Bulgogi Beef Recipe – How to Make Korean-Style Barbecue Beef

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Learn how to make a Bulgogi Beef Recipe! Visit http://foodwishes.blogspot.com/2016/09/bulgogi-beef-how-they-barbecue-in-korea.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Bulgogi Beef Recipe!

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35 Comments

  1. Just tried this with kiwi instead of Asian pear, granulated garlic and ginger, ribeye steak instead of beef short ribs and generic chilli flakes instead of the Korean chili flakes, and i must say, it was amazing. I cannot wait to try it out again with the correct ingredients.

  2. It's a lot easier tobwash your hands than a bunch of utensils. Chef, gotta add a liquid to that pan, swirl well and pour over that rice before topping with beef! Kudos to you. Had Idahoan mashed instant potatoes for breakfast this morning. It's all your fault, Chef…

  3. The cut of beef is not as important as some make it out to be. I've seen recipes that actually call for beef from a Korean market which is ridiculous. Since it is sliced thin and marinated it should turn out tender. Quick note: it's easier to slice if you stick it in the freezer for a while.

  4. This is one of my favorite dishes! According to Maangchi, who's recipe I've used, you can use a Bosc Pear instead of a Korean Pear. This is what I've done in the past, as Bosc Pears are readily available at my local regular grocery stores.

    Really looking forward to trying Chef John's take on this. Every recipe of his I've tried has been amazing.

  5. Fun fact: "Gochu" means pepper and that is the correct name of the pepper flakes, but gochu is also slang for "penis." A "gochu chingu" means "Penis friend," someone you've been friends with since you were very young.

  6. go-choo-jong is how you say it. this is DEF not traditional bulgogi. but he did say it's his take …and I am sure it tastes good regardless. I wouldn't call this bulgogi once you add rhe pepper powder …once you make it spicy with the paste or powder it kind of is considered bokkum. and if it is done with rid meat it also kinda becomes galbi.

  7. hey lov yr channel and was wondering in the spirit of asian recipies could u do a take on chicken or pork don's? there japenese dishes that comes in a bowl and have a unique sauce i think the porn one is called katsudon would be awsome

  8. Oh John…..Β I was about to scold you for leaving all that beautiful fond in the pan.Β  Even if you don't need it for the dish I would deglaze anyway and throw it into a container and freeze it to enrich some other sauce or soup….but that's just me πŸ™‚

  9. Between the few seconds when you said " freakishly small wooden spoon" and then showed the spoon, I was thinking "how small can a wooden spoon be it can't be that small…… Oh wow that's tiny."

  10. I lived in Kunsan for a year as a single airman, and lived off this dish at least 5 nights a week. Even though the meat there was more shredded, I can't wait to cook it and try it in Chef Johns take.

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