolved.
  3. Add the green onion & Sesame Salt, mix the marinade and taste. It should taste absolutely deliciously sweet with a taste of sesame oil, and soy sauce and all the other ingredients burst with flavor. In other words you should taste all of the ingredients at once and the soy sauce should not overpower the taste of the other ingredients. Adjust increments to reach that goal. As you can see in the photo you don't get much but it goes along way.
  4. With your hands gently mix the marinade into the meat.
  5. Cook on a Hot Hibachi Grill using chopsticks to turn meat over quickly. It will cook instantly and be done within 1 min. Or use a cast iron skillet that is hot and use 1 tbsp. of Peanut Oil to fry the meat in.
  6. I have adjusted this recipe and is what I remember from that Cook Book. I know longer have that book, but I know what it is supposed to taste like. You can adjust the marinade to your liking.
  7. Serve with Hinonde Rice, Sheets of Seaweed, Firm or Extra Firm Tofu(do not use silken tofu), Taekwan Radish, or Kimchi, and Wasabi. And always use chopsticks when eating Food from the Orient. It is designed that way.
  8. Delicious Chef Tip: If you are frying this Make an extra Marinade Ratio, then use a big cast iron skillet that is heated on high heat and pour all the meat in with the marinade and let it cook 1/2 way through about 30 sec to 45 sec., then add square chunks of the Firm or Extra Firm Tofu (have it cut up and ready)and cook another 1 min. Let the Tofu soak up some the juice don't let your juice dry out or cook long. This all takes only about 2 min in all to do. You want the meat tender not over cooked. This is what my Japanese/Korean Mama would do, Using Chopsticks, Sooo Good! Omit the Peanut oil when frying it this way.
  9. The peanut oil is used when frying a few pieces at a time to give it a more grilled like experience when you don't have a Hibachi.

Printable Recipe Card

About Korean Restaurant Style Beef Bul Go Gi

Course/Dish: Beef Meat Appetizers Ribs
Main Ingredient: Beef
Regional Style: Korean
Dietary Needs: Dairy Free Kosher

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