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Started By
Message
Beef Bulgogi
Posted on 1/21/17 at 3:40 am
Posted on 1/21/17 at 3:40 am
Anyone cook this?
I'm asking because it seems pretty straight forward with easy ingredients.
The question I have is about the meat. what cut do you use? Sirloin or ribeye and just cut it up super thin and marinate it for as long as you possibly can? also the Fresh Market close to me sells the skirt streak already cut in the little fajita strips and you can catch it on sale sometimes. Would this be a way to go with it?
Another quick question. Say I went with a sirloin. What would be the best order? Put it in the marinade, cook, slice thin? Or slice thin, marinade, cook? And would it be cool to pan fry instead of grill, or is that depending on if I want for on alice before cooking or not?
Tia
I'm not much of a cook so bare with me
I'm asking because it seems pretty straight forward with easy ingredients.
The question I have is about the meat. what cut do you use? Sirloin or ribeye and just cut it up super thin and marinate it for as long as you possibly can? also the Fresh Market close to me sells the skirt streak already cut in the little fajita strips and you can catch it on sale sometimes. Would this be a way to go with it?
Another quick question. Say I went with a sirloin. What would be the best order? Put it in the marinade, cook, slice thin? Or slice thin, marinade, cook? And would it be cool to pan fry instead of grill, or is that depending on if I want for on alice before cooking or not?
Tia
I'm not much of a cook so bare with me
7
Posted on 1/21/17 at 4:27 am to SuperSaint
I have not made this in a few years, but it used to by a frequent favorite. I used a sirloin tip, what was important was getting large thin slices across the grain. The meat is partially frozen to allow the thinnest cut, I marinated them in soy sauce, sesame oil, chopped green onion, honey, garlic and sesame seeds. I only marinaded for an hour or so because the meat was so thin. Use a very hot grill, put the slices on the grate and about as long as it takes you to put them on, flip them, then take them off, cooks very quickly.
I keep an ice bucket next to the grill, put the cooked slices in that to keep warm until serving. It does make a mess of your grill, the sugar in the honey caramelizes with the onion and seeds, but its a delicious dish.
A tri-tip would work as well as some expensive cuts, I don't see how you could slice skirt steak thin enough. If you have a meet slicer, use that to get a uniform 1/8" cut.
I keep an ice bucket next to the grill, put the cooked slices in that to keep warm until serving. It does make a mess of your grill, the sugar in the honey caramelizes with the onion and seeds, but its a delicious dish.
A tri-tip would work as well as some expensive cuts, I don't see how you could slice skirt steak thin enough. If you have a meet slicer, use that to get a uniform 1/8" cut.
This post was edited on 1/21/17 at 4:30 am
Posted on 1/21/17 at 4:31 am to SuperSaint
You can use the skirt steak, rib eye is best though. Slice thin, marinate, then cook.
If I am serving it with rice I pan fry. If I'm making lettuce cups I grill.
Bul-go-gi Grilled Marinated Beef
If I am serving it with rice I pan fry. If I'm making lettuce cups I grill.
Bul-go-gi Grilled Marinated Beef
Posted on 1/21/17 at 6:10 am to SuperSaint
Just be sure to have it with Kimchi.
Posted on 1/21/17 at 7:21 am to SuperSaint
Posted on 1/21/17 at 10:18 am to andouille
easier and cleaner to do it on a hot steel griddle
Posted on 1/21/17 at 10:43 am to cgrand
quote:
easier and cleaner to do it on a hot steel griddle
Probably, but the first few times I had it, it was grilled over very hot coals. Added a little more flavor.
Posted on 1/21/17 at 12:12 pm to SuperSaint
I prefer kalbi over bulgogi. It is a similar marinade but utilizes thin cross sections of short ribs. These were smoked and then glazed on the grill.
Posted on 1/21/17 at 8:13 pm to BigDropper
I wish we had a Korean restaurant in BTR.
Posted on 1/22/17 at 12:42 am to andouille
quote:ive just recently been turned on to it. Not sure if it's just luck of the draw that I happened to be fall into a good arse spot or that most Korean places are this good.
I wish we had a Korean restaurant in BTR.
But every dish I've tried at Little Korean BBQ on Magazine at Phillip has blown me away. I still have a lot to try on the menu considering it's a little high price point wise for lunch for me and that's when I do 75% of my eating out.
Posted on 1/22/17 at 7:33 am to SuperSaint
Obviously a little biased but finding a good Korean BBQ joint is one of life's wins. I travel for work and love finding one in big markets like Dallas, NY.
I wish BR could support one but I don't think it could.
I wish BR could support one but I don't think it could.
Posted on 1/22/17 at 8:24 am to The Korean
I've been to Koryo Kalbi a few times and really liked it. Are there any others in DFW that you could recommend?
Posted on 1/22/17 at 8:37 am to SuperSaint
Posted on 1/23/17 at 10:06 am to webstew
Dan Sung Sa has been good the 2x I have stopped in. Little crowded.
Posted on 1/23/17 at 3:22 pm to SuperSaint
Whoa, I was just talking about this dish just minutes ago. The recipe I have calls for pork.
Posted on 1/23/17 at 7:49 pm to Degas
Traditional bulgogi uses ribeye sliced paper thin. Most recipes you find will call for Korean pears, swap for coke marinate over night. You can thank me later.
Spicy pork bulgogi or Dwaeji Bulgogi is really good as well. I suggest getting a pork butt sliced up thin instead of a tenderloin. Also make sure when searching for gochuchang you buy some that you just buy the standard red container. Any recipe you find one just double the ginger for closer to restaurant taste
Spicy pork bulgogi or Dwaeji Bulgogi is really good as well. I suggest getting a pork butt sliced up thin instead of a tenderloin. Also make sure when searching for gochuchang you buy some that you just buy the standard red container. Any recipe you find one just double the ginger for closer to restaurant taste
This post was edited on 1/23/17 at 7:50 pm
Posted on 1/24/17 at 12:51 pm to SuperSaint
quote:Thanks for this thread. I haven't made bulgogi in years, and have been looking for a change of pace.
SuperSaint
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