GuestPost: Bulgogi


I’m off to short trip with my mama and I’m excited to have another favourite blogger to showcase a delicious Korean dish! She’s Gomo of cHowDivine – a lawyer by day and talented cook at home. Her blog features healthy food, especially Korean food. I stumbled upon Gomo’s blog a few months back and I couldn’t stop browsing her blog, going from one delicious post to another.. Japchae (Noodle Dish)Ddukbokki (Spicy Rice Cakes), Pajeon (Scallion Pancake), and many more. It then hit me – Korean food is actually very healthy.. it’s now my new love, gotta learnt up more korean words for my soon-to-be frequent visits to Korean restaurants. As we are both on gluten free lifestyle, I feel connected to Gomo. Remember my recent post on Banana Bread with Dark Chocolate Chunks and Walnut, that’s Gomo’s creation.


Bulgogi - Grilled by

Bulgogi – Grilled

Hi everyone.  I’m Gomo from  Let me start off by thanking Shannon for asking me to write a guest post.  It’s my first time.  I’m honored to do so.

When Shannon asked me to do the guest post, she had two requests.  She asked that the recipe be simple and that it be something Korean.  It makes perfect sense since I run a blog dedicated to healthy food, particularly Korean food.  It would be silly for me to do the post about anything else!

So as my first ever guest post, let me write about one of the most popular and, in my opinion, most delicious Korean dishes: bulgogi.  Bulgogi is a sliced beef dish that is marinated and commonly cooked over fire, hence the name bul (“fire”) gogi (“meat”).  But it can also be sautéed in a pan for a softer and juicier version of the dish.  Either way, it’s delicious.

Per Shannon’s request, I will make this a very simple recipe.  You can add puréed Korean pears, onions, Sprite, and more.  But seriously?  This simple recipe is just as delicious.  It will take you minutes to prepare the meat.  The longest part of the preparation is waiting for the meat to marinate in the refrigerator.  You can enjoy a glass of wine, entertain friends, watch your favorite TV show, or surf the net while the meat is getting delicious in the fridge.  You can handle that right?

Bulgogi - Sauteed by

Bulgogi – Sauteed

What I love about bulgogi – besides the taste – is its versatility.  You can eat it by itself with rice.  You can put it on top of bread for a delicious sandwich.  You can make a rice bowl with some sautéed veggies.  You can wrap it in a leaf of Romaine lettuce for a fantastic and healthy wrap.  Or just use your imagination.  No matter what you choose to do, bulgogi will make any dish delicious.  Give it a try.

5.0 from 3 reviews
GuestPost: Bulgogi
Prep time
Total time
The most popular and most delicious Korean dishes. Bulgogi is a sliced beef dish that is marinated and commonly cooked over fire,
Recipe type: Main
Cuisine: Korean
Serves: 4
  • 1-1¼ pound tenderloin or rib eye, very thinly sliced*
  • ¼ cups tamari (gluten-free soy sauce)
  • 1 TB sesame oil
  • 3 large cloves garlic, finely minced
  • 1 TB agave or honey
  • 1 TB granulated sugar
  • 1 TB mirin
  • ¼ tsp black pepper
  • canola oil for cooking
  • * The beef should be sliced VERY thinly. It’s much easier to do so when the meat is partially frozen.
  1. Stir together tamari, sesame oil, minced garlic, agave (or honey), sugar, mirin, and pepper. Mix well until the sugar is well dissolved.
  2. Place thinly-sliced beef into a large mixing bowl or a large Ziploc bag for easy cleanup. Add prepared marinade from step 1, to the beef. Mix well. You can use your hands to massage the meat to ensure that the marinade is absorbed by the meat.
  3. Cover tightly. Marinate 30 minutes – 1 hour in the refrigerator.
  4. Heat a grill pan or a skillet on medium-high heat. Add canola oil to coat the pan/skillet. Remove the beef from the marinade and grill until nicely browned. Don’t overcrowd the pan/skillet. Overcrowding will result in lowering of the temperature of the cooking surface; this will result in boiling or steaming of the meat. On moderately high heat, the meat should brown very quickly – within minutes.
  5. Garnish with chopped scallions and/or toasted sesame seeds if desired. Serve hot with steamed rice.
Cook’s Note: * If you want to use chicken in place of beef, you can use the same marinade, although I recommend adding about ½ tsp of grated ginger. I recommend using boneless skinless chicken thighs for the recipe. Make sure to cut it thin enough that the meat will cook through easily. You can also choose to pound the meat thin (1/2” or thinner). Sugars (that includes agave and honey) burn very quickly in heat. So you want to make sure you can cook it in a few minutes. And you don’t want to mess with undercooked chicken. * Don’t be afraid to adjust the heat. You will start with moderately high heat; but if you see that sugars are burning too quickly, don’t be afraid to LOWER the heat. This is the reason why when you go to a Korean barbecue restaurant, the servers come by your table to adjust the heat once in a while and/or to change out the grill.


Oh I’m drooling, looking at those bulgogi! Can’t wait to try it. and check out Gomo’s post of Bulgogi and Spicy Slaw Sandwich, it’s to die for!


  1. Pingback: Bulgogi – Guest Post at Justasdelish | cHow Divine…

Leave a Reply

Required fields are marked *.

Rate this recipe:  

CommentLuv badge


This site uses Akismet to reduce spam. Learn how your comment data is processed.