My mom never put any fruit in, it always tasted amazing, but when I moved I just bought the sauce that has Korean apple and pear in it. It's so good and tastes like beef jerky haha, but nothing is as good as my mom's mmm
If you dont like the thickness of the dish, serve the steak over fresh, hot, and semi moist/wet noodles (your choice of what kind). It helps thin out the sauce without removing much flavor.
I'll just try and spell it phonetically. Bool-go-gee It's really "boorl" with a single tongue roll at the end but that's typically difficult for a lot of my friends. Go as in the opposite of stop And gee with a hard "g"
Tip for peeling garlic: Place the clove of garlic on the cutting board, put your knife sideways onto the clove of garlic (almost as if it were laying on the cutting board), and finally, press your palm onto the knife's flat, blade, and press down, crushing the garlic, and making it easier for the garlic to peel.
i actually just did this recipe yesterday dude, i left it to marinade for a good 5 to 6 hours snd god the flavour was amazing, colour wasn't as dark however
You're actually so funny and yourself holy, like the realest youtuber I ever saw 😍😍 not like all those other ones who act completely different and fake on camera
David, if you ever making it again, 1. Store the beef in the freezer until it semi-frozen. You will have a much neater cut 2. I don't like the way Tasty cook it and it kinda turns gloppy so I suggest you just to cook on single layers. And only turn once. This way the beef will have a better charred flavour and not very soupy :)
BULGOGI IS MY STUFF. MY BEST FREIND MAKES IT SO GOOD. hers wasn't like that though. it wasn't like a thick baby food consistency, it was more like how marinades usually are.
You said bulgogi right. I'm always so impressed with your knowledge of culinary terms. Might I suggest adding beef stock or even water to the marinade to thin it out. And maybe a little less oil. It might not be proper bulgogi with less oil, but it'd totally help with that texture.
Zikeya Rawlings most Koreans add apple juice, my husband and I added alcoholic apple cider stuff. Also he never put the gochujang which is spicy Korean past, a way to thin that out and make it less spicy is with sprite which makes it super good.
if its gloopy, try straining the puree thoroughly before marinating. my guess is its from the bosc pear.or next time see if you can find an asian pear. they have slightly different consistencies. bosc are softer and can go grainy where asian pears tend to be more crisp like apples.
Nice meal! The only thing I have is not even for you it's for Tasty BuzzFeed, and that's the fact that the recipe typically uses Asian pear, which is notably different that regular pears or Bosc pears (which it looks like you have)
I worked for a restaurant that served this. here's some things we did to make it good if you want to try again sometime. kiwi instead of pear, some soy sauce and sugar, when it's cooking things like pepper and green onion go great as well. there is also a variation called galbi which is korean short ribs which are AMAZING served with rice and grilled asparagus
I don't think you were supposed to blend the spring onions, onion and pear, those are normally added to the sauce as is to cook. I think only the pear juice is supposed to be added. Supposed to be a liquid base not a gloopy marinade.
Im really glad that your latest videos have not been too far from your old videos. When I heard your coming to Jesus speech in your new setup video, I really thought you were going to make some drastic change to your style/types of videos. I'm sure others can agree that no one really cares if you test buzzfeed videos specifically. But we enjoy your opinion and take on any recipes and DIYs. Its fun to see viral things online be tested by someone. But anyway, you really had me freaked out that you were going to have a completely different channel. Glad to see that's not the case.
WHEN HE SAID THE LAST WEEK OF BEING 20 I FREAKED OUT IVE BEEN WATCHING HIM FOR A LONG TIME AND I FEEL LIKE HE POSTED THE VIDEO THAT HE SAID HE WAS TURNING 20 LIKE A COUPLE MONTHS AGO GIRLLLL
An easier version of bulgogi sauce/marinade is just putting soy sauce, garlic, honey or sugar, and a little bit of sesame oil. It basically gives you a similar taste but if you really want a pear in it, I recommend a korean pear as it is more tart than the pear you used. As well as I would add a little ginger and not blend the spring onion with the marinade. If you top it off with some sesame seeds it is amazing.
Helpful hint, if you're trying to get a thin slice on meat stick it in the freezer for about half an hour before you try to cut it. Makes it a lot easier.
I think the lumpiness would be reduced if you did not crowd the pan too much. Also I think your use of the concord pear may have caused the weird texture. Chinese pears are much more crisp- much like an apple and I dont think it will breakdown to a goo when cooked!
I've never tried korean food either... but I HATE sweetness in my steak (or pretty much any meat) so probably won't be trying this anytime soon. Happy birthday David!!
i really dont know why but its something about david and the way he makes these recepies its soo intresting too watch them ♥♡♡( my birthay was yesterday(
Wow I'm really impressed that it was your first time making/eating this and you enjoyed it! It's great that you're open to trying new things. Hopefully you can try Korean bbq in a restaurant sometime and do a comparison 😊 LMAO when you called the texture "gloopy" and yeah that usually happens when there's too much sauce.
As someone married to a Korean and having made and eaten plenty of Bulgogi (you pronounced it pretty well). It’s different depending on who makes it and my husband would freak if you don’t use lean meat. That is one thing Koreans agree on, use lean meat. Korean pears are the best to use, but you can use a standard pear or apple. We never measured we just made the marinade till it tasted good. Always! ALWAYS! Cut your meat super thin, you did a great job, it’s easier to cut lean beef into thin strips that don’t fall apart. Also most marinade should be more soupy because you should add a liquid such as beer, we used an apple cider and apple juice ALSO ALSO ALSO, most of not all Koreans will always add gochujang aka spicy paste and to make the paste less spicy they will add Sprite or Korean Cider. Then it tastes best when you let it marinade for a weekend and then eat it right after cooking. Honestly my favorite dish to make, I would love for you to have it made by a real Korean.
You have a great taste in music, which I appreciate. I hear that Caravan Palace in the background x) The music video for lonedigger is great if you haven't seen it.
Lol bulgogi is great but I've never heard of blended things to make the sauce. The lumpiness of your blended sauce isnt supposed to be there lmao. Usually its a smooth sauce made of liquids with the exception of a lil bit of grated pear XD so this is interesting.
If you freeze the meat before cutting in to strips, it's easier! Also it's pronounced like "Bool go gi" But the B is kind of a mix between B and P. Korean pronunciation can be hard sometimes, so it's okay!
![เป็นไปได้ไหม - WanMai [Official MV]](http://i.ytimg.com/vi/_6lZ6b3_7Vo/mqdefault.jpg)
This isn't really bulgogi; this is more like galbi.
Bool-go-gi
Btw im korean
And my family never puts pears in bulgogi
Mr. Goodman Here in Korea my family always put pear in bulgogi. But like kimchi, every family has their own recipe 😀
Mr. Goodman yeah never heard of putting pear in
Pears usually go with Yukhoe but this might taste good 😊
My mom never put any fruit in, it always tasted amazing, but when I moved I just bought the sauce that has Korean apple and pear in it. It's so good and tastes like beef jerky haha, but nothing is as good as my mom's mmm
Everyone's recipe is different
Ever notice how he always looks like he's about to throw up when he takes the first bite
"It's a little, like, gloopy with the mouth feel." -David 2017
I think they mean a Korean pear, not a regular one. Though I don't think that matters too much
Sophie Hoehnle it changes the consistency. I use Korean pear and the consistency is fine
Asian pears are also a little different than North American pears. They look more, and from what I understand, taste more like apples.
DO THE JIGGLY JAPANESE CAKE !!!!!
Really Jiggly and soft (^ε-)
😂The pancakes are... you perv's...
doesnt that include...
*cream cheese?????*
just commenting It does...! 4oz
Wow! I suggested it last video!!!
yeaaah i hope that he does it
Love how the background music is Lone Digger by Caravan Palace
Ciara Marquez heyoooooo
Ye
Don’t watch the music video haha oh it is a trip 😝
WHY DOES THAT STEAK HAVE SUCH NICE LOOKING MARBLING
Levi Palmer it's a quality cut
If you dont like the thickness of the dish, serve the steak over fresh, hot, and semi moist/wet noodles (your choice of what kind). It helps thin out the sauce without removing much flavor.
*uses fork to scoop up rice* Me: ooooooooh boy...........
I'll just try and spell it phonetically. Bool-go-gee
It's really "boorl" with a single tongue roll at the end but that's typically difficult for a lot of my friends.
Go as in the opposite of stop
And gee with a hard "g"
Tip for peeling garlic: Place the clove of garlic on the cutting board, put your knife sideways onto the clove of garlic (almost as if it were laying on the cutting board), and finally, press your palm onto the knife's flat, blade, and press down, crushing the garlic, and making it easier for the garlic to peel.
Kassie Murray he said not to crush it, but it wouldn’t mattered in this case.
He does that every video when the garlic is to be crushed/chopped as well as peeled.
Whenever I have a shitty day I just binge watch your videos. It definitively brings a smile to my face. Happy Early Birthday!! xx
i actually just did this recipe yesterday dude, i left it to marinade for a good 5 to 6 hours snd god the flavour was amazing, colour wasn't as dark however
IT REALLY DIDN'T LOOK LIKE YOU HAD SEASONED YOUR CAST IRON SKILLET BEFORE YOU COOKED THISSSSSS
Green onions and spring onions are the same thing. I just think that us Brits call them spring onions, and Americans call them green onions. :3
You're actually so funny and yourself holy, like the realest youtuber I ever saw 😍😍 not like all those other ones who act completely different and fake on camera
David, if you ever making it again,
1. Store the beef in the freezer until it semi-frozen. You will have a much neater cut
2. I don't like the way Tasty cook it and it kinda turns gloppy so I suggest you just to cook on single layers. And only turn once. This way the beef will have a better charred flavour and not very soupy :)
David. "Drunk buzzfeed tests" please!
David the roasts you make make every video worth watching! Now I have 5 reasons to watch you
Lol @ the people like "oh at 21 u can drink bro~~~" while here in Canada can drink after 19 (18 in quebec)
the only thing that offended me is you using the tongs to make the food
The Life Of Edward it's bothering me ugh
BULGOGI IS MY STUFF. MY BEST FREIND MAKES IT SO GOOD. hers wasn't like that though. it wasn't like a thick baby food consistency, it was more like how marinades usually are.
You said bulgogi right. I'm always so impressed with your knowledge of culinary terms. Might I suggest adding beef stock or even water to the marinade to thin it out. And maybe a little less oil. It might not be proper bulgogi with less oil, but it'd totally help with that texture.
Zikeya Rawlings most Koreans add apple juice, my husband and I added alcoholic apple cider stuff. Also he never put the gochujang which is spicy Korean past, a way to thin that out and make it less spicy is with sprite which makes it super good.
David "I'm turning 21 I'm getting old"
Me "whoooooooo I'm 21 I can legally drink. Let's goooooo"
if its gloopy, try straining the puree thoroughly before marinating. my guess is its from the bosc pear.or next time see if you can find an asian pear. they have slightly different consistencies. bosc are softer and can go grainy where asian pears tend to be more crisp like apples.
Nice meal! The only thing I have is not even for you it's for Tasty BuzzFeed, and that's the fact that the recipe typically uses Asian pear, which is notably different that regular pears or Bosc pears (which it looks like you have)
2:38 what's that on your wrist..? :c
fifirulez2227 I notice that too
went on a hike, climbed a tree and scratched it on my way back down :(
Oh my, I hope it doesn't hurt!! :( And thanks for noticing me~!
David Seymour looks like a kiss haha
David Seymour you should try to make an whole made it's it or rose ice cream 🌹
white rice for taco night?
I love how Lone Digger is in the background ;u; I love this song
Instructions were unclear
Got dog stuck in toaster while boiling
I could not live without Korean bbq
david my birthday is tomorrow(march 17), i'll finally be 18! and your birthday is this week, so happy birthday David!💖
I worked for a restaurant that served this. here's some things we did to make it good if you want to try again sometime. kiwi instead of pear, some soy sauce and sugar, when it's cooking things like pepper and green onion go great as well. there is also a variation called galbi which is korean short ribs which are AMAZING served with rice and grilled asparagus
I don't think you were supposed to blend the spring onions, onion and pear, those are normally added to the sauce as is to cook. I think only the pear juice is supposed to be added. Supposed to be a liquid base not a gloopy marinade.
"I plan ahead of time" but David, you used to forget to set the oven.
He's gonna be 30?!?!?! What the actual fuck David?
Loadsterbr no he's turning 21
Loadsterbr no he's 19, he's going to be 20
bubbles1tw whew I thought this man was turning 30, thanks for the info homie (:
Choi Youngjae's hype woman He said "my last video as a 20 year old." Meaning he's turning 21.
Loadsterbr he's Turning 21
what's on your wrist? I'm concerned
OrangiChu he got hurt hiking
4 way sliders please!!! been here since the 2nd buzzfeed test love your vids!!!
Im really glad that your latest videos have not been too far from your old videos. When I heard your coming to Jesus speech in your new setup video, I really thought you were going to make some drastic change to your style/types of videos. I'm sure others can agree that no one really cares if you test buzzfeed videos specifically. But we enjoy your opinion and take on any recipes and DIYs. Its fun to see viral things online be tested by someone. But anyway, you really had me freaked out that you were going to have a completely different channel. Glad to see that's not the case.
WHEN HE SAID THE LAST WEEK OF BEING 20 I FREAKED OUT
IVE BEEN WATCHING HIM FOR A LONG TIME AND I FEEL LIKE HE POSTED THE VIDEO THAT HE SAID HE WAS TURNING 20 LIKE A COUPLE MONTHS AGO
GIRLLLL
An easier version of bulgogi sauce/marinade is just putting soy sauce, garlic, honey or sugar, and a little bit of sesame oil. It basically gives you a similar taste but if you really want a pear in it, I recommend a korean pear as it is more tart than the pear you used. As well as I would add a little ginger and not blend the spring onion with the marinade. If you top it off with some sesame seeds it is amazing.
I haven't had Korean food since December and I got so excited when I saw this
Helpful hint, if you're trying to get a thin slice on meat stick it in the freezer for about half an hour before you try to cut it. Makes it a lot easier.
I think the lumpiness would be reduced if you did not crowd the pan too much. Also I think your use of the concord pear may have caused the weird texture. Chinese pears are much more crisp- much like an apple and I dont think it will breakdown to a goo when cooked!
My boyfriend and I love your videos, please continue to create great content! :D
Best, Sarah and Daniel!
fantastic choice for the background music 👌😂
so happy the flannels are back 😂❤️
I've never tried korean food either... but I HATE sweetness in my steak (or pretty much any meat) so probably won't be trying this anytime soon. Happy birthday David!!
when you cut the onions by habit i started wincing and blinking really fast haha
Usually less oil will get rid of the "gloopy"-ness. It's the marinade separating from the cooking oil.
i really dont know why but its something about david and the way he makes these recepies its soo intresting too watch them ♥♡♡( my birthay was yesterday(
Wow I'm really impressed that it was your first time making/eating this and you enjoyed it! It's great that you're open to trying new things. Hopefully you can try Korean bbq in a restaurant sometime and do a comparison 😊 LMAO when you called the texture "gloopy" and yeah that usually happens when there's too much sauce.
You don't need a new knife just a better sharpening tool also known as wetstones
Do the strawberry cream puffs, considering the fact that cookies and cream puffs turned out to be so good
Just for future reference David, it's easier to slice meat thinly if you freeze it for about 15 minutes beforehand
As someone married to a Korean and having made and eaten plenty of Bulgogi (you pronounced it pretty well). It’s different depending on who makes it and my husband would freak if you don’t use lean meat. That is one thing Koreans agree on, use lean meat. Korean pears are the best to use, but you can use a standard pear or apple. We never measured we just made the marinade till it tasted good. Always! ALWAYS! Cut your meat super thin, you did a great job, it’s easier to cut lean beef into thin strips that don’t fall apart. Also most marinade should be more soupy because you should add a liquid such as beer, we used an apple cider and apple juice ALSO ALSO ALSO, most of not all Koreans will always add gochujang aka spicy paste and to make the paste less spicy they will add Sprite or Korean Cider. Then it tastes best when you let it marinade for a weekend and then eat it right after cooking.
Honestly my favorite dish to make, I would love for you to have it made by a real Korean.
You could leave the meat in the freezer for a bit beforehand so that it can firm up. It'll be easier to cut in thin slices then.
Hey now that you're going to be 21 you can stop drowning in your tears and drown your sorrows in alcohol instead!
Happy early birthday, my dude.
I missed your flannel
You need to try more Korean food. (-:
What a swaggy flannel.
Who wants him to do the Jiggly Japanese cake? Give a like so he can see!
Who else remembers your birthday/saints patrick day coming out last year? Damn, time flies.
When you peel garlic, just twist the clove. The peel pops and then you can just slide the peel off.
After-School Snack
Ideas For The Week
Happy Early Birthday, David!
ITS A KOREAN PEAR.
By the way the meat is actually cut nicely for it. im korean and i should know for this recipe
YO HAPPY EARLY BIRTHDAY, MATE!!!!!!!!!!!!!!!!!!!!!!!!!!!! YOU'RE GREAT
His next video will involve with something of alcohol since he's turning 21
I've said it once and I'll say it again...
DO THE JIGGLY JAPANESE CHEESECAKE
Winnie Pooh he did, and he failed... Twice
If you want a well cut up meat chunk, you can normally ask the butchers at Kroger to cut it up for you as you want it to before buying it.
@davidseymour spring onion, green onion, scallion =same thing
also is that the hand stamp from the club last night? 🎧🎤🍸🍺
What is the song at the end of your videos???
i wonder, too! :(
The Ocean by Mike Perry :)
Thank you! :)
You still have a few good years, David!
Happy Birthday David
Jiggly Japanese cheesecake!!
You have a great taste in music, which I appreciate. I hear that Caravan Palace in the background x)
The music video for lonedigger is great if you haven't seen it.
happy birthday you 'grown up'
Lol bulgogi is great but I've never heard of blended things to make the sauce. The lumpiness of your blended sauce isnt supposed to be there lmao. Usually its a smooth sauce made of liquids with the exception of a lil bit of grated pear XD so this is interesting.
Cut the steak while frozen for easy steak strips :-) dull knife can be used too!
I didn't get a notifiction, anyone know what's up with that?
If you freeze the meat before cutting in to strips, it's easier! Also it's pronounced like "Bool go gi" But the B is kind of a mix between B and P. Korean pronunciation can be hard sometimes, so it's okay!
"It's a little like... Gloopy... With the mouth feel."
-David Seymour 2017
You heard it here everyone.
can you try the red velvet cheesecake? like the one from cheesecake factory ? not buzzfeed but still awesome. and complicated smhh
I heard if you come early, a wild David appears 👀 also, happy early birthday!
It was pretty good. Got the syllable structure pattern right.
Make-Ahead Breakfast
Ideas For The Week
You need to freeze the meat slightly. It makes it easier to cut into slices
Every time I watch you cook I get so frustrated hahaha. I love it tho
21 is out of your prime?! You haven't even hit the good years yet!
awkward David is the cutest David.
whaaat he's turning 20? i thought he was... 29. like a teen looking adult. He just seems so mature
THE BUZZFEED TESTS ARE BACK WEE
Now you can do buzzfeed's alcoholic recipes. 😂
love your personality 😍 so cute!
I'm not yet 30, but over 20. love you!!! you'll keep doing great.
Wait why did he eat white rice with tacos and not Mexican rice with tomato sauce
It would be so cool if you could team up with TipsyBartender to do something for your 21st. Happy early birthday David ❤️😋
"Gloopy with the mouth feel" Same