In my mind, bulgogi sauce is the whole reason why this dish is so addictively delicious. This recipe is a firm favourite in our home. You can also use thin slices of skirt or flank steak if you want to try that. You’ll probably have to scrape the pan in between batches, as the marinade crusts up the pan. Set aside. Also is yours definitely made with beef? Thank you Hi Heeyoung, You may only use a single picture from each post or page from My Korean Kitchen and link back to that particular recipe post. Thank you so much! . Thank you! The whole process takes 1-2 minutes per batch. Your comprehensive guide to making the most delicious bulgogi (Korean BBQ beef) at home! Used your recipe for a quick bulgogi for lunch. Love getting tips and ideas from the commenters so thank you for your recipe or knowledge or maybe a fellow viewer also has a suggestion, thanks in advance! How to make the most delicious bulgogi (Korean BBQ beef) from scratch. I was marinating but I thought it would be better if I had more marinade than the recipe called for. You should be able to cook bulgogi on an indoor charcoal BBQ but make sure you do it in a very well ventilated place. However if you’re using pork, then you can use gochujang as marinade. She placed the raw meat in a jar and covered with sauce {or marinate} and placed it in the fridge. When the cast iron skillet is searing hot, lay pieces of beef in one layer to cover the pan. WOW. subtle, but i tasted the difference. Thank you for this site! I also have rice vinegar, acidity 5%. You made a great selection of Korean dishes! Hi Sue, amazing blog! Family loved it. But you can use leftover dry white wine, cooking sake or dry sherry instead. . The recipe was fantastic! Thanks again. When using store bought stuff it has a tendency to almost have a teriyaki glaze type finish that becomes very concentrated. Top with the bulgogi, kimchi, garlic, Shishito peppers, and your reserved chopped scallions. do you have a recipe for kim chi sauce? Or, would the recipe not be the same without the pear? (If you have more time, you can also marinate it overnight to deepen the flavour even more). We need some sunshine here…we are in the land of snow. I apologize in advance if this is an annoying question. Ideal thickness is 2mm to 3mm (1/8 inch). Many people tried this recipe and no one person complained about the sesame oil. I’ve seen / read many Koreans making “Ssam” with their Bulgogi in their home (in Korea). Thanks Sue! Love your recipe. Thanks for your feedback. ^_^ However I have a friend who is allergic to both pears and apples (among other fruits and nuts) and I don’t want to risk making her sick. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. I will only send you emails related to My Korean Kitchen. Hope you enjoy many of my recipes! Can I use Mirin or sake cooking wine instead of Korean Cheong ju wine in any Korean cooking? . Hi Lara, So happy to hear you enjoyed my recipe! Im making this dish tonight, for the 1st time. We had access to good Vietnamese food in Singapore and was in despair when returning here to nz but I have made this and it is perfect very authentic and good. Bulgogi Beef Cut – Sirloin. Hi! However, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times. On another issue I commend you on the way you have been so precise with the quantities of ingredients for your recipe. and i’m still fascinated by the use of asian pear in the marinade- so unique compared to most other marinades! He said that Bulgogi is one of his favorite meals so I am very excited to try this recipe for him. If you are doing stir fry (as oppose to grilling), you can use ground beef. Also, lots of restaurants who sell chargrilled Bulgogi serve it with lettuce / perilla leaves too. Then add the sesame oil and seeds when serving. It's super easy and the Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from … I’m glad to hear you and your family & friends enjoyed it! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Thanks for posting this recipe! Is the apple/pear absolutely necessary if the meat is cut really thinly? Hi Kita, There are lots of options. Commentdocument.getElementById("comment").setAttribute( "id", "a43b4d66b1fcb50fa7249f261d48453e" );document.getElementById("g5709fe9aa").setAttribute( "id", "comment" ); This was my first attempt at bulgogi at home and it was wonderful! 1 tsp finely chopped, peeled ginger. Some of my readers have veganized this recipe using tofu and portabello in the past. What an incredibly flavorful dish! I recognised your email address that just came through. One point, however, i weighed the apple to make sure it was the right quantity. Enjoy my recipe! 1/2 tsp ground black pepper. Not in a restaurant, not at home, never. Thanks, Hi Jill, Great to hear you enjoyed my Bulgogi recipe! I made a mistake reading the recipe and read rice wine (mirin) as rice wine vinegar! Get the latest recipes from. My whole family loves this. Thanks so much for sharing this recipe!Our dinner was fantastic! Thank you! Since you said this is the normal way to eat it, and that I need to venture out a little more, perhaps you can recommend a restaurant. It’s good to be back. Add ground beef and season with generous pinch of salt and pepper. Do the pears create a vastly different flavor? I will try this, following your recipe. Just watch out for the label “bulgogi meat” in the fridge / freezer section. Great!! Various online calculators also provide different results, depending on their sources. pink lady, red delicious, royal gala, fuji etc.) As for the volume to weight conversion issues you’re having, I think it’s to do with the density of the substance. Looking forward to cooking it. This is the authentic version of (beef) Bulgogi recipe. It is a tad more expensive than other popular steak cuts, but not as expensive as eye fillet (known as beef tenderloin in the US).”, Just for your information, at least in the US South you’ll more commonly find beef tenderloin marked “Filet Mignon” – apparently they can charge more if they use the French term for it to make it sound fancier. Don’t forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) too! Add a generous heap of rice to each bowl (this recipe serves 4-6 people). Do you have a (cheese) grater? Great to hear you enjoyed my recipe! Thank you Sue! They marinate fine. I looked thru a lot of recipes this week for my first attempt at bulgogi and I chose this one. Have you heard of Gwangyang Bulgogi? If I use precut Bulgogi meat from the Korean store, will it marinate too long and get salty? Giving the quantities as you have done by weight can be tedious but ‘Well done’…. There will be more liquid in the pan in the first case. Thanks for the recipe Sue, I made this half way through last year and keep thinking about making it again, I just looked it up tonight because I plan to do it again tomorrow and I thought I’d pass on my 5 star rating and comment. I appreciated the clear directions and beautiful photography and can’t wait to make this again for my family and friends! 1 tbsp honey. Thank you, Hi Maryann, yes, you can use it. She opened my eyes to all kinds of new flavors and delights. It’s known to help with recovery. (It was one time only for Australia Day a few years back. I love this recipe, I had never added the pear but it is worth it, added a wonderful sweetness to the meat. That’s right, same amount of beef, twice the marinade. . Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Should I peel the apple/Asian pear? I hope you didn’t over marinate the meat. 0. This is now in our permanent collection of favorite recipes. Bec. 1) Do you add the marinade along with the meat and vegetables or without it? But Asian pear needs to be peeled. Though if I had access to Korean pears easily and cheaply I would make my Bulgogi with it. If we make a double batch (or more) could we cook it in a crock pot? Not to mention the slight grassy smell of the perilla leaf. (If you have more time, you can also marinate it overnight to deepen the flavour even more). Thanks for the feedback! I get bulgogi from a small korean restaurant ,When its served it always has a very red /orange color Do you know what that would be? I was in the army in Korea for two years and Bulgogi and rice are my favorite. I don’t know your Korean ability, but this Korean encyclopaedia summarise different types of Bulgogi in Korea well. If so, yes you can use the marinade from this recipe. I just fed 6 of us for 20% of the normal cost. How to make the most popular tuna kimbap delicious. I order mine spicy but my partner does not and both have the same color., so its not the spice as i thought. So, I’d have to agree with Sue, excluding Statistical anomalies. Sauté everything together until kimchi is soften, about 5 minutes. LOL I visited Korea twice in my youth and have always been a fan of the unique culture and cuisine. Asian spices and flavors are really good. Anyway, I hope you have a great party! While my dish was marinating in the refrigerator I thought I would make some more marinade just to make sure all the ribeye was fully soaked. 1 scallion, chopped. This is strictly prohibited. Hi Roey, That sounds like a wonderful combination! But you can stop that happening by cooking bulgogi in a smaller batch. I for one am not, im very adventurous in my eating lol. After I try this one, I’m going to give your roo recipe a try. I love all your recipes, you’re a lifesaver especially during this pandemic. Blend until you have a smooth purée. I will try your seaweed recipe! So happy to hear you and your family enjoyed my bulgogi recipe! . We use a mixture of apple and kiwi to replace the pear, but Bosc pear is a pretty good substitute if you can find it. Never had a problem with marination. I made a batch last week that I tenderised with guava juice, which seems similar to pear. Last time I used flank steak, this time sirloin – what a difference. The soy sauce stands in for salt; also, bulgogi is traditionally eaten with kimchi and ssamjang paste which are both rather salty. Thanks for the reminder. It should be fine but the meat could go dry a bit. Don’t want to pay the extra based on the name! The fuji apple substitute went off without a hitch. I have made this recipe a few times now and tried to “improve” on it….I couldn’t. Well kids, dreams do come true. I was going to say maybe it’s the spice… I have no idea why it’s red/orange. It’s now a regular in our house. Have you ever tried it with shaohsing cooking wine? I can’t wait to try this, but I have to go out and buy beef first o_0. It will also depend on how you cook it as well – with veggies (more moist) or without veggies..? Nothing beats pleasing your better half. Then, I stored each batch 800g of marinated meat in a separate container. I personally wouldn’t add gochugaru (chili flakes) or gochujang (chili paste) in the marinade as I like to enjoy it as it is (the authentic way). Dec 18, 2016 - How to make Bulgogi, Korean-style marinated beef BBQ from As I had the scale out i weighed garlic and ginger instead of using tbs… well, as for the ginger, i added 40g which was way more than the one tbs as per recipe and i caught my mistake before adding the garlic, fortunately. Can i use this recipe for pork? . Hi Jonathan, I cut my partly frozen bulgogi meat against the grain. Take the meat out from the packaging. Hey Thanks to you that I can try this amazing recipe at home now! In the meantime I will let you know how it turns out tomorrow when I throw it on the grill. Thank you! I thought of using gochujang in the marinade since I am using skirt steak and will be grilling it. Thank you! These are so wonderful. . Hi Jann, the pear flavor is really subtle; I’m not sure how well an alternative would work out–maybe apple if you did want to substitute. We ate our with japchae, kimchi and steamed rice. From Yahoo Food’s Cookbook of the Week: Maangchi’s Real Korean Cooking by Maangchi . Slice the meat thinly across the grain. My family and I absolutely loved the taste of this bulgogi. It also has a good amount of marbling, so cooking it over a grill or pan frying is quite suitable for this cut. Stir thoroughly and let marinade for at least an hour, preferably overnight. (Wearing a food prep glove is very handy here! Do you have any recommendations for sides to go with it? Sounds delicious! Great to hear you enjoyed my recipe! Traditionally, top sirloin, tenderloin or rib eye cuts are considered to be best cuts and they are thinly sliced across the grain. Tried it at home and everyone loved it! Other meat grilled, both marinated and non marinated, and served with all your normal sides sure, but not Bulgogi. I made it lat night as an anniversary dinner, g/f said it’s the best meal I’ve ever made her! I use kikkoman because it’s easier to get from where I live and also it’s naturally brewed without any additional chemicals. I never imagined a world where I can make my own beef bulgogi! Thank you so much for sharing! This dish was an absolute hit!! I can confirm that this is excellent on short ribs. Thanks for your feedback! When the beef is done marinating, heat a cast iron skillet over high heat. I think it would be great with some extra veggies and some more marinade in a wrap. Pan fried bulgogi (with vegetables) will naturally release some juice, which you can use to mix with a bowl of steamed rice. We are lucky to live by korean stores so I picked up some thinly sliced rib eye and fancy Asian pears. Breaking up meat with wooden spoon until brown, about 5 minutes. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Thanks, Thalia! Browse these links and pick ones that suit your theme and taste. Thank you. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. Hi Tanya, Thanks so much for your feedback! But I hope it turns out well for you. I shall do the same with your recipe tomorrow when I double it and have some for dinner with rice and kimchi, and the next day in my Gimbap. Isn’t everything Asian from the beautiful East? It’s hard to turn somewhere without seeing healthy salad bowls, rice bowls, quinoa bowls—heck any sprinkling of ingredients will do, as long as they are in a BOWL. Thank you. Lovely easy recipe. LOVE Bulgogi, LOVE all things Korean, LOVE this recipe. As you can imagine, they will give slightly different flavors. I’ve made it 3 times already both on ceramic oven and on open fire with wok. Online I’ve seen it said many times, but most of them appear to be kyopos, but in real life never have I seen it. If I must choose between the two, I would go for gochugaru – 1 to 2 tsp maybe. So happy to hear that. . . We used a sirloin cut labeled "beef for bulgogi" from a Korean grocery store. Be sure to reheat the pan between batches! Roll tide!! amzn_assoc_ad_mode = "manual"; I have Kikkoman seasoned vinegar for sushi rice, acidity 3%. It was all delicious! There was something about the soy sauce that cooked the meat and you could eat it out of the jar. I will make sure not to copy & paste anything from your articles! This recipe is a family favorite! Happy to hear you enjoyed it, Lars! Miyeok-guk is high in iron, which is beneficial after giving birth, as well as for people with certain diseases like anemia. S mostly absorbed into the meat marination task Greek Diet type of BBQ in United. Much gristle, so happy to hear you enjoyed my bulgogi recipe, Korean ground beef make me to! To get flavor enhanced side of a Life long obsession of trying new and... Beef ) at home that happening by cooking bulgogi ” within the post recipe and my family and chose. 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