Thanks for posting! Thank you. I really love all the pictures and foods. combined with pureed onion and it has been working really well for me. Add 1 tsp of gochugaru (Korean red chili flakes) for a spicy version. . https://mykoreankitchen.com/brown-seaweed-soup-miyeok-guk/ It’s known to help with recovery. I've had some miraculously tender bulgogi and "beef with broccoli", so tender I just can't picture off-the-shelf meat being that way. Many people tried this recipe and no one person complained about the sesame oil. Blend the marinade ingredients in a mixer or food processor until smooth. If you can’t find doenjang, I’d say go with Japanese miso. It is intensely flavorful, and tantalizingly delicious. Hey Thanks to you that I can try this amazing recipe at home now! Join 20,000+ other Korean food lovers! Also, lots of restaurants who sell chargrilled Bulgogi serve it with lettuce / perilla leaves too. I used the flat side of a tenderizer to flatten some of the meat. This can be cooked in frying pan with onions and green peppers. It should not be considered a substitute for a professional nutritionist’s advice. Nice, sweet and pungent with the ginger and garlic with just enough liquid in the bottom. But it might not need all that marinating time. Heat sesame oil in a small saucepan. I do notice fairly big difference when I omit fruit in bulgogi. By the time I realized it was too late the vinegar was already in the sauce… Then I remembered my mom making it that there had to be alcohol of some kind in there (duh-rice wine) so I added some sweet honey whiskey instead… And it still surprisingly turned out delicious! My family and I absolutely loved the taste of this bulgogi. I recognised your email address that just came through. Marinate meat from 1 hour to 1 day. Alternatively, you can marinate it overnight and transfer it to the freezer. I came across your blog a couple of days ago and was surprised to know how easy it actually is to make the marinade. Literally speaking, bulgogi (불고기) means “fire meat”. I made it and started to marinate my thinly sliced rib eye meat. https://www.foodiecrush.com/korean-beef-bulgogi-bowls-recipe This is absolutely the best recipe! Some of my readers have veganized this recipe using tofu and portabello in the past. Get the latest recipes from My Korean Kitchen delivered to your email inbox. I’ve tried with other bulgogi marinades, and I like this recipe the best so far! Cook the beef for about 5 minutes, or until browned. I thought it would require ingredients that are difficult to find or only available in Korean . This additional flavor really does make the bulgogi even more tasty! To make the work efficient, I placed a multiple large mixing bowls on the kitchen bench and lined them up and added the required ingredients line by line per bowls. If all is good then cook it thoroughly. Anyway, I love making my bulgogi with scotch fillet (known as rib eye in the US). It is very delicious. Using these ingredients makes a lot more sense for making Korean BBQ short-ribs. (That being said, you can absolutely try it out if that’s what you like.) Giving the quantities as you have done by weight can be tedious but ‘Well done’…. July 27, 2020 at 11:23 am. It doesn’t get salty. I was apprehensive but he loved it and told me we have to make this a regular dinner item. I made it tonight, it was amazing! I served this with rice, your potato pancakes and a salad with your honey, soy and chilli vinigarette. In my mind, bulgogi sauce is the whole reason why this dish is so addictively delicious. If so, that would have been really salty…. Or do you find throwing everything in the pan produces the same result? Im from alabama as well. Don't forget to read my best cooking tips from above! It’s good to be back. Turned out extremely tender. This recipe is a firm favourite in our home. . The volume to gram conversions don’t seem right. These are so wonderful. Hello, are you saying that you used the double amount of marinade for 800g of beef? So, I’d have to agree with Sue, excluding Statistical anomalies. i used to put my lunch in the lunch room fridge, only to see many bottles of various things marinating in the beautiful orange/pink sauce, SOME STILL BUBBLING!!!!! Can’t wait to try some of this out myself. I was marinating but I thought it would be better if I had more marinade than the recipe called for. Gave it another try with this recipe and it might have been the best dish I have ever made. This was very easy recipe to follow. Hi Sue, pink lady, red delicious, royal gala, fuji etc.) Refer “Ssam sauce”. Hi Jack, I’m so happy to hear that you decided to give my recipe a go and you loved the outcome! Happy to hear you enjoyed it, Lars! Bulgogi (barbecued beef) recipe recipe. Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. On the other hand, char-grilled bulgogi (on a bbq) won’t build any juice as it will drip into the grill plate, but the extra flavor of slightly burnt charcoal, juice and the fat gives an irresistibly pleasant Korean bbq experience! . In uk it is called Angus beef steak mince with 10% fat? (I did mentioned that there are different types of Bulgogi in different parts of Korea. As you can imagine, they will give slightly different flavors. Kamsahamnida! This make me want to fly to Korea now. Thanks for including your vegan version too! Toss in the sesame seeds and stir them quickly. The only place I’ve ever seen it with lettuce is online. I love bulgogi. Hi Sue. I’m not sure how much more out I can get, I have lived all over the country, from small towns to Seoul (collectively more than half in Seoul). OK… Maybe it’s my circle of family and friends are the only people who don’t eat roo meat at all. Not in a restaurant, not at home, never. So flavorful and relatively easy to make. It is in the regridgerator now and I don’t know how it will turn out but next time I will use your recipe exclusively. I was going to say maybe it’s the spice… I have no idea why it’s red/orange. 3. Thanks! Hi Sue, another great recipe! But I hope it turns out well for you. I have Kikkoman seasoned vinegar for sushi rice, acidity 3%. Stick with the volume measures. amzn_assoc_marketplace = "amazon"; Also, it’s been so long since I used a bottled marinade, so I can’t exactly remember how it compares to my sauce. I have used other Bulgogi recipes, and this is exactly like my Korean neighbor used to make for her kids and me when i was younger. Mine uses a can of coke in the meranade. amzn_assoc_placement = "adunit0"; She told me to double the ingredients (except for the meat) and put it in the crockpot. Beef Bulgogi to rival any Korean restaurant is easy to cook at home! Meanwhile, I have an Asian pear in the fridge that I would like to use, but I was wondering if I can puree it ahead of time and freeze it? I haven’t made the recipe yet, but I am going to. It should be fine but the meat could go dry a bit. And of course: wings. Thank you for this recipe! My whole family loves the bulgogi! Thanks for your feedback. Does it make sense? All Rights Reserved. I look forward to learning more about Korean cuisine from you. Many Koreans (in Korea) use Korean brand soy sauce. Usually the meat I buy is already cut thin like a paper. It just needs to be cut into bite size pieces. I made it yesterday and everybody (including my picky father-in-law) loves it! Based on my cooking experience liquid volume conversion (e.g. Smells wonderful so far. It looks just like ur bulgogi other then the color. I made it for a friend who had some health issues, but was SO tempted to keep it all to myself. Thank you! A really good and easy recipe. 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. Check for the discolouration then smell it. Thank you Sue! I am from Thailand. I’ll let you know how I go! Thanks Sue! I think you already answered your question, Jimmy. Thank you, Hi Maryann, yes, you can use it. I have a foreign exchange student coming from South Korean. I made it lat night as an anniversary dinner, g/f said it’s the best meal I’ve ever made her! I have made this recipe a few times now and tried to “improve” on it….I couldn’t. I have made this a few times now, it’s always fantastic. Wrap each fillet individually with cling wrap. I have to admit, I did a quick search solely based on ratings and came across your page. 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. I’ll chime in when I finally make this recipe, and if you have an ojingeo bokkeum recipe somewhere, I ain’t mad at cha ;-). Your daily values may be higher or lower depending on your calorie needs. Browse these links and pick ones that suit your theme and taste. Thanks Sue! We are all about tasty treats, good eats, and fun food. We are lucky to live by korean stores so I picked up some thinly sliced rib eye and fancy Asian pears. Great cut of meat! So I often use red apple varieties (e.g. Add the sliced beef to the bowl and gently massage the beef with the bulgogi marinade for approximately 2 minutes. 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. Anyway, I continued reading and glad I did. Serve the bulgogi with steamed rice and other Korean side dishes. I’ve had Korean twice in my life (2nd was 3 days ago) and I cooked this tonight for dinner for something different and new. 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