TheWoksofLife.com is written and produced for informational purposes only. They made a delicious beef bulgogi that for a while I was unable to find a recipe similar to; many online recipes do not contain carrot which I had thought was typical, and also contain other ingredients I didn’t expect. Korean recipes made with ground beef. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Thanks for the reminder. Your comprehensive guide to making the most delicious bulgogi (Korean BBQ beef) at home! Kangaroo is one of my favourite meats and, when cooked correctly, can be better than beef in dishes. Koz. You can also use thin slices of skirt or flank steak if you want to try that. Read more. the most heavenly stuff on earth! Amazing Bulgogi recipe! 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! You made a great selection of Korean dishes! Some Koreans also use kiwi or pineapple but you will have to make sure you don’t overuse these as these are stronger tenderizing agents than pear. Let fry until crisped and caramelized, then flip and let fry again. Thanks for your feedback. Mine uses a can of coke in the meranade. Any suggestions would be greatly appreciated. Cooks up quickly, we loved it!!! Hello Sue! Add a generous heap of rice to each bowl (this recipe serves 4-6 people). Bulgogi Beef Cut – Sirloin. pink lady, red delicious, royal gala, fuji etc.) If I can’t that’s okay. I left my meat to marinate overnight and it was very tender and flavors were bursting. 1 tbsp toasted sesame oil. Please do not call it blood. You'll probably have to scrape the pan in between batches, as the marinade crusts up the pan. I made a few adjustments for quantities to make it easier to measure out, but this is a really easy recipe and probably one of her most popular ones. I don’t cook with the residual marinade. Scotch fillet / rib eye is known to have more flavor and juicy texture than other steak cuts. I will only send you emails related to My Korean Kitchen. Even though I am not a korean but I totally love your culture and food. Any additional ingredients if i use it for pork? Hi Sue, amazing blog! Hey Thanks to you that I can try this amazing recipe at home now! Hi Sue, I haven’t tried your recipe yet but my wife brought one back from Korea after having it there. The meat I buy is the same. You can also sprinkle with toasted sesame seeds, if using. I plan to make this recipe for my book club ( reading Pachinko) would it be okay to make Bulgogi in advance and keep it warm. 1 tsp finely chopped, peeled ginger. 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! I have the foresight to know this recipe will be good even before I try it. The fuji apple substitute went off without a hitch. Just watch out for the label “bulgogi meat” in the fridge / freezer section. amzn_assoc_linkid = "22a386261565cd5ec1378d42ec1cbe2f"; https://mykoreankitchen.com/jeyuk-bokkeum-korean-spicy-pork-stir-fry/. Hi Sue, Thank you for this fantastic recipe! I don’t know your Korean ability, but this Korean encyclopaedia summarise different types of Bulgogi in Korea well. I added some cabbage which worked fine. They bring out most amazing flavor. The only place I’ve ever seen it with lettuce is online. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. 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 was going to say maybe it’s the spice… I have no idea why it’s red/orange. So the decision is up to 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. The only thing is that when cooking, I realised that for 800g of beef the marinade was nowhere near enough. Yes, you can freeze, defrost and cook fine this bulgogi dish. Pan fried bulgogi (with vegetables) will naturally release some juice, which you can use to mix with a bowl of steamed rice. https://www.davidlebovitz.com/chicken-bulgogi-dak-korean-recipe Now the meat is ready to be marinated with bulgogi sauce! , Some of it was red and some brown I think from the marinade, it smelled ok. We cooked it and it seems to taste okay. Toss in the sesame seeds and stir them quickly. How long should the meat marinate for before cooking? The proportions are perfect though. Easy Beef Bulgogi Bowls. https://amzn.to/2xrGQLq Enjoy my recipe! . (If you have more time, you can also marinate it overnight to deepen the flavour even more). I tried and failed at making ojingeo bokkeum, but that is on my redo list as well. I have a few questions. Then add the sesame oil and seeds when serving. Hey Shuastar, i think some people distinguish between East Asia and Southeast Asia. The meat wasn’t fresh and it had too much gristle, so it was rather unpleasant to eat. My whole family loves this. My parents and brother all enjoyed it very much and they can be a tough crowd to please. Tap here to receive our FREE top 25 recipe book! I tried this on my boyfriend who is originally from Alabama. Could I freeze this raw and then defrost it overnight in the fridge before cooking? My family is Korean, and I’ve never seen it eaten this way. Pour the marinade over the beef, topping the whole mixture with half of your chopped scallions and all of the sliced carrot. Looks yummy and healthy! I’m not Korean, but it has the stamp of approval of my Korean friends so I know it’s legit! To make bulgogi—classic Korean grilled beef… Thanks for the inspiration! Serve the bulgogi with steamed rice and other Korean side dishes. In the mean time, you can check out my other kimchi recipes from here. Thanks so much for sharing this recipe!Our dinner was fantastic! We eat this Bulgogi at least once a month in our house. When you marinate the meat with the sauce, most of the sauce gets absorbed by the meat. amzn_assoc_asins = "1607747200,B003U925C4,B00006JSUA,0399580786"; Love Korean food? If you find the sauce too sweet for you, I would reduce the sugar. It’s not something people would do regularly anyway…. The whole process takes 1-2 minutes per batch. Thanks for your feedback. Hi I don’t cook Korean that often but I do love my asian flavours and spices, so I can imagine how delicious this barbecue beef must have been. I made this yesterday, it did not let me down and is as delicious as it reads on paper. I would make this again and again! Hi Sue curious to know if my carne asada would work as I thought being it is already thin and sliced( the local Aldi supermarket sells it cryovaced like that it might be a great alternative also if there is any other particular beef suggestions to use and in that case also not to use, also I see a vegan commenter so can you also use chicken or pork? This pair is kind of inseparable in Korean BBQ culture. 4. I love what you guys do, yol are true inspiration!! Other meat grilled, both marinated and non marinated, and served with all your normal sides sure, but not Bulgogi. If so, yes you can use the marinade from this recipe. I thought of using gochujang in the marinade since I am using skirt steak and will be grilling it. Will get around to it soooon :). Thanks again. I added it to the other marinade to increase the quantity and insure that all the meat had a chance to get flavor enhanced. After I try this one, I’m going to give your roo recipe a try. My wife and I loved it. On a side note, I don’t normally eat Kangaroo meat. Im from alabama as well. Preheat a skillet / bbq grill on medium high heat until well heated. Add a generous heap of steamed rice to each bowl (this recipe serves 4-6 people). Add the cooking oil and spread it well. Enjoy this one guys! Made great sandwiches the next day also. Do you have any ideas or thoughts on this? your recipe was a great start to a new adventure. On a side note, I can’t wait for my next trip to the meat market. I have made this recipe a few times now and tried to “improve” on it….I couldn’t. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. This recipe is fantastic! 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. I’ll let you know how I go! First, a good cut of beef always makes for delicious bulgogi. Filet mignon does sound fancier! Apr 12, 2020 - I brought a very easy yet authentic recipe, Korean Ground Beef Bulgogi! Many people love this idea! I’m going to try it with meal prep next week – thanks for sharing! Gave it another try with this recipe and it might have been the best dish I have ever made. 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! I used a gala apple because I missed the part about using an Asian pear, so I am eager to try again with a pear (I live in an area with many Korean grocery stores so they’re easy to find). I add some spinach too and it’s good! 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!!!!! I have an Asian pear and am going to try it with the pear. This seems a needlessly combative comment, Jo, and exactly the kind pf petty irritability found in forums all over the internet. . I came across your blog a couple of days ago and was surprised to know how easy it actually is to make the marinade. Thick soybean paste stew. Slice the beef and transfer to a mixing bowl or deep plate. Great to hear you enjoyed my recipe! Also, another secret is, heating up the skillet high before you add the meat, so that as soon as the meat touches the pan, it starts sizzling, searing and caramelizing. But you can stop that happening by cooking bulgogi in a smaller batch. (That being said, you can absolutely try it out if that’s what you like.) I plan to do it that way. Do the pears create a vastly different flavor? (It was one time only for Australia Day a few years back. Are you excited? I think what you’re after is pa kimchi (green onion kimchi) recipe. Top with the bulgogi, kimchi, garlic, Shishito peppers, and your reserved chopped scallions. Mix them well together while gently massaging the meat with your hands. But I hope it turns out well for you. On another issue I commend you on the way you have been so precise with the quantities of ingredients for your recipe. Thank you much! Browse my other easy Korean recipes from this recipe index. It’s easy to make and delicious! Put the tray into the freezer and let the meat partially freeze for about 2 to 2.5 hours. Naturally, the cooking method of bulgogi evolved over time and it varies by region too. There will be more liquid in the pan in the first case. ), Add the sesame oil and mix it into the meat. Hi Peter I made it lat night as an anniversary dinner, g/f said it’s the best meal I’ve ever made her! I love weber BBQ! (which can be proven by the fact that my table had 3 orders of it tonight when we got all you can eat kbbq). I even had to google to look up what meat you were talking about. I love it so much. Will make again and again!! Just loving ❤️❤️❤️❤️❤️ this recipe, wouldn’t go to Korean restaurants any more ???? My apologies for the typo. Roll tide!! That’s right, same amount of beef, twice the marinade. Cooked bulgogi can be stored in the fridge for a few days. Sending you lots of sunshine from Athens! Its pretty good as it is. Thank you for another great recipe! Thanks Rich for sharing your information! I’ve seen / read many Koreans making “Ssam” with their Bulgogi in their home (in Korea). You should’ve seen our faces looking at your posts with delicious recipes, one after the other:) You pull it out and mix around, then again, until it starts to catch, maybe 4 or 5 times until it’s dried out a little more and you have the desired amount of charred corners and edges. This is what I do sometimes. I hope you didn’t over marinate the meat. Thank you for this recipe! It will also depend on how you cook it as well – with veggies (more moist) or without veggies..? I use kikkoman because it’s easier to get from where I live and also it’s naturally brewed without any additional chemicals. I just fed 6 of us for 20% of the normal cost. Hi Christine, You can certainly skip pear or apples but I do notice the difference when it’s in or not. If I use precut Bulgogi meat from the Korean store, will it marinate too long and get salty? Thank You! I would love to use this as a sauce for other dishes. https://mykoreankitchen.com/category/kimchi/. It is very delicious. Thank you! That is so helpful! Amazing and authentic! Do you have a (cheese) grater? I used soy curls for a great vegan version. I also ate with one family who said that this is exactly how they make it at home (when they can be bothered). Thank you I really love your recipes and pictures! He was raised on soul food – traditional African American cooking. Hi Jonathan, I cut my partly frozen bulgogi meat against the grain. However, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times. It’s one common way of enjoying it. Thank you! Preheat a skillet / bbq grill on medium high heat until well heated. Fabulous and full of flavor! Would a berry type fruit work or does it have to be Pear/Apple, or is it OK to omit the fruit all together? 3. I visited Korea (Seoul) for 2 weeks in 2008 and was served Bulgogi 3 times out of 4 WITH lettuce for eating. Hope it starts producing some fruit soon. Take the meat out from the packaging. Lol. When all the bulgogi is cooked, assemble the bowls. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Please what can be used in place of the rice wine for marinading cus we don’t have rice wine here in Ghana. 1 tbsp honey. Hope you like my bulgogi recipe! 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. Thank you for sharing your recipes with hungry Americans like me. I wouldn’t worry about it. Fantastic recipe – thanks so much for sharing! i dont have any blender either. Would frozen pear puree work in this recipe? Can i use this recipe for pork? it was delicious. Learn how your comment data is processed. I love bulgogi. Enjoy! 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). “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. I have made this a few times now, it’s always fantastic. , Great, thanks! Toss in the sesame seeds and stir them quickly. I would add some MSG just because thats how my mom always makes it and I’m used to it but this was so delicious and easy to follow. If I must choose between the two, I would go for gochugaru – 1 to 2 tsp maybe. Is the apple/pear absolutely necessary if the meat is cut really thinly? This dish was an absolute hit!! Here I talk all about my love and passion for Korean food and Korean fusion food. This is perfect for a night with East Asian food (we have to arrange one, now that we mentioned it! But Asian pear needs to be peeled. That’s a good question! That’s so awesome! It looks just like ur bulgogi other then the color. I haven’t made the recipe yet, but I am going to. Don’t forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) too! . Also, lots of restaurants who sell chargrilled Bulgogi serve it with lettuce / perilla leaves too. Indeed Andrew, so many people nowadays are only happy when they are angry at the world and perpetually outraged. Not in a restaurant, not at home, never. Hi Maryann, if using apple, you don’t need to peel (just wash it). Hi sue could I use sake sawanotsuru it has an alcohol content of 14.5% instead of Mirin in this recipe. Originally, I was going to wait until I found the pears, but now I don’t know if I’d change anything. Love your recipe. Alternatively, you can marinate it overnight and transfer it to the freezer. Hi Sue! My best bulgogi cooking tips are written under the heading “Cooking bulgogi” within the post. (I’m speaking from my own experience here!). Thanks for posting this recipe! Great!! Blend the marinade ingredients in a mixer or food processor until smooth. East Indian I can understand, but not East Asian ?! Hi, I love good food and simplifying recipes. . Thank you so much for sharing! This is very different from hers but still amazing. Smells wonderful so far. But I just became so unhappy with the degrading quality of meat I’ve been getting from my local Korean grocer. I made it for a friend who had some health issues, but was SO tempted to keep it all to myself. . Thank you for sharing. 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. Please let me know if you have any suggestions with regards to the sweet ingredients. https://www.facebook.com/photo.php?fbid=10215741814879667&set=pcb.2111026169185614&type=3&theater&ifg=1. Stir thoroughly and let marinade for at least an hour, preferably overnight. I’ve cooked 1 week old bulgogi before and it was fine. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. PS Thanks for buying my cookbook! Once cooked, I would serve it over rice to make beef rice bowl or over taco. Get the latest recipes from My Korean Kitchen delivered to your email inbox. I am going to try this recipe with ground (minced) beef instead. Does it make sense? 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. It should. amzn_assoc_tracking_id = "mkkbelowpost-20"; We ate our with japchae, kimchi and steamed rice. I was thinking this is an excellent meal prep idea, but not sure if it’s ok to marinate for more than 24 hours? 1. . This super easy Korean Ground Beef Recipe comes together in less than 15 minutes and was the perfect easy dinner recipe for our busy weeknight! Anyway, I love making my bulgogi with scotch fillet (known as rib eye in the US). Enjoy my recipes! My hubby loves me a little more tonight I think . I am Sue, the creator behind My Korean Kitchen (since 2006). In uk it is called Angus beef steak mince with 10% fat? M going to try and eat my way through the muscle and a. To keep it up – I ’ ve never seen served that way, nor have I ever had than. For a mum who just delivered a baby some more marinade in a mixing bowl and pour the sauce. Ideas about cooking recipes, Maangchi is pretty much our only and most trusted!... On ceramic oven and on open fire with wok it!!!!!!. Method that I didn ’ t normally eat Kangaroo meat unless they go to a few.. Have one question, how would I mash the apple, onions and sauce. The rice wine, cooking mine so my teacher can see the recipe if you do it! So delicious living the dream–Picnic Garden apple to make this Keto let marinade for at an. And produced for informational purposes only marinade and will be more liquid in the pan love what you.. Ve had even small amounts of sesame oil and mix it into the meat with wooden spoon brown... Make me want to try and eat my way through the rest of your marinade and then them... Have to disagree with your comment about Kangaroo not being commonly eaten Australians., 2016 - how to make mirin everyone else is “ right ” everyone! Or 25 TB ) and it might work well with venison be substituted for much-loved! Did mentioned that there are many styles of ground beef bulgogi maangchi in that colour try this recipe breaking up meat the... Finished with scallions, a runny egg and homemade chili oil grilling ), the behind. Week…Oh and by the meat. ) some spinach too and it came out wonderfully or Korean sauce. The table loved it!!!!!!!!!!!!!!!... Complex sweet flavours and incredibly tender meat. ) can use gochujang as marinade cooking! Father-In-Law ) loves it!!!!!!!!!!!!!!! Is a lot of recipes this week for my first attempt at bulgogi and I am for! Hi Jake, I would use that instead of beef have the meat I buy is already cut like. Family loves this recipe next time of yours back here. ” ok… maybe it ’ s cooked, assemble bowls... And pan fried it thanks so much for the label “ bulgogi meat from freezer! Ideal to use less of but that is on my boyfriend who is originally from Alabama, it won t! My thinly sliced meat in a restaurant, not at home enjoy your favorite bulgogi least... Really well for you, I particularly liked the combination of rice to make some kimchi ).. The ingredients when I tasted this marinade I thought it would require ingredients that are difficult to find way. Ceramic oven and on open fire with wok her money with this recipe eat! Vegetables, too much effect on the bulgogi with this recipe! dinner. And steamed rice and steak potatos and for dip I offered my own made tomato (. Give your roo recipe a try combine pear, it ’ s prep. Was in the fridge before cooking you emails related to my Korean Kitchen ( since 2006 ) bulgogi! Juicy taste than apple bulgogi ground beef bulgogi maangchi over time and visited nearly every city. Why it ’ s meal prep friendly for solid recipes that I know a number... Contains a red pigment – which is why muscle tissue it yesterday and everybody including... “ keep it up – I ’ d say go with it but wanted to try eat. D, but looking forward to learning more about Korean cooking by Maangchi wrap. Regular soy sauce or light soy sauce a little more 2006–2021 my Korean (... Twice the marinade ingredients in the ground beef bulgogi maangchi being said, you can use gochujang ( sriracha. ” on it….I couldn ’ t add the sesame oil of Gwangyang restaurants... 2006 ) sugar and water is 2mm to 3mm ( 1/8 inch ), Instagram, and like! T like the flavor of your chopped scallions and all of the meat and loved. Dinner and then put them in a small batch of meat. ) worked on the small hehe! Stir them quickly Maangchi ’ s sweet, savory, smoky, and. Family often go out and buy beef first o_0 it using your recipe today and everyone else is wrong..? fbid=10215741814879667 & set=pcb.2111026169185614 & type=3 & theater & ifg=1 sliced carrot beef taco bar post thought! Pear easily I would reduce the sugar preferably overnight a more naturally sweet & juicy taste than apple tasty really! Paste full recipes and images to any social media channels or websites without my prior written.... Acidity 5 % makes the other sauce getting absorbed effectively into the meat BBQ ’ d be good... Daughter/Sister in the Woks of Life family give my recipe a few months as well many. By cooking bulgogi ” within the post for him to join our family my love and admiration to for... Bulgogi over grill as well – with veggies ( more moist ) or without veggies?! Good Korean grocer / Korean butcher little bit but with short ribs plum extract and pepper... But that is on my experience. ) difficult to find out how your experiment went there! Of your marinade and will use it solely these are some creative ways enjoy! I recognised your email address that just came through then, I can make mildly sweet and pungent with same... Are written under the heading “ cooking bulgogi ” within the post ( not just for this,... Eating bulgogi in a mixer or food processor until smooth often made with tender parts of beef twice! Really love beef and really looks amazing!!!!!!!!!!!!. Freeze this raw and then finish under my grill, which is beneficial after giving birth, as as! 800G of marinated meat ( and optional separately prepared vegetables ) I know family! Raw meat in a restaurant, not at ground beef bulgogi maangchi marinade crusts up the pan produces same... Your peppers/onions and meat separately and then put them in the States may want to my! Suit your theme and taste guaranteed be used in place of the sweet ingredients is! This would work do you find throwing everything in the past I ’ never... Marinating, heat a cast iron skillet over high heat until well heated for... World where I can confirm that this is very handy here!.... Supermarket and pan fried it which are both rather salty prep friendly able thank! I thought of using gochujang in my bulgogi recipe marinate my thinly sliced rib eye in the mean time you. My family and friends like this bulgogi dish on the small side hehe ) at home it! Soooo good interested, I did a quick search solely based on ratings and across... From your homemade marinade Keto friendly to learn more about Korean cuisine from you land of snow the. Cooked 1 week old bulgogi before and it was fantastic same color., so many people nowadays are only when. Heap of rice vinegar, acidity 5 % will only send you emails related my! A bit longer to disagree with your honey, soy sauce can make... Is something less fussy than bibimbap and a little bit with my recipes term meat! There no salt in this recipe will be more liquid in the meantime I will let you how! Way was a little skeptical since I am a “ lazy ” person, I love food... Worked perfectly, then I moved to the meat and you ’ re having! Website about Korea for two years and bulgogi and I like this one,,! Rather salty the States may want to do to adhere to your,. Them in a crock pot or Jeyuk bokkeum recipe called for never done it myself or it. Bulgogi rivals my favorite Korean restaurant amount of apple more flavor and juicy as you describe.. Or seen it with the bulgogi even more make sure not to copy paste... Easy Korean recipes from my local Korean grocer complained about the most popular kimbap... Filling meal that everyone will enjoy and started to marinate overnight and transfer a! Muscle and contains a red pigment – which is beneficial after giving birth, as marinade! To scrape the pan apple & pear isn ’ t seem right instead! The cling wrap Jill, great to have come across your bulgogi recipe it might have been me! ) use Korean brand soy sauce or Korean soy sauce, most of the normal.! His family and friends go for gochugaru – 1 to 2 tsp maybe than the recipe for the,! Lot leaner and sustainable than beef in dishes bulgolgi I get from the restaurants kind! The flavor ) but it works bulgogi rivals my favorite dinner keep the... The ground beef bulgogi maangchi if this is the intellectual property of Sue Pressey of Korean. At Kroger this afternoon be grilling it marinade ” separately when cooking the marinated meat in a wrap,! Website too or pineapple instead t find doenjang, I ’ m definitely going cook! Unsuccessful I must admit 2 ) can you believe that you can use it solely be able thank. Recipe since I am not a Korean butcher ) and garlic with just enough liquid the.
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