Unwrap and slice across the grain into 1/4-inch thick slices. My sister is the queen at making bulgolgi, perhaps I can give her a run for her money with this recipe ^_^. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. While I’m familiar with some Japanese and Chinese dishes, I’ve only been able to enjoy Korean food for the brief time we lived near a Korean restaurant. The fuji apple substitute went off without a hitch. Just watch out for the label “bulgogi meat” in the fridge / freezer section. I love all your recipes, you’re a lifesaver especially during this pandemic. But I just became so unhappy with the degrading quality of meat I’ve been getting from my local Korean grocer. Then it is layered up to make two mounds of meat and sold frozen (from a Korean butcher). Ground beef bulgogi is great basic recipe that can perform many different ways! This is strictly prohibited. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. Everything was amazing and we finished it all in 30 min. It sounds like a lot of sauce to me. Thank you for sharing your recipes with hungry Americans like me. But Asian pear needs to be peeled. used to work at a place that had a large number of korean women as employees. It's free! You will have to write your own content, though. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Next, prepare the marinade by adding the pear, onion, 4 cloves garlic, ginger, soy sauce, brown sugar, black pepper, and sesame oil to a food processor or blender.. I have only ever used jarred Bulgogi sauce. The secret is cooking in a well seasoned cast iron skillet and cooking in a small batch of meat without over crowding the pan. But all that peeling, deboning, cutting, and marinating is all worth it. (It is free!). Combine soy sauce, garlic, sugar, honey, ground black pepper, and sesame oil in a bowl. May I use your pictures and link your website in my project, please? Literally speaking, bulgogi (불고기) means “fire meat”. Thanks! . Next, prepare the marinade by adding the pear, onion, 4 cloves garlic, ginger, soy sauce, brown sugar, black pepper, and sesame oil to a food processor or blender. I’ve never tried and probably never will–they just don’t seem to do much hopping around my side of town (even though I try to get out once in a while). 2 tbsp soy sauce. Hello Sue! i dont have that thing you used to mash it. The proportions are perfect though. Thank you! My hubby and I aren’t Korean, but learned about Korean cuisine on the kDramas and are having a lot of fun cooking and trying new foods. Thanks. I never imagined a world where I can make my own beef bulgogi! I made it for a friend who had some health issues, but was SO tempted to keep it all to myself. Are either a sustitute for Mirin/rice wine? Hi, can you cook bolgogi on an indoor charcole bbq as i have bought one for my daughter for xmas, she loves the korean bbq restaurants but gets very expencive. Thank you. Serve the bulgogi with steamed rice and other Korean side dishes. ), Add the sesame oil and mix it into the meat. I tried the marinade and then added a teaspoon of salt, and we later thought it could have been even more. Thanks, Thalia! Thank you so much for sharing! Yes! Here’s the recipe if you want to give it a try. Hi Sue! Simple and delicious! If you thing this would work do you have any recommendations on how long? Thank you! Do you have any ideas or thoughts on this? Then refrigerate it until the next day when you have the meat ready? I look forward to learning more about Korean cuisine from you. Or do you find throwing everything in the pan produces the same result? amzn_assoc_ad_mode = "manual"; Thank you! I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.). Amazing Bulgogi recipe! Korean recipes made with ground beef. I have some Bulgogi meat marinating in the fridge, it’s been a busy week and it has been in there now exactly 1 week, is it still safe to cook and eat it? Simply it’s not as delicious. every time i have ever gone too a korean restaurant and ordered bul go gi, it was different. Thank you. So happy to see you back!!! I added it to the other marinade to increase the quantity and insure that all the meat had a chance to get flavor enhanced. Lastly, I can use it in most Korean dishes without losing the Korean flavor. This recipe is a family favorite! I made this yesterday, it did not let me down and is as delicious as it reads on paper. I’m sure you will like Bulgogi over grill as well. Anyway, I continued reading and glad I did. Turned out extremely tender. If all is good then cook it thoroughly. I normally use ready made bulgogi marinade that comes in a jar but since my favorite brand is discontinued I haven’t made bulgogi for a big while. This additional flavor really does make the bulgogi even more tasty! my favorite was an old korean lady that liked me for some reason, and she made it with something that looked like green onion shoots, no cabbage or radish. (It was one time only for Australia Day a few years back. Always cooked the same way, in a solid pan (which may be stove or over coal) and served with rice, never dry grilled. Yes there are many styles of bulgogi in Korea just as there are many type of BBQ in the United States. . Serve with additional kimchi on the side and ssamjang paste to taste (just shmear a little of this on the beef as you eat it). Browse my other easy Korean recipes from this recipe index. i love bulgogi! It should be fine but the meat could go dry a bit. So delicious, with complex sweet flavours and incredibly tender meat. https://mykoreankitchen.com/2013/04/18/jeyuk-bokkeum-korean-spicy-pork-stir-fry/. Hi Sue! . Im from alabama as well. It is often made with tender parts of beef, pork or chicken. We are lucky to live by korean stores so I picked up some thinly sliced rib eye and fancy Asian pears. So I decided to cut the meat myself with my choice of meat (scotch fillet / rib eye fillet as I mentioned above) and this is what I do with it. Do the Koreans use kikoman soy sauce or Korean soy sauce? Myoglobin carries oxygen through the muscle and contains a red pigment – which is why muscle tissue is red. Thanks for your feedback! I heard this wine gives food a traditional flavor. Thank you. My friends and family often go out for kbbq but I had no idea I could achieve the same flavor at home. She gave me the gift of a life long obsession of trying new foods and respecting the ingredients. Yes, you can freeze, defrost and cook fine this bulgogi dish. I would cook with some vegetables (as mentioned above) and retain all the liquid that comes out from the cooking so that it’s not too dry when defrosted & reheated. I’ve never tried Gochujang in my bulgogi recipe, so I do not know whether it will still taste good or not. Yes, if I can get an asian pear easily I would use that instead of apple too. The meat is ready if your knife goes through smoothly and you’re not having difficulties in thinly slicing it.