Fantastic recipe – thanks so much for sharing! I have a foreign exchange student coming from South Korean. Great recipe! Or do you find throwing everything in the pan produces the same result? Then defrost it in the fridge overnight as needed. For anyone who is interested, I used 1 package of soy curls, rehydrated in hot water for 30 minutes. making the ultimate bul go gi. Because I still need to cut the precut meat I buy from a Korean grocery store when I cook at home. PS Thanks for buying my cookbook! Bulgogi is a favourite for my kids – I now have a much cheaper way of getting it than going to the local Korean restaurant (which is good but much more expensive). I made it lat night as an anniversary dinner, g/f said it’s the best meal I’ve ever made her! Thanks for the reply Sue- we will just stick to your tried and true method! What a great recipe. This is as close a recipe to what I had in Korea that I’ve found. Hi! Blend the marinade ingredients in a mixer or food processor until smooth. Serve the bulgogi with some steamed Korean rice and with other Korean side dishes. They marinate fine. My sister is the queen at making bulgolgi, perhaps I can give her a run for her money with this recipe ^_^. But i’m trying to find a way to make this Keto. (refer above for more tips). https://mykoreankitchen.com/category/kimchi/. I just have one question, how would i mash the apple and onion for the marinade? I love what you guys do, yol are true inspiration!! Thanks for your feedback. Read more. 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. every time i have ever gone too a korean restaurant and ordered bul go gi, it was different. A really good and easy recipe. ** If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list! Browse these links and pick ones that suit your theme and taste. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. . WOW. Thank you! The recipe was fantastic! Thanks so much for sharing your recipe. Tap here to receive our FREE top 25 recipe book! (That being said, you can absolutely try it out if that’s what you like.) ), Add the sesame oil and mix it into the meat. I want to try more now. In uk it is called Angus beef steak mince with 10% fat? Many people tried this recipe and no one person complained about the sesame oil. Everyone loved it and it was not overwhelming for me even though I know very little about Korean cuisine. Mine uses a can of coke in the meranade. If you thing this would work do you have any recommendations on how long? I would love to use this as a sauce for other dishes. Glad to hear you enjoyed my bulgogi recipe, yani! I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.). (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. You may reduce the apple, onions and soy sauce a little bit. It sounds devine, hope it turns out well. To eat, lay a lettuce leaf open on your palm. . If I must choose between the two, I would go for gochugaru – 1 to 2 tsp maybe. When all the beef bulgogi is cooked, assemble the bowls. I meant to say thank you for sharing this recipe! Gladly, I was able to find Maangchi on YouTube, who quickly broke down her Korean heritage recipes into easy to follow videos. I’ve never made Korean food before but wanted to try a Korean dish for my opening ceremony olympics party. I tried the marinade and then added a teaspoon of salt, and we later thought it could have been even more. . I also have rice vinegar, acidity 5%. This recipe is a family favorite! 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. https://mykoreankitchen.com/category/side-dishes-banchan/ and https://mykoreankitchen.com/the-banchan-cookbook/. 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! I also ate with one family who said that this is exactly how they make it at home (when they can be bothered). I’m sure it will be useful for people who live near by. I made a mistake reading the recipe and read rice wine (mirin) as rice wine vinegar! “Bul” means fire in Korean, and “gogi” is a general term for meat. It’s really up to you, I guess. Have you ever tried it with shaohsing cooking wine? Can I use Mirin or sake cooking wine instead of Korean Cheong ju wine in any Korean cooking? My Question: I bought a bottle of Bulgogi Marinade at Kroger this afternoon. It sounds like a lot of sauce to me. . She placed the raw meat in a jar and covered with sauce {or marinate} and placed it in the fridge. If you marinate the meat for too long with these, the colour and the texture of the meat can change substantially in an undesirable way. Once cooked, I would serve it over rice to make beef rice bowl or over taco. This seems a needlessly combative comment, Jo, and exactly the kind pf petty irritability found in forums all over the internet. Anyway, I hope you enjoy my recipe! Thank you! I can’t comment on whether berry will work as I’ve never done it myself or seen it elsewhere. Thanks for the information. Also, definitely don’t add it, if you’re after the sizzling charcoal flavor. 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. As you can imagine, they will give slightly different flavors. It’s now a regular in our house. 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.. Looks yummy and healthy! I’m sure you will like Bulgogi over grill as well. You should be able to cook bulgogi on an indoor charcoal BBQ but make sure you do it in a very well ventilated place. I heard this wine gives food a traditional flavor. Jann. After I try this one, I’m going to give your roo recipe a try. I have made this a few times now, it’s always fantastic. 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. Loved this recipe, my mom always made bulgogi because it was my favorite dinner. 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. Bulgogi can be cooked with vegetables over a stove (in a pan / skillet) or it can be cooked on a bbq grill without any vegetables. You will have to write your own content, though. My Korean Kitchen delivered to your email inbox. I tried and failed at making ojingeo bokkeum, but that is on my redo list as well. I’ll definitely be making this one soon! and i’m still fascinated by the use of asian pear in the marinade- so unique compared to most other marinades! Thanks for your help. Or, would the recipe not be the same without the pear? Again, thanks for posting. Thank you! Hi Sue, Sue, You’re not allowed to copy & paste my articles and full recipe(s) in any way. I was apprehensive but he loved it and told me we have to make this a regular dinner item. Add a generous heap of steamed rice to each bowl (this recipe serves 4-6 people). Though if you’re not familiar with the Bulgogi flavour you might not notice it. Hi Lara, So happy to hear you enjoyed my recipe! The meat I buy is the same. 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. It doesn’t get salty. I’m absolutely certain about the 800g of beef but perhaps my tablespoon was on the small side hehe. Toss in the sesame seeds and stir them quickly. If you are doing stir fry (as oppose to grilling), you can use ground beef. im not gonna talk much about this, its simply the best bulgogi i ever had. This was very easy recipe to follow. I’ve spent time and visited nearly every major city as well as many small villages. It was all delicious! Also, it’s been so long since I used a bottled marinade, so I can’t exactly remember how it compares to my sauce.