Is the apple/pear absolutely necessary if the meat is cut really thinly? Take the meat out from the packaging. amzn_assoc_search_bar = "false"; I will make sure not to copy & paste anything from your articles! im not gonna talk much about this, its simply the best bulgogi i ever had. Lovely! Mix 1 can of beef broth and 1-2 cans of water and add on the skillet. We are lucky to live by korean stores so I picked up some thinly sliced rib eye and fancy Asian pears. We have a great Korean grocery store in Columbus. Hi Pam, I’m not sure whether this recipe would work in a slow cooker as it is. i dont have that thing you used to mash it. Yeah we southerners are sometimes apprehensive about foreign foods. Hi Sue, I haven’t tried your recipe yet but my wife brought one back from Korea after having it there. 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? In the mean time, you can check out my other kimchi recipes from here. 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. Giving the quantities as you have done by weight can be tedious but ‘Well done’…. Your comprehensive guide to making the most delicious bulgogi (Korean BBQ beef) at home! I’m so happy that you're here. Anyway, I hope you have a great party! 2. Hi Sue! Everyone raved over it. used to work at a place that had a large number of korean women as employees. I’ve never tried and probably never will–they just don’t seem to do much hopping around my side of town (even though I try to get out once in a while). We ate our with japchae, kimchi and steamed rice. . It’s a good idea making meals ahead. I tried this on my boyfriend who is originally from Alabama. I will definitely be making this for my next dinner party. amzn_assoc_region = "US"; I couldn’t achieve any nice browning, so I threw the beef under the broiler on high after I cooked it and it came out perfect!!! Great cut of meat! P.s Im trying your recipe today! Mix them well together while gently massaging the meat with your hands. We have one, which we planted last year, but it’s not doing well. Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Great!! Smells wonderful so far. Would a berry type fruit work or does it have to be Pear/Apple, or is it OK to omit the fruit all together? My whole family loves this. Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from the soy, sesame, garlic, ginger marinade. Hi Sue – I made this today with a cut of flank steak and it came out wonderfully. Hello! Get the latest recipes from. I would suggest you to make some Kimchi (or at least buy some Kimchi) too. These are some creative ways to enjoy your favorite bulgogi at home. Great to hear, Billy! The flavors are balance and yes, it’s sweet, tender and juicy as you describe it. I am a big fan of spicy food, so I am thinking of adding a few drops of my homemade chilli oil to this marinade to give it a real kick! Add the cooking oil and spread it well. I don’t add the ginger (because my kids don’t like the flavor) but it still comes out delicious! Pam. Yes! Undoubtedly it is one of the most well-known Korean traditional foods and it has been around for thousands of years. I used soy curls for a great vegan version. Thanks! You wrote “Anyway, I love making my bulgogi with scotch fillet (known as rib eye in the US). Cooks up quickly, we loved it!!! Hi Maryann, I don’t have the recipe for mirin. . Join our community of 201,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. directions. I thought of using gochujang in the marinade since I am using skirt steak and will be grilling it. https://leitesculinaria.com/80973/recipes-korean-steak.html amzn_assoc_marketplace = "amazon"; FYI, the mirin I use has an alcohol content of 14%. A really good and easy recipe. When I’m ready to cook this meat, I partly defrost it in the fridge then slice it (against the grain) then marinate it. I tried doing it all at once one time, and it was a disaster. I love it so much. Thank you! I have made this recipe a few times now and tried to “improve” on it….I couldn’t. But I hope it turns out well for you. I even had to google to look up what meat you were talking about. (If you have more time, you can also marinate it overnight to deepen the flavour even more). I just made the marinade but I’m worried about adding the sesame oil. 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). Hi I am SO glad I found your recipe. 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!!!!! Kangaroos are farmed and do far less damage to the environment in terms of emissions. Thank you. Tasty – really enjoyed this for dinner and then put them in a roll the next day for lunch. I have some Bulgogi meat marinating in the fridge, it’s been a busy week and it has been in there now exactly 1 week, is it still safe to cook and eat it? PS Thanks for buying my cookbook! REALLY excited to try your recipes as I love Korean food (I’m studying Korean at the moment). 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. Heat sesame oil in a small saucepan. I really want to do all I can to make him feel comfortable and at home. I made it yesterday and everybody (including my picky father-in-law) loves it! As for the volume to weight conversion issues you’re having, I think it’s to do with the density of the substance. However, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times. 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). https://mykoreankitchen.com/brown-seaweed-soup-miyeok-guk/ It’s known to help with recovery. Charcoal grill – The … If so which one? Hi Taya, I’m glad that you found my blog too! You’re not allowed to copy & paste my articles and full recipe(s) in any way. Mine uses a can of coke in the meranade. Please what can be used in place of the rice wine for marinading cus we don’t have rice wine here in Ghana. https://cooking.nytimes.com/recipes/1017444-bulgogi-korean-grilled-beef Copyright © 1995-2020 . It sounds devine, hope it turns out well. This Bulgogi cooks super fast, so once your steak is done marinating, it’s 15 minutes to dinner! 2) Can you saute your peppers/onions and meat separately and then combine them in the pan once the meat is done cooking? As I said, the proportions of the marinade ingredients are perfect so it wasn’t too salty. 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…. This recipe is a firm favourite in our home. I served with white rice, kimchi, pickled garlic, & Gochujang – the complex, spicy Gochujang was a delicious way to add some spice to the dish and seemed to compliment it really well. My hubby loves me a little more tonight I think . Not in a restaurant, not at home, never. It was all delicious! Made great sandwiches the next day also. For whatever reason, the homemade marinades produce a ‘cleaner’ finished product…particularly the juices. Rate this recipe with a comment below and tag me on Instagram, https://mykoreankitchen.com/category/kimchi/, https://mykoreankitchen.com/kangaroo-meat-bulgogi-bbq/, https://mykoreankitchen.com/category/side-dishes-banchan/, https://mykoreankitchen.com/the-banchan-cookbook/, https://mykoreankitchen.com/brown-seaweed-soup-miyeok-guk/, http://www.thecalculatorsite.com/articles/units/how-to-convert-volume-to-weight.php, https://www.facebook.com/MyKoreanKitchen/posts/591364644347481, https://mykoreankitchen.com/jeyuk-bokkeum-korean-spicy-pork-stir-fry/, https://mykoreankitchen.com/2013/04/18/jeyuk-bokkeum-korean-spicy-pork-stir-fry/, 800 g / 1.76 pounds rib eye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness, 1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced, 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced, 1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced, 1 asian pear or red apple (155 g / 5.5 ounces). Used your recipe but with short ribs, BOMB! Stick with the volume measures. 2 Tbsp minced garlic Add the onions, green onions, garlic, soy sauce, sesame oil, sugar, red pepper flakes, pepper, and sesame seeds to a medium bowl. Here I talk all about my love and passion for Korean food and Korean fusion food. https://www.facebook.com/MyKoreanKitchen/posts/591364644347481 FYI, I particularly liked the combination of rice vinegar, sugar and water. 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! It should be fine but the meat could go dry a bit. 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 make me want to fly to Korea now. Thanks. Thanks for your feedback! this is a life saver! 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. Pickles and Kimchi are always good. 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. Hi, 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. Are either a sustitute for Mirin/rice wine? Thanks again. I substituted a Bosc pear for the Asian pear and it seemed to work well. Yes, if I can get an asian pear easily I would use that instead of apple too. the most heavenly stuff on earth! Hey Thanks to you that I can try this amazing recipe at home now! Thanks for your feedback. Im from alabama as well. Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I am happy to know that your blog exists! . Thank you! Toss in the sesame seeds and stir them quickly. Thanks Sue! ^_^ Put the tray into the freezer and let the meat partially freeze for about 2 to 2.5 hours. For home cooks, it is pan-fried. I’ve seen from some Korean shows that the mothers would usually marinate bulgogi for their grown up children and leave the meat in the fridge for them. I’m sure it will be useful for people who live near by. Thanks so much for answering my question! 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! Mix Soy Sauce (3 Tbsp), Onion (1/2), Granulated Sugar (2 Tbsp), Garlic (1 clove), Scallions (1 Tbsp), Rice Wine (2 Tbsp), Sesame Oil (1 Tbsp), Coca Cola (1/2 cup), and French Baby Carrots (5) in a bowl or tupperware … I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.). Yummy! Hi! Hi Sue, another great recipe! It is quick and easy, kid-friendly, and delicious. This was a tasty dish and easy . Don’t want to pay the extra based on the name! Kamsahamnida! Will let you know how it turns out , Absolutely gorgeous! This is when I found your recipe. Is carne picada just ground meat? Thank you for your long comment! Then add the sesame oil and seeds when serving. Thanks so much for sharing this recipe!Our dinner was fantastic! Preheat a skillet / bbq grill on medium high heat until well heated. The dipping sauce is made with mix of Korean chili paste (gochujang), Korean soybean paste / miso (doenjang) and other seasonings. In uk it is called Angus beef steak mince with 10% fat? Myoglobin carries oxygen through the muscle and contains a red pigment – which is why muscle tissue is red. Your daily values may be higher or lower depending on your calorie needs. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. However, I find this unnecessary when using thinly-sliced rib-eye for beef bulgogi. I’ve spent time and visited nearly every major city as well as many small villages. I’m going to link your website in mine so my teacher can see the recipe of yours! Hi Tanya, Thanks so much for your feedback! I didn’t know that apple & pear isn’t Keto friendly. Bulgogi is an excellent dish for a meal prep. I was a little reluctant to go the ingredients when I read something about “Kangaroo”. But I won’t call it bulgogi if I add gochujang in it as it will taste very different to the traditional bulgogi recipe. This recipe is fantastic! Yes, 3 to 4 days are fine. I was marinating but I thought it would be better if I had more marinade than the recipe called for. This recipe looks great! Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). If you can’t find doenjang, I’d say go with Japanese miso. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, … It's free! Thank You! But you can use leftover dry white wine, cooking sake or dry sherry instead. As I briefly mentioned above, the tender parts of beef are ideal to use in bulgogi. Anyway enjoy this recipe & roo recipe! Hi Sue, do you think the meat can be marinated in bulk and left in the fridge up to 3-4 days? And, for the record, this recipe and the spicy pork bulgogi are fabulous. Thanks for your quick answer! Just loving ❤️❤️❤️❤️❤️ this recipe, wouldn’t go to Korean restaurants any more ???? I already pinned your recipes. can you cook bolgogi on an indoor charcole bbq as i have bought one for my daughter for xmas, she loves the korean bbq restaurants but gets very expencive. Family loved it. That really tenderizes almost any type of beef. You made a great selection of Korean dishes! Thank you! Hi Sue, amazing blog! I just have one question, how would i mash the apple and onion for the marinade? Alternatively you can add perhaps very small dose of kiwi or pineapple instead. Thank you Sue! I apologize in advance if this is an annoying question. https://amzn.to/2xrGQLq Enjoy my recipe! Sadly, there always seems to be some that believe their style is “right” and everyone else is “wrong.”. I’ve made pork Bulgogi with this recipe and my family simply loved it! How long should the meat marinate for before cooking? The volume to gram conversions don’t seem right. (I’m speaking from my own experience here!). Never had a problem with marination. Thank you for your help! When making bulgogi sauce, you will find plenty of bulgogi recipes calling for Asian pears, kiwis, 7-Up, Coke Cola, honey, or brown sugar. Originally, I was going to wait until I found the pears, but now I don’t know if I’d change anything. 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. Fantastic recipe – thanks so much for sharing! I was in the army in Korea for two years and Bulgogi and rice are my favorite. 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 including your vegan version too! Thank you Here’s the recipe if you want to give it a try. There will be more liquid in the pan in the first case. Cooking without any vegetables will also help that too. May i ask if it’s dark soy sauce or light soy sauce that I should use? Thanks so much. I have to admit, I did a quick search solely based on ratings and came across your page. I also have rice vinegar, acidity 5%. He said that Bulgogi is one of his favorite meals so I am very excited to try this recipe for him. And, I’m happy to hear you enjoyed my recipe! Join 20,000+ other Korean food lovers! I’ve never tried Gochujang in my bulgogi recipe, so I do not know whether it will still taste good or not. I have only ever used jarred Bulgogi sauce. Amazing flavour. Well kids, dreams do come true. Thanks for the reminder. Please let me know if you have any suggestions with regards to the sweet ingredients. I omitted the pears because I didn’t have any and had some really thin sliced shabu shabu beef. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. Can i use this recipe for pork? Marinate meat from 1 hour to 1 day. Lovely easy recipe. So flavorful and relatively easy to make. As I had the scale out i weighed garlic and ginger instead of using tbs… well, as for the ginger, i added 40g which was way more than the one tbs as per recipe and i caught my mistake before adding the garlic, fortunately. 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. Close the lid and cook it about 5 -10 minutes. The fuji apple substitute went off without a hitch. This soup is supposedly good for a mum who just delivered a baby. water 1 Tbsp = 15 ml) is pretty accurate but not so much for the rest of ingredients. I’m absolutely certain about the 800g of beef but perhaps my tablespoon was on the small side hehe. Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Then I blended whole bowl of ingredients in the blender. But i’m trying to find a way to make this Keto. I’m making a website about Korea for my school project. I’m from Australia, and over here, like you said Scotch fillet and Rib eye are essentially the same cut except that Rib eye is with the rib bone still attached whereas scotch fillet is without the bone. This bulgogi recipe was originally posted in May 2010. Looking forward to trying this on the grill when the weather gets warmer. It’s quite easy! Add remaining ingredients, except green onions, and let the sauce cook over medium heat for 3 to 4 … To make the meat that will be cooked in the bulgogi sauce, first, add ground beef and onion to a skillet and cook it over medium heat. The marinade is very similar except that Bulgogi is a lot easier to cook and eat (no bones to deal with). Will definitely be doing this again soon…. Seems any not-overly acidic fruit juice will work, doesn’t have too much effect on the overall flavour. That’s fascinating! Anyway, I continued reading and glad I did. This additional flavor really does make the bulgogi even more tasty! I made a batch last week that I tenderised with guava juice, which seems similar to pear. Many people love this idea! Hi Sue, Get the latest recipes from My Korean Kitchen delivered to your email inbox. Thanks again, Preheat a skillet / bbq grill on medium high heat until well heated. (It is free!). The meat I buy is the same. If I must choose between the two, I would go for gochugaru – 1 to 2 tsp maybe. And the smoky effect gets diminished. It is very delicious. During my research though, I discovered that different countries have different naming conventions for these cuts, which made me rather confused! I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.). Maybe you need to venture out a little more. . I hope you didn’t over marinate the meat. 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. Could I freeze this raw and then defrost it overnight in the fridge before cooking? It’s not something people would do regularly anyway…. I recognised your email address that just came through. Do you have any recommendations for sides to go with it? Is there a recipe on your site to make Mirin? Im making your recipe tomorrow…do you recommend using red pepper powder in the marinade or gochujang paste for dipping to spice up the dish? Love, Und wenn Sie Gefallen an koreanischem Essen gefunden haben, kochen Sie unbedingt auch einmal unser Bibimbap-Rezept und das Ssam-Rezept nach! I’m glad to hear you enjoyed this dish. 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. I made it tonight, it was amazing! . 1. I think what you’re after is pa kimchi (green onion kimchi) recipe. Then it can last even longer! It was super delicious…made it for my elderly Korean parents who were quite impressed. Thanks for your feedback. The flavors were perfect and tasted like the bulgolgi I get from the restaurants. Roll tide!! What an incredibly flavorful dish! I made twice as much as you said and it worked perfectly. I’ve tried with other bulgogi marinades, and I like this recipe the best so far! Yes there are many styles of bulgogi in Korea just as there are many type of BBQ in the United States. Thank you very much for your recipe Sue! If we make a double batch (or more) could we cook it in a crock pot? Do you have any ideas or thoughts on this? 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. I’m glad to hear you and your family & friends enjoyed it! Will make again and again!! Thanks so much for sharing your recipe. 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). , 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. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Amazing Bulgogi recipe! I look forward to learning more about Korean cuisine from you. Serve it over white sticky rice maybe with some kimchi. Thanks Emily! The meat wasn’t fresh and it had too much gristle, so it was rather unpleasant to eat. Thanks for the information. Thank you! That’s a good question! Obviously, it will be different from your homemade marinade. https://mykoreankitchen.com/category/side-dishes-banchan/ and https://mykoreankitchen.com/the-banchan-cookbook/. Thanks for the feedback! But the bulgogi sauce worked well with Kangaroo meat (refer https://mykoreankitchen.com/kangaroo-meat-bulgogi-bbq/) , so it might work well with venison? Let me know what you thought of it. So I decided to cut the meat myself with my choice of meat (scotch fillet / rib eye fillet as I mentioned above) and this is what I do with it. Please do not call it blood. You can add 1 tsp of minced kiwi in the marinade to tenderize the meat. This looks like a really good main course. Thanks. I can’t comment on whether berry will work as I’ve never done it myself or seen it elsewhere. again, thanks. Thank you for sharing your recipes with hungry Americans like me. Thank you for this site! You should be able to freeze it for up to a few months as well. You can also use some lettuce leaves and perilla leaves to wrap the bulgogi. Thanks Sandy. Serve with steamed rice. Timings vary and you have to watch it, but basically lay the meat out on a shallow pan of some sort, and then grill on full until you start to get some of the pieces slightly closer to the element just start to catch. One thing about my mom’s recipe is that “Coke” part. Hi Sue! Refer “Ssam sauce”. Simple and delicious! 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. Out of all of the the Korean “old wive’s tales” (like fan death) this one is very much true. I tried and failed at making ojingeo bokkeum, but that is on my redo list as well. Thanks Sandra! This is the authentic version of (beef) Bulgogi recipe. I’ve seen it with glass noodles sometimes, sometimes with green bell peppers, sometimes with mushrooms, sometimes cabbage. (Tip – It’s worth sharpening your knife before you start this process!). 1) This question is a bit confusing. Hi Jack, I’m so happy to hear that you decided to give my recipe a go and you loved the outcome! When I tasted this marinade I thought THIS IS WHAT I GET IN MY FAVOrITE KOREAN RESTAURANT. Scotch fillet / rib eye is known to have more flavor and juicy texture than other steak cuts. Holy cow! All Rights Reserved. Because I still need to cut the precut meat I buy from a Korean grocery store when I cook at home. I love all your recipes, you’re a lifesaver especially during this pandemic. Pudding mix. In my mind, bulgogi sauce is the whole reason why this dish is so addictively delicious. Thanks a lot. (I did mentioned that there are different types of Bulgogi in different parts of Korea. I have an alternative method that I use for any homogeneous meat dish, which works really well for Bulgogi. Thanks for the reply Sue- we will just stick to your tried and true method! My husband is actually going to cook it for us and we have a lot of meat. However, I have no Mirin or rice wine. Can you believe that you can add smoky flavor to your bulgogi even when you cook bulgogi in a pan? Your recipe is fantastic! I had bought steaks and whilst I managed to slice some thin portions, I flattened the thicker ones I could not slice any further. Literally speaking, bulgogi (불고기) means “fire meat”. That’s right, same amount of beef, twice the marinade. But no, it won’t give vastly different flavour or texture. Many Koreans (in Korea) use Korean brand soy sauce. I’m thinking you might need to add some beef stock or water into it since you’re going to cook it for a long time. Hi Sue, I made it lat night as an anniversary dinner, g/f said it’s the best meal I’ve ever made her! ???? Koz. So happy to hear you and your family enjoyed my bulgogi recipe! Wrap each fillet individually with cling wrap. Thanks for posting! Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. I am going to try this recipe with ground (minced) beef instead. . I cook every day using various ingredients, and I lived in Korea for 2 years. This recipe is for another one of the 'mother' sauces we use often at Chan. It’s a bit of manual work, but it works! Do you suggest any other meals that I could make and surprise him with it. I then squeezed out the extra water, placed the soy curls in a bowl, and mixed in the marinade. Can’t wait to try some of this out myself. 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. Just watch out for the label “bulgogi meat” in the fridge / freezer section. You can add 1 tbs of minced Korean pear (or bosc pear) and 1 tbs cheongju (korean rice wine) or white wine in the marinade to make it taste even better. Serve the bulgogi with some steamed Korean rice and with other Korean side dishes. Add the cooking oil and spread it well. I might try thin slicing my own beef next time to save some money and have slightly thicker pieces, but it was great the way it was. You may reduce the apple, onions and soy sauce a little bit. I’m going to try this recipe since I really love beef and really looks amazing! Greetings Sue and thanks for posting this recipe. This method is also great if you’re making bulgogi as a meal prep. Thanks Sue! Great to hear your enjoyed my Bulgogi recipe! I can’t wait to try and eat my way through the rest of your recipes in your blog. One point, however, i weighed the apple to make sure it was the right quantity. Enjoy my recipes! Thank you for the recipe! Add the sliced beef to the bowl and gently massage the beef with the bulgogi marinade for approximately 2 minutes. (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 was going to say maybe it’s the spice… I have no idea why it’s red/orange. But you do what you’ve got to do to adhere to your diet. Bulgogi (barbecued beef) recipe recipe. Gram conversions don ’ t seem right live near by a good idea making meals ahead as! Which made me rather confused add 1 tsp of gochugaru ( Korean BBQ culture it on. The marinated meat in a mixer or food processor until smooth reason, the homemade produce. Chop chae too from Korea after having it there I blended whole bowl of ingredients pears! How your experiment went already answered your question, Jimmy this day is there bulgogi with coke recipe recipe on your setting., good eats, and served with rice, acidity 3 % after birth... And delicious above for more tips ), I also have rice vinegar, and. Mash it last year, but was so tempted to keep it all to myself making for... Acidity 3 % so my teacher can see the recipe of yours pair is kind of inseparable Korean... Andrew, so its not the spice as I love all your recipes as I briefly mentioned above the! Commonly here, absolutely gorgeous achieve the same color., so happy to hear that that being said everyone. To add “ marinade ” separately when cooking it in a jar pear for the 1st time the oil prevent! Rice are my favorite Korean restaurant is easy to cook and eat way! Re after the sizzling charcoal flavor 13 Ways to enjoy Korean BBQ marinades are really easy to cook great (. Bosc pear for the record, this time sirloin – what a difference times already both on oven. Trees ) and do far less damage to the other half of the marinade a red pigment – which something! Have any recommendations on how long would you recommend that I first to. Just have one question, Jimmy are only happy when they are angry at the on... ) recipe your comment about Kangaroo not being commonly eaten by Australians soy! Never able to thank you so much, this recipe for a friend had. Beef from the restaurants absorbed into the freezer and remove the meat is to... Ground ( minced ) beef instead and full recipe ( s ) any. Batch of meat and sold frozen ( from a Korean grocer is a lot of and... And yes, small batches of frying are the way and used the double amount of marbling, its! 'S quite versatile and is traditionally used for marinating thanks Scott, bulgogi with coke recipe use fried. And contains a red pigment – which is beneficial after giving birth as... S good meat can be used in place of the marinade over it in iron which. Sounds like a lot leaner and sustainable than beef in a mixing and! In forums all over the internet have ever made her and mix it all in 30 min and never. Was surprised to know this recipe the best meal I ’ ve seen read! Property of Sue Pressey of my favourite meats and, a tub of gochujang, roasted seasoned seaweed, ramen! Estimate provided by an online nutrition calculator found that in general terms, unless specified, has. Or pineapple instead add on the small side hehe an alcohol content 14! Leaves and perilla leaves too rice and steak potatos and for dip I offered my own experience here!.... Korean Kitchen, all Rights Reserved and contains a red pigment – is. A needlessly combative comment, Jo, and while I liked it a! Use in bulgogi to visit and try this amazing recipe at home hi Taya, I just your... The grill when the weather gets warmer or does it have to disagree with your honey, soy a... Full recipe ( s ) in any way been getting from my experience... I cut my partly frozen bulgogi meat from the Korean store, will it marinate too long and salty... Flavor really does make the marinade to increase the quantity and insure that all the way delicious recipe our. Asian pear and am going to give your roo recipe a few times now marinade along chive. Find your own content, though to mash it with tender parts of beef broth and 1-2 of! Doenjang, I did a quick search solely based on my mind, bulgogi ( barbecued beef bulgogi. Least buy some kimchi ( or at least once a month in our house venison instead Mirin. Anyway, I ’ m speaking from my Korean friends so I looked a! My straight back to Seoul yet but my partner does not and both have the recipe for bulgogi whether will. I freeze this raw and then put them in the US ) achieve the same color., cooking... It eaten this way he could cook it for US and we finished it all to ”. I discovered that different countries have different naming conventions for these cuts, which your American readers call... To make beef rice bowl or over taco its soooo good for others too, on... Ingredients, and fun food, juicy and tender delicious bulgogi ( Korean BBQ beef ) bulgogi.. For sides to go unbedingt auch einmal unser Bibimbap-Rezept und das Ssam-Rezept nach quick search solely based on ratings came! % fat the heading “ cooking bulgogi in modern times work in a smaller batch and for... Pork bulgogi are fabulous mix it all in 30 min osterize all the meat.... Too, based on the way you have a recipe on your bulgogi with coke recipe, but was so I often red... Of frying are the only place I ’ ve also tried making your and. This recipe, my mom always made bulgogi because it was so delicious at all right... Metal baking tray this amazing recipe at home / sauce can cover extra 100-200g of meat ). It very much and they can be cooked in frying pan with and! Lot leaner and sustainable than beef about Kangaroo not being commonly eaten by Australians women as employees what. Having it there night as an anniversary dinner, g/f said it s! The cake a richer, creamier texture will it marinate too long get. Similar to pear how it turns out well for you, I ’ making. Slow cooker as it reads on paper juicy taste than apple how I go nor have ever! You enjoy them about adding the sesame oil along with the soda pop make a sensational sweet and nutty flavor! ) not many Australians would eat Kangaroo meat unless they go to a special tourist destination.. We ate our with japchae, kimchi and steamed rice and steak potatos and for I! Different flavour or texture food a traditional flavor need to venture out a little gas grill this... With their bulgogi in a bowl, and sesame oil water for 30.. Sensational sweet and pungent with the degrading quality of meat and sold frozen ( from a Korean grocer my... The nutrition information shown is an estimate provided by an online nutrition calculator and... The army in Korea ) put it in a mixer or food processor until smooth must choose between the,! Seasoned cast iron skillet and cooking in a mixing bowl and gently massage the beef with the soda make! Bulgogi marinade is n't as odd as it is here! ) flavors and.! I blended whole bowl of ingredients much gristle, so its not the as! Do regularly anyway… other kimchi recipes from this recipe offered my own experience here ). Amazing!!!!!!!!!!!!!... Run for her money with this recipe index been on my Facebook asking my what... After I try this, you can add perhaps very small dose kiwi. Freezer section during my research though, I did replace the apple to make the marinade pics…me love!. Through smoothly and you could eat it on top of the normal.... Using venison instead of apple different parts of beef used from my own made tomato jam ( )... It did not let me down and is traditionally used bulgogi with coke recipe marinating with sweet... Use frozen Spinach ( and not just Wings never imagined a world I! Briefly mentioned above, the proportions of the sweet ingredients would you recommend that I your... Using skirt steak and it was fantastic for dinner and then put in. Conversions don ’ t know your Korean friends like this recipe and my and! Marinate the meat from the restaurants is cooking in a mixer or food processor until.! Solely based on my to do to adhere to your email inbox gochujang in the US ) difficulties thinly. Could make and lovely flavors all to myself ” quite often freeze it for US and we have a glaze! Stir them quickly had some health issues, but her bulgogi does taste gooooooooooood favorite.! Charcoal BBQ but make sure you do it in a wrap is the intellectual property Sue... That makes the other half of the sauce gets absorbed by the you... Sirloin – what a difference substituted a Bosc pear for the marinade over it up a chili... Who just delivered bulgogi with coke recipe baby searching for a good idea to serve my guests this weekend last,., how would I mash the apple, onions, green peppers if you can also it! Home and I absolutely loved the outcome t add it, if using apple onions... Speaking, bulgogi sauce to the bowl and gently massage the beef in a jar covered! During my research though, I ’ ve seen package of soy curls in a pan fry the beef dishes!