Bulgogi (Korean Beef BBQ 불고기)
Bulgogi is probably some of the foremost widespread Korean Grilled BBQ Beef dish that's constructed from marinated thin slices of red meat that’s traditionally grilled over open flame. Flavors of sweet, salty and garlicky soy sauce with a trace of sesame oil has been my go-to household recipe for 27 years!!
Bulgogi – Korean Beef BBQ on Cast Iron Skillet
Bulgogi which literally potential ‘fire meat’ is a great Korean BBQ grilled red meat dish which will make anybody a fan of Korean meals as soon as you style it. Actually, here's the very first recipe that I posted whilst I began my weblog in 2010 and as I mentioned within the title, I even have been utilizing this actual recipe ever since or even longer – for 27 years which is how lengthy I even have been married. 😍
So my Authentic Bulgogi recipe has really stood the experiment of time.
About Bulgogi
Bulgogi has origins relationship again hundreds of years to the kingdom of Goguryeo (고구려 37 BC – 668 AD) which was within the kind of red meat grilled on skewers. Later in 1800’s, with the advent of steel grates, Koreans began to marinate thin cuts of red meat after which grill on higher of those gridirons. These have been referred to as Neobiahni Gui 너비아니 구이 which really used thicker slices of red meat than what is used at this time in Bulgogi.
My most delicious reminiscence is going method again to the times whilst my father took the entire household out to dinner at his favourite restaurant – Wooraeok 우래옥. You see the unique proprietor of Wooraeok was a nice buddy of my father since they equally fled North Korea throughout the Korean war within the ’50s.
Wooraeok nonetheless exists at this time and has sister restaurants in Washington DC and New York. They nonetheless cook dinner the meat on this variety of pan and my dad used so as to feature rice and cracked an egg to the juice that accumulated round the rim. And OH MY…you gets a excellent juk there.. I can nonetheless count how nice it tasted and I idea my dad was a genius!!
BTW, on this post, I provide a couple of substitutions and alterations that you'll be able to attempt founded mostly on my recipe. They will ALL style nice but I assume it's nice to have alternatives in case you don’t have all of the meals or in case you wish one factor over another.
What is Bulgogi Sauce made with? Do you must use Asian pear?
Bulgogi sauce is traditionally constructed from soy sauce (jin ganjang), mirin or cooking rice wine, asian pear, garlic, sugar and/or honey, sesame oil, sesame seeds and black pepper.
Asian Pear is the typical Korean tenderizer of possibility for bulgogi recipes and rule of thumb is 2 Tbs grated pear for 1 lb of meat. But you'll be able to indeed use special substitutes.
But I understand Asian Pear isn't all of the time simple to purchase backyard of Korea so right right listed below are my substitutions.
Kiwi – here's my favourite tenderizer to make use of whilst pear isn't conveniently handy – it’s so strong that 1/2 kiwi is nice for 5 lbs of beef
Onion – 3 Tbs of minced onion will do its trick for 1 lb of beef, provides additional sweetness which is good
Diet Coke – Another emergency restoration is so as to feature 2 Tbs or so to 5 lbs of beef, in case you discover that the meat is simply too difficult even after the marinade. Use Diet Coke merely as a final hotel since it's very strong and don’t go away it too long.
What is the greatest red meat cut for Bulgogi?
Raw red meat sirloin sliced thin for bulgogi
Bulgogi Beef Cut – Sirloin
Traditionally, higher sirloin, tenderloin or rib eye cuts are seen to be greatest cuts for Bulgogi and they're thinly sliced throughout the grain. You too can use thin slices of skirt steak in case you desire to attempt that. The additional marbling the meat has, it's going to be additional smooth so attempt to purchase meats that have nice marbling.
How to slice it at home
Buy chuck roast/bonless rib eye roast/tenderloin/sirloin chunks of meat. Wrap it with a plastic wrap and freeze it for 1 1/2 to 2 hrs or additional (if meat piece is larger than 1 lb) after which take it out and slice it thin towards the grain. Pro Tip – all of the time sharpen your knife (like how cooks do on TV) earlier than and it's going to be so a lot easier.
Bulgogi vs Galbi – what’s the difference?
In phrases of the style of the marinade, the NULL are very similar. In fact, I typically use the identical marinade for equally until I upload slightly additional tenderizer for Galbi simply due to the fact the meat is more durable and thicker. So the major difference among Galbi and Bulgogi is within the cut of the meat. Galbi potential ‘ribs’ and typically it's bone-in cut of the cow shut to the quick rib number one – #5 side while for the latter, there isn't any bone and are thinly cut items as said above.
Chef’s Tips
Add-Ons – Traditionally, Koreans simply marinate the meat through itself but you'll be able to upload any or all of the following: sliced uncooked onions, mushrooms (shitake, white, oyster), bell peppers, carrots might be brought to the pan whilst you cook dinner the meat
How to Cook Bulgogi –
pics of 2 special bulgogi grills - mesh grid and steel domed pan with rim
2 Types of Traditional Korean Bulgogi Grills (LEFT – Steel Mesh, RIGHT – Steel Bulgogi Pan)
Pan-Fry – least difficult option to cook. See my recipe for details.
Charcoal grill – The most actual and typical option to cook dinner Korean BBQ (left pic). Use both a fantastic steel mesh or tin foil to cook dinner the meat over charcoal simply due to the fact otherwise, it's going to fall through.
Broil within the oven – You too can broil it at the higher rack of your oven (Broil temp) but count to hold a really shut watch so it would no longer burn!
Traditional Bulgogi pan over Gas (see pic) – Use the vintage domed pan (right pic) on higher of Gas and cook dinner with water or pale broth brought to the rim. The juice from the meat will fall into the water and later make a excellent liquid that you'll be able to blend including your rice.
Cook it nicely finished – also tastes huge if it’s caramelized and somewhat burnt…
STORE leftovers (uncooked or cooked) within the fridge or the freezer. Heat up in a frying pan. You can’t overcook bulgogi.
SERVING Suggestions – Serve with a few rice and Korean lettuce salad or with Ssam and Ssamjang. Slices of uncooked garlic or chili peppers could be loved within the Ssam or grilled collectively with the Bulgogi. More menu suggestions in my Korean BBQ Dinner cookbook (subscribe to my weblog 👉and obtain for FREE).
Bulgogi – Korean Beef BBQ on Cast Iron Skillet
Bulgogi which literally potential ‘fire meat’ is a great Korean BBQ grilled red meat dish which will make anybody a fan of Korean meals as soon as you style it. Actually, here's the very first recipe that I posted whilst I began my weblog in 2010 and as I mentioned within the title, I even have been utilizing this actual recipe ever since or even longer – for 27 years which is how lengthy I even have been married. 😍
So my Authentic Bulgogi recipe has really stood the experiment of time.
About Bulgogi
Bulgogi has origins relationship again hundreds of years to the kingdom of Goguryeo (고구려 37 BC – 668 AD) which was within the kind of red meat grilled on skewers. Later in 1800’s, with the advent of steel grates, Koreans began to marinate thin cuts of red meat after which grill on higher of those gridirons. These have been referred to as Neobiahni Gui 너비아니 구이 which really used thicker slices of red meat than what is used at this time in Bulgogi.
My most delicious reminiscence is going method again to the times whilst my father took the entire household out to dinner at his favourite restaurant – Wooraeok 우래옥. You see the unique proprietor of Wooraeok was a nice buddy of my father since they equally fled North Korea throughout the Korean war within the ’50s.
Wooraeok nonetheless exists at this time and has sister restaurants in Washington DC and New York. They nonetheless cook dinner the meat on this variety of pan and my dad used so as to feature rice and cracked an egg to the juice that accumulated round the rim. And OH MY…you gets a excellent juk there.. I can nonetheless count how nice it tasted and I idea my dad was a genius!!
BTW, on this post, I provide a couple of substitutions and alterations that you'll be able to attempt founded mostly on my recipe. They will ALL style nice but I assume it's nice to have alternatives in case you don’t have all of the meals or in case you wish one factor over another.
What is Bulgogi Sauce made with? Do you must use Asian pear?
Bulgogi sauce is traditionally constructed from soy sauce (jin ganjang), mirin or cooking rice wine, asian pear, garlic, sugar and/or honey, sesame oil, sesame seeds and black pepper.
Asian Pear is the typical Korean tenderizer of possibility for bulgogi recipes and rule of thumb is 2 Tbs grated pear for 1 lb of meat. But you'll be able to indeed use special substitutes.
But I understand Asian Pear isn't all of the time simple to purchase backyard of Korea so right right listed below are my substitutions.
Kiwi – here's my favourite tenderizer to make use of whilst pear isn't conveniently handy – it’s so strong that 1/2 kiwi is nice for 5 lbs of beef
Onion – 3 Tbs of minced onion will do its trick for 1 lb of beef, provides additional sweetness which is good
Diet Coke – Another emergency restoration is so as to feature 2 Tbs or so to 5 lbs of beef, in case you discover that the meat is simply too difficult even after the marinade. Use Diet Coke merely as a final hotel since it's very strong and don’t go away it too long.
What is the greatest red meat cut for Bulgogi?
Raw red meat sirloin sliced thin for bulgogi
Bulgogi Beef Cut – Sirloin
Traditionally, higher sirloin, tenderloin or rib eye cuts are seen to be greatest cuts for Bulgogi and they're thinly sliced throughout the grain. You too can use thin slices of skirt steak in case you desire to attempt that. The additional marbling the meat has, it's going to be additional smooth so attempt to purchase meats that have nice marbling.
How to slice it at home
Buy chuck roast/bonless rib eye roast/tenderloin/sirloin chunks of meat. Wrap it with a plastic wrap and freeze it for 1 1/2 to 2 hrs or additional (if meat piece is larger than 1 lb) after which take it out and slice it thin towards the grain. Pro Tip – all of the time sharpen your knife (like how cooks do on TV) earlier than and it's going to be so a lot easier.
Bulgogi vs Galbi – what’s the difference?
In phrases of the style of the marinade, the NULL are very similar. In fact, I typically use the identical marinade for equally until I upload slightly additional tenderizer for Galbi simply due to the fact the meat is more durable and thicker. So the major difference among Galbi and Bulgogi is within the cut of the meat. Galbi potential ‘ribs’ and typically it's bone-in cut of the cow shut to the quick rib number one – #5 side while for the latter, there isn't any bone and are thinly cut items as said above.
Chef’s Tips
Add-Ons – Traditionally, Koreans simply marinate the meat through itself but you'll be able to upload any or all of the following: sliced uncooked onions, mushrooms (shitake, white, oyster), bell peppers, carrots might be brought to the pan whilst you cook dinner the meat
How to Cook Bulgogi –
pics of 2 special bulgogi grills - mesh grid and steel domed pan with rim
2 Types of Traditional Korean Bulgogi Grills (LEFT – Steel Mesh, RIGHT – Steel Bulgogi Pan)
Pan-Fry – least difficult option to cook. See my recipe for details.
Charcoal grill – The most actual and typical option to cook dinner Korean BBQ (left pic). Use both a fantastic steel mesh or tin foil to cook dinner the meat over charcoal simply due to the fact otherwise, it's going to fall through.
Broil within the oven – You too can broil it at the higher rack of your oven (Broil temp) but count to hold a really shut watch so it would no longer burn!
Traditional Bulgogi pan over Gas (see pic) – Use the vintage domed pan (right pic) on higher of Gas and cook dinner with water or pale broth brought to the rim. The juice from the meat will fall into the water and later make a excellent liquid that you'll be able to blend including your rice.
Cook it nicely finished – also tastes huge if it’s caramelized and somewhat burnt…
STORE leftovers (uncooked or cooked) within the fridge or the freezer. Heat up in a frying pan. You can’t overcook bulgogi.
SERVING Suggestions – Serve with a few rice and Korean lettuce salad or with Ssam and Ssamjang. Slices of uncooked garlic or chili peppers could be loved within the Ssam or grilled collectively with the Bulgogi. More menu suggestions in my Korean BBQ Dinner cookbook (subscribe to my weblog 👉and obtain for FREE).
Comments
Post a Comment