A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for $20{sim}30$ hours at $5^{circ}C$ and air heating for 20 minutes at $210^{circ}C$ Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at $210^{circ}C$, while the air heating at $180^{circ}C$ could not give suitable level of texture. Modified atmosphere packaging of 60% $CO_2$ and 40% $N_2$ could preserve the product significantly better compared to control of air package and vacuumed package.