Korean Bulgogi With Corned Beef Brisket

For me, bulgogi is the nigh iconic Korean dish that'southward not kimchi.

It's super thin and tender sliced meat marinated in a subtle sweetness and spicy sauce, charred to perfection. Information technology's one of the greatest things ever and a perfect introduction to Korean food. If yous've never had it, it's something new and wonderful that will immensely add together to your quality of life, and if yous've already had it, and so I don't need to go any farther: you know what I'1000 talking almost.

Bulgogi is 1 of the easiest Korean dishes to make at habitation. Whether or non yous accept a Korean BBQ pan or just a non-stick skillet on your stove, it's an addictive savory cook in your oral fissure weeknight-uniform dinner I can't get enough of.

What is bulgogi?

Bulgogi is a classic Korean BBQ meat detail. Information technology'southward typically a thinly sliced cut of beef that's been marinated in a pear-soy-onion mix. The meat is and so quickly charred on a Korean BBQ plate over an open flame. At home, people crisp it upward in a pan on the stove. It's served up with rice, lettuce, and little kimchi-forward appetizers and pickles.

Spicy bulgogi

In my opinion, Bulgogi should always be spicy. What is information technology about Korean food that is and so much better spicy?

To brand spicy bulgogi, just stir in a bit of gochujang (Korean red pepper paste). I would start with 1 heaping teaspoon, gustation, and become from there based on your spice tolerance. Do this before adding the marinade to the meat, of grade.

The best cuts for bulgogi beef

The best cuts of beef for bulgogi are sirloin, rib eye or brisket, only the real answer is, whatever you tin can notice that's already thinly sliced. It's the thin slicing that's the existent hole-and-corner to swell Bulgogi. H-Mart or another asian grocery store is your friend. If your standard supermarket has a butcher, you can usually enquire them for thin slices. As a last resort, yous can buy a hunk of beef, quickly chill it to almost frozen, and go to town.

Do you demand a grill?

Bulgogi tastes all-time flame grilled over butane gas or charcoal (bulgogi means fire-meat in Korean) simply nearly people don't do that at domicile since it will be very smoky and possibly poisonous if you have improper ventilation. Your best bet is a nonstick skillet over high heat, or cast fe if your cast atomic number 26 is nicely seasoned.

What about pork or chicken?

Bulgogi is traditionally beef or pork, simply chicken is an increasingly pop choice. My favorites for pork bulgogi are fattier cuts such as pork neckband or jowl, or pork belly (although for me, that's a fiddling on the too-fatty side). For chicken, thighs are your best bet, simply if you are good with temperature control, properly cooked breast can be life-changingly good.

How to make bulgogi

1. Roughly chop an onion, cadre and chop an Asian pear (y'all want virtually ane cup of crude dice), and skin your garlic.
2. Blend all the marinade ingredients until polish.
3. Marinate your meatfor two hours or up to overnight.
4. Grill or fry your meat.
5. Consume with lettuce, rice, and lots of banchan!

Bulgogi sauce ingredients

Asian pear

Asian pears, sometimes called apple tree pears, are calorie-free golden yellow, round, and firm with a crisp crisis (crispier than ordinary pears), lots of juice and more than sugariness. If yous can't find an Asian pear, yous tin can absolutely sub a regular pear (like Bosc) or sweet apple (like Fuji).

Soy sauce

Believe it or not, soy sauces are dissimilar for each Asian country. Go for a Korean soy sauce such as Sempio if you can. If you tin can't, a Japanese soy sauce is adjacent best, such equally Kikkoman. Afterwards that would come a Chinese lite soy sauce such as LKK or Pearl River Bridge. Only finally, as a last resort, should you lot utilise a supermarket brand similar La Choy. Nosotros take soy sauces seriously around here.

Brown sugar

If you don't have brown sugar handy, regular white saccharide is just fine.

Toasted sesame oil

This is not the regular sesame oil you'll find in the oil & vinegar alley. Unlike articulate sesame oil, toasted sesame oil is nighttime, nutty, and tin't be used for frying. You tin find it in the Asian aisles, at an Asian grocery shop, or online. Our favorite brand is Kadoya.

Rice vinegar

Rice vinegar is a little nuttier and a lot sweeter than virtually other vinegars. Many rice vinegars y'all find volition be seasoned sushi rice vinegar, with saccharide, salt, and peradventure other items in its ingredients list (note the color divergence in the label too). This isn't exactly what y'all desire simply can notwithstanding be used. Bodily rice vinegar only has one ingredient. Any other vinegar you lot love volition work too.

Ginger

If you hate mincing ginger, use what we use: a Japanese ginger grater. They are pretty cheap (if yous live near a Daiso, you tin can often get them for $i) and crazy effective. Yous don't fifty-fifty demand to peel the ginger start! Utilize a silicone brush (or a wooden one, authentically) to get all the ginger bits off when you're washed.

What is kalbi?

On restaurant menus, you'll frequently meet Bulgogi and Kalbi together. That's because kalbi are curt ribs cut specifically for KBBQ and usually marinated in bulgogi sauce. Kalbi cut short ribs are the middle meat beneath.

Go deeper

The Ultimate Guide to Korean BBQ at Domicile

Bulgogi is one of the great dishes of our earth today. I hope you give it a effort.

-Mike

Bulgogi Recipe

Super Savory Korean Grilled Meat

Serves vi

Prep Time 5 mins

Marinating Time 2 hrs

Total Time ii hrs five mins

• 1/2 medium onion roughly chopped, nigh 1 cup
• 1/2 pear cored and quartered, Asian pear preferred, most 1/2 loving cup
• 4 cloves garlic peeled
• 1 tsp ginger minced
• two tbsp water
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1/two tsp blackness pepper
• ii lbs ribeye thinly sliced, or other meats, see notes
• 1 tbsp gochujang or to gustatory modality, optional

• blender

• Blend the onion, pear, garlic, ginger, and h2o.

  

• Mix the onion-pear mix with soy sauce, brown sugar, toasted sesame oil, vinegar, and black pepper. Add gochujang, if using.

  

• Mix the marinade throughly with the meat and marinate for 2 hours to overnight.

  

• Cook the meat on a hot plate/grill, cast iron pan, or nonstick skillet, flipping as needed.

  

Other good choices for meats are brisket, sirloin, or any other thinly sliced meats you can observe at an Asian grocery store. You can too use thinly sliced pork belly, neckband, jowl, or thickly sliced chicken breast, or cubed chicken thighs.

You can julienne the rest of the pear as a garnish.

Diet Facts

Bulgogi Recipe

Corporeality Per Serving

Calories 336 Calories from Fat 106

% Daily Value*

Fat 11.8g 18%

Saturated Fatty 3.9g 24%

Cholesterol 135mg 45%

Sodium 701mg thirty%

Potassium 677mg nineteen%

Carbohydrates 7.4g ii%

Cobweb 0.8g 3%

Sugar iv.6g 5%

Poly peptide 46.9g 94%

* Percentage Daily Values are based on a 2000 calorie nutrition.

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Source: https://iamafoodblog.com/bulgogi/

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