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FAQs

What cut of beef is used for bulgogi? ›

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won't be quite as tender.

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.

It's super easy to make and takes less than 20 minutes of active cooking time, making it perfect for the weekdays and a crowd pleaser on the weekends! Enjoy it with some white rice or Korean purple rice, Korean rolled egg omelete, and japchae (Korean glass noodle stir fry) to complete the meal!

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.

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.

The grain is essentially the muscle fibers running through the meat. You want to cut perpendicular to the muscle fibers so they become as short as possible as opposed to long muscle fibers. Long muscle fibers will give you chewy, rubbery tough meat – so cut AGAINST the grain.

noodles—mixed into the brothy sauce. bulgogi memories. There are three main regional styles of bulgogi: Gwangyang, Eonyang, and Seoul.

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!” Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it.

Water, Sauce (Sugar, Water, Soy Sauce, Soybeans, Salt), Pear Puree, Onion, Garlic, Apple Puree, Caramelized Sugar (Sugar, Water) Modified Cornstarch, Ginger, Green Onion Extract, (Water, Green Onions, maltodextrin, Salt, Pectinase), Dextrin, Black Pepper, Guar Gum, Xanthan Gum, Textured Soy Protein, (soy protein ...

From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting ...

Can I use Apple instead of pear for bulgogi? ›

If you live near a Korean grocery store, you can pick up presliced beef (look for Korean BBQ beef); if you're cutting the meat yourself, freeze it for at least 15 minutes and up to 1 hour for easier slicing. Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear.

We recommend pairing Bulgogi with a dry red wine like Chianti. It complements the texture of Bulgogi and brings out the spicy flavor of the grilled marinated pork.

Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice.

Lettuce or perilla leaves. Garnishes like sliced garlic, scallions, and toasted sesame seeds. Banchan (small side dishes). Types of banchan include kimchi, marinated veggies, spicy cucumbers, bean sprouts, and sautéed spinach.

If you've ever wondered what cut goes into everyone's favorite Korean BBQ beef dish of bulgogi, look no further than the sirloin steak. This often overlooked piece of beef is known more for its flavor than its texture, which makes it an excellent recipient for recipes that involve a little bit of marinade.

In South Korea, locally bred Hanwoo is the meat of choice – and it's priced accordingly. It's more expensive than wagyu of comparable quality, but not as expensive as Kobe (bred in Japan's Hyogo prefecture), and it's double the price of a comparable cut of US or Australian beef.