How to make Bulgogi recipe in just 5-minutes with unique and easy methods,in all over worlds now you can buy all recipe e-books in our website
What is Bulgogi?
Bulgogi means “flesh of fire”. It is often made with tender portions of beef, pork or chicken. However, in general terms, beef is made with beef unless specified.
It is undoubtedly one of the most famous Korean traditional foods and has been for thousands of years. Naturally, Bulogi’s cooking method evolved over time and also varies by region.
However, to ease your attention, we will talk about the most common way of making beef bogies in modern times.
What do I use BEEF
As I mentioned above, the tender chunks of beef are ideal to use in bulgogi. And the top commonly used are sirloin and beef tenderloin.
However, during my research, I came to know that different countries have
different naming conventions for these cuts, which has confused me!
Anyway, I like to make my bulgogi with a Scotch fillet (known in the US as Rib Eye). It is more expensive than other popular steak cuts, but not as expensive
as eye plaque (known in the US as beef tenderloin).
Scotch fillet/rib eye is known for more flavor and juicy texture than other steak cuts. It also has a good amount of marbling, so baking it on the grill or pan-frying is quite suitable for this cut.
How to cut BULGOGI beef
Until some time ago, I was using pre-cut bulgogi exclusively from a Korean grocery store. Yes, you can buy this meat that is already sliced from a Korean grocery / Korean butcher. Just look for the label “Bulgoi Meat” in the fridge/freezer section.
But I just became unhappy with the quality of meat I get from my local Korean groceries. The meat was not fresh and contained a large amount of pumpkin, so it was unpleasant to eat.
So I decided to cut the meat from the meat of my choice (Scotch fillet/rib eye fillet as I mentioned above) and this is what I do with it. (Tip – it is worth sharpening your knife before starting this process!)
Take out the meat from the packaging. Wrap each fillet individually with cling wrap. Place the wrapped meat on a metal baking tray.
Place the tray in the freezer and allow the meat to partially freeze for about 2 to 2.5 hours. (The time may vary depending on your freezer setting, meat thickness, and size). If your knife passes smoothly and you are not having difficulty diluting it a little then the meat is ready. If you do, you should put the meat back in the freezer and let it freeze for a while.
Remove the meat from the freezer and remove the cling wrap. Thinly slice the meat across the grain. The ideal thickness is 2 mm to 3 mm (1/8 in). Now Gosht is ready with chutney sauce!
What happens in bulgogi season
In my mind, Bulgoi chutney is the main reason why this dish is very tasty.
As you can read from above, I use pears or apples in my bulgogi sauce. I use them as a meat tender, but also as a sweetener.
While the most commonly used fruit in the bulgogi marinating process is
Korean pear / Asian pear/pear pear, it is not an easy fruit to obtain if you live in Korea. So I often use red apple varieties (like Pink Woman, Red Delicious, Shahi Gala, Fuji, etc.) mixed with pure onions and it is working very well for me.
Some Koreans also use kiwi or pineapple, but you have to make sure that you do not use them much as these
are stronger tender agents than pears.
If you mix the meat with these for a very long time, the color and texture of the meat can change undesirably to a great extent. (I am speaking from my experience here!)
Grilling vs Pan Frying
Bulgogi can be cooked with vegetables in a stove (a pan/pan) or it can be cooked on a BBQ grill without vegetables. As you can imagine, they will taste slightly different.
Pan-fried bulgogi (with vegetables) will naturally extract some juices, which you can use to mix with a bowl of boiled rice. Many people love this idea!
Jodi SMAVY FLAVOR (Pan Pan Frying)
Can you believe that even when you cook bulgogi in a pan, you can add smokey flavors to your bulgogi? I did not keep you for long.
The secret is baking in a well-seasoned cast-iron skillet and a small batch of meat without crowding the pan.
Because, when you put the crowd in a pan/pan with meat and/or vegetables, a lot of juice comes out of them. And the smokey effect is reduced.
But you can stop bulgogi from cooking in a small batch. Cooking without vegetables will also help.
Also, another secret is that you overheat the skillet before adding the meat so that as soon as the meat touches the pan, it starts sizzling, searing and caramelizing. This extra flavor makes the bulgogi even more delicious!
What to serve with
Serve Bulgoi with some steamed Korean rice and other Korean side dishes.
You can also use some lettuce leaves and perilla leaves to wrap bulgogi. Don’t forget to pair it with some Korean
ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) as well!
How to store
Cook bulgogi can be stored in the refrigerator for a few days. Any raw portion of bulgogi (simply marinate) can be kept in the freezer for 3 to 4 days or a few weeks.
- Bulgogi Marinade
- Blend pickle ingredients in a mixer or food processor until smooth. To cancel.
- Place thinly sliced meat in a mixing bowl and pour pickles over it. Gently massage the meat with your hands and mix them well. (Wearing food prep gloves is a lot of work here!)
- Add sesame oil and mix it in the meat. (I like to add sesame oil separately as opposed to adding it to the pickle sauce. I read somewhere that the oil can prevent the other sauce from being effectively absorbed into the meat.)
- Cover the bowl with a cling wrap (or transfer marinated meat to a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavor).
- Preheat a wok/bbq grill over medium-high heat until well heated. Add cooking oil and spread it well. Add the meat (and vegetables) and cook it over medium to high heat for 3 to 5 minutes (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and shake them quickly.
- Serve bulgogi with boiled rice and other Korean side dishes. (See above for more suggestions)