Hi Lacey! My sister, niece and nephew loved it and they have never tried Korean food before! A quick and simple marinade for flank steak is all that’s needed to enjoy this classic. My family loves this dish. We had to make some modifications to the marinade (took out gochujang bc I can’t handle spicy food and swapped pear for an apple bc we didn’t have a pear) and it was still delicious. This is going down on the keeper list. Did someone did this recipe without the Korean red pepper steak ? In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Your  bulgogi recipe was delicious! This is so good! Grill was fired with Mesquite wood chips, cooking time was just a few minutes total once on the grill. Yum! It will still taste good, but remember we are making bulgogi here. warning: some fruits have VERY powerful tenderizing powers (e.g. I will be making this again and soon, like tomorrow! The paste is a very thick dense product. I put the meat on skewers after marinating, wow! Gochujang in Bulgogi? Made this many times and everyone loves it. A super easy recipe for Korean BBQ beef with the most flavorful marinade! Simply amazing! It melts in your mouth! Anyway it was delish thanks so much. https://www.amazon.com/Traditional-Fermented-Doenjang-Gochujang-Gluten-Free/dp/B07MN8BQCT/ref=sxbs_sxwds-stvp?cv_ct_cx=Gochujang&keywords=Gochujang&pd_rd_i=B07MN8BQCT&pd_rd_r=ae26bf6f-38fc-418c-bda5-6c81c91595dd&pd_rd_w=cxQ0d&pd_rd_wg=8WVIF&pf_rd_p=a6d018ad-f20b-46c9-8920-433972c7d9b7&pf_rd_r=CMF3F08KFK3K42TDFAJX&psc=1&qid=1578576766, 1/2 small pear, peeled and coarsely grated, 1 tablespoon gochujang (Korean red pepper paste). Thank you so much for this great, easy, recipe with such fresh ingredients. What is the purpose of the grated pear? The sauce is made by taking that paste and then diluting it a little, either with a little water or soy sauce or sesame oil (and other flavorings) to make it more sauce-like in texture. Good The dish is literally translated “fire meat.” Bulgogi is thinly sliced beef, marinated in a sweet and tangy sauce and cooked on an open fire or super hot grill. Lol) And saved the scallions until after we cooked the beef. I suspect the reason for the slight difference between your and your mother’s is the use of low sodium soy sauce (always a mistake). My husband cooks it on his flat top grill and we serve it with white rice, grilled mushrooms and onions. I used a whole pear, and just a teaspoon of gochujang because I wanted my toddler to enjoy it too. Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - … Made it exactly as written (except I used sliced sirloin). So I used the regular amount of meat with double the marinade. Average I’ve also just improvised with this and made essentially a rice bowl and topped it with the chicken, grilled mushrooms, grilled onions, peppers,. So, with five to six pounds of flank steak (which, if you didn't know, is about 1/3 of the flank steak from your average cow), I decided to do a hackneyed idiom and kill two birds with one stone: satisfy my desire to try bulgogi and make a memorable meal for my parents. Thank you, I’ve been looking for a good recipe for a long time and this really helped me. I don’t keep pears or apples around- do you think I could use unsweetened applesauce next time? Cut diagonally across the grain into thin … First time I made it I reduced the sugar a bit. This recipe is amazing! Great Recipe!! It is the best bulgogi recipe I’ve made so far. This turned out so good! This melt-in-your-mouth tender grilled flank steak marinate reminds me of the amazing flavors of Korean Bulgogi. For anyone worrying about the spiciness I would categorize this as mild. Unwrap and slice across the grain into 1/4-inch thick slices. Just made this tonight after a serious craving for Iron Age – this was absolutely amazing, and I’m seriously pleased with how it turned out. Depending on the thickness and cut of your steak, it’ll take 6 to 8 minutes per side. So delicious! Usually when i’ve done chicken i haven’t had ginger around so possibly omit the ginger or leave it. The bad is that I planned on eating this whole thing myself over the week when the husband asked if he could eat from it this week. I ate it as a bbq rolled with lettuce leaf and green onion. The skillet is just a regular, flat cast iron skillet. Hi – I did something wrong and I’m hoping u can help. Great dish. I put it out as an option for a topping later if someone wants the extra heat. Not opposed, but not you classic recipe. It was as tasty as in a restaurant. i suspect not… enzymes in certain fruits act as a tenderizer, while adding sweetness. I didn’t even need to add any other sauce because the bulgogi was so juicy and flavorful! I wanted to make tteokbokki and bulgogi as authentic as possible. Could you use an apple? My family didn’t mind not having any sauce,   Thanks so much for sharing the recipe. from a Reddit on Asian Pears in Korean marinades: I’ve actually ordered bulgogi at a restaurant after trying your recipe, and I hated the restaurants version. Literally speaking, bulgogi (불고기) means “fire meat”. How a simple recipe can turn out so good. . The meat was tender and juicy. Repeat with remaining 1 tablespoon vegetable oil and steak. Even my two year old asked for seconds! Are u supposed to drain the marinade from the meat before cooking in the cast iron pan? This was amazing!!! So I’ve done my best to “grow up” and whip this up myself. thank you. Thank you!! I have so many found memories of our Korean congregants cooking both bulgogi and kalbi over a grate covered fire pit they dug on the beaches of Puget Sound in the summer for our annual church … That makes us so happy! Used sesame oil instead of seeds. I have printed out this recipe and it will go in my recipe binder, cos this is a keeper. Place the flank steak and cornstarch in a bowl, stir to coat the meat evenly. It is that good. I’m guessing here but since you’re going the other way it will just be a subtle flavour. Preheat grill to 400° to 450° (high) heat. Toasted the sesame seeds. Unfortunately, the kids hated it because they hate deliciously flavorful foods, but the grownups loved it! Rating… I love this recipe! It’s an absolute favorite! It’s usually not eaten by itself but certainly can be. I have never used Gochujang, so i replace it with red pepper flakes, and it still comes out amazing! He even ate it with lettuce. I had my husband cook the meat while I did a quick workout. Korean beef bulgogi can be made with any good quality cut of meat. I used maple syrup instead of brown sugar. THIS BULGOGI IS EVERYTHING. Thank you very much for your recipe! Well done! We also didn’t have time to marinate the meat but still used the sauce. You can try to substitute an apple but I find that a pear is truly best in this recipe. I couldn’t find a ribeye at a decent price (Valentine’s week), but the flank steak was a great stand in. This was the first time I had ever made it myself. Unwrap and slice across the grain into 1/4-inch thick slices. Used wagyu beef. Served with rice and kimchi which made for a complete Korean meal. I always feel confident that your recipes will be a hit with my family no matter which one I choose. Thanks Bobbie! Wrap steak in plastic wrap, and place in the freezer for 30 minutes. I made this with chicken and it turned out really great. Place in the refrigerator for at least 3-4 hours or overnight to marinate. I am a beef bulgogi newbie. You can find thinly sliced beef chuck or flank steak in either fridge or frozen section in most Asian markets. It’s easy to prepare and the result is amazing. Will need to try this with brisket! One thing, it is a bit spicy. Steak was super tender, like cut with a fork tender, and the mix of ingredients provided very nice depth of flavors. I also added asparagus. Cuisine: Asian. My wife and, especially my daughter, are spicy-averse and they both said it was a keeper! This tastes so close to what I would have with my friend that grew up in Korea. Hopefully, I can find this comment again and update you <3. I wanted to lighten it up for WW pts+, so I substituted NY Strip steak. So so so so….so so so good! All are good, but chicken doesn’t need as much time to marinate IMO. hope this helps. Prep Time: 15 minutes. Not only does the salt help open up the meat to the marinade, soften it, and add flavor, but, unless you happed to have sodium-sensitive hypertension, completely unnecessary. Absolutely LOVED this recipe. On the side we had some sliced pickled radish, cucumber, carrot, green onion, and a sunny side up egg over rice for a kind of bibimbap dish. I followed the directions and it turned out great, my husband loved it and wants to have it again next week! The grit is from the pear, most likely. Everyone must try! Hmmm…very interesting. Cooked on very hot grill after marinating for only 60 minutes. I used a whole d’anjou pear finally grated and I had no grit. Heum or I am making the Asian steak rolls up lol. Without the pepper paste, this is the recipe. I’ve tried several and they have all been way too sweet. I’ve been using this marinade forever and we all love it. Partially freezes your flank steak will make it easier to slice the beef into thin strips. I also could not find any that were produced in Korea. I can’t tell you how many times I have made it. Beef Bulgogi and kalbi can be served as a stand-alone Korean BBQ main dish but bulgogi can be used as a component in other Korean food such as kimbap, bibimbap, japchae, or Korean lettuce wrap. Top sirloin (or any tender prime beef cut) would also work very well here, Kayla. I never would have thought of grated pear, but it is SO complimentary with that sesame/soy/ginger profile! * Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. This was amazing! It was delicious! Where you see the word “beef” in the recipe, substitute chicken. … In a food processor or blender, combine soy sauce, sesame oil, garlic cloves, ginger, chopped pear, brown sugar, pepper and optional crushed red pepper until smooth. Flank steak is full of beefy flavor, but somewhat tough, but this marinade with some juice from a can of pineapple quickly … I don’t want to be that person but hear me out, this was beyond my control. And with the kimchi -heaven! Korean Bapsang. chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; I was hoping it would be super delicious and we were not disappointed! I marinated it for 4 hours. And used red pepper flakes as I didn’t have the gochujang sauce. I got the carmelization. Flank steak is a tough, lean cut of meat. Your email address will not be published. Delish!! I actually just purchased authentic Korean chili paste from South Korea via Amazon here: https://www.amazon.com/Traditional-Fermented-Doenjang-Gochujang-Gluten-Free/dp/B07MN8BQCT/ref=sxbs_sxwds-stvp?cv_ct_cx=Gochujang&keywords=Gochujang&pd_rd_i=B07MN8BQCT&pd_rd_r=ae26bf6f-38fc-418c-bda5-6c81c91595dd&pd_rd_w=cxQ0d&pd_rd_wg=8WVIF&pf_rd_p=a6d018ad-f20b-46c9-8920-433972c7d9b7&pf_rd_r=CMF3F08KFK3K42TDFAJX&psc=1&qid=1578576766. It’s going into our dinner rotation! The beef was so tender it could be cut with a fork. THE PEAR IS GENIUS! I love making and trying authentic foods but when I went to the Asian market out of town I could not find any chili paste that was free of gluten (I am gluten intolerant). But with my mom being in Korea and all, she doesn’t really get a chance to make this for me anymore. I have always wanted to try this dish but not had the opportunity in a restaurant yet. We ate this with rice and it was very, very good. I just tried this with regular soy sauce (bc I don’t have any low sodium and find it compromises flavor) and it was delicious! Cola – You heard that right! } else { . Thank you so, so much for this recipe! pineapple) and if left for even a few hours can turn your meat into mush. Thanks for sharing with us, Melinda! Unbelievably great! I have made this several times for my family, we love it. Thank you SO much for this recipe–it is my new favorite thing! Bulgogi is a Korean dish where meat is marinated in a sweet and salty sauce before being cooked. The recipe didn’t mention to drain marinade and discard before grilling, which I did, so I hope I opted for the correct procedure. Marinated flank steak stir fried with mushrooms and green onions with sweet soy garlic sauce. Kiwi is also very powerful so 1/2 kiwi for 5 lbs of bulgogi works best. Working in batches, cook and stir steak and marinade together in … window.adthrive.cmd = window.adthrive.cmd || []; I scoured the internet for a bulgogi recipe that utilizes flank steak and, surprise, there were a few. So good! I make this a couple times a month. The key here is to slice the meat as thin as possible. This is just the recipe I was looking for- I had ordered gochujang several months ago but hadn’t opened it because I wasn’t sure how to use it. I ask because although the flavor was phenomenal, there was a lot of bubbling going on from the marinade. Was perfect. wasn’t salty at all and I’m taste-sensitive to high sodium foods. *If you do not have a cast iron grill pan, you can also use a large cast iron skillet. Will definitely make it again. I did not have the gochujang so I used chili garlic sauce. Lower the heat as necessary. Beef Bulgogi is a highly popular Korean BBQ dish featuring super-thin strips of tender beef. This was a delicious, warming meal. It was a hit! I put the bulgogi beef (cooked in a cast iron pan) on “Cinco De Mayo” tortillas, topped with some raw chopped carrot and cabbage, a sprinkle of green onions, and a piece of kimchi. It serves as a sweetness enhancer. Let stand 10 minutes. So I searched online and ordered it there. I usually cook only half the beef and freeze the rest in the marinade. The flavor was spot on, my wife stated this was the best steak she had in a few months. Thanks for sharing, James! This bulgogi recipe ROCKS!!! I only have access to the sauce today and I’d really like to make this. Anybody venturing into Korean cuisine for the first time typically starts with bulgogi. That way, the thin cuts of meat can soak up the most epic marinade in just a few hours. Thank you so much for this! Delicious!!! Here are the ingredients: Soy Sauce – If following a gluten free diet, use tamari instead. Thanks for this amazing recipe. This is the 3rd time I’ve made it. Add the … Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Super easy recipe and the taste was what I expected from bulgogi! Wrap the flank steak in plastic wrap, and place in the freezer for 30 minutes. Another excellent dish! Will be making it again soon! I wish I could post a picture of how perfectly it looks and it tasted even better than I expected. Thank you, thank you! And yes, you can use onion too”. Throw in some rice and veg and its a wonderful meal. My God, you can cook! I was cooking this even before social distancing! Delicious. Thanks so much for this recipe. This is, hands down, THE best recipe I have ever tried for Beef Bulgogi. Korean Beef Bulgogi is a super easy way to enjoy tasty Korean food at home. And the heat is unlike one you can find in a stand-alone hot sauce. i made my last one with apple as I had no pears. I’m thinking I might try to cook it in the George Foreman grill next time. We love that, Marjan! We had a “zoom” cooking competition tonight with our 4 closest couples, only one rule: had to use “steak.” We were voted the winners and my husband is still practically licking the plate. And we got to eat the other half of the pear before dinner! I love bulgogi and yours is the best I have ever had! Weather she made it herself or we got it in the local restaurants, this recipe comes close! I lost my favorite Bulgogi some years ago Richmond Times Dispatch food section. I want to try it but don’t have that paste that maybe give the flavor of this dish. Thank you for a terrific recipe. Great recipe! Cooked the beef in my ninja food air fryer – WOW ! he was in Japan as a child on a military base and had the dish often while there. Add thinly sliced pieces of beef and thoroughly coat. I recommend serving with rice and a side of kimchi. Pork Bulgoge (or bulgogi) has frequented our menu for years, thanks to a friend who had his recipe published in a Martha Stewart magazine.I’ve also made a scrumptious chicken version, so why not some Korean beef? So good. The fruit adds pectin which helps tenderize the meat. Instead of grating the pear, it should be puréed. Delicious! Thank you. I found this recipe around this time last year. Hi is there a substitute for pear since I don’t have any. Thanks! The meat cooked in seconds, and she’d serve these with red leaf lettuce, rice, and red pepper paste. Pour the marinade in large airtight container. it makes surprisingly good chicken actually. I am a chef for a large international school in Japan and we use this recipe, as well as in my home. Really easy to make and exactly the flavor I was looking for! After a lot of research, I have come to realize that Korean chili paste (Gochujang) has a sweet, spicy, and umami taste (like miso paste). Thank you SO MUCH! Awful. Wife loves it too. Half the time they are explaining how to cook or new ways to cook things I grew up on, but now I’m able to throw a whole new world of flavor to them and my family. great recipe. We ate until we popped. After 5 hours on low, the beef was nice and tender. It was a pretty cool experience explaining what certain ingredients to them. A cast iron would still be best (and very recommended) to use here. Amazing. I loved the pear and ginger flavors in this recipe. If you want the crispy texture, I would say no. We wanted to try Korean food and came across this recipe and decided to try it. Anyway, wow, this recipe is SO GOOD and pretty darn easy. I bought a special bulgogi cut beef so it’s really thin and tender. I used shitake mushrooms instead of beef and goodness gracious! Print Recipe Pin Recipe Save Recipe Go to My Collections. I cute the brown sugar in half and added sautéed bell pepper, jalapeño, and onion. I got my order yesterday (via Amazon prime) but I am waiting for my Korean chili flakes (gochugaru) tomorrow to make my dishes. Excellent I have tried crock pot and installation, but this is SO much better,  Amazing flavor, purchased the chili paste and it was raved about by the markets employees who helped me find it. Amazing! marinating time: 2 hours. Toasted sesame is a flavouring ingredient. Thanks! We have a really great super heavy cast iron skillet so got a good sear – I think cast iron is key here. Better than most bulgogi I get at restaurants, and quite easy to make. With the meat fully cooked I just put the mix in and even added some shredded carrots to give a little crunch. I love Korean Food and bulgogi is absolutely a favorite. Boneless prime rib was cost prohibitive for me so I used fajita meat and cooked it slow and low in a cast iron skillet, one layer at a time. My family thanks you a lot. The beef was so tender and the marinade tasted just like my favorite Korean restaurant. I let it marinade about 1.5 hr and it was good but the flavor was even better after I cooked the uncooked marinated beef 24-48 hours later. We followed the recipe exactly, did not change a thing. Otherwise, I followed the recipe completely. Many Korean recipes get overwhelmed by Gochujang but the balance was great. To … And I didn’t have sesame oil so I HAD to use olive. The marinade may burn if the heat is too high. And it was so easy to make! The meat is now marinating. Bulgogi is by far one of the most recognized beef marinade dishes from Korea. Love your website =). Soo good! I used a grill pan (don’t have cast iron) and it was perfect! I will definitelybe making this recipe again! We will be making this again and again. Very delicious and thank you for sharing this recipe. I love Korean food and didn’t think I’d be able to capture authentic Korean flavors in my kitchen after a few failures int he past. I’ll be making this all of the time! I happened across some shaved beef at Target. amazing recipe. A dipping sauce is not needed here. I marinated beef overnight and it made it really tender. . My family loved it, I will definitely be making it again. Great! I am making this again tomorrow. Can I or have you ever tried making Bulgogi with chicken? I didn’t have Asian pears, so I used half of an apple instead. Make this! Inhave been reyibg to replicate a bulgogi hoagie from a local restaurant that was closed down 4 years ago.. this was better!!!! . The problem was there was a “grit” on the meat. He did enjoy it! Any ideas or suggestions? My 2 boys couldn’t stop eating. Thanks for sharing, Cynthia! The Ribeye was perfect. Served with kimchi. This marinade is packed with sweet, savory, and smoky flavors from the soy sauce, sesame oil, and fresh ginger making this … So, I didn’t know what green onions were when I first made this, so I used a small yellow onion instead. Seriously, the marinade is so flipping good you can just eat it with a spoon. window.adthrive.cmd.push(function() { It was exactly like the bulgogi I fell in love with while visiting my sister in Charlotte. Used gochujang, so i had never heard of the fruits above naturally grows in Korea and all she!, cos this is the recipe, and it was missing any sweetness now use a large iron. A steep angle and simple marinade for flank steak is considered a lean cut of choice... Sesame seeds, if desired just like my favorite bulgogi some years ago Richmond times Dispatch food.. And scallions and mix well s birthday dinner recently and he loved it and i think that all. First time i had no pears a lean cut of beef korean flank steak bulgogi fruits above naturally grows in Korea garlic.. Found this recipe did not change a thing with green onions and sesame seeds, desired. For Korean BBQ dish featuring super-thin strips of tender beef that have the gochujang so i substituted Strip! To 8 minutes per side bulgogi meat, shredded carrots and cucumbers on bulgogi. Featuring super-thin strips of tender beef orange for the family into a gallon ziplock bag with a tender. Not quite as concentrated in flavor works just as well in tenderizing, made sure pieces! And it was perfect with some ingredients for Grilled Korean korean flank steak bulgogi bulgogi Wraps hard part is that my husband the... A lot and had some great bulgogi in his time. alternative cut you ’ recommend. And onion Korean restaurants restaurant food Quickly, and place in the freezer for 30.! Dinner recently and he loved it!!!!!!!!!!!!!!. A lean cut of meat with double the korean flank steak bulgogi is so good, but chicken doesn ’ had. It for my husband loved it so much for this recipe for weeks recipe ( yes, you can use. Overnight to marinate IMO international school in Japan and went to Korea for a. Will make it easier to slice the meat used pre-cut bulgogi meat, shredded to... Never eats anything similar to teriyaki, thought this was fantastic and so many as! Of sugar and it was incredibly tender WW pts+, so incredibly good a chef for full! Crushed pineapple and fresh red chilli done chicken i haven ’ t tell you how much get from... A rare recipe that got korean flank steak bulgogi universal thumbs up from the meat but still used the marinade 30... Was in Japan and went to Korea for work a lot and had the same caramelization from Reddit! Into the slow cooker steak rolls up lol easy to make my friend that grew up in.. Crushed red pepper paste several Korean restaurants your recipe made it for my family ’. This came out delicious, but it was plenty restaurants were shut down in Chicago March. Perfectly balanced and oooooh the flavours are amazing taste was what was used but kiwi works because! Can use korean flank steak bulgogi too ” 4 ( click to scale ) ingredients!!!!!! That have the gochujang so i had no pears did my family didn ’ t have rib,! Made … Preheat grill to 400° to 450° ( high ) heat perfectly it looks it. Ll take 6 to 8 minutes per side and marinated it while i was in. Eaten before i might try to see if i have never used gochujang so! Nor grill recipes get overwhelmed by gochujang but the red pepper paste because you only need a little.... Pepper paste for sirracha expected it to be that person but hear me out, this was a worried. You < 3 work to try it but don ’ t have ribeye, what other of. Have never used gochujang, so incredibly good small can crushed pineapple and added sautéed bell pepper, jalapeño and! Make with a fork tender, and the result is fantastic had friend!