Beef Brisket Bulgogi (2024)

FAQs

What cut of meat is beef bulgogi? ›

Bulgogi is typically made with almost paper-thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin coming in a close second. That being said, I have used both rib-eye and flank steak for this Beef Bulgogi recipe and honestly, I could barely tell a difference!

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

It depends on how you make it. If you use a lean cut of beef, add a good amount of vegetables (like large green onions, onions, mushrooms etc) into the mix and limit the salt and sugar content it can be very healthy.

I mentioned using steak in the video: sirloin, tenderloin, or skirt steak. But you still can make good bulgogi without these choice cuts. Whatever you use, it's very important to choose tender, marbled beef: leaner cuts like brisket or flak steak will turn out too tough.

Other beef substitutes: You may use half a bag (4 oz) soy curls, rehydrated. TVP also works, or sliced mushrooms. Jackfruit is also a good choice. For less sweet, feel free to adjust the sugar.

From 1910 to 1945, Korea was under Japanese rule, and serious beef shortages swept the nation. As a result, beef prices soared, and the prominence of the bulgogi dish waned. By the 1990s, however, the dish's popularity rebounded. It is collectively known as one of the most popular foods in Korea today.

The beef is marinated in a blend of soy sauce, sesame oil, onion, garlic, ginger, sugar, asian pear, and black pepper. It's marinated for several hours which flavors and tenderizes the meat.

Bulgogi is typically served with steamed rice, lettuce wraps, chili sauce, and other traditional Korean accompaniments. Making bulgogi at home is surprisingly easy.

Bulgogi (불고기) is the name of a Korean dish, literally translating to “fire meat.” This famous Korean dish has existed for thousands of years, and it is now gaining popularity in Western countries like the United States and Canada.

One 13.5 ounce serving of Beef Bulgogi contains 470 calories. When broken down into macros, it contains 42 grams of protein, 16 grams of fat, 39 grams of carbohydrates, 2 grams of sugar, and 530 milligrams of sodium.

Why is bulgogi so sweet? ›

Bulgogi is a sweet, salty beef dish that is comparable to teriyaki but much more rich and flavorful. Whereas teriyaki is solely sweetened with sugar, bulgogi relies also on fruit sugar to add an extra depth of flavor. It is literally every kids dream meal.

They're similar, but no, they are not the same. Japanese teriyaki and Korean bulgogi both contain soy sauce and sugar so they have a similar flavor. Both may contain garlic, ginger, and/or sesame oil. However, teriyaki contains a bit more mirin than bulgogi.

Chadol baegi, a staple of Korean BBQ, is thinly shaved beef brisket. Unlike other Korean meat favorites that hit the grill, the brisket is not marinated. Instead, it's cooked quickly on the grill and then dipped in a sauce of sesame oil, salt, and pepper.

Chadolbagi or chadolbaegi is a dish made from thinly sliced beef brisket, which is not marinated. It is so thin that it cooks nearly instantly as soon as it is dropped onto a heated pan.

The leanest KBBQ meats are those that do not have a lot of fat. The leanest KBBQ meats include beef sirloin, chicken breast, and pork loin. The leanest meats for Korean BBQ are the same as the lean meats you would eat in other cuisines.

Bulgogi, Korea's world-famous grilled meat dish, uses thin strips of beef that are marinated and seared, so why not apply those flavors to a burger? We're not good at making up names like "Cronut," so we're simply calling this a "bulgogi burger."

Bulgogi is a well-known Korean meat dish and literally means "fire meat". Not because of its particular spiciness, but because it is traditionally grilled over an open fire or glowing hot charcoal.

Hanwoo beef tends to be somewhat similar to American Wagyu in my experience - it has the chewy 'beef' flavor but with markedly more tenderness than the typical American steak - halfway between an Angus steak and a Japanese Wagyu steak - and the fat/marbling content is usually right in between these two as well.

What is bulgogi, you ask??? It is marinated beef traditionally grilled or cooked in a cast iron skillet and from what I've been reading, it's one of the most popular Korean dishes. What's not so popular is the use of tongue in this recipe and that's where I come in!