Bulgogi Korean beef BBQ (2024)

FAQs

What kind of beef 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.

Mix some soy, apple juice and sugar in a sauce pan. Heat until the sugar melts. Mix in some ginger, garlic, green onions and sesame oil. Literally that's it.

Bulgogi is a Korean BBQ dish loved by Koreans and non-Koreans too. The savory beef combined with the sweet, gingery marinade is always a big hit. The word bul means fire in Korean, and goki means meat. So this is “fire meat!”

Once it's done marinating, the hard part is over. Throw it onto a super hot cast iron skillet or grill pan and that smoky, sweet-savory charred bits of meat will simply put you over the edge. Serve with rice and maybe a side of kimchi for a full meal. Or red leaf lettuce tacos also work perfectly here.

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.

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.

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.

As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine.

Bulgogi came from the Korean word bul-gogi (불고기), consisting of bul ("fire") and gogi ("meat"). The compound word is derived from the Pyongan dialect, as the dish itself is a delicacy of Pyongan Province, North Korea. The dish became popular in Seoul and other parts of South Korea, introduced by refugees from Pyongan.

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.

What does bulgogi taste like? ›

Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from the soy, sesame, garlic, ginger marinade. It is intensely flavorful, and tantalizingly delicious. This Bulgogi cooks super fast, so once your steak is done marinating, it's 15 minutes to dinner!

Costco Beef Bulgogi, seasoned with very tasty beef meat, you can cook this Costco beef bulgogi in the oven, air fryer, frying pan, and microwaves. It will take 35 min for maximum to prepare a beef bulgogi dish.

The taste of Bulgogi is typically sweet from the marinating sauce, but it can get spicy from the grill. It is served with a few side dishes, such as lettuce or ssamjang (spicy-sweet bean paste). We recommend pairing Bulgogi with a dry red wine like Chianti.

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.

Soak the meat in cold water.

It will significantly reduce any gamey or irony taste from the meat.

Deungshim, or sirloin, is one of the most favored beef cuts for Korean BBQ. Unlike galbi, it typically isn't marinated. This cut is soft and fatty, offering a melt-in-your-mouth experience.

Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick.

"Hanwoo has a very attractive flavor; it's not as beefy and lean as American steaks tend to be, nor as fatty as wagyu," says Keung. "When people describe that 'beef' flavor, that's what you think of when eating a lean meat. Hanwoo has that great beef flavor, but there are unique flavors in an animal's fat too.

Despite its high price, Hanwoo beef is preferred in Korean cuisine, as it is typically fresher and of better quality than cheaper imported substitutes. Kim et al. (2001) noted, "Hanwoo is regarded as a premium beef because of its high palatability and desired chewiness".