Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
11 recipes found.

A thick tteokgalbi rice bowl that maximizes texture by mixing ground beef and bulgogi-cut beef, then pan-steaming with water to cook it moist all the way through.

A hearty journalist restaurant dolsot bulgogi made by marinating beef and glass noodles with soy sauce seasoning, then simmering with vegetables.

A festive-style japchae packed with rich bulgogi flavor, made by cooking noodles directly in seasoned broth without boiling them separately—resulting in a non-burnt, deeply savory dish.

A deli-style gimbap packed with intensely stir-fried bulgogi and a tangy pickled scallion-onion garnish

Tender and crisp beef bulgogi, marinated in galbi-jjim sauce and quickly stir-fried over high heat.

A hearty bulgogi sandwich made with sweet and savory bulgogi and fresh vegetables in a baguette.

A rich and savory beef mushroom jjigae with a soy sauce base, no complicated stock preparation required.

A rich, refreshing stew with sweet baby bok choy and savory beef bulgogi

A hot pot dish enjoyed moistly with plenty of bean sprouts on top of sweet bulgogi seasoning.

A refreshing cold dish of bulgogi stir-fried until dry and slightly cooled, served over crisp vegetables with a special sauce made with prepared mustard and crushed toasted sesame seeds.

Thinly sliced beef, shiitake mushrooms, and chives dipped in egg batter and pan-fried, offering a delightful variety of textures in every bite – Lee Won-il's signature yukjeon.