In the mean time, you can check out my other kimchi recipes from here. I wasn’t sure if I would still need all the apple? It has a blend of soy sauce, brown sugar, asian pear (or red apple), garlic, ginger, ground black pepper and sesame oil. I’ve made pork Bulgogi with this recipe and my family simply loved it! My whole family loves the bulgogi! It’s easy to make and delicious! This method is also great if you’re making bulgogi as a meal prep. If someone served me that at a restaurant and charged $50 for a meal with that I would be fine with it. I had bought steaks and whilst I managed to slice some thin portions, I flattened the thicker ones I could not slice any further. So flavorful and relatively easy to make. Also, it’s been so long since I used a bottled marinade, so I can’t exactly remember how it compares to my sauce. . I really love your recipes and pictures! So delicious, with complex sweet flavours and incredibly tender meat. Thank you! The taste was perfect. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. Family loved it. 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. pink lady, red delicious, royal gala, fuji etc.) Hi Taya, I’m glad that you found my blog too! I’m sure you will like Bulgogi over grill as well. Thanks for the recipe Sue, I made this half way through last year and keep thinking about making it again, I just looked it up tonight because I plan to do it again tomorrow and I thought I’d pass on my 5 star rating and comment. This make me want to fly to Korea now. Before cooking, my wife cut it up a bit and then put it in our red Tramontina skillet we got from … Many people tried this recipe and no one person complained about the sesame oil. Sorry for using the word traditional there, you’re right that you did not use that word (many other recipes do though), you said typical (which btw, means the normal way not just a common way). Thanks Sandra! Thank you. Never had a problem with marination. Lastly, I can use it in most Korean dishes without losing the Korean flavor. Add the cooking oil and spread it well. While I’m familiar with some Japanese and Chinese dishes, I’ve only been able to enjoy Korean food for the brief time we lived near a Korean restaurant. Turn oven to 425F and preheat; Put entire package onto a foil (or non-stick) flat sheet pan; Once preheated, place pan in oven for 10 minutes Apparently, there are a lot of Gwangyang Bulgogi restaurants in Seoul, so you can check it out. It’s really up to you, I guess. Try famous Korean Bulgogi today. And, well done on hosting a successful olympics party! I found a different recipe used which uses Gochujang among other popular Asian spices. https://mykoreankitchen.com/brown-seaweed-soup-miyeok-guk/ It’s known to help with recovery. Thank you so much! Great to hear you enjoyed my recipe! I even washed off a piece from the marinade to smell and couldn’t smell anything, so hopefully it will be ok, but next I will remember to cook it sooner. But you can use leftover dry white wine, cooking sake or dry sherry instead. Thanks. I served this with rice, your potato pancakes and a salad with your honey, soy and chilli vinigarette. It will also depend on how you cook it as well – with veggies (more moist) or without veggies..? Yes it was very delicious! Since I am a “lazy” person, I just osterize all the ingredients used for marinating. That really tenderizes almost any type of beef. . 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. Thanks so much for sharing this recipe!Our dinner was fantastic! Thank you for this site! I love all your recipes, you’re a lifesaver especially during this pandemic. I have used bottled in the past (from Kroger as well as our Korean Market) and the truth is that it is too thick and not the same. . I am Sue, the creator behind My Korean Kitchen (since 2006). my favorite was an old korean lady that liked me for some reason, and she made it with something that looked like green onion shoots, no cabbage or radish. I tried this on my boyfriend who is originally from Alabama. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. Some of my readers have veganized this recipe using tofu and portabello in the past. The sugar (I used turbinado sugar in the raw, maybe I should try a different one? Also, I haven’t tried making bulgogi in a slow cooker, so I can’t give you much useful information as yet. Please what can be used in place of the rice wine for marinading cus we don’t have rice wine here in Ghana. That’s right, same amount of beef, twice the marinade. I can not imagine how hard being away from his family and loved ones must be. Also, definitely don’t add it, if you’re after the sizzling charcoal flavor. I hope you didn’t over marinate the meat. i dont have that thing you used to mash it. Looks yummy and healthy! Many people love this idea! If the alcohol isn’t the issue, then I would throw some crisp white wine instead. Nice, sweet and pungent with the ginger and garlic with just enough liquid in the bottom. I don’t cook with the residual marinade. So you will be cooking the marinated meat (and optional separately prepared vegetables). Hi Sue. Please note that this review was not paid for or sponsored by any third party. Hi Peter I think apple is just as effective as Korean pears as a marinade. ), Thanks Scott, I’m glad to hear both of you enjoyed it! https://mykoreankitchen.com/2013/04/18/jeyuk-bokkeum-korean-spicy-pork-stir-fry/. Kangaroo is one of my favourite meats and, when cooked correctly, can be better than beef in dishes. Set aside. Is carne picada just ground meat? Glad to hear that Reese! If I use precut Bulgogi meat from the Korean store, will it marinate too long and get salty? Great recipe! SPEDIZIONE GRATUITA su ordini idonei It's made from premium Australian lean beef and has no added MSG, making it low in fat and a great source of protein. amzn_assoc_asins = "1607747200,B003U925C4,B00006JSUA,0399580786"; Love Korean food? Get the latest recipes from. I am from Thailand. , Bulgogi has been on my mind these last few days. 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). But I won’t call it bulgogi if I add gochujang in it as it will taste very different to the traditional bulgogi recipe. subtle, but i tasted the difference. 1. Blend the marinade ingredients in a mixer or food processor until smooth. Bulgogi – The Costco Way | Beef bulgogi recipe, Bulgogi recipe, … The meat I buy is the same. 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). Garnish with chocolate syrup. . So I often use red apple varieties (e.g. so those in the states may want to check a out the wal-marts especially if you are near a military base. In Japan you can get a bulgogi bake for ~$4. I then proceeded with the recipe as written. This looks so delicious and awesome that it’s meal prep friendly! However I have a friend who is allergic to both pears and apples (among other fruits and nuts) and I don’t want to risk making her sick. . Thank you! Anyway, I hope you enjoy my recipe! I have made this a few times now, it’s always fantastic. Thank you! I came across your blog a couple of days ago and was surprised to know how easy it actually is to make the marinade. I’m going to try this recipe since I really love beef and really looks amazing! Place the thinly sliced meat in a mixing bowl and pour the marinade over it. https://mykoreankitchen.com/category/side-dishes-banchan/ and https://mykoreankitchen.com/the-banchan-cookbook/. Can you believe that you can add smoky flavor to your bulgogi even when you cook bulgogi in a pan? We ate our with japchae, kimchi and steamed rice. 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…. Hope you enjoy many of my recipes! Always cooked the same way, in a solid pan (which may be stove or over coal) and served with rice, never dry grilled. . Everything was amazing and we finished it all in 30 min. 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. I found that in general, a marinade / sauce can cover extra 100-200g of meat. I didn’t know what carne asada or carne picada was so I looked up. Amazing and authentic! Sue, Join 20,000+ other Korean food lovers! I came across your bulgogi beef taco bar post and thought it’d be a good idea to serve my guests this weekend! amzn_assoc_region = "US"; . In uk it is called Angus beef steak mince with 10% fat? Though if I had access to Korean pears easily and cheaply I would make my Bulgogi with it. Have you heard of Gwangyang Bulgogi? I add some spinach too and it’s good! My hubby loves me a little more tonight I think . It should. (If you have more time, you can also marinate it overnight to deepen the flavour even more). Great to hear about your success! I made it tonight, it was amazing! 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. Lol. I would suggest you to make some Kimchi (or at least buy some Kimchi) too. I normally wouldnt post something like this, but this new beef Bulgogi meat dish at Costco is absolutely freaking delicious. I’m absolutely certain about the 800g of beef but perhaps my tablespoon was on the small side hehe. . What: Bibigo beef (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. As for the volume to weight conversion issues you’re having, I think it’s to do with the density of the substance. Will definitely be doing this again soon…. Kamsahamnida! That’s so great to hear! OK… Maybe it’s my circle of family and friends are the only people who don’t eat roo meat at all. In my mind, bulgogi sauce is the whole reason why this dish is so addictively delicious. Since you said this is the normal way to eat it, and that I need to venture out a little more, perhaps you can recommend a restaurant. It's free! But I just became so unhappy with the degrading quality of meat I’ve been getting from my local Korean grocer. Do I use 5 apples (or 25 TB) and do the same for the onions? I would love to use this as a sauce for other dishes. Also, it leaves the guess work out too. (The time can vary depending on your freezer setting, the thickness and size of the meat). Hey Thanks to you that I can try this amazing recipe at home now! I love the meat BBQ’d, but having the leftovers from stir frying to use on rice is too valuable! It’s the mainland and global parallel to KaSnack attack!, our series reviewing made-in-Hawaii snacks. Thanks, Hi Jill, Great to hear you enjoyed my Bulgogi recipe! You may reduce the apple, onions and soy sauce a little bit. I apologize in advance if this is an annoying question. Hi Pam, I’m not sure whether this recipe would work in a slow cooker as it is. Asian spices and flavors are really good. Browse my other easy Korean recipes from this recipe index. Thank you so much, this made our quarantine so much tastier . I will try your seaweed recipe! I don’t know your Korean ability, but this Korean encyclopaedia summarise different types of Bulgogi in Korea well. Scotch fillet / rib eye is known to have more flavor and juicy texture than other steak cuts. But I don’t quite understand your second question. Also is yours definitely made with beef? This soup is supposedly good for a mum who just delivered a baby. 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. Hi Amy, Glad to hear it turned out well even though you had to improvise a bit. Can i use this recipe for pork? Fresh onions, carrots, and the traditional Korean bulgogi recipe offer a delightful flavor. Hope you like my bulgogi recipe! Thanks Sandy. Do the Koreans use kikoman soy sauce or Korean soy sauce? Set aside. I don’t know restaurants in Seoul very well, so I can’t recommend any particular restaurants to you. Thanks for the inspiration! Would this be okay if I swapped the meat for portabello/tofu with the same marinade? Then defrost it in the fridge overnight as needed. Looking forward to trying this on the grill when the weather gets warmer. This is absolutely the best recipe! I used the marinade with beef and pork and it was so delicious. You should give it a try! Literally speaking, bulgogi (불고기) means “fire meat”. I was in the army in Korea for two years and Bulgogi and rice are my favorite. I have a few questions. I’ll let you know how I go! I sometimes use crisp dry white wine too (if I run out of mirin). 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 … 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. Korean BBQ marinades are really easy to make and I’m happy that you get to make Bulgogi at home now. Mix them well together while gently massaging the meat with your hands. again, thanks. As you can read from above, I use pear or apple in my bulgogi sauce. It was super delicious…made it for my elderly Korean parents who were quite impressed. This recipe looks great! Normally just served with rice. making the ultimate bul go gi. New to your site, but looking forward to becoming a regular here. , I also want to recommend this Korean brown seaweed soup. After I try this one, I’m going to give your roo recipe a try. The only thing is that when cooking, I realised that for 800g of beef the marinade was nowhere near enough. Hello Sue! This is what I do sometimes. Yes, with Korean grilled meats (BBQ is a method of slow cooking, grilling is using a grill… many people confuse the two) Ssam is nearly a requirement. Online I’ve seen it said many times, but most of them appear to be kyopos, but in real life never have I seen it. Could I freeze this raw and then defrost it overnight in the fridge before cooking? , 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. I meant to say thank you for sharing this recipe! This looks like a really good main course. Thanks for the information. Hi Kita, There are lots of options. I wouldn’t worry about it. Let me know how it goes if you do try it. Our family loves this recipe, having made it four times now. But i’m trying to find a way to make this Keto. Thank you! How long does the sauce itself keep in the fridge? My husband is actually going to cook it for us and we have a lot of meat. Your recipe is fantastic! Will make again and again!! 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 have a foreign exchange student coming from South Korean. 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. What an incredibly flavorful dish! 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. How long are you intending to freeze it? Remove the meat from the freezer and remove the cling wrap. We just tried this, and while I liked it quite a bit, I believe it turned out more sweet than I expected. I figured this way was a risk free and taste guaranteed. Thank you I love weber BBQ! It’s really up to you how you would do it though. Undoubtedly it is one of the most well-known Korean traditional foods and it has been around for thousands of years. The meat is ready if your knife goes through smoothly and you’re not having difficulties in thinly slicing it. Preheat a skillet / bbq grill on medium high heat until well heated. I have seen many big Japanese retailers (Livin, Seiyu, Aeon, etc) quality of fruits and veggies increase and prices lowered since Costco came on the scene. This seems a needlessly combative comment, Jo, and exactly the kind pf petty irritability found in forums all over the internet. I made a batch last week that I tenderised with guava juice, which seems similar to pear. Usually the meat I buy is already cut thin like a paper. Anyway enjoy this recipe & roo recipe! Or do you find throwing everything in the pan produces the same result? I chalk up my experience as being the same as getting the rotisserie chicken: it all depends on which store you purchase it from because some people know how to season meat and others don't. Thank you for the excellent recipe. However, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times. 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’m glad to hear you and your family & friends enjoyed it! I’m not Korean, but it has the stamp of approval of my Korean friends so I know it’s legit! Yes, 3 to 4 days are fine. Alternatively, you can marinate it overnight and transfer it to the freezer. Thank you! its delicious. Wrap each fillet individually with cling wrap. 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! Thanks Emily! Are you excited? Thanks! Not in a restaurant, not at home, never. (Tip – It’s worth sharpening your knife before you start this process!). Here’s a good one. And, for the record, this recipe and the spicy pork bulgogi are fabulous. Blend the marinade ingredients in a mixer or food processor until smooth. What a great recipe. Some people call this pork bulgogi or Jeyuk bokkeum. Korean Bulgogi BBQ Beef Dinner From Costco. Let me know how you go! Then it can last even longer! The recipe was fantastic! I’ve cooked 1 week old bulgogi before and it was fine. Also, lots of restaurants who sell chargrilled Bulgogi serve it with lettuce / perilla leaves too. That’s fascinating! However, in general terms, unless specified, bulgogi is made with beef. Hi Kelly, this bulgogi recipe is definitely a good choice. I added it to the other marinade to increase the quantity and insure that all the meat had a chance to get flavor enhanced. Thanks for your feedback! I really want to do all I can to make him feel comfortable and at home. Just loving ❤️❤️❤️❤️❤️ this recipe, wouldn’t go to Korean restaurants any more ???? I do notice fairly big difference when I omit fruit in bulgogi. Your Costco carry bulgogi meat now? . Thank you, Hi Maryann, yes, you can use it. Hi Heeyoung, You may only use a single picture from each post or page from My Korean Kitchen and link back to that particular recipe post. Thanks Sue! I cook every day using various ingredients, and I lived in Korea for 2 years. Oct 9, 2016 - This post is not related to anything network, or financial (as so many of my posts have been this year), but to food. It should not be considered a substitute for a professional nutritionist’s advice. I think it would be great with some extra veggies and some more marinade in a wrap. I also ate with one family who said that this is exactly how they make it at home (when they can be bothered). If so, that would have been really salty…. used to work at a place that had a large number of korean women as employees. My parents and brother all enjoyed it very much and they can be a tough crowd to please. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. Then it is layered up to make two mounds of meat and sold frozen (from a Korean butcher). Thanks for the reminder. 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. Do you have any ideas or thoughts on this? Hello, are you saying that you used the double amount of marinade for 800g of beef? I made it and started to marinate my thinly sliced rib eye meat. Thanks again. I have to disagree with your comment about kangaroo not being commonly eaten by Australians. 2) If you throw everything into the pan all in one go, it won’t produce the same result as when you cook them separately. Costco Japan adapts a traditional unagi recipe to salmon, and it should let the U.S. market taste it too.. However if you’re using pork, then you can use gochujang as marinade. Yes I know. . Seems any not-overly acidic fruit juice will work, doesn’t have too much effect on the overall flavour. Hi Jonathan, I cut my partly frozen bulgogi meat against the grain. Great to hear you enjoyed my bulgogi recipe! I personally wouldn’t add gochugaru (chili flakes) or gochujang (chili paste) in the marinade as I like to enjoy it as it is (the authentic way). 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. amzn_assoc_marketplace = "amazon"; Again, thanks for posting. Anyway, I love making my bulgogi with scotch fillet (known as rib eye in the US). I had to cook it in the wok as our grill is currently buried under several inches of snow, but we did enjoy the extra cooking liquid over rice. I made it yesterday and everybody (including my picky father-in-law) loves it! I hope you enjoy it Joyce! I really miss Korean food. I recognised your email address that just came through. If I can’t that’s okay. I am making a bunch of freezer meals for after my baby is born. & Bulgogi sandwich sounds delicious too. (I’m a bit confused.) 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. But it might not need all that marinating time. That makes the other half of the meal along with chive kimchi. You will have to work out your preferred ratio. It’s difficult to get them to an even crispiness and golden brown color all over. 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. . 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. Just found Asian pears at of all places Wal-Mart in the Augusta Georgia area. ^_^ As you can imagine, they will give slightly different flavors. My sister is the queen at making bulgolgi, perhaps I can give her a run for her money with this recipe ^_^. Last time I used flank steak, this time sirloin – what a difference. We have a great Korean grocery store in Columbus.