A bulgogi video will be posted today. Some years ago, I uploaded a basic bulgogi dish without a video. Korean and non-Korean BBQ lovers love bulgogi.
The sweet, gingery marinade and flavorful meat are always a favorite. In Korean, bul signifies fire and goki means flesh. This is "fire meat!"
A excellent piece of beef, a tasty marinade, and a proper cooking procedure make superb bulgogi. I'm excited to share my finest bulgogi recipe, which incorporates all three of these ingredients.First, good meat produces great bulgogi.
In the video, I suggested sirloin, tenderloin, or skirt steak. You can make good bulgogi without these cuts. For best results, use tender, marbled beef. Brisket and strip steak are too rough.
To make beef easier to chew, cut thinly against the grain and marinade overnight. The marinade tenderizes beef, making it great over a charcoal BBQ.
1 pound thinly sliced beef tenderloin 1/2" x 2" and ⅛" thick The beef marinade for 1 pound is: ½ cup crushed Korean pear (also known as Asian pear) ¼ cup onion purée 4 minced garlic cloves
1 tsp minced ginger 1 chopped green onion 2 tablespoons soy 2 tbs brown sugar (or 1 tbs brown sugar and 1½ tbs rice syrup)
a pinch of ground black pepper 1 tablespoon toasted sesame oil numerous tiny carrot slices
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