Easy Bulgogi (Korean BBQ Beef) (2024)

FAQs

What cut of meat is used for beef bulgogi? ›

Ribeye Steaks: Bulgogi can be made with many cuts of meat, including ribeye, short ribs, sirloin, or tenderloin. Ribeye is ideal as it's well-marbled with fat, making it tender and tasty. Baking Soda: Tenderizes the beef and also helps with browning and caramelization.

Bulgogi generally refers to thinly sliced beef marinated in a sauce that is a mix of soy sauce, sugar or honey, sesame oil, garlic, onion, and often pureed Asian pear.

The difference between Korean Kalbi and Bulgogi

This recipe showcases the difference between two popular Korean bbq methods. The difference between bulgogi and Kalbi is that one uses Short Rib, and one uses Ribeye, both using basically the same marinade and grilled over fire.

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.

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.

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.

Korean Beef Bulgogi: Frequently Asked Questions

Gochujang is a red chili paste, a pantry staple in Korean cooking. It can be found in most grocery stores in a red, rectangular tub. What can I substitute for the pear in the marinade? You can use apple in place of the pear without compromising taste.

The dish is believed to have entered South Korea as a result of refugees fleeing Pyongan Providence after the liberation of the Korean Peninsula from the Japanese in 1945. After its introduction into South Korea, bulgogi became popular in Seoul and many other cities.

It's packed to the rafters with veggies, yet still feels naughty thanks to the sweet n' salty bulgogi sauce. It's pretty much perfect in terms of “healthy-ish comfort food”.

Early History and Origins. The term 'bulgogi' comes from Korea and translates to 'fire meat' as it was originally cooked using skewers on a hwaro grill. This ubiquitous meal's early history and origin date back to the Goguryeo era (37 B.C. to 668 A.D.), when it was initially called maekjeok.

Does bulgogi taste like teriyaki? ›

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.

This will help you grill your own KBBQ meats while also keeping raw and cooked meat separate. Same with the tongs, we recommend having scissors handy so that you can easily cut larger pieces of meats into bite-size portions. Cutting the meat on the heat can also help it cook faster and more evenly.

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.

For regular bulgogi, the meat is sliced before being marinated. Flank steak is full of beefy flavor, but somewhat tough, so it's important to cut against the grain.

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.

It's best to use thinly shaved shabu-shabu beef, which you can find in most Asian markets. If you can't find thinly shaved beef just put a steak in the freezer for about 30 minutes and then slice as thinly as possible with a sharp knife.