Bulgogi Beef Recipe - How to Make Korean-Style Barbecue Beef
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Date: 2019-07-25
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Comments and reviews: 9
fattymoko
Enjoyed the recipe AND the interpretation. Bulgogi is indeed thin meat. And to that end thinly sliced rib eye is usually used but only for convenience. Any thinly sliced beef can be used. Heat is not typical for this dish but hey, Chef John, I'll bet it kicks teeth The use of fruits is also a modern day interpretation. (I'm ancient) and one that I like. Korean pears were only created by hybrid about 30 years ago. Some use kiwi, pineapple, pears and papaya. But the Korean pear in this marinade is king Nice share. Too bad so many don't have the sophisticated sense of humor that you have. Or the palate. If a green is needed, red shiso or perilla leaves serve just fine
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Enjoyed the recipe AND the interpretation. Bulgogi is indeed thin meat. And to that end thinly sliced rib eye is usually used but only for convenience. Any thinly sliced beef can be used. Heat is not typical for this dish but hey, Chef John, I'll bet it kicks teeth The use of fruits is also a modern day interpretation. (I'm ancient) and one that I like. Korean pears were only created by hybrid about 30 years ago. Some use kiwi, pineapple, pears and papaya. But the Korean pear in this marinade is king Nice share. Too bad so many don't have the sophisticated sense of humor that you have. Or the palate. If a green is needed, red shiso or perilla leaves serve just fine
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Lesilie Lesilie
As someone who grew up watching my mom cook, I (for once) totally agree with the recipe. One thing my mom does that you didn't (totally understandable) my mom uses the marinade you made with beef always, and she makes it a much more watery mixture by Adding a coke (and less sugar) and she tries to always prepare it the day before, so minimum 24 hrs (although sometimes just a few) and up to 3/4 days And she also tries to cook it outside on the grill, and I think it makes the flavor Better. But I totally agree with what you did (totally rare) also good job with pronunciation Also kimchi doesn't need with short rib, but it does need for most Korean food
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As someone who grew up watching my mom cook, I (for once) totally agree with the recipe. One thing my mom does that you didn't (totally understandable) my mom uses the marinade you made with beef always, and she makes it a much more watery mixture by Adding a coke (and less sugar) and she tries to always prepare it the day before, so minimum 24 hrs (although sometimes just a few) and up to 3/4 days And she also tries to cook it outside on the grill, and I think it makes the flavor Better. But I totally agree with what you did (totally rare) also good job with pronunciation Also kimchi doesn't need with short rib, but it does need for most Korean food
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Sarakimbap
I love this take on bulgogi I don't get why there were some people getting butthurt about him using a different cut of meat. Meat is meat and it's all delicious to me. I would love to see you make kimchi I usually watch maangchi for all my Korean recipes, but it would be fun to see you do it It's not hard - I swear. The hardest part is gathering the ingredients and waiting for the leaves to soften. PS. I'm half-Korean/half-American. I've spent about half my life in each country and don't see why everything has to be exactly the way it's traditionally been made to be good. Has anyone had Korean-Mexican fusion food? Now THAT'S delicious.
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I love this take on bulgogi I don't get why there were some people getting butthurt about him using a different cut of meat. Meat is meat and it's all delicious to me. I would love to see you make kimchi I usually watch maangchi for all my Korean recipes, but it would be fun to see you do it It's not hard - I swear. The hardest part is gathering the ingredients and waiting for the leaves to soften. PS. I'm half-Korean/half-American. I've spent about half my life in each country and don't see why everything has to be exactly the way it's traditionally been made to be good. Has anyone had Korean-Mexican fusion food? Now THAT'S delicious.
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Carlos Rodriguez
My Mom would make Bulgogi like this for me throughout her life. She would use various cuts of beef, anything from round, to ribeye, to country ribs. Yes she was Korean (surname Yu. Yes the argument about the type of meat is a bit inane. It's like arguing there is only one way to make chili. She would use pear, Asian pear, or kiwi. All work well in my experience. We never tried 7Up but some folks do that. She would cook it in a cast iron pan (and pour those delicious juices over my rice, or on the grill, or on one of those funky domed grills. And it was always delicious. And it was always Bulgogi. Thanks Chef John
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My Mom would make Bulgogi like this for me throughout her life. She would use various cuts of beef, anything from round, to ribeye, to country ribs. Yes she was Korean (surname Yu. Yes the argument about the type of meat is a bit inane. It's like arguing there is only one way to make chili. She would use pear, Asian pear, or kiwi. All work well in my experience. We never tried 7Up but some folks do that. She would cook it in a cast iron pan (and pour those delicious juices over my rice, or on the grill, or on one of those funky domed grills. And it was always delicious. And it was always Bulgogi. Thanks Chef John
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Joehoa Kim
Now reading the comments I fully understand that this was chef john's take of bulgogi and after I went through a historical rant, I realized when you eat in Korea you will see a LOT of foreign style foods that have been completely Koreanized to fit the pallets of korean consumers and I guess this is an Americanize bulgogi and it doesn't seem to fit the ideal meat for an American. But I'm sticking to my point about calling it barbecue even to those restaurants who call it that too. Shame on those restaurants and spitting on our tradition. But no chef John, I've watched his videos for like 6 years or something
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Now reading the comments I fully understand that this was chef john's take of bulgogi and after I went through a historical rant, I realized when you eat in Korea you will see a LOT of foreign style foods that have been completely Koreanized to fit the pallets of korean consumers and I guess this is an Americanize bulgogi and it doesn't seem to fit the ideal meat for an American. But I'm sticking to my point about calling it barbecue even to those restaurants who call it that too. Shame on those restaurants and spitting on our tradition. But no chef John, I've watched his videos for like 6 years or something
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Nathan Chase
About as authentic as you'll get - I'm impressed (as usual, Chef John. The only thing I can think of would be to add a bit of water, a bit of white vinegar and scallion to the marinade (all things I learned from a Korean, but all seem to be a preference, not a necessity to the overall flavor. And usually gochugaru is reserved for dwaeji bulgogi (spicy pork, but I like spicy so I add it like you did. One thing I've found, because bulgogi is meant to bet sweeter than it is salty, is that adding some white sugar as the beef is cooking really gets a nice, caramel sweetness going. Yummmmm
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About as authentic as you'll get - I'm impressed (as usual, Chef John. The only thing I can think of would be to add a bit of water, a bit of white vinegar and scallion to the marinade (all things I learned from a Korean, but all seem to be a preference, not a necessity to the overall flavor. And usually gochugaru is reserved for dwaeji bulgogi (spicy pork, but I like spicy so I add it like you did. One thing I've found, because bulgogi is meant to bet sweeter than it is salty, is that adding some white sugar as the beef is cooking really gets a nice, caramel sweetness going. Yummmmm
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ujeeny28
I'm Korean and by no means I would consider this an authentic traditional bulgogi recipe, but this is a nice take, and I can see how it will taste similar to how our family makes it (minus the red pepper flakes- that's usually added when we make pork bulgogi not beef. This is your version, and I can respect that. Btw, you crack me up everytime with your corny jokes. You are the MC of your bulgogee. You are the Eminem of the chefs. You make words rhyme that technically shouldn't rhyme by the way you enunciate certain syllables. Genius: )
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I'm Korean and by no means I would consider this an authentic traditional bulgogi recipe, but this is a nice take, and I can see how it will taste similar to how our family makes it (minus the red pepper flakes- that's usually added when we make pork bulgogi not beef. This is your version, and I can respect that. Btw, you crack me up everytime with your corny jokes. You are the MC of your bulgogee. You are the Eminem of the chefs. You make words rhyme that technically shouldn't rhyme by the way you enunciate certain syllables. Genius: )
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James
I'm Korean. You really don't have to disclose anything because bulgogi is pretty much any grilled marinated beef and there are so so many varieties; it's a bigger category. They don't even have to be grilled, there is even a variety that are just fried in a pan. You can only get it wrong if you don't marinade it or serve it raw. LITERALLY ANY COOKED MARINATED BEEF IS BULGOGI BY DEFINITION, PEOPLE. Hell, the dish doesn't even have to be Korean. P. S: Goh-Chu-Gah-'Roux' literally means Pepper dust. Nice recipe, btw
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I'm Korean. You really don't have to disclose anything because bulgogi is pretty much any grilled marinated beef and there are so so many varieties; it's a bigger category. They don't even have to be grilled, there is even a variety that are just fried in a pan. You can only get it wrong if you don't marinade it or serve it raw. LITERALLY ANY COOKED MARINATED BEEF IS BULGOGI BY DEFINITION, PEOPLE. Hell, the dish doesn't even have to be Korean. P. S: Goh-Chu-Gah-'Roux' literally means Pepper dust. Nice recipe, btw
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labe225
Chef JohnThis is not bulgogi. This makes me angry. I want the world to know that this is wrong and let them know that I know what REAL bulgogi is. I get very upset at the most mundane things in life and have nothing better to do than to come here and let everyone know that I have had REAL bulgogi and that this is not REAL bulgogi. If not for your video, I don't know how I would ever let anyone know that there is only one proper way to prepare bulgogi(For real though, this looked awesome)
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Chef JohnThis is not bulgogi. This makes me angry. I want the world to know that this is wrong and let them know that I know what REAL bulgogi is. I get very upset at the most mundane things in life and have nothing better to do than to come here and let everyone know that I have had REAL bulgogi and that this is not REAL bulgogi. If not for your video, I don't know how I would ever let anyone know that there is only one proper way to prepare bulgogi(For real though, this looked awesome)
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