Step 1

Mix all the marinade ingredients in a bowl.Add the sliced beef and mix well.You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.

Step 2

Soak the dried shiitake mushrooms in warm water for several hours until they’re soft.Squeeze out any excess water and slice each mushroom thinly.Slice some white mushrooms, carrot, and onion.Mix all of it together in the marinade.Grill, pan-fry, or BBQ.

Step 3

JC Crush Western Finger Lakes, NY joined 7/20 & has 1 commentPosted July 2nd, 2020 at 7:19 pm | Log in to reply. Thank you, Maangchi for giving me back the flavors of my mom’s cooking. Your recipes are the closest to my mom’s food. I lost her earlier this year due to health issues, but I made bulgogi, sigeumchi, and doenjang paste with rice and other banchan. Ooh, it was soooo good!!! Made me cry. Have your cookbooks and definitely will make more! Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 7th, 2020 at 5:03 pm | Log in to reply. I’m sorry for the loss of your mother.Starting cooking delicious dishes you were raised on by your mother’s love is such a good idea! cheers! Kriegerkaiser Olympia, WA joined 10/10 & has 3 commentsPosted August 16th, 2019 at 8:30 am | Log in to reply. I didn’t have any Korean pear so I used chamoe and it worked out so well! JoergSC Wolfenbuettel, Germany joined 5/19 & has 1 commentPosted May 1st, 2019 at 12:39 pm | Log in to reply. We’ve had some of the beef left yesterday (our first Bulgogi was great) and today we’ve had the idea to grill it on the Plancha, add some green onions and place the beef together with some Ssamjang and salad on a French brioche bun. It was different but absolutely fantastic. So if you got some of the beef left in your fridge, this is worth trying it.Big hug to Maangchi and love from Germany ❤️ SouthsideJohnny Charleston, SC joined 8/18 & has 1 commentPosted August 26th, 2018 at 4:29 pm | Log in to reply. Hi Maangchi! I just ordered your cookbook and am looking forward to trying new recipes. Couple of questions: 1. Do you recommend flank steak for your bulgogi? 2. Do you use Korean soy sauce rather than regular Kikkoman soy sauce? Maangchi New York City joined 8/08 & has 12,051 commentsPosted August 28th, 2018 at 8:58 am | Log in to reply. Flank steak might be too tough. How about skirt steak? That will be good, or tenderloin.You can use Kikkoman soy sauce or Korean soy sauce (jin-ganjang). Happy Jack Burton massachusetts, us joined 9/18 & has 5 commentsPosted October 26th, 2018 at 7:16 am | Log in to reply. The cookbook is super helpful! I usually have the youtube video and the book open to the same dish! ;) Cornelius B. Ecuador joined 12/17 & has 42 commentsPosted July 10th, 2018 at 2:10 am | Log in to reply. Made Bulgogi today. Didn´t have lettuce available to make wraps (living in the mountains, no grocery store around the corner), so I took slices of cucumber topped with Ssamjang, and rice, to accompany. And a cool beer, of course.See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 11th, 2018 at 9:09 am | Log in to reply. It looks awesome!