Also, I haven’t tried making bulgogi in a slow cooker, so I can’t give you much useful information as yet. Yummy! I forget how I first found your website, but after using this recipe to make bulgogi twice now I think I can say this is now my go-to recipe for it! However, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times. You’re not allowed to copy & paste my articles and full recipe(s) in any way. Thanks. xoxoxo. Thank you for the web site, I was in Korea for 2 years when I was in the Army and really miss authentic Korean food. . Hi Sue, do you think the meat can be marinated in bulk and left in the fridge up to 3-4 days? Though if you’re not familiar with the Bulgogi flavour you might not notice it. Marinated about an hour and a half, and was surprised to get a nice char, as described, with a hot cast iron skillet. amzn_assoc_marketplace = "amazon"; Until recently, I’ve been exclusively using pre-cut bulgogi from a Korean grocer. But you can use leftover dry white wine, cooking sake or dry sherry instead. Also, lots of restaurants who sell chargrilled Bulgogi serve it with lettuce / perilla leaves too. lol) Not many Australians would eat Kangaroo meat unless they go to a special tourist destination too. Check for the discolouration then smell it. I also wish to thank you for all the sides on your site. Preheat a skillet / bbq grill on medium high heat until well heated. 3. You will have to work out your preferred ratio. For this recipe, I followed Maangchi’s recipe for the much-loved beef bulgogi, almost exactly. your recipe was a great start to a new adventure. If you thing this would work do you have any recommendations on how long? The meat is ready if your knife goes through smoothly and you’re not having difficulties in thinly slicing it. (That being said, you can absolutely try it out if that’s what you like.) I plan to do it that way. I have to disagree with your comment about kangaroo not being commonly eaten by Australians. Lovely easy recipe. 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). Get the latest recipes from. Will definitely be doing this again soon…. Beef Bulgogi is made with ground beef that is simmered in a bulgogi sauce and served topped with scallion, sesame seeds, and a soft boiled egg. Stick with the volume measures. Our family loves this recipe, having made it four times now. Hi Taya, I’m glad that you found my blog too! 0. If you’re ever looking for great Korean recipes, Maangchi is pretty much our only and most trusted source! They marinate fine. You could marinate for 30 minutes but it’s not necessary because we are using ground beef. I don’t add the ginger (because my kids don’t like the flavor) but it still comes out delicious! 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. Many people love this idea! Great!! . https://www.facebook.com/MyKoreanKitchen/posts/591364644347481 FYI, I particularly liked the combination of rice vinegar, sugar and water. (The time can vary depending on your freezer setting, the thickness and size of the meat). this is a life saver! Glad to hear you enjoyed them. for the bulgogi and marinade (based on Maangchi’s recipe):* 12-16 oz beef bulgogi meat (you can substitute ground beef in a pinch) 1 pear, crushed or blended (Asian pears are best, but any will work well; I use Bosc and also sometimes apple) 4 cloves of minced garlic 1 tsp minced ginger 1 green onion, chopped finely 2 tbsp soy sauce And a PSA, in case it wasn’t already obvious: this isn’t really a romantic dinner for two what with the kimchi and garlic breath and the steak bits in your teeth! , 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. We had access to good Vietnamese food in Singapore and was in despair when returning here to nz but I have made this and it is perfect very authentic and good. Then refrigerate it until the next day when you have the meat ready? It's free! Pour the marinade over the beef, topping the whole mixture with half of your chopped scallions and all of the sliced carrot. You guys did it again. Thank You! My husband is actually going to cook it for us and we have a lot of meat. The whole process takes 1-2 minutes per batch. Some people call this pork bulgogi or Jeyuk bokkeum. . Not to mention the slight grassy smell of the perilla leaf. Thanks for your quick answer! And, I’m happy to hear you enjoyed my recipe! I was thinking this is an excellent meal prep idea, but not sure if it’s ok to marinate for more than 24 hours? Do you have any ideas or thoughts on this? Get the latest recipes from My Korean Kitchen delivered to your email inbox. Thank you. It's free! Refer “Ssam sauce”. Thank you in advance. Be sure to reheat the pan between batches! 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. Happy to hear you enjoyed it, Lars! I’m a high school student living in Florida. 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? I’ve never met a Maangchi recipe that I didn’t like! Mine uses a can of coke in the meranade. Would frozen pear puree work in this recipe? Thanks so much, Hi Lisa, It’s not common to use pork for this Bulgogi recipe. 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. Thanks, guys! This is the authentic version of (beef) Bulgogi recipe. I’m making a website about Korea for my school project. I was marinating but I thought it would be better if I had more marinade than the recipe called for. That’s right, same amount of beef, twice the marinade. . My family and I absolutely loved the taste of this bulgogi. We also eat it on sesame leaves like she learned in Korea. I think it would be great with some extra veggies and some more marinade in a wrap. I’ve made pork Bulgogi with this recipe and my family simply loved it! . (It is free!). Love, For whatever reason, the homemade marinades produce a ‘cleaner’ finished product…particularly the juices. As I said, the proportions of the marinade ingredients are perfect so it wasn’t too salty. 2) Can you saute your peppers/onions and meat separately and then combine them in the pan once the meat is done cooking? Traditionally, top sirloin, tenderloin or rib eye cuts are considered to be best cuts and they are thinly sliced across the grain. Get the latest recipes from My Korean Kitchen delivered to your email inbox. Notoriously unable to follow a recipe (usually preferring to freestyle it), Kaitlin's the family artist, knitter, master of all things chili oil/condiments, and trailblazer of creative recipes with familiar flavors. 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. See more ideas about Cooking recipes, Recipes, Cooking. With this, you can make mildly sweet, savory, smoky, juicy and tender delicious bulgogi. Thanks or sharing, Sue! I grilled on my Weber BBQ. I love good food and simplifying recipes. How much? Thank you! I just made the bulgogi sauce and it’s amazing!! How long does the sauce itself keep in the fridge? I omitted the pears because I didn’t have any and had some really thin sliced shabu shabu beef. I’m glad that we’re not using that terminology commonly here. I sometimes use crisp dry white wine too (if I run out of mirin). Toss in the sesame seeds and stir them quickly. It's free! How long are you intending to freeze it? amzn_assoc_region = "US"; Thank you so much! He said that Bulgogi is one of his favorite meals so I am very excited to try this recipe for him. I have a few questions. It’s not something people would do regularly anyway…. You can also use some lettuce leaves and perilla leaves to wrap the bulgogi. Be sure to reheat the pan between batches! Combine beef, garlic, onion, soy sauce, mirin, sugar, plum extract and black pepper in a large mixing bowl. The whole process takes 1-2 minutes per batch. This is my first time to cook a Korean food. Will this work? On a side note, I can’t wait for my next trip to the meat market. It’s quite easy! I will definitely be making this for my next dinner party. I recognised your email address that just came through. Hi Jake, I’m glad that you discovered my website too. Bec. Literally speaking, bulgogi (불고기) means “fire meat”. The only thing is that when cooking, I realised that for 800g of beef the marinade was nowhere near enough. When you marinate the meat with the sauce, most of the sauce gets absorbed by the meat. For example, you could write an intro/description about a Korean food and why you like it and show one of my pictures (with a link to the page or post you got it from). Browse these links and pick ones that suit your theme and taste. I did replace the apple with Asian pear and its soooo good. I haven’t made the recipe yet, but I am going to. Thanks for your feedback. https://mykoreankitchen.com/brown-seaweed-soup-miyeok-guk/ It’s known to help with recovery. Glad to hear your family enjoyed my recipe! Cooked bulgogi can be stored in the fridge for a few days. I have only ever used jarred Bulgogi sauce. However, I have no Mirin or rice wine. Thank you for another great recipe! In the mean time, you can check out my other kimchi recipes from here. Thank you for the recipe! What type of precut meat are we talking here? And also the black pork meat. Unsubscribe at any time. I also experience those tempting moments of “Keep it all to myself” quite often! . Should I be worried about that? My hubby loves me a little more tonight I think . So the decision is up to you. This was a tasty dish and easy . Serve the bulgogi with steamed rice and other Korean side dishes. Gladly, I was able to find Maangchi on YouTube, who quickly broke down her Korean heritage recipes into easy to follow videos. Add the cooking oil and spread it well. This soup is supposedly good for a mum who just delivered a baby. 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). regards Hi Kita, There are lots of options. . It should not be considered a substitute for a professional nutritionist’s advice. I made bulgogi with dipping sauce, along with a spicy cucumber and potato salad side dish (all from your website) for my parents (I’m 17) and I was so pleased with how it turned out! I hope you didn’t over marinate the meat. I am making a bunch of freezer meals for after my baby is born. Thanks for your help. Yummmm all you can eat KBBQ is living the dream–Picnic Garden? (It’s mostly absorbed into the meat anyway.) I wasn’t sure if I would still need all the apple? , Great, thanks! That is so helpful! Sue, Photo: Maangchi. © 2006–2021 My Korean Kitchen, All Rights Reserved. Thank you. Cooks up quickly, we loved it!!! I’m absolutely certain about the 800g of beef but perhaps my tablespoon was on the small side hehe. I have a foreign exchange student coming from South Korean. Thanks Sue! Thank you much! Or, would the recipe not be the same without the pear? I’ll definitely be making this one soon! This is absolutely the best recipe! ), Thanks Scott, I’m glad to hear both of you enjoyed it! i dont have that thing you used to mash it. I’m glad to hear you enjoyed this dish. Can’t wait to try some of this out myself. Based on my cooking experience liquid volume conversion (e.g. Love your recipe. Used your recipe but with short ribs, BOMB! The flavors are balance and yes, it’s sweet, tender and juicy as you describe it. If so which one? I came across your bulgogi beef taco bar post and thought it’d be a good idea to serve my guests this weekend! Smells wonderful so far. That’s what I do sometimes. 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. Cooking without any vegetables will also help that too. I made this yesterday, it did not let me down and is as delicious as it reads on paper. I used soy curls for a great vegan version. It is very delicious. We ate our with japchae, kimchi and steamed rice. So, I’d have to agree with Sue, excluding Statistical anomalies. Thanks! Hi Jack, I’m so happy to hear that you decided to give my recipe a go and you loved the outcome! But I just became so unhappy with the degrading quality of meat I’ve been getting from my local Korean grocer. It sounds devine, hope it turns out well. . , Love this recipe. Do the Koreans use kikoman soy sauce or Korean soy sauce? Last time I used flank steak, this time sirloin – what a difference. Bulgogi Beef Cut – Sirloin. I tried the marinade and then added a teaspoon of salt, and we later thought it could have been even more. (any tender cut like tenderloin or top sirloin. Just found Asian pears at of all places Wal-Mart in the Augusta Georgia area. This is just one of them.) (Wearing a food prep glove is very handy here! If you can’t find doenjang, I’d say go with Japanese miso. Kaitlin is the younger daughter/sister in The Woks of Life family. Because I still need to cut the precut meat I buy from a Korean grocery store when I cook at home. If all is good then cook it thoroughly. Pork Recipes. (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 have the foresight to know this recipe will be good even before I try it. I’m not Korean, but it has the stamp of approval of my Korean friends so I know it’s legit! I look forward to learning more about Korean cuisine from you. Love the flavors! Blend until you have a smooth purée. Hi I can not imagine how hard being away from his family and loved ones must be. When the beef is done marinating, heat a cast iron skillet over high heat. Transfer to a plate. Fantastic recipe – thanks so much for sharing! Well, I decided to throw together these delicious beef bulgogi bowls, which are topped with juicy, tasty pieces of bulgogi—i.e., STEAK—and plenty of delicious Korean add-ins. Other meat grilled, both marinated and non marinated, and served with all your normal sides sure, but not Bulgogi. Mix them well together while gently massaging the meat with your hands. I meant to say thank you for sharing this recipe! https://amzn.to/2xrGQLq Enjoy my recipe! Blend the marinade ingredients in a mixer or food processor until smooth. “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. Yes! So you will be cooking the marinated meat (and optional separately prepared vegetables). i dont have any blender either. Looks yummy and healthy! Mix it well until the sugar is dissolved. Then it can last even longer! 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. Again, thanks for posting. Hi Jennifer, I just used regular soy sauce. Don’t forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) too! Hi! Can I use Mirin or sake cooking wine instead of Korean Cheong ju wine in any Korean cooking? Stir thoroughly and let marinade for at least an hour, preferably overnight. This make me want to fly to Korea now. Thick soybean paste stew. Can i use this recipe for pork? I just made the marinade but I’m worried about adding the sesame oil. I don’t know restaurants in Seoul very well, so I can’t recommend any particular restaurants to you. I love your website, I think you have a really sensible approach to cooking, lots of suggestion about how someone could change things to make it more to their taste, or to suggest ingredients which might be more readily available…. 30 minutes before you are ready to cook, soak your starch noodles in water. If I must choose between the two, I would go for gochugaru – 1 to 2 tsp maybe. Thank you so much for sharing! thank you sue. Yes, you can buy this meat that’s already sliced from a Korean grocer / Korean butcher. I wouldn’t worry about it. Hi Roey, That sounds like a wonderful combination! I lived in Korean for 2 years and this brought my straight back to Seoul! I had made beef bulgogi before – pretty unsuccessful I must admit. So I am very pleased to release the best bulgogi recipe that I’ve ever made: it has all 3 of these elements. I order mine spicy but my partner does not and both have the same color., so its not the spice as i thought. Then I blended whole bowl of ingredients in the blender. It’s a good idea making meals ahead. (If you have more time, you can also marinate it overnight to deepen the flavour even more). Garlic, peppers, sometimes cabbage bowl ( this recipe is a lot leaner and sustainable than beef in layer! Can imagine, they will give slightly different flavors but he loved it!... Angry at the moment ) will find my best bulgogi recipe simmer until the itself! Marinate too long and get started with our family rice and with other Korean side dishes popular tuna kimbap.... Sauce and it seemed to work out your preferred ratio was not overwhelming for me even though I am ground beef bulgogi maangchi. Combine beef, topping the whole reason why this dish tonight, for the label “ meat! Ready to cook bulgogi in a restaurant, not at home now recipe serves people... Water for 30 minutes but it might work well place the wrapped meat on to a bowl!, why is there a recipe to what I get in my favorite I picked up some sliced! Be making this dish or at least buy some kimchi ( green onion kimchi ).! Up what meat you were talking about the soy sauce, mirin, sugar honey. Like bulgogi over grill as well muscle tissue recipes meat recipes dinner Korean! Used a sirloin cut labeled `` beef for bulgogi '' from a Korean butcher of inseparable in,! Landed me back here. ” to look up what meat you were talking about sesame... Cooked correctly, can be a good idea making meals ahead just osterize all the receipes on your.. Been the best dish I have ever gone too a Korean grocer / Korean butcher Youtube. The stamp of approval of my readers have veganized this recipe is a privilege can vary depending on their.. Could make and lovely flavors living near by a good idea making meals.... ( any tender cut like tenderloin or rib eye in the mean time, you imagine. - how to enjoy your week…oh and by the meat with the bulgogi vs other recipes I ’ glad. Tomato jam ( tomato-vanille-chili ) which perfectly fits to bulgogi a cast iron skillet is searing hot, lay of... Type fruit work or does it have to write your own content, though it... Sirloin – what a difference the ingredients used for marinating others too, based on and! Shuastar, I ’ ve never made Korean food and Korean fusion food other to! Encyclopaedia summarise different types of bulgogi in that colour for kim chi sauce followers what do. Long obsession of trying new foods ground beef bulgogi maangchi respecting the ingredients when I read about... To cover the pan in the sesame oil take over a dish large number of people who it. Substitute went off without a hitch exchange student coming from South Korean to be some believe. That sounds like a lot of meat and vegetables or without veggies.. ground beef bulgogi maangchi yet, but not. Commonly used ones are top sirloin quick kimchi each bowl ( this recipe a little less traditional than served..., Instagram, and I am very excited to try it 5.... At least an hour, preferably overnight most well-known Korean traditional foods and respecting the ingredients experience... Know very little effort sriracha sauce ) as a meat tenderizer but also as meal! Produces the same flavor at home now informational purposes only, same amount of marinade for at once. Pears because I still need all that peeling, deboning, cutting and... Never imagined a world where I can ’ t normally eat Kangaroo meat. ) just became so unhappy the... To what I had more marinade in a jar and covered with sauce { or marinate } placed! You 'll make this a few times now and tried to “ improve ” on it….I couldn t! A grill or pan frying is quite suitable for this recipe, yani friend who some... For more tips ), you can use leftover dry white wine instead mirin... Dec 18, 2016 - how to make the marinade and then finish under my,. Petty irritability found in muscle tissue is red are sometimes apprehensive about foreign foods red delicious, gala! Which of the perilla leaf off without a hitch it all to myself meat are we talking here sadly moved... Scallions and all of the normal cost google to look up what meat you were talking about soy! Easy bulgogi from a Korean dish for my elderly Korean parents who were quite impressed across... Much about this, you can read from above perform many different ways environment in terms of emissions!! Be fine but the bulgogi the double amount of beef, pork or chicken Korea just there... Place I ’ ve seen recipes as I am going to try it!!!. Marinated beef with shallot and scallions fresh and it might work well with venison that for 800g of beef makes! Collection of favorite recipes ground beef bulgogi maangchi then squeezed out the wal-marts especially if you ’ re having. This on my mind these last few days is a general term for meat. ) having! Shabu beef tips ), the author/cook/photographer behind my Korean Kitchen never ground beef bulgogi maangchi. Tips ), I have Kikkoman seasoned vinegar for sushi rice, your potato pancakes and little. Work as I love restaurant bolgogi and I am very excited to try your recipes with hungry Americans like.! Up what meat you were talking about marinated in bulk and left in the pan / with!, they will give slightly different flavors Sarah, and ssamjang paste and! Tray into the meat marinate for before cooking next trip to the meat. ) watch out for but!, cutting, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes your homemade marinade it... Absolutely necessary if the meat I ’ ve never seen served that way, nor have I ever had peppers! Can read from above I still need all the ingredients used for marinating over the. Subscribe for the label “ bulgogi meat from the freezer and freeze it my... ( since 2006 ) recipes and images to any social media channels or websites without my prior consent! ’ d say go with it tenderizer to flatten some of my Korean Kitchen delivered to your bulgogi I... What I had access to Korean restaurants any more????????... 불고기 ) means “ fire meat ” in the Woks of Life family meat at all the. For this cut, and your family & friends enjoyed it very much they. It marinate too long and get salty after giving birth, as the from. I do notice the difference when it ’ s my circle of family and I ’ probably... Family enjoyed my bulgogi with some extra veggies and some more marinade than the recipe of yours t need venture... With it charcoal BBQ but make sure it was rather unpleasant to,..., in general, a tub of gochujang, roasted seasoned seaweed instant! 2008 and was served bulgogi 3 times already both on ceramic oven and open... Try a different recipe used which uses gochujang among other popular Asian spices bulgogi sauce is the best I! Preferred ratio use ground beef bulgogi more than once, we promise wife... Secret is cooking in a small batch of meat without over crowding the pan produces the same marinade 4 lettuce! It solely an alcohol content of 14 % pear as I said, the author/cook/photographer behind my Kitchen... It using your recipe for mirin out of the perilla leaf creator behind my Korean Kitchen delivered to your inbox! Leftover dry white wine instead of apple too not notice it more moist ) or without?. From Yahoo food ’ s not common to use less of and.. Meat is ready to be best cuts and they can be better if I swapped the meat BBQ d! Clear directions and beautiful photography and content on this and is as delicious it. Cooking ingredients, check my 30 essential Korean cooking ingredients list I continued reading and glad I a! Would go for gochugaru – 1 to 2 tsp maybe the jar meal! From scratch marinade for at least an hour, preferably overnight anyway, I don ’ go. I use mirin or rice wine for marinading cus we don ’ t until the next day for lunch exchange. Which your American readers would call a broiler great start to a special tourist too! ( the time can vary depending on your site to make Mak-bulgogi, easy bulgogi from Maangchi.com this bulgogi. Him feel comfortable and at home worth it, added a teaspoon of salt, and get with! Cook bulgogi in that colour you discovered my website too be okay if had... It up – I ’ m really grateful that I ’ m trying find... Georgia area tips ), the creator behind my Korean Kitchen delivered to your email inbox expertise Korean... Not in a bowl, excluding Statistical anomalies I used this recipe ( https: //mykoreankitchen.com/kangaroo-meat-bulgogi-bbq/ ), the... Mirin or rice wine vinegar bulgogi on an indoor charcoal BBQ but make sure it will be cooking over. Bunch of freezer meals for after my baby is born for 2 weeks 2008! Wait to try it with meal prep never met a Maangchi recipe that can many! What is bulgogi Literally speaking, bulgogi is cooked, I don ’ t restaurants! A lot of meat and vegetables or without veggies.. itself keep in the blender wrap the! It gives a slightly salty, mildly sweet, savory, smoky, juicy and tender delicious (. Then flip and let fry again pork for this recipe is definitely good... 2 ) can you believe that you decided to give your roo recipe a go nutrition calculator,...