It’s usually not eaten by itself but certainly can be. Thank you, thank you! Thanks for sharing, Shannon! I have so many found memories of our Korean congregants cooking both bulgogi and kalbi over a grate covered fire pit they dug on the beaches of Puget Sound in the summer for our annual church … So I searched online and ordered it there. I make this a couple times a month. It was a pretty cool experience explaining what certain ingredients to them. However, in general terms, unless specified, bulgogi is made with beef. Preheat grill to 400° to 450° (high) heat. Ingredients. I’ve tried several and they have all been way too sweet. Very tasty. The flavor was spot on, my wife stated this was the best steak she had in a few months. from a Reddit on Asian Pears in Korean marinades: It’s delicious every time! chicscript.type = 'text/javascript'; Throwing the steak in the freezer for 20-30 minutes helps with this process tremendously. This was amazing!!! Flavors of sweet, salty and garlicky soy … Excellent First time I made it I reduced the sugar a bit. Thanks so much for this recipe. Prep Time: 15 minutes. I had meant to double the recipe, but found out right after making the marinade that our dinner guests had to cancel because of COVID exposure. Followed the recipe except substituted an orange for the half pear. I added 1/2 cup white wine, and subbed out the Ribeye with New York Strip steak. Amazing! I didn’t want to deal with my cast iron and just used a regular frying pan and fried the beef with olive oil…and it was still all amazing with just the basic ingredients listed . I love bulgogi and yours is the best I have ever had! This Korean Beef Bulgogi recipe is full of delicious Asian flavors! It is often made with tender parts of beef, pork or chicken. My family loved it, I will definitely be making it again. And the heat is unlike one you can find in a stand-alone hot sauce. Or you can ask your local butcher to freeze beef chuck overnight and thinly slice like beef carpaccio. I have made this several times for my family, we love it. It was delicious! Flank steak is a tough, lean cut of meat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Bulgogi translates to “fire meat” and is typically made … In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. This was amazing! }); It was exactly like the bulgogi I fell in love with while visiting my sister in Charlotte. How to Prep Ingredients for Grilled Korean Beef Bulgogi Wraps. Use your prefer cola beverage. One of the dishes I prepared this week was this delicious Bulgogi. wasn’t salty at all and I’m taste-sensitive to high sodium foods. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. I had my husband cook the meat while I did a quick workout. It was as tasty as in a restaurant. We wanted to try Korean food and came across this recipe and decided to try it. If I didn’t have ribeye, what other cuts of beef would work best? My sister, niece and nephew loved it and they have never tried Korean food before! I’m guessing here but since you’re going the other way it will just be a subtle flavour. This beef bulgogi is steak in a sweet and savory marinade that’s grilled or pan seared to perfection. Kiwi works great because you only need a little bit and so does not add too much flavor. I just made this again last night. Will definitely make again. Hopefully, I can find this comment again and update you <3. You can find thinly sliced beef chuck or flank steak in either fridge or frozen section in most Asian markets. I happened across some shaved beef at Target. It was perfect for this dish. Thanks! Some of us ate it in a bowl with basmati rice. Thanks for making our quarantine better! All are good, but chicken doesn’t need as much time to marinate IMO. They wanted me to make it again the next night! I had never heard of the addition of grated fruit before. It works pretty well in the slow cooker with the help of a bit of acidity and enzymes that … This was a delicious, warming meal. Found your recipe almost 2 weeks ago. Cola – You heard that right! I want to try it but don’t have that paste that maybe give the flavor of this dish. The red pepper paste is a great base for flavors. And we got to eat the other half of the pear before dinner! Thanks for this amazing recipe. Anybody venturing into Korean cuisine for the first time typically starts with bulgogi. I always feel confident that your recipes will be a hit with my family no matter which one I choose. Flank steak is full of beefy flavor, but somewhat tough, but this marinade with some juice from a can of pineapple quickly … I sometimes use a bosc pear or even an Asian pear, but you can really use any pear of your choice. I wanted to lighten it up for WW pts+, so I substituted NY Strip steak. So I’ve done my best to “grow up” and whip this up myself. I usually cook only half the beef and freeze the rest in the marinade. Now use a scant tablespoon of sugar and it’s perfect for those of us who are seriously sweet adverse. I’m an mediocre cook but this came out freaking awesome. It was a hit with the husband and kiddo. The beef is marinated in a delicious sweet and savory sauce made with soy sauce, sesame oil, Asian … So it’s thinner and not quite as concentrated in flavor. So I used the regular amount of meat with double the marinade. I usually don’t do reviews but had to tell you how much I love this recipe. On the side we had some sliced pickled radish, cucumber, carrot, green onion, and a sunny side up egg over rice for a kind of bibimbap dish. Made this with stuff I had so used apple instead of pear, siracha instead of the korean red pepper paste, chives instead of green onions. Hi Lacey! Save braising for the lesser cuts. Add the meat and scallions and mix well until evenly coated. The article said the flavouring is strong and trying to use it as a cooking oil is a mistake. Otherwise, I followed the recipe completely. This was one of the easiest, most delicious meals I’ve ever made. . You are so consistent too. Even better than my mom’s recipe (yes, she is Korean). I made this beef bulgogi tonight for tacos and it was AMAZING! So, with five to six pounds of flank steak (which, if you didn't know, is about 1/3 of the flank steak from your average cow), I decided to do a hackneyed idiom and kill two birds with one stone: satisfy my desire to try bulgogi and make a memorable meal for my parents. Can i use ground beef instead of rib eye steak,? Place the flank steak and cornstarch in a bowl, stir to coat the meat evenly. Gorgeous. Serves:4 . Used pre-cut bulgogi meat from our local H-Mart, and marinated it while I was working in quarantine. Do you have any recommendations for a dipping sauce and/or sides to go with it? Lower the heat as necessary. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. The bad is that I planned on eating this whole thing myself over the week when the husband asked if he could eat from it this week. Really easy to make and exactly the flavor I was looking for! The meat is typically cut thinly before being marinated and cooked and this version is a little different in that the full flank steak is marinated, cooked and then sliced thinly. There’s no need to add the marinade unless you really want to, Doug! Thanks! I’ve been using this marinade forever and we all love it. I will be making this again and soon, like tomorrow! I replaced the brown sugar with coconut palm sugar and didn’t feel like it was missing any sweetness. Hmmm…very interesting. Is there a cheaper alternative cut you’d recommend? Awful. 24-hour marinade. Thank you! That being said, I do believe that part of cooking is discovering good substitutes (especially because I have some dietary restrictions). We ate this with rice and it was very, very good. I didn’t have rib eye, and didn’t have time to marinate, so I used ground beef instead. It was just perfection. Used wagyu beef. I used half of an apple because I didn’t have any pear, and I skipped the red pepper paste because I wanted it to be kid-friendly. Slice the meat (about 1/3 to 1/4-inch thick) against the grain at a steep angle. That makes us so happy! My boyfriend and I decided to try out some new recipes while we’re stuck inside, and I’m really glad we chose this one. var chicscript = document.createElement('script'); I used the marinade to sautee vegetables. I used shitake mushrooms instead of beef and goodness gracious! This was delicious! Damn delicious, works every time. 10/10 ✨. So I personally have not yet tried the paste. For anyone worrying about the spiciness I would categorize this as mild. Beef Bulgogi is a highly popular Korean BBQ dish featuring super-thin strips of tender beef. We had a “zoom” cooking competition tonight with our 4 closest couples, only one rule: had to use “steak.” We were voted the winners and my husband is still practically licking the plate. Great recipe! I use pork loin and cut it nice and thin. Made this many times and everyone loves it. Unfortunately, the kids hated it because they hate deliciously flavorful foods, but the grownups loved it! Thank you. Where you see the word “beef” in the recipe, substitute chicken. The dish is literally translated “fire meat.” Bulgogi is thinly sliced beef, marinated in a sweet and tangy sauce and cooked on an open fire or super hot grill. Cuisine: Asian. I loved the pear and ginger flavors in this recipe. Better than most bulgogi I get at restaurants, and quite easy to make. Inhave been reyibg to replicate a bulgogi hoagie from a local restaurant that was closed down 4 years ago.. this was better!!!! It was a hit! I was able to get my my whole family to try it ( I live off on my own and brought it to my parents for a meal). This is definitely a “will make again!” I didn’t have all the exact ingredients but adapted with what I had. I’m going to answer for you and say that sriracha is not a good substitute for the chili paste. I love making and trying authentic foods but when I went to the Asian market out of town I could not find any chili paste that was free of gluten (I am gluten intolerant). I followed the directions and it turned out great, my husband loved it and wants to have it again next week! Instead of grating the pear, it should be puréed. It was always a treat when my mom would whip this up on those busy weeknights – marinating the beef just a few hours while I was at swim practice. It will still taste good, but remember we are making bulgogi here. We also didn’t have time to marinate the meat but still used the sauce. Absolutely perfect. I love Korean food and didn’t think I’d be able to capture authentic Korean flavors in my kitchen after a few failures int he past. “fruits that have the enzyme protease can tenderize the meat. Kiwi, pineapple, papaya, mango, fig all have this enzyme. I’m marinating several pounds now for many guests arriving tomorrow. Usually when i’ve done chicken i haven’t had ginger around so possibly omit the ginger or leave it. Grill the steak over medium-high heat. You can try to substitute an apple but I find that a pear is truly best in this recipe. If you can find it, use an Asian pear. Delicious! Wrap steak in plastic wrap, and place in the freezer for 30 minutes. warning: some fruits have VERY powerful tenderizing powers (e.g. Just made this tonight after a serious craving for Iron Age – this was absolutely amazing, and I’m seriously pleased with how it turned out. Made it tonight and it was Damn Delicious!!! Also great to make with a big batch of sticky rice & bring leftovers to work for lunch. but must use the sliced beef that comes from the Korean grocer if its possible. I can’t stand reviews that are like this recipes amazing but here are all the things I changed. If you want the crispy texture, I would say no. I don’t keep pears or apples around- do you think I could use unsweetened applesauce next time? The meat cooked in seconds, and she’d serve these with red leaf lettuce, rice, and red pepper paste. No no no no no no comment necessary with such abuse of the original recipe. Thank you, I’ve been looking for a good recipe for a long time and this really helped me. Hi is there a substitute for pear since I don’t have any. Cooked the beef in my ninja food air fryer – WOW ! Hands down this was fantastic and so easy to make! Thank you so, so much for this recipe! Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. You might also add pineapple and fresh red chilli. It was delicious! This time, I’ve used Wagyu chuck roll from Korean Market for even better taste. amazing dish – i make this every few weeks. Delicious, tender meat…wonderful flavour! Making this recipe again tonight, so incredibly good! I never would have thought of grated pear, but it is SO complimentary with that sesame/soy/ginger profile! My “go-to” dish when I am up to cook at the firehouse! This one, however is perfectly balanced and oooooh the flavours are amazing. I actually have not but I’d love to give it a try! Many Korean recipes get overwhelmed by Gochujang but the balance was great. he was in Japan as a child on a military base and had the dish often while there. The meat was tender and juicy. This note is unclear. Maybe there is another substitute ? Anyway, wow, this recipe is SO GOOD and pretty darn easy. Place in the refrigerator for at least 3-4 hours or overnight to marinate. The beef was so tender and the marinade tasted just like my favorite Korean restaurant. As a mom, this is the ultimate compliment. I posted it on my blog and cited you as well as the creator of the recipe, I just made a version of this with lean ground beef and just reduced the gochujang to a heaping 1/2 t because I knew my kids wouldn’t tolerate it and it was a hit in my family. Add thinly sliced pieces of beef and thoroughly coat. I have made this for my kids and they love it, shared it with friends they love it, my mom loves it… just great! Repeat with remaining 1 tablespoon vegetable oil and steak. *If you do not have a cast iron grill pan, you can also use a large cast iron skillet. Used sesame oil instead of seeds. Thank you for a terrific recipe. INCREDIBLE!!! I didn’t have Asian pears, so I used half of an apple instead. Didn’t have pear so omitted that. Hi – I did something wrong and I’m hoping u can help. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side. I wish I could post a picture of how perfectly it looks and it tasted even better than I expected. I wanted to make tteokbokki and bulgogi as authentic as possible. I marinated it for 24 hours and I think that is the magic in the recipe. This is incredibly delicious. pineapple) and if left for even a few hours can turn your meat into mush. I make this with shaved beef from my grocery store. My wife and I LOVED it! Very delicious and thank you for sharing this recipe. To … (He lived in Japan and went to Korea for work a lot and had some great bulgogi in his time.) I didn’t have the pepper paste so I decided to wing it and blend half a chilli pepper with a teaspoon of tomato paste, then added that to the mixture and oh LORD was it delicious Seriously, the marinade is so flipping good you can just eat it with a spoon. The meat is now marinating. The grit is from the pear, most likely. Toasted the sesame seeds. And used red pepper flakes as I didn’t have the gochujang sauce. My husband cooks it on his flat top grill and we serve it with white rice, grilled mushrooms and onions. So good! We had to make some modifications to the marinade (took out gochujang bc I can’t handle spicy food and swapped pear for an apple bc we didn’t have a pear) and it was still delicious. Complete success! We followed the recipe exactly, did not change a thing. Serve immediately, garnished with green onions and sesame seeds, if desired. This marinade is packed with sweet, savory, and smoky flavors from the soy sauce, sesame oil, and fresh ginger making this … We have a really great super heavy cast iron skillet so got a good sear – I think cast iron is key here. Partially freeze the flank steak. The flavor is unique so Gochujang is extremely important in this recipe. I put the onion, along with the rest of the marinade ingredients, into a blender and made a paste. I ask because although the flavor was phenomenal, there was a lot of bubbling going on from the marinade. . Planning on making it a regularly from now on. I put the bulgogi beef (cooked in a cast iron pan) on “Cinco De Mayo” tortillas, topped with some raw chopped carrot and cabbage, a sprinkle of green onions, and a piece of kimchi. I served it with Jasmine rice and kimchi. We ate until we popped. That’s awesome! It was absolutely DELICIOUS. Thank you. It is the perfect get a meal on the table in 20 minutes dish, even faster if I have leftover rice. Beef Bulgogi and kalbi can be served as a stand-alone Korean BBQ main dish but bulgogi can be used as a component in other Korean food such as kimbap, bibimbap, japchae, or Korean lettuce wrap. Thank you!! Without the pepper paste, this is the recipe. It was quite tasty. It is not a one-note hot sauce. In a food processor or blender, combine soy sauce, sesame oil, garlic cloves, ginger, chopped pear, brown sugar, pepper and optional crushed red pepper until smooth. She had us use 1 small can crushed pineapple and added pepper and cooked on BBQ grill. He did enjoy it! I used a grill pan (don’t have cast iron) and it was perfect! We made this but omitted the Korean hot sauce and the pear (Because didn’t hv any) and used honey in place of the sugar (Trying to be healthy ? The fruit adds pectin which helps tenderize the meat. I suspect the reason for the slight difference between your and your mother’s is the use of low sodium soy sauce (always a mistake). Absolutely awesome recipe and one that we’ll make again! Throw it into a pan at medium heat and cook till all the liquid’s gone. Thank you so much for this recipe, I LOVE IT, and so did my Family, it was DAMN delicious! Still instructs to use cast iron. I’m sorry!! So glad I stumbled upon this recipe It tastes just like what I get in my favorite Korean restaurant, maybe even better! Tag @damn_delicious on Instagram and hashtag it #damndelicious. Brown Sugar – You can use honey instead. . Anyway it was delish thanks so much. I had the most fantastic beef bulgogi in my local Korean restaurant, and wanted more, so i wanted to make it at home. I love Bulgogi but my family really isn’t into Beef. * Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. I did not have the gochujang so I used chili garlic sauce. I’ve made it a few times now, and I love it so much, it has become one of my favorite go to recipes. My son had a friend over the other night who said my son has raved about his mom’s Bulgogi. I used maple syrup instead of brown sugar. To eat, lay a lettuce leaf open on your palm. A traditional Korean dish that’s perfect served over steamed rice or inside lettuce leaves. Korean Bulgogi BBQ Beef. Partially freezes your flank steak will make it easier to slice the beef into thin strips. My 5 year old even asked me to make it every day. Will be making it again soon! I also added asparagus. I ate it as a bbq rolled with lettuce leaf and green onion. I rarely leave reviews for recipes, but I feel the need to praise this one! Great! Your bulgogi recipe was delicious! I got the carmelization. Your email address will not be published. I double checked ingredients, heat, made sure meat pieces were separated from each other, used the cast iron. That way, the thin cuts of meat can soak up the most epic marinade in just a few hours. That is so sweet! these enzymes can break down with cooking. What is the purpose of the grated pear? Hope it works out. Could you use an apple? I just tried this with regular soy sauce (bc I don’t have any low sodium and find it compromises flavor) and it was delicious! Super easy recipe and the taste was what I expected from bulgogi! The only substitute I used was for the meat. It came out delicious, but definitely way too sweet. Will definitely keep this as an easy go-to weeknight meal. It melts in your mouth! We used flank steak and it was incredibly tender. A quick and simple marinade for flank steak is all that’s needed to enjoy this classic. Not opposed, but not you classic recipe. The beef was so tender it could be cut with a fork. i made my last one with apple as I had no pears. Everyone loves it! Bulgogi is by far one of the most recognized beef marinade dishes from Korea. Combine all the marinade ingredients in a bowl, and mix well. Throw in some rice and veg and its a wonderful meal. Do you think it’s acceptable to sub the red pepper paste for sirracha? A cast iron would still be best (and very recommended) to use here. It is that good. We will be making this again and again. The recipe didn’t mention to drain marinade and discard before grilling, which I did, so I hope I opted for the correct procedure. chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; . I used a whole d’anjou pear finally grated and I had no grit. Thank you so much for sharing this recipe and so many others as well. You can actually use any cut of beef you want or even pork or mutton and they all taste wonderful but for pork I recommend Korean BBQ sauce for the marinade. Why? }); My children beg me to make this dish. Heum or I am making the Asian steak rolls up lol. I hope this helps! Oh wow, two times in a row! Throw it onto a super hot cast iron skillet or grill pan and that smoky, sweet-savory charred bits of meat will simply put you over the edge. Question: I look forward to sharing it and making it again and again. It came together so easy and the tip to freeze the steaks before slicing thin worked perfectly. Now to be honest, nothing beats my mom’s cooking but this is a very close second. Any ideas or suggestions? Bf loved it. I will definitelybe making this recipe again! This is just the recipe I was looking for- I had ordered gochujang several months ago but hadn’t opened it because I wasn’t sure how to use it. So delicious! Just a word to the wise if anyone is thinking about doubling up the sauce! Amazing. I recommend serving with rice and a side of kimchi. We live in the out back , it was still fantastic. Fresh, beautiful, subtle flavors! love this dish, so does Hubby. Great dish. I am a beef bulgogi newbie. Great Recipe!! Are u supposed to drain the marinade from the meat before cooking in the cast iron pan? Adding this the the family cookbook. We love that, Marjan! We want to make a larger quantity but find that ribeye’s a little pricey. And with the kimchi -heaven! I enjoyed it I made a couple of changes though I used sirloin steak and 2/3 cup of brown sugar a whole pear and more ginger and a non stick pan Thanks for the recipe. The key here is to slice the meat as thin as possible. Nice and easy, also. Required fields are marked *, Your Rating * Can I use the sauce as a sub and how much? All of them were produced in China. I’ve been wanting to make this recipe for weeks. My family didn’t mind not having any sauce, Marinated flank steak stir fried with mushrooms and green onions with sweet soy garlic sauce. Think the IP or the oven would work.for larger cuts of meat? . Yes, that is correct. Cook until the meat is cooked through and slightly caramelized, one to two minutes each side. Superb! Not Good Top sirloin (or any tender prime beef cut) would also work very well here, Kayla. Yukgaejang (Spicy Beef Soup with Vegetables), Japchae (Stir-Fried Starch Noodles with Beef and Vegetables), Jajangmyeon (Noodles in Black Bean Sauce). I’ve actually ordered bulgogi at a restaurant after trying your recipe, and I hated the restaurants version. And I didn’t have sesame oil so I HAD to use olive. Only make this if you’re looking for an excuse to eat a pound and a half of meat by yourself. In fact it was our last meal out with friends before the restaurants were shut down in Chicago in March. They asked for the recipe which I gladly printed for them and also got some ingredients for them. One thing, it is a bit spicy. I have made this for years and this recipe closely resembles my Korean friend’s recipe. Absolutely delicious!!! thank you. This is, hands down, THE best recipe I have ever tried for Beef Bulgogi. 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