I made this tonight exactly according to your recipe. I also made the extra scallion salad, the bbq sauce and rice. And we had kimchi. Wow! I cook a lot, all kinds of cuisines, and I have made Korean food before. This was AMAZING. So delicious and satisfying and two hours later my kitchen still smells wonderful. Thank you!
I marinated 2.5 lbs for 7 days and used the Dasida. Grilled and served with steam rice, homemade radish and cabbage kimchi, and pickled mustard greens. My 11yo grandson said “Papa, this is the best beef bulgogi I have ever had, this is 5 star Papa” ….and I agree.
Congrats!! I would much much much rather get a compliment from a picky child or teen than from a "real chef" hahaha kids are the best critics, and you nailed it! Cheers!
Bulgogi is CRAZY delicious!! I made some the other day and it was a smash hit! While I might not have all the proper Korean ingredients for it, I'm so glad there have been many different variations of it and all of you amazing chefs shared them with us. Thank you so much and I hope you and your family have a wonderful new year!!❤
This has got to be the most thorough and clearest tut on making bulgogi I’ve ever come across on YT. Thank you for this video. I’m gonna try this recipe this weekend. If I could thumb up 👍forever, I would.
Helen, thank you so much. Your bulgogi looks heavenly - will be making this for next week, banchan - this weeks main dishes for our banchan: steamed fish, squid, and scallop.
I’ll certainly try this. I don’t order Bulgogi at Korean restaurants anymore bec it’s is usually too sweet. I’ve mentioned this to the waitress/waiter but they say that they can’t adjust it because obviously it’s marinated.
It's 0325 now and I just realized that I bought some rib eye from the Korean market this past weekend. Time to marinate some bulgogi. By the way, do you have a recipe for ttaro-gukbap (따로국밥)?
Would Shaoxing wine be an acceptable substitute to use? I've been really enjoying your channel and learning your recipes and techniques and my wife is loving the results 😊 Thank you!
I think it should be fine if you have clear shaoxing wine, but the amber-colored kind might change the flavor a bit. Some chefs also sub water and a little sugar for mirim/mirin in a pinch.
@jellystoma Thanks for this question. Shaoxing wine is Chinese and has very distinct taste (great for Chinese dishes), but I would NOT recommend using it to make bulgogi. If you cannot get Mirim or clear Korean or Japanese rice wine, just use some delicious white wine that u would drink (as noted in the video).
Never cooked anything Korean before. Th marinate tasted pretty bad BUT AFTER COOKING it turned out GREAT. WILL DO THIS AGAIN. And will try some other recipes.
I've used canned pears. Canning probably destroys the meat tenderizing enzymes but the meat still came out tender. Good pears seem impossible to find in my area and when you have to have your bulgogi fix you do what you have to. 😄
And use a KOREAN bowl, and a KOREAN spoon, and a KOREAN napkin to wipe your mouth when you're done...😆 (And don't forget the KOREAN thank you, GAMSAHABNIDA😊)
@@yoyomi Hi 👋 Fish sauce is not an ingredient for Bulgogi marinade. Fish sauce is added to other Asian beef/pork marinades, but never for Korean bulgogi.
Not just any pear will substitute for Asian pear, because of the tenderizing action of the enzyme. A quarter of a kiwi is a good substitute if you can't get hold of Asian pear (the kiwi enzyme is much stronger, don't use a lot). Other than that little note, this is very similar to the recipe I use at home with great success, very good ^_^ Highly recommend the tip for leaving the marinade for a few days, one of the best versions I made, I forgot and left the meat for whole week in the fridge. It tasted amazing!
Hi 👋 Yes, some use kiwi instead of pear, but the kiwi must be ripe and sweet, as many kiwis are enjoyed on the firm side and slightly less ripened before it reaches its maximum sugar level. For me, I use pear for its sweetness that helps with the taste and how it blends with the marinade to tenderize the meat. If one cannot get Korean, using any ripe sweet pears will work fine, as noted in the video.
@@ModernPepperApologies, I think I was not clear. When you say "any pear that is sweet and ripe" will substitute for Asian pear, you show images of "European" pears (pyrus communis) in the video. AFAIK they do not have the same tenderizing enzymatic action as Asian pear (pyrus pyrifolia). Where Asian pear is not available (or like in my country, just very expensive), a small amount of kiwi works well not for flavor or sweetness, only just to break down the meat proteins. I hope this is useful information for your international viewers 😊
@@Cadmeus No need for apologies. 02:22 I note the use of Korean pear (not Asian pear cuz I have never had such). I also note that ANY ripe or sweet pears can be substituted. Korean pear isn’t the only agent that tenderizes the meat. Any acids (like the marinades) tenderize the meat. There are many fruits that contain enzymes, which aids in the break down process of meat protein, along with all the ingredients in the marinade seasoning. You and some others use sweet kiwi, which also works. I personally prefer any ripe sweet pear, if I can’t get Korean pear. www.sciencelearn.org.nz/resources/1945-fruit-enzymes-tenderise-meat
I love Korean food, but I don't use any alcohol or wine in my food.please help me to make it .can I delete the mrin from the recipe, or do you have free alcohol substitute I can use 🙏🙏🙏
I was not able to get Rib eye or tenderloin. So instead I got 4 lbs. of chuck roast. I included carrots in my marinade, this time around I forgot to use honey. My marinade turned out well to my liking. I use a griddle to cook the beef and 3 lbs. of pork sirloin bulgogi. My family likes it. Not to salty and not too sweet they say. I don't like it. The meat was not soft and the taste was bland for me. Was not the same when I taste the marinate. I gave it 10 hours inside the ref.. Now my pork belly marinade with Sprite and the spicy pork bulgogi, turned out far better. I used 2-1-1, 2 cups of Soy Sauce and 1 cup of each Oyster Sauce and Brown Sugar.
Hi 👋 Chuck roast is fine as long as you slice the meat thinly (freeze the meat half way so it is easier to have slice). As for it tasting bland, please do adjust the amount of ingredients according to how much meat u r marinating. The ingredients list with measurements are listed in the description box of this video. If you are happy with adding or omitting ingredients from the recipe, great🙌. As for the oyster sauce, it is not used to make Beef Bulgogi, but again, if u r happy with it🙌
Thanks. I have to correct myself. The oyster sauce was for the pork belly. I should have said mirin/cooking wine. It was windy and cold over here in Texas. I have to use an indoor griddle. It was not flaming hot. I opted out using 2 frying pans. A 12" and 14". Maybe that too was a wrong decision. The first time I got the recipe from my Korean friend some 30 years ago. I did my measurements accurately. Now a days, I do it by eyeballing and tasting. With cooking wine, I always use 1 cup. It's the Asian Pear, I'm not keen on and I only use a quarter. If I'm using goat meat or game, I add ginger, vinegar or beer. Thankyou for the reply and the videos. @@ModernPepper
![[ENGSUB] UNPRODUCTIVE DAY ใช้ชีวิต (เปื่อยๆ) ด้วยกัน 1 วัน! | OUROAD CLOSEFRiEND SS2 EP.9](http://i.ytimg.com/vi/pyYKZ3kra9w/mqdefault.jpg)
Ms. Helen. You should really put out a cookbook. I would buy one today!
Thank you 🙏 Hopefully, one day I will be able to do
I made this tonight exactly according to your recipe. I also made the extra scallion salad, the bbq sauce and rice. And we had kimchi. Wow! I cook a lot, all kinds of cuisines, and I have made Korean food before. This was AMAZING. So delicious and satisfying and two hours later my kitchen still smells wonderful. Thank you!
Thank you for this shortcut of bulgogi. I also appreciate the thorough instructions without making it so lengthy.
Thanks 🙏🙌🙏
I marinated 2.5 lbs for 7 days and used the Dasida. Grilled and served with steam rice, homemade radish and cabbage kimchi, and pickled mustard greens. My 11yo grandson said “Papa, this is the best beef bulgogi I have ever had, this is 5 star Papa” ….and I agree.
LUV IT😍🙌🙏
Congrats!! I would much much much rather get a compliment from a picky child or teen than from a "real chef" hahaha kids are the best critics, and you nailed it! Cheers!
Thank you for sharing this with me today and I hope you have a great week ❤️🙏
Thank you 🙏
Very delicious beef recipe 😍
🙏🙌🙏
Bulgogi is CRAZY delicious!! I made some the other day and it was a smash hit! While I might not have all the proper Korean ingredients for it, I'm so glad there have been many different variations of it and all of you amazing chefs shared them with us. Thank you so much and I hope you and your family have a wonderful new year!!❤
Thank you 🙏
This has got to be the most thorough and clearest tut on making bulgogi I’ve ever come across on YT. Thank you for this video. I’m gonna try this recipe this weekend. If I could thumb up 👍forever, I would.
🙏🙌🙏
Thank you for this video. Bulgogi is one of our favorites. Can't wait to make it myself.
Yay 🙏
Thank you so much. It was out of this world fabulous.
My wife adds perilla leaves when cooking her bulgogi, its delicious!
🙌 Perilla leaves are great to add to the lettuce wraps….SO YUM!
Trying this soon thanks for sharing.
잘 먹 갰 습 니 다.
감사합니다🙏
*불고기 레시피 공유해주셔서 감사합니다 만들어볼깨요❤*
감사합니다🙏
Lovely jubbely. I like to add korean pepper as well.
Helen, thank you so much. Your bulgogi looks heavenly - will be making this for next week, banchan - this weeks main dishes for our banchan: steamed fish, squid, and scallop.
@@Wanda_Jannette 🙏🙌🙏
This looks awesome
Thanks 🙏
I love your videos very much ❤️
Thank you 🙏🙏🙏
Nice! Very similar to the galbi marinade...
🙏. Yes! I also have a galbi recipe, too
I’ll certainly try this. I don’t order Bulgogi at Korean restaurants anymore bec it’s is usually too sweet. I’ve mentioned this to the waitress/waiter but they say that they can’t adjust it because obviously it’s marinated.
I know, unfortunately that is what I run into as well. Thanks for cooking with me🙏
It's 0325 now and I just realized that I bought some rib eye from the Korean market this past weekend. Time to marinate some bulgogi.
By the way, do you have a recipe for ttaro-gukbap (따로국밥)?
No, I don’t have 따로국밥 recipe. But please do check out my Soups/Stew recipe playlist 🙏
Would Shaoxing wine be an acceptable substitute to use? I've been really enjoying your channel and learning your recipes and techniques and my wife is loving the results 😊 Thank you!
I think it should be fine if you have clear shaoxing wine, but the amber-colored kind might change the flavor a bit. Some chefs also sub water and a little sugar for mirim/mirin in a pinch.
@jellystoma Thanks for this question. Shaoxing wine is Chinese and has very distinct taste (great for Chinese dishes), but I would NOT recommend using it to make bulgogi. If you cannot get Mirim or clear Korean or Japanese rice wine, just use some delicious white wine that u would drink (as noted in the video).
Never cooked anything Korean before. Th marinate tasted pretty bad BUT AFTER COOKING it turned out GREAT. WILL DO THIS AGAIN. And will try some other recipes.
I've used canned pears. Canning probably destroys the meat tenderizing enzymes but the meat still came out tender. Good pears seem impossible to find in my area and when you have to have your bulgogi fix you do what you have to. 😄
🙏🙌🙏
Thank you
🙏🙌🙏
The marinade would be excellent for tempeh or tofu!!!
🙌 YES! I also marinate a variety of mushrooms…SO YUM!
Looks good but i dont got 48 hrs. lol
And use a KOREAN bowl, and a KOREAN spoon, and a KOREAN napkin
to wipe your mouth when you're done...😆
(And don't forget the KOREAN thank you, GAMSAHABNIDA😊)
Great tip to soak the meat! 👍🏻
🙏
Helen, Amazing, spicy, sassy and dare I say sexy?
Oh and the food was great too.
Many thanks, thumbs up and subscribed
@@peterhere6298 Thank you 🙏🙌🙏
@@peterhere6298 Thank you 🙏🙌🙏
I can do this but still kinda difficult.
How important was a the pear? I try to avoid a lot of carbs.
I have issues with tenderness - too tender or not tender enough. Any tips???
❤
🙏🙌🙏
Is it usual to add fish sauce to this marinade or no?
@@yoyomi Hi 👋 Fish sauce is not an ingredient for Bulgogi marinade. Fish sauce is added to other Asian beef/pork marinades, but never for Korean bulgogi.
Not just any pear will substitute for Asian pear, because of the tenderizing action of the enzyme. A quarter of a kiwi is a good substitute if you can't get hold of Asian pear (the kiwi enzyme is much stronger, don't use a lot). Other than that little note, this is very similar to the recipe I use at home with great success, very good ^_^
Highly recommend the tip for leaving the marinade for a few days, one of the best versions I made, I forgot and left the meat for whole week in the fridge. It tasted amazing!
Hi 👋 Yes, some use kiwi instead of pear, but the kiwi must be ripe and sweet, as many kiwis are enjoyed on the firm side and slightly less ripened before it reaches its maximum sugar level.
For me, I use pear for its sweetness that helps with the taste and how it blends with the marinade to tenderize the meat. If one cannot get Korean, using any ripe sweet pears will work fine, as noted in the video.
@@ModernPepperApologies, I think I was not clear. When you say "any pear that is sweet and ripe" will substitute for Asian pear, you show images of "European" pears (pyrus communis) in the video. AFAIK they do not have the same tenderizing enzymatic action as Asian pear (pyrus pyrifolia). Where Asian pear is not available (or like in my country, just very expensive), a small amount of kiwi works well not for flavor or sweetness, only just to break down the meat proteins. I hope this is useful information for your international viewers 😊
@@Cadmeus No need for apologies.
02:22 I note the use of Korean pear (not Asian pear cuz I have never had such). I also note that ANY ripe or sweet pears can be substituted.
Korean pear isn’t the only agent that tenderizes the meat. Any acids (like the marinades) tenderize the meat. There are many fruits that contain enzymes, which aids in the break down process of meat protein, along with all the ingredients in the marinade seasoning.
You and some others use sweet kiwi, which also works. I personally prefer any ripe sweet pear, if I can’t get Korean pear.
www.sciencelearn.org.nz/resources/1945-fruit-enzymes-tenderise-meat
❤❤❤❤
🙏🙌🙏
I love Korean food, but I don't use any alcohol or wine in my food.please help me to make it .can I delete the mrin from the recipe, or do you have free alcohol substitute I can use 🙏🙏🙏
Just don’t use it…I dont
@@ramonaburns4077 thanks
Instead of asian pear would pineapple be ok ?
That is not blood, it is myoglobin.
@@donnacorum55 ??
I was not able to get Rib eye or tenderloin. So instead I got 4 lbs. of chuck roast. I included carrots in my marinade, this time around I forgot to use honey. My marinade turned out well to my liking. I use a griddle to cook the beef and 3 lbs. of pork sirloin bulgogi. My family likes it. Not to salty and not too sweet they say. I don't like it. The meat was not soft and the taste was bland for me. Was not the same when I taste the marinate. I gave it 10 hours inside the ref.. Now my pork belly marinade with Sprite and the spicy pork bulgogi, turned out far better. I used 2-1-1, 2 cups of Soy Sauce and 1 cup of each Oyster Sauce and Brown Sugar.
Hi 👋 Chuck roast is fine as long as you slice the meat thinly (freeze the meat half way so it is easier to have slice).
As for it tasting bland, please do adjust the amount of ingredients according to how much meat u r marinating. The ingredients list with measurements are listed in the description box of this video.
If you are happy with adding or omitting ingredients from the recipe, great🙌. As for the oyster sauce, it is not used to make Beef Bulgogi, but again, if u r happy with it🙌
Thanks. I have to correct myself. The oyster sauce was for the pork belly. I should have said mirin/cooking wine. It was windy and cold over here in Texas. I have to use an indoor griddle. It was not flaming hot. I opted out using 2 frying pans. A 12" and 14". Maybe that too was a wrong decision.
The first time I got the recipe from my Korean friend some 30 years ago. I did my measurements accurately. Now a days, I do it by eyeballing and tasting. With cooking wine, I always use 1 cup. It's the Asian Pear, I'm not keen on and I only use a quarter. If I'm using goat meat or game, I add ginger, vinegar or beer.
Thankyou for the reply and the videos. @@ModernPepper
@@kapiatgatas Oh, I now understand that you were using your own recipe, not mine. Keep on cooking🙏
P r o m o s m