I tried it out two days ago and am already marinating my second batch. I didn't have high hopes for this, usually going the route of a more authentic source, but this was delicious.
And add 1/4 onion grated for more flavor. Also use half a pear or add 1 more T of sugar to give more sweetness to the dish. I think that you need more than 2 T of soy sauce as it was absorbed immediately- not enough liquid. For second time making, I modified to get closer to my idea of Bulgogi. Grilled the steak after marinating for 10 hours. I made the marinade exactly as stated using flank steak. I was allowed to eat a few pieces before it was devoured by my two boys. Cooked it in olive oil as directed and put the scallions on top. Used fresh ginger, garlic powder unsalted, canned pears crushed and smooched up, a tablespoon of crushed red pepper, soy, some roasted sunflower seeds, a bit of dark brown sugar, cut up 1 lbs of steak, mixed the steak together with the marinade and let it sit for about 30 mins. Also substituted flanked cut ribs.It was a winner. Delicious!ĭid not gochugaru flakes and substituted 2 tbs gochujang. I used flank steak, sliced thinly, and added snow peas at the very end for color and crunch. Oh, We didn't cook it, however, we put the strips on dehydrator at 108 degrees for 48 hrs to make jerky. I tried this and thought it was pretty much perfect, except I swapped out the pear for some pomegranate syrup, used some lemongrass in place of the garlic, snuck in some garam masala in place of the gochugaru, added lime zest instead of ginger and maple syrup instead of brown sugar, and I had some chili-infused oil that I used instead of sesame oil, but I kept it traditional by using vegetable oil and salt just like the recipe to go with the thin slices of seitan and eggplant slices that we had leftover from Turkey day. Would like to know if I can make this with shabu shabu which I have on hand or would that meat be too thin?
Please note that mainstream cooking is a Westernized spin/alteration to authentic cuisine as a way to cater to the sad taste buds of Westerners. I'm always thrown in a tizzy when chefs who do not understand the origins and history behind a delicacy-and no, using David Chang and Netflix as reference points does not count since their telling of history is also inaccurate-do not perform adequate levels of research/diligence and create a recipe based on mainstream cooking.
If anything, this is more like a version of galbi. My go to Bulgogi recipe, easy and delicious! Use the short marinating time to set your table with Korean side dishes (known as banchan), including kimchi and spinach namul, as well as everything you need to wrap little bundles: steamed white rice with a garnish of green onions and sesame seeds, ssamjang, and lettuce leaves. Any kind of pear will work with this recipe, but if you have access to Korean pears (or another type of Asian pear), use those instead. Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear. Stir fry the meat in batches using a cast-iron skillet over medium-high heat to help deliver those coveted crispy brown edges. The key is cutting the meat into thin slices so they absorb the marinade ingredients quickly-if you live near a Korean grocery store, you can pick up presliced beef or ask the butcher for Korean BBQ beef. We like trimmed hanger steak or boneless short rib, but another tender, well-marbled cut like top sirloin, rib eye, or skirt steak will also work well here. If you’re going for the classic Korean beef bulgogi, the cut of beef is important. In short: It’s an excellent weeknight main dish to keep in your back pocket. The sweet-salty bulgogi marinade pairs well with beef, chicken, or pork-for a vegetarian version, try this recipe with eggplant. This bulgogi recipe, which requires minimal prep time and is endlessly adaptable, is designed to be pan-fried on a stovetop. A staple of Korean barbecue, bulgogi translates to “fire meat” (a direct link to the tradition of making it by grilling marinated beef over charcoal).
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