I’m sure you will like Bulgogi over grill as well. Mine uses a can of coke in the meranade. 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. I’m a high school student living in Florida. I’ve never seen Beef bulgogi in that colour. The sugar (I used turbinado sugar in the raw, maybe I should try a different one? I love korean bbq beef. water 1 Tbsp = 15 ml) is pretty accurate but not so much for the rest of ingredients. I apologize in advance if this is an annoying question. Yes there are many styles of bulgogi in Korea just as there are many type of BBQ in the United States. This looks like a really good main course. Simply it’s not as delicious. Please note that this review was not paid for or sponsored by any third party. This recipe is fantastic! 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. Thank you August 20, 2014/2,589 views / Leave a comment. This bulgogi is cooked over a grill not in a solid pan. , Great Recipe! I made it for a friend who had some health issues, but was SO tempted to keep it all to myself. Its pretty good as it is. your recipe was a great start to a new adventure. Not in a restaurant, not at home, never. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Hi, Enjoy it with rice, in a taco, or sandwich for a balanced meal. Any suggestions would be greatly appreciated. amzn_assoc_placement = "adunit0"; Thanks! Like this one. Will make again and again!! I’ve never made Korean food before but wanted to try a Korean dish for my opening ceremony olympics party. This gives a slightly salty, mildly sweet and nutty savory flavor. I really miss Korean food. Slice the meat thinly across the grain. However, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times. Today I made it using your recipe today and it was SO delicious! That really tenderizes almost any type of beef. How long would you be cooking it in advance? But I just became so unhappy with the degrading quality of meat I’ve been getting from my local Korean grocer. I don’t add the ginger (because my kids don’t like the flavor) but it still comes out delicious! Once all is blended then I worked on the meat marination task. Thanks. I use them as a meat tenderizer but also as a sweetness enhancer. I would make this again and again! That’s so awesome! (1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness, (130 g / 4.6 ounces), optional, peeled & thinly sliced, (55 g / 2 ounces), optional, thinly sliced, (55 g / 2 ounces), optional, peeled & thinly sliced. You will have to write your own content, though. Preheat a skillet / bbq grill on medium high heat until well heated. 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!!!!! But it might not need all that marinating time. Thank you Sue! Thanks again. You might find this helpful. “Is your kangaroo fresh?”. What I found at ... is a series that tests and vets intriguing store-bought foodie finds. https://mykoreankitchen.com/jeyuk-bokkeum-korean-spicy-pork-stir-fry/. I’ve tried with other bulgogi marinades, and I like this recipe the best so far! Thanks for your help. 1. What a great recipe. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Scotch fillet / rib eye is known to have more flavor and juicy texture than other steak cuts. That’s so great to hear! Great recipe! How much? The red liquid is actually myoglobin, a protein that’s only found in muscle tissue. Amazing flavour. Thanks for the reminder. This soup is supposedly good for a mum who just delivered a baby. You may reduce the apple, onions and soy sauce a little bit. Can you believe that you can add smoky flavor to your bulgogi even when you cook bulgogi in a pan? But I hope it turns out well for you. ), Thanks Scott, I’m glad to hear both of you enjoyed it! Probably the best take and bake meal I have ever run across in my life. 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). In the mean time, you can check out my other kimchi recipes from here. I can’t wait to try this, but I have to go out and buy beef first o_0. Because, when you over crowd the pan / skillet with the meat and/or vegetables, too much juice gets released from them. I won’t hold you long. I don’t have it yet, but it’s on my to do list! . Hi I am SO glad I found your recipe. Hi sue could I use sake sawanotsuru it has an alcohol content of 14.5% instead of Mirin in this recipe. Thanks for posting this recipe! I can’t wait to try and eat my way through the rest of your recipes in your blog. We have one, which we planted last year, but it’s not doing well. When you marinate the meat with the sauce, most of the sauce gets absorbed by the meat. I’m so happy that you're here. If possible I am looking for a great vegan bulgogi recipe. On a side note, I don’t normally eat Kangaroo meat. So flavorful and relatively easy to make. Hope all goes well! Love your recipe. I notice you mentioned that you found understanding the different names for cuts of meat across different countries to be rather confusing, and I feel the same but I thought I could pass on a little tidbit on the subject. Lovely! 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. I’ve seen / read many Koreans making “Ssam” with their Bulgogi in their home (in Korea). It just needs to be cut into bite size pieces. Stick with the volume measures. Hi Sue, I know this thread is older now but I am dying to try the recipe it sounds fantastic and I love Bulgogi. Hello! (I’m speaking from my own experience here!). I hope you didn’t over marinate the meat. 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. Thanks Sue! Myoglobin carries oxygen through the muscle and contains a red pigment – which is why muscle tissue is red. The recipe was fantastic! your recipe was wonderful. Add the cooking oil and spread it well. He said that Bulgogi is one of his favorite meals so I am very excited to try this recipe for him. Before I left home on Saturday, I prepared some foods to bring to them, including this I am Sue, the creator behind My Korean Kitchen (since 2006). Yes it was very delicious! Kangaroos are farmed and do far less damage to the environment in terms of emissions. https://mykoreankitchen.com/category/side-dishes-banchan/ and https://mykoreankitchen.com/the-banchan-cookbook/. I get bulgogi from a small korean restaurant ,When its served it always has a very red /orange color Do you know what that would be? amzn_assoc_ad_mode = "manual"; The flavors were perfect and tasted like the bulgolgi I get from the restaurants. Ideal thickness is 2mm to 3mm (1/8 inch). OK… Maybe it’s my circle of family and friends are the only people who don’t eat roo meat at all. Thanks Sandra! I look forward to learning more about Korean cuisine from you. I hope you enjoy it Joyce! helen. It produces a very authentic taste with very little effort. This method is also great if you’re making bulgogi as a meal prep. I love good food and simplifying recipes. Turned out extremely tender. I normally wouldnt post something like this, but this new beef Bulgogi meat dish at Costco is absolutely freaking delicious. (It’s mostly absorbed into the meat anyway.) Hi Tanya, Thanks so much for your feedback! However, I have no Mirin or rice wine. My family and I absolutely loved the taste of this bulgogi. 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.