Pirate_Freder

Making some Bulgogi for tomorrow, haven't had this stuff in so long, I'm excited lol. Just thought I would share and maybe inspire others to do get cookin' and share too.

I only made the marinade tonight because I was waiting to hear that who I am making it for wasn't leaving town. Meat is thawing now and I will update with more pics later. Feel free to share your cooking here.

Didn't think to post until this pic lol, so you missed some steps:


+sesame seed oil and soy sauce


+sugar and stirred/done

DreamN

I'm pretty sure we already have some cooking threads.

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hOngsterr

sauce aint thick enuff,
sounds fail to marinate

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Pirate_Freder

I didn't see any cooking recent cooking threads so my bad lol. And I've made it before and it's perfect.

EDIT: BTW marinades don't have to be thick at all. It's simply a sauce for the meat to absorb and in some situations tenderize it. In fact many many marinades are not thick at all, the meat actually bathes in it rather than being basted with it.

hOngsterr

hhmm, idk

when my friends mom makes hers il show you,
lol it takes like an hour or so to marinate and damn..
soo gooods.

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Pirate_Freder

Yeah, I will marinade it for about 2 hours tomorrow morning after I prep the meat.(it's thawing in the fridge overnight)

I am going to do it a way I haven't had it before. I'm serving it wrapped in lettuce with pear sauce and rice. If I can find some kimchi I'll do some hot wraps too.

Mista Lee

Great.
looks like you've made me have to get some k bbq sometime soon.
-_-"

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ronmcdon

Post up the recipe pls.

I like Bulgogi marinades for chicken and rib meat.
usually I substitute for low sodium soy sauce & reduce the sugar.
I'll see if I can dig up some of my older recipes.

admittely I haven't cooked that stuff for over 10 years.
so many cheap 'all you can eat' K-BBQ places here in socal,
that its a bit more difficult to justify cooking K-BBQ at home.

good luck with cooking.

Pirate_Freder

Ingredients
- 3lbs beef tenderloin finely sliced

serving(can just be put over steamed rice, ie calrose variety) OR you can do it in another traditional manner as I will describe:
- 30 crisp lettuce leaves(Boston or Bibb recommended)
- rice is still recommended as a component
- garlic cloves medium sliced and amount to your taste
- kimchi, however much you need for your taste
- ssamjang also as needed or maybe sriracha
- toasted sesame seeds

marinade(in order that I mix them):
- 4 scallions or green onions finely chopped
- 8 garlic cloves finely chopped(the cloves are the pieces inside, not the whole thing, I average 1 as being about 5/8" wide(can count multiple smaller ones))
- 1 1/4" fresh ginger root grated
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sesame seed oil(I use toasted on this too, but wtv)
- 1/2 cup dark soy sauce
- 1/4 cup bakers sugar(dissolves better)

For the marinade just assemble those things in the order I typed them and put each one in a large mixing bowl as soon as they are ready and once you put the soy and sugar in then stir.

Put the marinade in a shallow bowl large enough to hold all of the meat and add the thinly sliced beef; turn it until it is all well coated. Chill it as such and covered for up to 2 hours and no less then 30 minutes(the closer to the 2 hours the better/more intense the flavor).

In terms of serving, as I stated earlier it is great over steamed rice but can also be done with the ingredients I gave for serving. To do this you take an open leaf of lettuce and place a spoonful of rice in the center, accompany it with a piece of bulgogi, and kimchi/ssamjang/sriracha/garlic/sesame seeds to taste. There is also a sweet version with a pear dipping sauce, not sure on the recipe for that though. You can also use scallions or greeen onions if you so please but I am not that fond of them so I didn't list them.

EDIT, oops lol: Flatten the meat by wtv method you prefer, I just used the traditional whammer, you might try using the milled face first(still followed by the flat) to break up the fibers a bit. You should get it down to 1/8" or less, within reason of course.

To cook you can just do it in a pan. You need to prep the pan with a splash or two of cooking oil(ie vegetable or canola), preferably rubbed around with a paper towel, and cook it at maximum heat(if you have afterburners don't use those though ). It takes just a couple minutes on each side so long as you flattened it out enough(no more than 1/8")

ronmcdon

thanks, will have to give that a try some time!

Pirate_Freder

you're welcome

Pirate_Freder

The rest of the making and the finished product, finished ones are just Iphone pics and no assembled ones but wtv, you get the idea.

tons of super delicious beef tenderloin from Albertsons after it was pounded out


in the marinade

SexPanda

damn im hungry now.

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Ceepo

Im starving now, looks good

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meteorite_flo

Jesus, I am going to try this at a get-together this week. All my friends ALWAYS buy the ones that are marinated already. I'm not a big fan of buying it, I rather make it from scratch.

nathanong87

made sushi last night!!!

driftsilvias13

Hey Pirate, just curious but are you Korean? I am Korean myself but it seems like every single one of my non-Korean friends absolutely love bulgogi. Heck Ive even seen it at Trader Joe's.

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heavenboundkevin

woot for korean!

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Pirate_Freder

Thanks everyone. OH, and a BIG OOPS lol. I forgot to cover cooking in the recipe. So I will update that right now.

@meteorite_flo: Sweet, hope it turns out great. I too try and steer away from pre-made stuff as much as I can. Although I have had some amazing pre-marinated flank steaks, Albertsons I believe, maybe Fred Meyer too.

@nathanong87: Nice lookin' sushi, that's definitely what I want to do next. Problem is with our lack of asian culture here I'll have to order a lot of stuff.

@driftsilvias13: I'm white lol, I just dabble in many different things and love asian food etc. along with other culture's foods.

Long.

I tried bulgogi for the very first time a few weeks ago (pre-marinated from a shop) and it was delicious.
I had one question though - is the beef normally suppose to be that thick when cut? The beef I had was pretty thin, think yoshinoya or Flame Broiler beef thin. I'm definitely gonna have my Mom or sister try this recipe out, they're missing out! Haha.

driftsilvias13

The bulgogi beef is supposed to be very thin.

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LimeLite Racing

Dude's right.



Marinades don't gotta be thick to be good boo.

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LimeLite Racing

Btw. Send me a recipe. Hahaha. Thanks ahead of time brotha.

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Pirate_Freder

@long.: Yeah, it is supposed to be thinner, I didn't pound it out enough. It was still delicious though.

@LimeLite_Racing: You've got a recipe right here lol

beb

Traditional 'OG' Bulgogi is actually made from a marinade that is boiled together. For hours. You then soak thinly sliced meat, not pounded thin meat into fruit tenderizer (crushed korean pear) and then into the marinade cold and leave for hours, even days. Most restaurants/families dont do this anymore because its so time consuming.....

Your version of Bulgogi looks yummy though nonetheless!

Genovese.Jr

this shit looks mad good

99maxgtr

i'm korean and i know alot of non koreans that love korean bbq. i'd suggest you try kalbi as well. it's pretty much same method of marinating but using beef short ribs.it's more expensive bc of the meat but worth it.

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