Beef on a Meat Hook Korean Dog Meat

Your comprehensive guide to making the most delicious bulgogi (Korean BBQ beef) at home! With this, you can make mildly sweet, savory, smoky, juicy and tender delicious bulgogi. Are yous excited?

WHAT IS BULGOGI

Literally speaking, bulgogi (불고기) means "burn meat".  Information technology is often made with tender parts of beefiness, pork or chicken. However, in general terms, unless specified, bulgogi is made with beef.

Undoubtedly information technology is one of the most well-known Korean traditional foods and it has been around for thousands of years. Naturally, the cooking method of bulgogi evolved over fourth dimension and information technology varies by region also.

However, to narrow our focus down, we volition exist talking about the most common fashion of making beef bulgogi in modern times.

WHAT Cutting OF BEEF DO I USE

Equally I briefly mentioned higher up, the tender parts of beef are ideal to use in bulgogi. And commonly used ones are top sirloin and beefiness tenderloin.

During my research though, I discovered that different countries take unlike naming conventions for these cuts, which made me rather confused!

Anyway, I love making my bulgogi with scotch fillet (known as rib heart in the United states of america). Information technology is a tad more than expensive than other popular steak cuts, but not as expensive equally eye fillet (known every bit beef tenderloin in the US).

Scotch fillet / rib center is known to have more flavour and juicy texture than other steak cuts. Information technology too has a good amount of marbling, and then cooking it over a grill or pan frying is quite suitable for this cut.

HOW TO Cutting BULGOGI BEEF

Until recently, I've been exclusively using pre-cut bulgogi from a Korean grocer. Yeah, y'all can buy this meat that'south already sliced from a Korean grocer / Korean butcher. Just lookout out for the label "bulgogi meat" in the fridge / freezer section.

But I just became so unhappy with the degrading quality of meat I've been getting from my local Korean grocer. The meat wasn't fresh and it had likewise much gristle, so it was rather unpleasant to eat.

And so I decided to cut the meat myself with my choice of meat (scotch fillet / rib eye fillet as I mentioned higher up) and this is what I do with it. (Tip – It'southward worth sharpening your knife before you commencement this process!)

1. Take the meat out from the packaging. Wrap each fillet individually with cling wrap. Place the wrapped meat on to a metal baking tray.

2. Put the tray into the freezer and allow the meat partially freeze for about ii to 2.v hours. (The time can vary depending on your freezer setting, the thickness and size of the meat). The meat is ready if your knife goes through smoothly and y'all're not having difficulties in thinly slicing information technology. If you do, you should put the meat back into the freezer and freeze it a bit longer.

3. Remove the meat from the freezer and remove the cling wrap. Slice the meat thinly across the grain. Platonic thickness is 2mm to 3mm (1/eight inch). Now the meat is prepare to exist marinated with bulgogi sauce!

WHAT'South IN BULGOGI SAUCE

In my heed, bulgogi sauce is the whole reason why this dish is so addictively succulent.

It has a blend of soy sauce, brown carbohydrate, asian pear (or red apple), garlic, ginger, ground black pepper and sesame oil. This gives a slightly salty, mildly sweet and nutty savory flavor.

TENDERIZING BEEF

As you can read from above, I apply pear or apple in my bulgogi sauce. I use them as a meat tenderizer but also as a sweetness enhancer.

While the most commonly used fruit in bulgogi marinating process is Korean pear / Asian pear / Nashi pear, it is not an easy fruit to become to if you don't live in Korea. So I ofttimes apply cerise apple varieties (e.one thousand. pinkish lady, red delicious, majestic gala, fuji etc.) combined with pureed onion and information technology has been working really well for me.

Some Koreans likewise use kiwi or pineapple but you will take to make certain you don't overuse these as these are stronger tenderizing agents than pear.

If yous marinate the meat for as well long with these, the colour and the texture of the meat can change substantially in an undesirable way. (I'm speaking from my own experience here!)

COOKING

• GRILLING vs. PAN FRYING

Bulgogi can exist cooked with vegetables over a stove (in a pan / skillet) or it tin be cooked on a bbq grill without any vegetables. Equally you can imagine, they will give slightly different flavors.

Pan fried bulgogi (with vegetables) will naturally release some juice, which you can use to mix with a bowl of steamed rice. Many people love this idea! This method is also not bad if you're making bulgogi as a meal prep.

On the other hand, char-grilled bulgogi (on a bbq) won't build any juice every bit it volition drip into the grill plate, merely the extra season of slightly burnt charcoal, juice and the fat gives an irresistibly pleasant Korean bbq experience!

• Adding SMOKY Flavour (WHILE PAN FRYING)

Tin can you believe that you can add smoky season to your bulgogi even when you melt bulgogi in a pan? I won't hold you long.

The secret is cooking in a well seasoned cast iron skillet and cooking in a minor batch of meat without over crowding the pan.

Because, when you lot over crowd the pan / skillet with the meat and/or vegetables, too much juice gets released from them. And the smoky effect gets diminished.

Merely yous can finish that happening by cooking bulgogi in a smaller batch. Cooking without any vegetables will also help that too.

Likewise, another secret is, heating up the skillet high earlier you add together the meat, so that equally shortly every bit the meat touches the pan, it starts sizzling, searing and caramelizing. This additional flavor really does make the bulgogi even more tasty!

WHAT TO SERVE WITH

Serve the bulgogi with some steamed Korean rice and with other Korean side dishes.

You can also utilise some lettuce leaves and perilla leaves to wrap the bulgogi. Don't forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) likewise!

HOW TO STORE

Cooked bulgogi can be stored in the fridge for a few days. 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.

VARIATIONS

These are some creative ways to savor your favorite bulgogi at dwelling. Sounds delicious!

• Bulgogi Spring Rolls (Perfect political party finger food)
• Bulgogi Tacos (Nifty for DIY party)
• Bulgogi Rice Burger (Learn how to make rice buns equally well!)
• Bulgogi Pizza (The most popular pizza in Korea)
• Bulgogi Jeongol (aka Korean Beef Stew)
• Chicken Bulgogi (If you prefer chicken

Additional INFORMATION FOR KOREAN BBQ LOVERS

Check out my BBQ eastward-Book for more than data on how to enjoy Korean BBQ at dwelling! (It is costless!)

INGREDIENTS FOR 4 TO half dozen SERVES (AS A Primary DISH)

Primary

• 800 g / one.76 pounds rib middle or acme sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/eight inch) thickness
• 1 onion (130 thou / 4.half-dozen ounces), optional, peeled & thinly sliced
• 2 stalks dark-green onion (55 g / ii ounces), optional, thinly sliced
• 1/2 carrot (55 g / ii ounces), optional, peeled & thinly sliced
• 1 Tbsp toasted sesame oil
• 1 Tbsp toasted sesame seeds
• ane Tbsp cooking oil (I used rice bran oil)

BULGOGI MARINADE

• 6 Tbsp soy sauce (I use regular Kikkoman soy sauce)
• 3 Tbsp chocolate-brown sugar
• 2 Tbsp rice wine (mirin)
• i asian pear or cerise apple (155 g / 5.5 ounces)
• 1/2 onion (80 g / 2.8 ounces)
• one Tbsp minced garlic
• 1 tsp minced ginger
• i/8 tsp ground black pepper

* 1 Tbsp = xv ml

** If yous want to acquire more than almost Korean cooking ingredients, check my 30 essential Korean cooking ingredients listing!

HOW TO Brand BEST BULGOGI

1. Blend the marinade ingredients in a mixer or nutrient processor until polish. Set aside.

2. Identify the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy hither!)

Add the sesame oil and mix it into the meat. (I adopt adding the sesame oil separately as opposed to mixing information technology in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)

Cover the bowl with cling wrap (or motion the marinated meat into a drinking glass container with a lid) and marinate the meat for at to the lowest degree iv hours in the fridge. (If you accept more than time, you can besides marinate it overnight to deepen the flavour fifty-fifty more than).

3. Preheat a skillet / bbq grill on medium loftier oestrus until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high rut for 3 to 5 mins (until the meat and vegetables melt to your desired doneness). Toss in the sesame seeds and stir them quickly.

four. Serve the bulgogi with steamed rice and other Korean side dishes. (refer to a higher place for more tips)

Love Korean nutrient?Browse my other easy Korean recipes from this recipe index. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

MAIN

• ▢ 800 g rib centre (1.76 pounds) or height sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/eight inch) thickness
• ▢ one onion (130 m / iv.6 ounces), optional, peeled & thinly sliced
• ▢ 2 stalks dark-green onion (55 g / 2 ounces), optional, thinly sliced
• ▢ one/2 carrot (55 yard / ii ounces), optional, peeled & thinly sliced
• ▢ i Tbsp toasted sesame oil
• ▢ i Tbsp toasted sesame seeds
• ▢ i Tbsp cooking oil (I used rice bran oil)

BULGOGI MARINADE

• ▢ 6 Tbsp soy sauce (I use regular Kikkoman soy sauce)
• ▢ three Tbsp brown sugar
• ▢ ii Tbsp rice wine (mirin)
• ▢ 1 red apple tree or asian pear (155 g / 5.five ounces)
• ▢ 1/2 onion (80 g / 2.8 ounces)
• ▢ ane Tbsp minced garlic
• ▢ 1 tsp minced ginger
• ▢ 1/8 tsp basis blackness pepper

• Blend the marinade ingredients in a mixer or food processor until smooth. Prepare aside.

• Identify the thinly sliced meat in a mixing bowl and cascade the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)

  Add the sesame oil and mix it into the meat. (I adopt adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can forestall the other sauce getting absorbed finer into the meat.)

  Cover the bowl with cling wrap (or movement the marinated meat into a drinking glass container with a lid) and marinate the meat for at least iv hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour fifty-fifty more than).

• Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook information technology on medium high to loftier heat for 3 to five mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them chop-chop.

• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

Calories: 436 kcal | Carbohydrates: xviii thousand | Protein: 47 g | Fatty: 17 1000 | Saturated Fat: 4 chiliad | Cholesterol: 122 mg | Sodium: 1633 mg | Potassium: 864 mg | Fiber: 1 g | Sugar: thirteen thou | Vitamin A: 1335 IU | Vitamin C: 5.4 mg | Calcium: 108 mg | Iron: four.4 mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist'due south communication.

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Source: https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

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