How to make the Best Korean Bulgogi by Chef Chris Cho
Click the link below to access the recipe for this dish:
Chef Chris Cho here! Back at it with a recipe video and today, we have one of our restaurant's favorite Korean BBQ dishes, BULGOGI.
So whether your cooking for a loved one, friends, family, coworkers, you name it. This is a recipe and dish that anyone can follow. Make sure to comment down below on what dish you would like to see on how to make next! We'll make it MUKBANGER style :)
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This beef bulgogi recipe only takes 10 minutes to marinate!!!
BEEF BULGOGI⤵️
I can’t sing but that’s not gonna stop me from singing to my kids????
3 lbs beef thinly sliced, I used ribeys
1 Asian pear (or 1 apple)
4 small carrots, thinly sliced
2 small onions, sliced
8 stalks of scallion, cut 1 inch wide
9 TBSP low sodium soy sauce
4.5 TBSP water
3 TBSP honey
3 TBSP brown sugar
3 TBSP sesame oil
3 TBSP mirin
1 bulb minced garlic
1 tsp black pepper
1. Combine all of your ingredients and let it sit for at least 10 mins— overnight for best results.
2. Then cook on a skillet on high heat for 2 minutes untouched. Mixed. Cook for another minutes untouched until cooked through or until there is a nice sear.
3. Enjoy with rice and preferred side dishes
Korean Beef Bulgogi Recipe
This delicious marinated and grilled beef bulgogi is so incredibly easy to make and is one of the most flavorful steak recipes out there. Subscribe ►
Pronounced bool-go-gee, bulgogi translates to “fire meat.” This dish is comprised of thinly sliced marinated meat that is most commonly cooked on the grill but can absolutely be cooked in a pan as well. When cooking over the open flame the meat gets this perfect char around the outside edges bringing about so much extra flavor. It is very easy to make this recipe no matter how you decide to cook it.
Ingredients for this recipe:
• 1 cored and peeled fuji apple
• 4 garlic cloves
• ½ cup soy sauce
• ½ cup light brown sugar
• ½ cup granulated sugar
• 2 cups water
• ¼ cup sesame oil
• 3 tablespoons plum extract (optional)
• ½ peeled and thinly sliced yellow onion
• 2 pounds thinly sliced ribeye steak
Serves 6
Prep Time: 10 minutes
Cook Time: 5 minutes
Rest Time: 4-6 hours
Procedures:
1. Add the apple, garlic, sugars, water, sesame oil, and plum extract to a blender and blend on high speed until smooth. Set aside.
2. Next, add the onions and steak to a plastic zip bag or plastic container and pour in the blended marinade to completely submerge everything.
3. Move the meat and onions around to make sure the marinade gets into every crack and crevice of the bag.
4. Marinade the meat in the refrigerator for 4-6 hours or recommended overnight.
5. Drain the meat and discard the marinade. Place the beef and onions spread out on a hot foil-lined grill at 450° to 550° for 2-3 minutes per side or until a light char has formed on the steak. See note for other ways to cook.
6. Serve with optional sesame seeds and sliced green onions.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten right away after cook so that the meat stays tender. You could make this up to 1 hour ahead of time and keep warm at very low temperatures at the oven around 175° until ready to serve.
How to Store: Place in a plastic container with a lid and keep in the refrigerator for up to 4 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired amount back onto a foil-lined grill over high heat and cook for 2-3 minutes or until hot. You can also place the desired amount into a hot sauté pan and cook over medium-high heat for 2-3 minutes or until hot. This can also be reheated by cooking on a microwave-safe plate until hot.
For the apple in the marinade, I would suggest using sweeter apples such as Fuji, Gala, Pink, or Honey Crisp.
When using a grill I highly recommend you cook the bulgogi on foil over the grill grates or in a grill basket because the beef will want to stick to the grill.
The Plum extract I used can be found in any local Asian or Korean markets.
If you want to cook this in a pan, heat the pan over medium-high heat and add in 1-2 tablespoons of sesame oil and spread out the drained marinated beef around the pan and cook for 2-3 minutes per side just like on the grill.
I like to serve bulgogi with a side of rice and stir-fried vegetables.
Kogi Grill - Our Kogi Grind
A Compilation of videos taken during the first 7 months of our store opening. Our Second Video released on Facebook @KOGIGRILLBBQ, July 30, 2018.
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Kogi Grill Korean BBQ, a Korean restaurant located in Largo FL.
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Korean Style BBQ Venison Backstrap
Korean BBQ style venison backstrap is our absolute favorite way to enjoy venison. You can also use the marinade on steaks or thinly sliced beef for a more traditional take on this bul kogi style goodness.
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How to make bulgogi (불고기) to perfection! Also try serving it Seoul-style.
Bulgogi (Korean beef BBQ) is easy to make at home with a few basic ingredients. The thinly sliced beef doesn’t take long to marinate and cook. This bulgogi recipe shows you everything you need to know about how to make authentic, delicious bulgogi! You can grill the meat over charcoal or wood charcoal (sootbul, 숯불). If pan-frying, you have two options I'm showing in this video. This video also shows you how to make highly popular Seoul-style bulgogi (서울식 불고기), which is how I used to eat bulgogi growing up. It’s also known as yetnal bulgogi (옛날불고기), meaning old-style or from the past, with nostalgic connotations.
►Full recipe:
►INGREDIENTS:
2 pounds thinly-sliced beef
2 to 3 scallions
1/2 medium onion
Marinade:
6 tablespoons soy sauce
3 tablespoons water
2 tablespoons sugar 2 tablespoons honey ( or 2 more tablespoons sugar )
2 tablespoons rice wine (or mirim or mirin)
2 tablespoons sesame oil2 tablespoons minced garlic
1/4 Korean/Asian pear
1/8 teaspoon pepper
To serve bulgogi Seoul-style
3 ounces potato starch noodles (soaked in hot water for 20 minutes and drained)
3 scallions
2 ounces garlic chives (buchu) - optional
1 pack enoki mushrooms (stems removed)
2 cups dashima broth (or beef broth, anchovy broth, vegetable broth, etc.)
1 teaspoon soy sauce (or to taste)
►Scallion salad (pa muchim) recipe:
►Dasima broth recipe:
►Anchovy broth recipe:
►Beef broth recipe:
►Handmade brassware bulgogi pan:
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Video produced by Arazo Media