Several years ago I happened across some random Korean restaurant in Austin, TX of all places. I had asked the waiter what they recommended and they said their Bulgogi Beef was the best in the city. I had never had Bulgogi beef and really only been to Korean restaurants a handful of times. It was absolutely fantastic. I have searched the internet and tried about 6 different recipes at home, and this recipe below is probably the best I have found. It is not near as good as the one I had in the restaurant, their sauce was a little sweeter and thicker, but I think it is a good starting point.

Anyone have some tips or changes to the recipe below? Or if you have an entirely new one, I would love to try it. I love Asian food in general, but it is mainly Chinese and Japanese places around here.

Bulgogi Beef Recipe

Thanks. I lived in Korea for two years. I’ll have to try this recipe out. Kalbi is my favorite Korean beef dish. Have you tried it?

Edited to add that there is a Korean food channel on our Roku. You might want to look there as well.

I had a recipe years ago from a Japanese pathologist. I only ever made it with venison under a broiler. Didn't slice it as thin as in your recipe and usually just served with kim chee. I think I need to go to the freezer now.

quote:

Originally posted by BB61:
Thanks. I lived in Korea for two years. I’ll have to try this recipe out. Kalbi is my favorite Korean beef dish. Have you tried it?

Edited to add that there is a Korean food channel on our Roku. You might want to look there as well.

Thanks for the tips, I have not tried Kalbi. The only other dish I actually remember eating at a Korean restaurant was a spicy pork soup. I think it had some noodles, veggies, and an egg.

If you visit your local asian or international foods grocer, they sell korean kalbi/bulgogi sauce. It's pretty good.

If you like rib meat (I prefer it with the bone), go for the kalbi.

I make this also

The link is similar I don't use apple, but I like to add crushed red pepper to the mix. I like the spice!

I do something similar but don't have a measured recipe (I just do by 'feel'). I'll try to do a measured recipe someday.

Ingredient list:
1) ribeye, NY or filet sliced thin. I don't prefer the paper thin style but do slice the steaks thin. Trim the ribeye well (NY/filet usually doesn't don't require much trimming, if at all). I use Choice grade; prime is used for steaks only.
2) fresh, finely chopped garlic
3) fresh green onions (cut to about 1/2")
4) good grade soy sauce (I also use Japanese soy sauce but better quality ones; mass produced soy sauce like kikkoman only if I'm making a large batch.
5) filtered water (I'm usually about 60% water, 40% other fluids)
6) coca cola or pepsi
7) brown sugar
8) sesame oil (last couple hours of marinading, not before)

I don't use mirin as usually I will grill over a flame. I don't use when pan frying either -- comes out more like teriyaki than bulgogi. I don't put fruits (I used to use kiwi but I found that coke works much better both as a sweetener and as tenderizer).

Marinate the sliced beef in the above. Use a container that allows for the beef to be loosely packed (allow for good circulation and marination) and to be submerged. Let marinate for 6+ hours (overnight is good).

About 2 hours before cooking, remove from fridge (where marinating), add sesame oil and stir up. Set aside and let it come back up to room temp. Grill over high heat - caramelize (outside yet keep juicy/tender inside) - maillard.

Eat wrapped in red leaf lettuce (soak in ice water for 1 hour), good rice (I use short grain Japanese rice), and ssamjang. I love perilla leaves but they are hard to find in US supermarkets.

quote:

Originally posted by Seotaji:
If you like rib meat (I prefer it with the bone), go for the kalbi.

Yea, I prefer kalbi / kalbi-jim over bulgogi as well. But I do like (spicy) pork bulgogi.

Getting the kalbi (beef short rib) is easy, either as traditional or LA style cut. Sometimes I marinate, sometimes I just grill and then use salted sesame oil (as a dip). Lately, been preferring the latter - I enjoy the simplicity these days.

Bulgoki is the only good memory I have of my Korean tour.

quote:

Originally posted by BB61:
Thanks. I lived in Korea for two years. I’ll have to try this recipe out. Kalbi is my favorite Korean beef dish. Have you tried it?

Edited to add that there is a Korean food channel on our Roku. You might want to look there as well.

I visited Korea in 2007. What were you there for? I loved kalbi and bulgogi. Theres a great Korean Restaurant here in Provo, Utah we like to go to.

I've not been to Korea, but ate a lot of Korean food while living in Japan.

BiBimBap is my favorite. I also try to recreate the Korean BBQ experience with thinly sliced NY Strip that briefly hits the grill, and sauce from the local Asian markets.

So good.

Kalbi ribs are a nice change-up to the standard barbecue. Go to any Asian market and order up several pounds. Also good for kids as they'll get a kick out of gnawing on the smaller rib bones.

I like this one:

https://www.maangchi.com/recipe/bulgogi

Sounds like I need to try some Kalbi! Also I might try and grill the next batch instead of cooking in a wok, thanks for the tips.

quote:

Originally posted by brecaidra:
I like this one:

https://www.maangchi.com/recipe/bulgogi

This sounds decent.

My Wife makes the best Bulgogi bar none. Her recipe is a secret from everyone though.

When I traveled about the state for work, I loved hitting a place in Colonial Heights called Koreana. Awesome food.