Whats Healthier Galbi Chicken or Bulgogi Beef
Bulgogi is the nigh popular Korean Grilled BBQ Beef dish that is made from marinated thin slices of beefiness that'southward traditionally grilled over an open flame. Flavors of sweet, salty and garlicky soy sauce with a hint of sesame oil has been my go-to family recipe for 27 years!!
Bulgogi which literally means 'fire meat' is an amazing Korean BBQ grilled beef dish that will make anyone a fan of Korean nutrient once you taste it. Actually, this is the very first recipe that I posted when I started my blog in 2010 and every bit I said in the title, I have been using this accurate recipe e'er since and even longer – for 27 years which is how long I have been married. 😍
So my Authentic Bulgogi recipe has truly stood the test of time.
Virtually Bulgogi
Bulgogi has origins dating back thousands of years to the kingdom of Goguryeo (고구려 37 BC – 668 AD) which was in the course of beef grilled on skewers. After in the 1800's, with the introduction of metal grates, Koreans started to marinate thin cuts of beef and and then grill on top of these gridirons. These were chosen Neobiahni Gui 너비아니 구이 which really used thicker slices of beef than what is used today.
My nearly delicious retentiveness goes way back to the days when my father took the whole family out to dinner at his favorite restaurant – Wooraeok 우래옥. You encounter the original possessor of Wooraeok was a good friend of my father since they both fled Democratic people's republic of korea during the Korean State of war in the '50s.
Wooraeok notwithstanding exists today and has sister restaurants in Washington DC and New York. They even so cook the beef on this type of pan and my dad used to add rice and cracked an egg to the juice that accumulated around the rim. And OH MY…you will get a wonderful juk there.. I can yet remember how proficient information technology tasted and I thought my dad was a genius!!
BTW, in this post, I offer several substitutions and variations that you tin try based on my recipe. They volition ALL taste adept merely I remember it is proficient to have options in case you don't take all the ingredients or if you prefer one ingredient over another.
What is Bulgogi Sauce made with? Do you have to use Asian pear?
Traditionally the marinade sauce is made from soy sauce (jin ganjang), mirin or cooking rice wine, Asian pear, garlic, sugar and/or dearest, sesame oil, sesame seeds and black pepper.
Asian Pear is the traditional Korean tenderizer of choice for bulgogi recipes and dominion of pollex is 2 Tbs grated pear for one lb of meat. But y'all can certainly use other substitutes.
But I know Asian Pear is not always like shooting fish in a barrel to purchase outside of Korea so here are my substitutions.
- Kiwi – this is my favorite tenderizer to use when pear is not readily available – information technology'southward so powerful that 1/2 kiwi is good for 5 lbs of beef
- Onion – 3 Tbs of minced onion will practise its trick for i lb of beefiness, adds extra sweet which is good
- Diet Coke – Another emergency fix is to add 2 Tbs or so to five lbs of beef, if yous find that the meat is too tough even later on the marinade. Utilize Nutrition Coke only as a terminal resort since information technology is very powerful and don't go out it also long.
What is the best beefiness cut for Bulgogi?
Traditionally, top sirloin, tenderloin or rib eye cuts are considered to be best cuts and they are thinly sliced across the grain. You can too use thin slices of brim or flank steak if yous desire to try that. The more marbling the meat has, information technology volition exist more than tender so try to buy meats that take good marbling.
How to slice information technology at habitation
Purchase chuck roast/boneless rib eye roast/tenderloin/sirloin chunks of meat. And flank steak works too. Wrap information technology with a plastic wrap and freeze it for 2 hrs or more than (esp. if meat slice is bigger than 1 lb) and then take it out and slice it thin against the grain. Pro Tip – ever sharpen your knife (like how chefs exercise on Telly) earlier and it volition be so much easier.
Bulgogi vs Galbi – what'south the departure?
In terms of the sense of taste of the marinade, the two are very like. In fact, I sometimes employ the same marinade for both except I add together a bit more tenderizer for Galbi every bit the meat is tougher and thicker. So the main difference from Galbi is in the cut of the meat. Galbi ways 'ribs' and usually it is os-in cutting of the cow near the short rib #one – #v areawhereas, for the latter, there is no bone and are thinly cut pieces every bit stated to a higher place.
Chef's Tips
- Add-Ons – Traditionally, Koreans merely marinate the beef by itself merely y'all tin add any or all of the following: sliced rawonions, mushrooms (shitake, white, oyster), bell peppers, carrots can be added to the pan when you cook the meat
- Rice wine/Mirin/Sake Substitute – Although most of the alcohol is cooked away when you cook, I become asked a lot whether they HAVE to apply it. If you lot can't use alcohol in your cooking, try the following: for ii Tbs rice or red wine = two Tbs ginger ale OR ii Tbs apple juice OR 4 tsp grape juice + 1 tsp wine vinegar + 1 tsp water. Also, reduce the amount of tenderizer (esp. kiwi) if using these since the acerbity in these juices or ginger ale may have a slight tenderizing effect.
- How to Melt Bulgogi –
2 Types of Traditional Korean Bulgogi Grills (LEFT – Steel Mesh, RIGHT – Steel Bulgogi Pan) - Pan-Fry – simplest mode to cook. See my recipe video for details on how.
- Charcoal grill – The most accurate and traditional mode to cook Korean BBQ (left moving-picture show). Use either a fine steel mesh or tin foil to cook the meat over charcoal because otherwise, it will fall through.
- Broil in the oven – Y'all can also broil it on the acme rack of your oven (Broil temp) but remember to keep a very close watch then it does not burn!
- Traditional Bulgogi pan over Gas (see pic) – Use the archetype domed pan (right pic) on top of Gas and cook with water or light goop added to the rim. The juice from the meat will fall into the water and later on make a wonderful liquid that you lot tin can mix with your rice.
- Cook information technology well done – also tastes great if it's caramelized and a fiddling burnt…sentinel my video beneath to come across how it is done.
- Shop leftovers (uncooked or cooked) in the fridge or the freezer. Just oestrus up in a frying pan. Yous can't overcook bulgogi so it will notwithstanding be expert.
- SERVING Suggestions – Serve with some rice and Korean lettuce salad or with Ssam and Ssamjang. Slices of raw garlic or chili peppers can too be enjoyed in the Ssam or grilled together with your meat. More menu ideas in my Korean BBQ Dinner cookbook (subscribe to my blog 👉 receive a Gratis copy!).
Other Recipes with Bulgogi
If you enjoyed this recipe then you can make other dishes using leftovers –
Bulgogi Rice Bowl – Smashing way to use leftover bulgogi or double your recipe and plan to make it the side by side day. Only throw some fresh lettuce, crown daisies, perilla and chili peppers then top it with some gochujang sauce. This is my favorite!!
Bulgogi Jeongol (Hot Pot) – A tummy warming mild hot pot stew cooked with glass noodles and lots of veggies like mushrooms, onions, napa cabbage and carrot. Everyone will fall in beloved with the sweet and savory broth. 💕
Bulgogi Kimchi Pasta – Aye, information technology's a fusion recipe but I would not share information technology unless information technology was SUPER succulent and also SO Piece of cake. Merely melt the meat and kimchi and then throw in the pasta and toss.
Unlike Korean Ssam Greens – I accept a post that explains all the dissimilar greens yous can use for ssam then mix them upwardly!
P.S. I accept recently (11/10/11) used reddish wine instead of the rice wine, light brown sugar instead of white and added a swirl of diet coke. The results were fabulous! My husband told me that information technology was actually the best I e'er fabricated!! So attempt these substitutions if you lot desire to get in even more actress yummy.
Step-by-Step Instructions
1. Make sauce past mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
My favorite tenderizer to use is kiwi unless I accept Asian pear at habitation (which I don't e'er). I know it'due south non traditional since kiwi is non a native Korean fruit but it really makes the meat melt in your oral fissure and much easier to buy outside of Korean groceries. Be careful not to use too much as it tin actually make the beef about crumble into nada in your oral fissure.
2. Mix in the bulgogi beefiness into the sauce prepared above – in a bowl large enough to hold the beef. Make sure the sauce is well mixed with the beef. You volition need to apply your easily hither and but massage everything together.
Make Ahead – and leave in the fridge overnight. Or if you are brusk on time (every bit is always the case with me.. ), making information technology merely a few hours alee works fine besides. Even just 30 min. works. I've done that many times and well-nigh people don't even seem to notice the divergence. 🙂 But of form, it will taste improve if you requite information technology time to marinate and absorb all that good flavor.
3. COOK YOUR MEAT – (watch video too)
- STOVE Elevation – Oestrus up your favorite frying pan on MEDIUM-HIGH oestrus and merely pan fry/stir fry the meat until it's slightly brown on both sides. Your pan should be hot enough so that the meat sizzles as information technology touches the pan. DON'T put too much meat into the pan and you lot will end up with a lot of the meat juice leaking out of the bulgogi which I personally don't think is good. But some like a lot of juice and so your choice. Add your sliced vegetables to the pan about a minute after you start cooking the meat. Cook until meat is well cooked and caramelized (similar you see below).
- OTHER – cheque my Tips above for other ways to melt.
And there y'all go!
NEW!! Watch and mind to my How to make Bulgogi video! Subscribe to my Youtube channel if you lot enjoyed it. 💕
How to brand Bulgogi (Korean BBQ Beefiness)
If you lot have tried this recipe so please rate the recipe (☆☆☆☆☆ at the top right of the recipe card) and get out me a comment to let me know how you like it! 😍
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XOXO ❤️
JinJoo
Prep: 20 minutes
Cook: xx minutes
Total Time: 40 minutes
serves: 4
- 1 lb Thinly sliced sirloin (top sirloin or any tender loin area)
Marinade
- iii Tbsp soy sauce
- 2 Tbsp light chocolate-brown saccharide [white sugar ok]
- one Tbsp honey [ 2 t sugar is too ok ]
- two Tbsp rice cooking vino or scarlet vino [mirin works too]
- 1 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1 tsp ground black pepper
- 2 tsp toasted sesame seeds
- one Tbsp chopped light-green onion
- ii Tbsp pear, puree [ or i Tbs kiwi or 3 Tbs onion puree]
-
Make sauce by mixing all of the marinade ingredients together except for whatsoever optional vegetables such as onions or mushrooms.
-
Mix in the bulgogi beef into the sauce prepared above – in a bowl big plenty to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and but massage everything together.
-
Oestrus up your favorite frying pan on high heat and but pan fry/stir fry the meat until information technology's slightly brown on both sides.
- Marinating - marinate minimum 30 min at room temp (not besides hot) or in the fridge for several hours upwards to 24 hrs. Freeze if you need it afterwards than 24 hrs.
- kiwi substitute - 2 Tbs pear puree tin exist substituted with 1 Tbs kiwi.
- Pan should be hot enough and then that the meat sizzles as information technology touches the pan. Also, if you lot put also much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and y'all cease up with Bulgogi stew.
- The about accurate and traditional fashion to melt Bulgogi ( Korean Beef BBQ ) is on top of a charcoal grill- you will either need a fine steel mesh or tin foil to melt the meat because otherwise it will fall through. Bulgogi is supposed to be well cooked and tastes swell if it's a little burnt…
- Y'all tin can also broil it on the top rack of your oven (Broil temp) but remember to keep a very close lookout man and so it does not burn!
- Optional veggie ingredients - traditionally, Koreans just make bulgogi with beef by itself but if you are cooking it in a frying pan, you can add some sliced onions, mushrooms (shitake, white, oyster), bell peppers and even sliced carrots and cook them together.
Calories: 249 kcal (12%) | Carbohydrates: 13 m (4%) | Poly peptide: 26 one thousand (52%) | Fatty: eight g (12%) | Saturated Fat: 2 g (13%) | Cholesterol: 66 mg (22%) | Sodium: 747 mg (32%) | Potassium: 420 mg (12%) | Sugar: 12 1000 (13%) | Vitamin A: 15 IU | Vitamin C: one.8 mg (two%) | Calcium: 42 mg (iv%) | Atomic number 26: ii.1 mg (12%)
Source: https://kimchimari.com/bulgogi-korean-beef-bbq/
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