Slice the meat thinly across the grain. As you can read from above, I use pear or apple in my bulgogi sauce. So happy to hear that. This recipe is for another one of the 'mother' sauces we use often at Chan. I’ve tried with other bulgogi marinades, and I like this recipe the best so far! your recipe was wonderful. Again, thanks for posting. Not in a restaurant, not at home, never. Commentdocument.getElementById("comment").setAttribute( "id", "a3e49456db0879090d7e0b235b3c8f23" );document.getElementById("g5709fe9aa").setAttribute( "id", "comment" ); Is an Asian sand pear the same thing as a Korean pear? . On another issue I commend you on the way you have been so precise with the quantities of ingredients for your recipe. Also, I haven’t tried making bulgogi in a slow cooker, so I can’t give you much useful information as yet. Loved this recipe, my mom always made bulgogi because it was my favorite dinner. As for the volume to weight conversion issues you’re having, I think it’s to do with the density of the substance. Don't forget to read my best cooking tips from above! Hi Sue, Thanks. I have made this a few times now, it’s always fantastic. I missed you. She opened my eyes to all kinds of new flavors and delights. Roll tide!! Take the meat out from the packaging. This was very easy recipe to follow. Love your recipe. Thank you, Sue! Can’t wait to try some of this out myself. It’s quite easy! Or do you find throwing everything in the pan produces the same result? Thanks! I notice you mentioned that you found understanding the different names for cuts of meat across different countries to be rather confusing, and I feel the same but I thought I could pass on a little tidbit on the subject. Please do not call it blood. . CDKitchen, Inc. 20:12:25:16:11:22   :C: 3 inch ginger, crush with flat end of knife. It has a blend of soy sauce, brown sugar, asian pear (or red apple), garlic, ginger, ground black pepper and sesame oil. P.s Im trying your recipe today! Thank you. Lol. Set aside. This is what I do sometimes. It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you). Blend the marinade ingredients in a mixer or food processor until smooth. Hi Sue, I know this thread is older now but I am dying to try the recipe it sounds fantastic and I love Bulgogi. 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. But you can use leftover dry white wine, cooking sake or dry sherry instead. I love weber BBQ! I’ve seen / read many Koreans making “Ssam” with their Bulgogi in their home (in Korea). Hi Pam, I’m not sure whether this recipe would work in a slow cooker as it is. My whole family loves this. How to make the most delicious bulgogi (Korean BBQ beef) from scratch. In the past I’ve had even small amounts of sesame oil take over a dish. Will definitely be doing this again soon…. I think it would be great with some extra veggies and some more marinade in a wrap. I won’t hold you long. 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. Literally speaking, bulgogi (불고기) means “fire meat”. https://mykoreankitchen.com/category/kimchi/. I’ve also tried making your Japchae and it was fantastic! (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. 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. amzn_assoc_ad_mode = "manual"; Thanks so much, Hi Lisa, It’s not common to use pork for this Bulgogi recipe. when cooking the meat, do you toss the marinade, or do you cook the meat with the marinade? It should not be considered a substitute for a professional nutritionist’s advice. For home cooks, it is pan-fried. Read more. They said it was good. I omitted the pears because I didn’t have any and had some really thin sliced shabu shabu beef. Cook the beef for about 5 minutes, or until browned. Hope it starts producing some fruit soon. I also ate with one family who said that this is exactly how they make it at home (when they can be bothered). Thanks for the feedback! . I just fed 6 of us for 20% of the normal cost. The flavors were perfect and tasted like the bulgolgi I get from the restaurants. These are so wonderful. I just spoon your sauce in when I quick stir fry the beef with shallot and scallions. They marinate fine. The volume to gram conversions don’t seem right. You don’t need to add “marinade” separately when cooking it. Enjoy! I’ve cooked 1 week old bulgogi before and it was fine. And no I am not Korean, just a white guy who loves to honor such amazing food. Hi Jack, I’m so happy to hear that you decided to give my recipe a go and you loved the outcome! Will make again and again!! When you marinate the meat with the sauce, most of the sauce gets absorbed by the meat. Thank you!! Until recently, I’ve been exclusively using pre-cut bulgogi from a Korean grocer. One point, however, i weighed the apple to make sure it was the right quantity. Then, I stored each batch 800g of marinated meat in a separate container. On a side note, I can’t wait for my next trip to the meat market. Pickles and Kimchi are always good. Which of the sweet ingredients would you recommend that I first try to use less of? Like I said, everyone seems to have his/her own bulgogi recipe so do some experiment and find your own recipe! It was all delicious! Any uncooked portion of the bulgogi (just marinated) can be stored in the fridge for 3 to 4 days or in the freezer for a few weeks. And, I’m happy to hear you enjoyed my recipe! Thanks, Thalia! Other meat grilled, both marinated and non marinated, and served with all your normal sides sure, but not Bulgogi. If I follow your recipe for cooking the bottle marinated beef & vegetables, do you think I’ll get close to the taste of your homemade? This pair is kind of inseparable in Korean BBQ culture. Though if you’re not familiar with the Bulgogi flavour you might not notice it. What a great recipe. Thank you. I add some spinach too and it’s good! Thank you so much for sharing! As you can imagine, they will give slightly different flavors. Thank you for sharing your recipes with hungry Americans like me. I was in the army in Korea for two years and Bulgogi and rice are my favorite. Thanks for your quick answer! Add the cooking oil and spread it well. He was raised on soul food – traditional African American cooking. I know this post is old, but just wanted to add that miyeok-guk really is good for after giving birth, as well as many other cases. 2. (I did mentioned that there are different types of Bulgogi in different parts of Korea. Any suggestions would be greatly appreciated. https://leitesculinaria.com/80973/recipes-korean-steak.html Hi, Thanks a lot. I’m absolutely certain about the 800g of beef but perhaps my tablespoon was on the small side hehe. . My apologies for the typo. Last time I used flank steak, this time sirloin – what a difference. Apparently, there are a lot of Gwangyang Bulgogi restaurants in Seoul, so you can check it out. I am happy to know that your blog exists! Because, when you over crowd the pan / skillet with the meat and/or vegetables, too much juice gets released from them. Will get around to it soooon :). In my opinion, it gives a more naturally sweet & juicy taste than apple. I’m going to link your website in mine so my teacher can see the recipe of yours! Enjoy your week…oh and by the way delicious recipe! Cooking without any vegetables will also help that too. I was thinking this is an excellent meal prep idea, but not sure if it’s ok to marinate for more than 24 hours? Hi Sue – I made this today with a cut of flank steak and it came out wonderfully. That’s right, same amount of beef, twice the marinade. My husband is actually going to cook it for us and we have a lot of meat. Once cooked, I would serve it over rice to make beef rice bowl or over taco. I’ve never made Korean food before but wanted to try a Korean dish for my opening ceremony olympics party. The proportions are perfect though. Sounds delicious! This is my first time to cook a Korean food. this is a life saver! Check out my BBQ e-Book for more information on how to enjoy Korean BBQ at home! Just found Asian pears at of all places Wal-Mart in the Augusta Georgia area. Thanks so much for sharing your recipe. Would this be okay if I swapped the meat for portabello/tofu with the same marinade? I’m so happy that you're here. In a food processor place pear, onion, garlic, ginger and scallion and puree until very smooth. 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. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.). Frankly, when I made this bulgogi for a large crowd (75+ people) in the past and it was for a very important community function that I didn’t want to mess up with; I actually made the sauce as it is written and use the meat as written as well. But it might not need all that marinating time. You can also use some lettuce leaves and perilla leaves to wrap the bulgogi. I will make sure not to copy & paste anything from your articles! . This method is also great if you’re making bulgogi as a meal prep. This bulgogi recipe was originally posted in May 2010. Looking forward to cooking it. Are you excited? You will have to write your own content, though. I never imagined a world where I can make my own beef bulgogi! Check for the discolouration then smell it. Hi sue could I use sake sawanotsuru it has an alcohol content of 14.5% instead of Mirin in this recipe. But i’m trying to find a way to make this Keto. Thanks. 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 grilled on my Weber BBQ. Would love to visit and try this in South Korea some day! I’ll let you know how I go! I would make this again and again! Open it to spread the bulgogi around, and then close the lid again; Cook another 5 … Sorry! I also wish to thank you for all the sides on your site. . 1) Do you add the marinade along with the meat and vegetables or without it? 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. In uk it is called Angus beef steak mince with 10% fat? I hope you enjoy it Joyce! And also the black pork meat. Scotch fillet / rib eye is known to have more flavor and juicy texture than other steak cuts. I made it for a friend who had some health issues, but was SO tempted to keep it all to myself. Though if I had access to Korean pears easily and cheaply I would make my Bulgogi with it. Hi Christine, You can certainly skip pear or apples but I do notice the difference when it’s in or not. However, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times. I substituted a Bosc pear for the Asian pear and it seemed to work well. I love the flavor of your marinade and will use it solely. It not only adds flavor but it gives the cake a richer, creamier texture. Asian spices and flavors are really good. Thank you! Have you ever tried it with shaohsing cooking wine? Koreans cook this at the table on a little gas grill. Hi Peter Wrap each fillet individually with cling wrap. Pan fried bulgogi (with vegetables) will naturally release some juice, which you can use to mix with a bowl of steamed rice. I plan to do it that way. I have Kikkoman seasoned vinegar for sushi rice, acidity 3%. This recipe is fantastic! Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Bulgogi is an excellent dish for a meal prep. I love it so much. It also adds quite a bit of onion and sesame seeds right in the mix. May i ask if it’s dark soy sauce or light soy sauce that I should use? Is the soy paste you use in dipping sauce anything like some type of Japanese miso (which I can get here more easily)? Regarding Denise's Bulgogi recipe: loveourboys (Kathy) had this to say: Denise (Caroline's mom) shared her bulgogi recipe with me for our boys' Tol which was last Sunday. Can I use Mirin or sake cooking wine instead of Korean Cheong ju wine in any Korean cooking? I use them as a meat tenderizer but also as a sweetness enhancer. Thank you for this site! This make me want to fly to Korea now. You should be able to freeze it for up to a few months as well. http://www.thecalculatorsite.com/articles/units/how-to-convert-volume-to-weight.php I have an alternative method that I use for any homogeneous meat dish, which works really well for Bulgogi. . I would suggest you to make some Kimchi (or at least buy some Kimchi) too. Would frozen pear puree work in this recipe? FYI, the mirin I use has an alcohol content of 14%. I had bought steaks and whilst I managed to slice some thin portions, I flattened the thicker ones I could not slice any further. (1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness, (130 g / 4.6 ounces), optional, peeled & thinly sliced, (55 g / 2 ounces), optional, thinly sliced, (55 g / 2 ounces), optional, peeled & thinly sliced. I think apple is just as effective as Korean pears as a marinade. I apologize in advance if this is an annoying question. Add remaining ingredients, except green onions, and let the sauce cook over medium heat for 3 to 4 … I served this with rice, your potato pancakes and a salad with your honey, soy and chilli vinigarette. Glad to hear your family enjoyed my recipe! Do you have any recommendations for sides to go with it? Hi Tanya, Thanks so much for your feedback! I am Sue, the creator behind My Korean Kitchen (since 2006). 2. Do you have a (cheese) grater? Add 1 tsp of gochugaru (Korean red chili flakes) for a spicy version. This recipe is a firm favourite in our home. If you can’t find doenjang, I’d say go with Japanese miso. Please what can be used in place of the rice wine for marinading cus we don’t have rice wine here in Ghana. Hi Sue! Do I use 5 apples (or 25 TB) and do the same for the onions? Thanks Sue! If I must choose between the two, I would go for gochugaru – 1 to 2 tsp maybe. And yes, small batches of frying are the way to go. I would love to use this as a sauce for other dishes. My hubby loves me a little more tonight I think . I’ve never seen Beef bulgogi in that colour. Could I freeze this raw and then defrost it overnight in the fridge before cooking? Und wenn Sie Gefallen an koreanischem Essen gefunden haben, kochen Sie unbedingt auch einmal unser Bibimbap-Rezept und das Ssam-Rezept nach! If we make a double batch (or more) could we cook it in a crock pot? amzn_assoc_placement = "adunit0"; I can not wait for him to join our family. It sounds devine, hope it turns out well. I really want to do all I can to make him feel comfortable and at home. Hope all goes well! Do you suggest any other meals that I could make and surprise him with it. Hi I am SO glad I found your recipe. helen. it was delicious. Thank you so much, this made our quarantine so much tastier . Serve with steamed rice. Thanks again. We have a great Korean grocery store in Columbus. I thought of using gochujang in the marinade since I am using skirt steak and will be grilling it. You mention the traditional way of eating it is as a wrap, but in 14 years of living in Korea (mostly Seoul) I have never seen it served that way. Join 20,000+ other Korean food lovers! Hi Sue, I haven’t tried your recipe yet but my wife brought one back from Korea after having it there. 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That suit your theme and taste guaranteed looking for a professional nutritionist ’ the..., thank you, hi Lisa, it ’ s not something people would do regularly.. Add on the bulgogi vs other recipes I ’ ve made pork bulgogi Jeyuk... Check it out of the latest recipes from my Korean Kitchen, Rights! By the way and used the flat side of a tenderizer to flatten of. It still comes out delicious that in general terms, unless specified, sauce. Pears because I still need all that marinating time, T-bone or steak. Sizzling charcoal flavor the quantity and insure that all the way and used the flat side of a tenderizer flatten. Is cooking in a bowl, and then finish under my grill, which your American readers would a...