Korean Bulgogi

Decades ago when I was in college, the college cafeteria introduced me to new exotic food.  One dish that I dearly loved was a unique Korean dish with thin sliced beef. Its name was bulgogi but my friends and I called it “bull doggy.”  Oh my eyes lit up when I saw it from the cafeteria line.

Carol's Kitchen Red Fruit

Many years later I was eating dinner with my sister and her husband. He was an outstanding cook.  He came to the table carrying a platter filled with delicious beef.  It had been many years since I ate in that college cafeteria. He said he had loved a dish at the Korean restaurant and searched and found a recipe. He was trying it for the first time, bulgogi. I shouted you made “bull doggy”. Turns out he had also nicknamed it bull doggy and we all had a great laugh. Oh my it was good.

Traditionally the dish can be made on a grill or in a pan on the stove.  It is considered Korean BBQ. Like most classic dishes, there are variations to the recipe.  I’ve never had it cooked by a true Korean cook, but I’ve read that it can be quite a spicy treat rolled in lettuce with Korean red pepper paste. Adjust the spices to meet your family’s needs. Serve with rice or noodles.

Korean  Bulgogi

Use organic when available, makes 4 servings


Korean Bulgogi

Bulgogi is a classic Korena beef bbq dish that has amazing flavor.
Course Main Course
Cuisine Korean
Keyword Bulgogi, Korean
Servings 4


  • 1 lb flank steak thinly sliced
  • 1/4 cup low sodium soy sauce
  • 2 1/2 tbsp sugar
  • 1/4 cup chopped green onion
  • 2 tbsp minced garlic
  • 2 tbsp sesame seeds
  • 2 tbsp sesame oil
  • 1/4 tsp Korean red pepper flakes
  • 1/4 tsp minced fresh ginger
  • 1 tsp honey
  • 1/2 tsp black pepper 


  •  Place beef in dish
  • Combine onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl
  • Pour mixture over beef and cover
  • Refrigerate for at least 2 hours or over night
  • Heat skillet over medium heat
  • Cook steak and marinade in hot skillet
  • Add honey to caramelize the steak
  • Cook for about 5 minutes until steak is cooked through
  • Remove to platter
  • Garnish with chopped green onion tops (optional)
  • Serve with rice (or noodles) with broccoli, green beans, or pea pods


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

20 thoughts to “Korean Bulgogi”

  1. We get this at a local Asian Fusion restaurant. It is served over rice with chopped romaine and a tasty dressing. It’s hard to get anything else to eat when we go there. – Margy

  2. I had to comment on how I like everything about this dish and really need to get some Korean bbq. Not sure I’m up for making it but I am up for take out.

  3. Hi Carol, oh my! I could do with a plate of Bull Doggy right now (I’m starving – or at least i think I am). I love this sort of dish (anything that goes well with noodles) and I can get all the ingredients apart from maybe the sesame oil.

    Thank you for sharing with #keepingitreal.


  4. I love the story behind this dish, Carol, and the cute name! Your “Bull Doggy” looks absolutely delicious! Thank you so much for sharing with the Hearth and Soul Link Party. I’m featuring this post at the party this week. Hope to ‘see’ you there! Have a wonderful week ahead!

    1. Oh Beverly, I know how great it tastes. I’m so happy your family likes it too. Thanks for the feature – you’re a doll!

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