by Debra Wysopal

ZOMG, I love Bulgogi. So, so, so much. This recipe is from DOK SUNI: RECIPES FROM MY MOTHER’S KOREAN KITCHEN, a great cookbook from one of my favorite NYC haunts (now closed). It is super simple and one of the most requested foods I make. Slice the meat as thinly as you can, against the grain. It cooks quickly with a gorgeous, caramelized crust. Serve with steamed white rice in lettuce wraps and consider doubling this one. It always goes too fast.

Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 22 voted )


  • 1 pound flank steak or ribeye cut as thinly as possible, across the grain
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons crushed garlic
  • 1 tablespoon rice wine (sake)
  • Pinch of black pepper
  • 1/2 piece of fresh kiwi, juiced in a blender or squeezed through your hands
  • Canola or Peanut oil
  • Large leaf lettuce, such as Red Oak or butter


Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.

 In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside.

Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours in the fridge before barbecuing in a grill basket or on in a large skillet.

If using a skillet, heat until very hot and a small drop of water evaporates on contact.  Add a thin layer of neutral heat oil such as canola or peanut, and swirl.  Add beef in small batches and let sear on each side, turning only once.  Do not crowd pan.  Because this is sliced thin, it will cook quickly.  Serve with white rice wrapped in lettuce leaves.



Freezing the beef for half an hour makes it much easier to slice thinly

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Liza! March 29, 2020 - 11:46 am

Can’t wait to try this and say it! BULGOGI! Hard ‘g’ or soft? Both? And seriously, thanks for posting! Love you!

Debra Wysopal March 29, 2020 - 2:00 pm

Hard G baby! Love you too, thank you!

Glen April 13, 2020 - 1:33 pm

We had this for dinner last night and everyone — adults and kids — LOVED it! Simple to make, even easier to eat (and finish) and the use of lettuce as a wrap was the best thing to happen to lettuce since sliced bread (which, ironically, is nowhere to be found with this dish). Thanks!

Bryn Hilts April 16, 2020 - 7:28 am

Sooo good and easy. Will be adding to the rotation!

Comments are closed.

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