It's my understanding that Kalbi is thinly cut shortrib with the bone still in (I did a video), and Bulgogi is thinly sliced meat without the bone, no matter what cut of beef. Having been born and raised in Western New York State, I think I know what I'm talking about.
I once accidentally sliced meat with the grain, a singularity immediately formed and sucked my kitchen into a black hole... so I have to agree, avoid doing that.
usually people in korea eat short rice. so that we can grab some grain with our chopstkicks '0' and... u guys also can use kiwi or apple instead of oriental pear! i always use apple ... bcuz pear is so expensive....
joelabo i'm korean and northeast asian people eat short one.. there is little difference between sushi rice and korean rice bowl. they are same species of rice, 'japornica'
nice, pretty spot on recipe... though i personally would've sliced the beef thinner and, depending on the marinade, would've added more soy sauce. PS goh-choo-ga-roo (you were pretty close)😁
Food Wishes hi chef john me and my m9 sox are your biggest fans plz say hi to me I love ur recipes especially the reheating pizza episode can u make a mac n peas one its my favorite I love u
that was a sarcastic joke to amuse himself over the korean people coming in saying he should have cut the meat 1mm thinner or marinated it for 35 seconds longer. try to keep up.
How do you read my mind? This is at least the 4th time I'd wish you did a recipe and it pops up on my feed! You even updated the Caramel chicken the day I cooked the first recipe! 💖 You really do grant food wishes. lol
same thing happened to me, only a few hours late. I wanted to make sushi rice and had to go with a non-foodwish peasant recipe (wich turn out pretty damned good anyways) and like two hours later Chef John posted his recipe for sushi rice D:. He's a wizard!
For me it's the other way around. I watch the video and then it pops up in my head. Spooky shit. Can not tell if i am a video reader or if Food wishes planting thoughts in my mind after i've seen the video. Again, spooky shit.
I'm Korean. As you mentioned, that asian pear works as additional sweetness and tenderizer. Some people use kiwi, apple(esp. for pork) or pineapple instead of asian pear because they work the same when marinated. So why not regular pear?
I've personally used a mixture of kiwi and a sweeter apple you might use in an apple pie (sorry I can't think of the name). Korean pears and regular pears are way too different to use in place of eachother.
This is one of my favorite dishes! According to Maangchi, who's recipe I've used, you can use a Bosc Pear instead of a Korean Pear. This is what I've done in the past, as Bosc Pears are readily available at my local regular grocery stores. Really looking forward to trying Chef John's take on this. Every recipe of his I've tried has been amazing.
I love this take on bulgogi! I don't get why there were some people getting butthurt about him using a different cut of meat. Meat is meat and it's all delicious to me. I would love to see you make kimchi! I usually watch maangchi for all my Korean recipes, but it would be fun to see you do it! It's not hard - I swear. The hardest part is gathering the ingredients and waiting for the leaves to soften. PS. I'm half-Korean/half-American. I've spent about half my life in each country and don't see why everything has to be exactly the way it's traditionally been made to be good. Has anyone had Korean-Mexican fusion food? Now THAT'S delicious.
I wanted to say that I made this for dinner tonight. I left out the chili flakes, because I hate heat in my food, but it was DELICIOUS. Absolutely amazing. Thank you, Chef John!
Love it! why do people have to say this is not Bulgogi..you know a recipe is a platform a guide..sometimes we make a recipe our own..that is how recipes are created. He used key ingredients in it and great for some who can not get the exact types of ingredients used in the recipe..I am Filipino and I have seen many people make Chicken Adobo in many ways..but they used the key elements..who's to say what is traditional..Tradition to me is how my family taught me how to make Adobo..I have made it my own.. Love your videos Chef John..God Bless!!
Chef John, I am a big fan. It's not very important, but I wanted to comment that in Korean beef-marinated dishes, two most commonly known are bulgogi and galbi. The ingredients used in the marinate overlap a lot, but one of the main differences is that galbi uses beef short ribs versus bulgogi uses thinly-sliced ribeye meat. Traditionally, this is the case, however, there is no reason why we shouldn't try a new combination. But this may be the reason why some people are arguing against this dish being bulgogi. Still looks very delicious regardless.
For all you critics out there, especially those with some experience making what Chef John presents, please remember that he always says, "This is my take", or version, or spin, or whatever. He honors his inspiration by giving it the same name. Besides, how in hell does anyone really know what's authentic and what isn't. There are as many variations to most dishes as there are cooks!
Enjoyed the recipe AND the interpretation. Bulgogi is indeed thin meat. And to that end thinly sliced rib eye is usually used but only for convenience. Any thinly sliced beef can be used. Heat is not typical for this dish but hey, Chef John, I'll bet it kicks teeth! The use of fruits is also a modern day interpretation. (I'm ancient) and one that I like. Korean pears were only created by hybrid about 30 years ago. Some use kiwi, pineapple, pears and papaya. But the Korean pear in this marinade is king! Nice share. Too bad so many don't have the sophisticated sense of humor that you have. Or the palate. If a green is needed, red shiso or perilla leaves serve just fine!!!
Oh man! A Maangchi and A Chef John video within minutes of each other??? and Both about Korean food?? This is too good to be true. I finally understand what Christmas morning feels like.
My grandfather spent time in Korea as an army officer and brought this dish home. One of my favorites when I was a kid. This recipe is much more detailed than watching my gramma make it, but my mouth was watering just watching the video. Thanks for the memory.
Just tried this with kiwi instead of Asian pear, granulated garlic and ginger, ribeye steak instead of beef short ribs and generic chilli flakes instead of the Korean chili flakes, and i must say, it was amazing. I cannot wait to try it out again with the correct ingredients.
I used to live just down the street from a sandwich shop owned by a Korean family, and they had Bulgolgi sandwiches. It was Extremely good. Ate there once or twice a week. I drove by the old neighborhood a few months ago, and they were gone. Thanks Chef John.
I'm Korean and by no means I would consider this an authentic traditional bulgogi recipe, but this is a nice take, and I can see how it will taste similar to how our family makes it (minus the red pepper flakes- that's usually added when we make pork bulgogi not beef). This is your version, and I can respect that. Btw, you crack me up everytime with your corny jokes. "You are the MC of your bulgogee." You are the Eminem of the chefs. You make words rhyme that technically shouldn't rhyme by the way you enunciate certain syllables. Genius :)
I immediately clicked thumbs up with the pronunciation of Gochugawrow. You are the Dan Bilzerian of your Korean. You are also my culinary and comedic hero, Chef John!
Chef John I love your videos. Pay no attention to that internet troll who doesn't get a hint at a joke. You've inspired me to love cooking though, thanks!!
About as authentic as you'll get - I'm impressed (as usual), Chef John. The only thing I can think of would be to add a bit of water, a bit of white vinegar and scallion to the marinade (all things I learned from a Korean, but all seem to be a preference, not a necessity to the overall flavor). And usually gochugaru is reserved for dwaeji bulgogi (spicy pork), but I like spicy so I add it like you did. One thing I've found, because bulgogi is meant to bet sweeter than it is salty, is that adding some white sugar as the beef is cooking really gets a nice, caramel sweetness going. Yummmmm
ahhhhhhhhhhhhhh I aboslutely love bulgogi! You rock Chef John! When i cook this at home i usually buy it pre-marinated from the store, but my watering mouth can only fathom how good this tastes fresh and home-marinated.
Chef John, you should really do a Korean food recipe series. All the Korean audiences like me would greatly love that!!! For your next recipe, you should try to cook Tteokbokki which is a Korean spicy rice cake dish that has vegetables and fish cakes in it.
My Mom would make Bulgogi like this for me throughout her life. She would use various cuts of beef, anything from round, to ribeye, to country ribs. Yes she was Korean (surname Yu). Yes the argument about the type of meat is a bit inane. It's like arguing there is only one way to make chili. She would use pear, Asian pear, or kiwi. All work well in my experience. We never tried 7Up but some folks do that... She would cook it in a cast iron pan (and pour those delicious juices over my rice), or on the grill, or on one of those funky domed grills. And it was always delicious. And it was always Bulgogi. Thanks Chef John!! 😄
Oh my god ! Thank you ! Most Korean restaurants I visit in the states do not grill/pan fry the beef properly . Thank you for demonstrating the technique I enjoyed at the restaurants in Songtan , South Korea back in 1992 . It is so hard to find good Bulgogi in the North East . Thanks for the Recipe and for answering MY food wish .
I've been subscribed for a few months. I have to say that you feel like my friend. I cook a lot and really well: you speak my language and teach me things I need to know! You ARE the Fresh MC to your Bulgogi, Chef John
Wow thanks! There was this pizza shop owned by Koreans outside the bar I used to go to when I was a kid. They had the best bulgogi pizza that I think about from time to time. Now I can try to make it!
I lived in Kunsan for a year as a single airman, and lived off this dish at least 5 nights a week. Even though the meat there was more shredded, I can't wait to cook it and try it in Chef Johns take.
I love Korean food. Can you do a Kimchi Gyoza/Dumplings episode? I usually buy them frozen but I'm sure you have a superior way to create them by hand!
This is such an interesting take on Bulgogi! I'm Korean and when I make it, there is a lot more soy sauce involved so the meat kind of braises/stews in the soy sauce "marinade." I also like to thinly slice the onions instead of grating them. Adding in thinly sliced carrots as well as mushrooms are delicious, too! I've never had to actually cut meat to make bulgogi as most Korean supermarkets sell a Bulgogi "cut." I've never added gochugaru to it either! I think I shall try that next time~ :)
As a korean passing by the marinade is surprisingly authentic, yet i advice less chili and more pear and honey(that is the sweet content). Chili flakes are less common in bulgogi marinades but it could fly by as chef John take ( and his love for cayenne)
As someone who grew up watching my mom cook, I (for once) totally agree with the recipe. One thing my mom does that you didn't (totally understandable) my mom uses the marinade you made with beef always, and she makes it a much more watery mixture by Adding a coke (and less sugar) and she tries to always prepare it the day before, so minimum 24 hrs (although sometimes just a few) and up to 3/4 days! And she also tries to cook it outside on the grill, and I think it makes the flavor Better. But I totally agree with what you did (totally rare) also good job with pronunciation ! Also kimchi doesn't need with short rib, but it does need for most Korean food!
Oh one thing I forgot, my mom adds sliced onions into the maridnade as well as the grated onion, it's fun to eat the onions with the rice too. But as with any reprise everyone has it different! And that's what keeps things interesting
Chef I would say that using short grain rice is more important to this dish than the kimchi, also you must try this with a more wet marinade! the results are a lot soupier but when you mix those juices into a bowl of rice it is quite lovely.
I died inside when you left those caramelized bits in the pan and it was the only thing i could think of for the rest of the vid, but then you f*cking delivered. Thanks for never disappointing
Check out the recipe: www.allrecipes.com/Recipe/255591/Bulgogi-Beef-Korean-Style-Barbecue/
It's my understanding that Kalbi is thinly cut shortrib with the bone still in (I did a video), and Bulgogi is thinly sliced meat without the bone, no matter what cut of beef. Having been born and raised in Western New York State, I think I know what I'm talking about.
Buffalo?
Shortsville.
Cool! Love your recipes and awesome puns, Chef. My wife and kids are big fans as well! Indirectly that is... Cheers!
+Macklin Lee How is it possible you did not get that was a joke? I mean, seriously. Come on.
Whoa whoa whoa, chef, this is the internet remember?
I once accidentally sliced meat with the grain, a singularity immediately formed and sucked my kitchen into a black hole... so I have to agree, avoid doing that.
why is it bad to cut with the grain? does it affect the texture, flavor, both?
It makes it much tougher and chewier.
usually people in korea eat short rice. so that we can grab some grain with our chopstkicks '0' and... u guys also can use kiwi or apple instead of oriental pear! i always use apple ... bcuz pear is so expensive....
also, you can use the chopsticks like a scoop to pick up rice from below instead of trying to pinch it
Also, you can always use lettuce as a wrap for the meat and rice, which is common in Korea.
joelabo i know that japanese rice is called short grain rice.....
joelabo i'm korean and northeast asian people eat short one.. there is little difference between sushi rice and korean rice bowl. they are same species of rice, 'japornica'
there usually isn't any fruit in it at all actually
Wow, as a Korean, I'm so excited to see a Korean food in your video. Your bulgogi looks delicious. Good job for "Gochugaru". Thanks :)
What I should have done, was say something in the video like "this is my take on Bulgogi." Next time.
nice, pretty spot on recipe... though i personally would've sliced the beef thinner and, depending on the marinade, would've added more soy sauce. PS goh-choo-ga-roo (you were pretty close)😁
you actually do say "my take on bulgogi beef" at 7:10 ,also i really enjoyed that photoshopped kim-chi, pretty funny
Food Wishes hi chef john me and my m9 sox are your biggest fans plz say hi to me I love ur recipes especially the reheating pizza episode can u make a mac n peas one its my favorite I love u
Yep. That's the point he's making. lol.
that was a sarcastic joke to amuse himself over the korean people coming in saying he should have cut the meat 1mm thinner or marinated it for 35 seconds longer. try to keep up.
Those korean chilli flakes were actually Chef John sneaking in cayenne into the recipe without saying it
my favorite youtube chef of all time.
How do you read my mind? This is at least the 4th time I'd wish you did a recipe and it pops up on my feed! You even updated the Caramel chicken the day I cooked the first recipe! 💖 You really do grant food wishes. lol
lies
same thing happened to me, only a few hours late. I wanted to make sushi rice and had to go with a non-foodwish peasant recipe (wich turn out pretty damned good anyways) and like two hours later Chef John posted his recipe for sushi rice D:.
He's a wizard!
For me it's the other way around.
I watch the video and then it pops up in my head. Spooky shit.
Can not tell if i am a video reader or if Food wishes planting thoughts in my mind after i've seen the video.
Again, spooky shit.
I haven't seen the answer yet, so let me ask... would regular pear work the same?
Sometimes my mother uses kiwi for the same purpose!
Oh yeah, kiwi juice/puree will work as well.
I'm Korean. As you mentioned, that asian pear works as additional sweetness and tenderizer. Some people use kiwi, apple(esp. for pork) or pineapple instead of asian pear because they work the same when marinated. So why not regular pear?
Food Wishes I lov u
I've personally used a mixture of kiwi and a sweeter apple you might use in an apple pie (sorry I can't think of the name). Korean pears and regular pears are way too different to use in place of eachother.
This is one of my favorite dishes! According to Maangchi, who's recipe I've used, you can use a Bosc Pear instead of a Korean Pear. This is what I've done in the past, as Bosc Pears are readily available at my local regular grocery stores.
Really looking forward to trying Chef John's take on this. Every recipe of his I've tried has been amazing.
That marinade is so accurate c: I remember my mum cook it for me, always made me drool. Even that pear! Good recipe 😄😄
im full korean. i just clicked to see if there was gonna be any cayenne pepper.
notification squad!!
two of my favorite things :
chef John's "you are the... " and Korean food
I love this take on bulgogi! I don't get why there were some people getting butthurt about him using a different cut of meat. Meat is meat and it's all delicious to me. I would love to see you make kimchi! I usually watch maangchi for all my Korean recipes, but it would be fun to see you do it! It's not hard - I swear. The hardest part is gathering the ingredients and waiting for the leaves to soften.
PS. I'm half-Korean/half-American. I've spent about half my life in each country and don't see why everything has to be exactly the way it's traditionally been made to be good. Has anyone had Korean-Mexican fusion food? Now THAT'S delicious.
welcome back, freakishly small spoon. its been a while.
I wanted to say that I made this for dinner tonight. I left out the chili flakes, because I hate heat in my food, but it was DELICIOUS. Absolutely amazing. Thank you, Chef John!
While you're doing Asian meats, you should make char siu pork. That'd really make my day
Yes please!!
Yeah, Chef John, that would be one of my food wishes too.
Love it! why do people have to say this is not Bulgogi..you know a recipe is a platform a guide..sometimes we make a recipe our own..that is how recipes are created. He used key ingredients in it and great for some who can not get the exact types of ingredients used in the recipe..I am Filipino and I have seen many people make Chicken Adobo in many ways..but they used the key elements..who's to say what is traditional..Tradition to me is how my family taught me how to make Adobo..I have made it my own.. Love your videos Chef John..God Bless!!
Chef John, I am a big fan. It's not very important, but I wanted to comment that in Korean beef-marinated dishes, two most commonly known are bulgogi and galbi. The ingredients used in the marinate overlap a lot, but one of the main differences is that galbi uses beef short ribs versus bulgogi uses thinly-sliced ribeye meat. Traditionally, this is the case, however, there is no reason why we shouldn't try a new combination. But this may be the reason why some people are arguing against this dish being bulgogi. Still looks very delicious regardless.
maangchi food wishes cross over episode?
prisonerr24601 that would be the best thing ever!
Yes! That is something I would like to see.
x'D I just came from watching Maangchi's new video. Nice to see a fellow fan.
She would not allow this dish to go kimchi free.
Same here!
Reminds me of my mother's recipe for Bulgogi.
I wish i had a chef John at home ☹️️
ikr. I thought I was the only one
He might reply......."you are the Chef John of your fried prawns" or something like that.......lol!
dont we all?
lolllll
We must all become our own Chef John. Believe!
"Liked" before watching because Chef John is just that awesome 👏🏾
I was desperate for you to drizzle those pan drippings!! Thank you for bringing a smile to my face!
For all you critics out there, especially those with some experience making what Chef John presents, please remember that he always says, "This is my take", or version, or spin, or whatever. He honors his inspiration by giving it the same name. Besides, how in hell does anyone really know what's authentic and what isn't. There are as many variations to most dishes as there are cooks!
Enjoyed the recipe AND the interpretation. Bulgogi is indeed thin meat. And to that end thinly sliced rib eye is usually used but only for convenience. Any thinly sliced beef can be used. Heat is not typical for this dish but hey, Chef John, I'll bet it kicks teeth! The use of fruits is also a modern day interpretation. (I'm ancient) and one that I like. Korean pears were only created by hybrid about 30 years ago. Some use kiwi, pineapple, pears and papaya. But the Korean pear in this marinade is king! Nice share. Too bad so many don't have the sophisticated sense of humor that you have. Or the palate. If a green is needed, red shiso or perilla leaves serve just fine!!!
Oh man! A Maangchi and A Chef John video within minutes of each other??? and Both about Korean food?? This is too good to be true. I finally understand what Christmas morning feels like.
As korean i loved watching this!
My grandfather spent time in Korea as an army officer and brought this dish home. One of my favorites when I was a kid. This recipe is much more detailed than watching my gramma make it, but my mouth was watering just watching the video. Thanks for the memory.
Yes finally first😄😄😃. Love you Chef John
Just tried this with kiwi instead of Asian pear, granulated garlic and ginger, ribeye steak instead of beef short ribs and generic chilli flakes instead of the Korean chili flakes, and i must say, it was amazing. I cannot wait to try it out again with the correct ingredients.
Haha ur Korean is great! Every household's bulgogi recipe is different. This one looks amazing!
omgosh!! bulgogi has been the #2 dish on my "learn how to cook" list, right after tom yum koong :-)
Your Korean pronunciation is on point!
-Korean fan/viewer :D
agree
Your commentary cracks me up!!!! And, that looks completely AMAZING!!!!!
I'm Korean and loved this rendition of Korean bbq! 😋
this guy is a trip. i definitely watch more of his videos now.
I used to live just down the street from a sandwich shop owned by a Korean family, and they had Bulgolgi sandwiches. It was Extremely good. Ate there once or twice a week. I drove by the old neighborhood a few months ago, and they were gone.
Thanks Chef John.
I enjoy your VO SO MUCH all the time man.... you make my day Chef Jon!
I'm Korean and by no means I would consider this an authentic traditional bulgogi recipe, but this is a nice take, and I can see how it will taste similar to how our family makes it (minus the red pepper flakes- that's usually added when we make pork bulgogi not beef). This is your version, and I can respect that. Btw, you crack me up everytime with your corny jokes. "You are the MC of your bulgogee." You are the Eminem of the chefs. You make words rhyme that technically shouldn't rhyme by the way you enunciate certain syllables. Genius :)
I love this dish, easy to make and works with venison too!
Omg! It's like you're reading my mind! I started watching videos for this recipe yesterday! I love you so much more now!!
I immediately clicked thumbs up with the pronunciation of Gochugawrow. You are the Dan Bilzerian of your Korean. You are also my culinary and comedic hero, Chef John!
Great recipe Chef John! You can broil it in the oven too with good effect! This is a favorite!
omg yay! As a long time subscriber of your channel, I'm so excited to see a pretty authentic recipe from my culture :) thanks, Chef John!
Chef John's videos are the only ones worth watching in HD.
Looks amazing. On the list for things to try. (It's a long list, and I've done very few, but this looks easy enough I might actually do it soon).
wow, looks great! my 1st thought was use the pan drippings for a sauce and bam it was so! rock on Chef John.
Man...you left the best flavor in the pan! Little broth would make great juice!
Auww...you did! Good man!
Chef John I love your videos. Pay no attention to that internet troll who doesn't get a hint at a joke. You've inspired me to love cooking though, thanks!!
About as authentic as you'll get - I'm impressed (as usual), Chef John. The only thing I can think of would be to add a bit of water, a bit of white vinegar and scallion to the marinade (all things I learned from a Korean, but all seem to be a preference, not a necessity to the overall flavor). And usually gochugaru is reserved for dwaeji bulgogi (spicy pork), but I like spicy so I add it like you did. One thing I've found, because bulgogi is meant to bet sweeter than it is salty, is that adding some white sugar as the beef is cooking really gets a nice, caramel sweetness going. Yummmmm
Never miss a video of yours!
This looks and sounds great and it's so fast and easy.
ahhhhhhhhhhhhhh I aboslutely love bulgogi! You rock Chef John!
When i cook this at home i usually buy it pre-marinated from the store, but my watering mouth can only fathom how good this tastes fresh and home-marinated.
Chef John, you should really do a Korean food recipe series. All the Korean audiences like me would greatly love that!!! For your next recipe, you should try to cook Tteokbokki which is a Korean spicy rice cake dish that has vegetables and fish cakes in it.
One of my favourite recipes!
And I am sure Chef John will do it even better than I have had before.
My Mom would make Bulgogi like this for me throughout her life. She would use various cuts of beef, anything from round, to ribeye, to country ribs. Yes she was Korean (surname Yu). Yes the argument about the type of meat is a bit inane. It's like arguing there is only one way to make chili. She would use pear, Asian pear, or kiwi. All work well in my experience. We never tried 7Up but some folks do that...
She would cook it in a cast iron pan (and pour those delicious juices over my rice), or on the grill, or on one of those funky domed grills. And it was always delicious. And it was always Bulgogi. Thanks Chef John!! 😄
Looks delish 😃😃. I'm first to comment 🌺🌺
Oh my god ! Thank you ! Most Korean restaurants I visit in the states do not grill/pan fry the beef properly . Thank you for demonstrating the technique I enjoyed at the restaurants in Songtan , South Korea back in 1992 . It is so hard to find good Bulgogi in the North East . Thanks for the Recipe and for answering MY food wish .
I've been subscribed for a few months. I have to say that you feel like my friend. I cook a lot and really well: you speak my language and teach me things I need to know! You ARE the Fresh MC to your Bulgogi, Chef John
Wow thanks! There was this pizza shop owned by Koreans outside the bar I used to go to when I was a kid. They had the best bulgogi pizza that I think about from time to time. Now I can try to make it!
I lived in Kunsan for a year as a single airman, and lived off this dish at least 5 nights a week. Even though the meat there was more shredded, I can't wait to cook it and try it in Chef Johns take.
perfect.. this is the exact traditional marinate if you're korean i won't even be surprised
Thumbs up for the freakishly small wooden spoon.
YUM!!! I want to have that right now 😍😋
Chef John's Korean is on point
Oh jeez, you're hilarious! I especially loved that Photoshopped kimchi lol
I love Korean food. Can you do a Kimchi Gyoza/Dumplings episode? I usually buy them frozen but I'm sure you have a superior way to create them by hand!
I love your videos! You're so funny! I actually like the way you talk! Keeps it more entertaining. :D
I love Bulgogi! I will be trying this! Thank you!
this looks like a recipe im willing to try. Bulgogi is awesome.
I looove Korean food. I had just finished watching a video Maangchi posted not long ago. I would love to see you make more Korean food.
Chef John, you are the greatest! er...I mean...the grate-est!
This with sticky rice would be great! Thanks for the recipe!
the photos shop part made me lol. nice one!!!!
This is such an interesting take on Bulgogi! I'm Korean and when I make it, there is a lot more soy sauce involved so the meat kind of braises/stews in the soy sauce "marinade." I also like to thinly slice the onions instead of grating them. Adding in thinly sliced carrots as well as mushrooms are delicious, too! I've never had to actually cut meat to make bulgogi as most Korean supermarkets sell a Bulgogi "cut." I've never added gochugaru to it either! I think I shall try that next time~ :)
Food wishes is a real thing 😳 I was googling beef bulgogi, decided to check here, and this was uploaded today.
Aww, that little spoon is cute. :)
Much love for your recipes ❤️ thank you so much chef !
My favorite Korean dish, thanks for the video.
The young emcee of your bulgogi. I love this guy
Love the multinational plate! Lol The food looks good too
Oh my gosh, I love watching your videos!!
It's a pretty Plate! The Korean BBQ looks fantastic... Thanks Chef! :)
As a korean passing by the marinade is surprisingly authentic, yet i advice less chili and more pear and honey(that is the sweet content). Chili flakes are less common in bulgogi marinades but it could fly by as chef John take ( and his love for cayenne)
As someone who grew up watching my mom cook, I (for once) totally agree with the recipe. One thing my mom does that you didn't (totally understandable) my mom uses the marinade you made with beef always, and she makes it a much more watery mixture by Adding a coke (and less sugar) and she tries to always prepare it the day before, so minimum 24 hrs (although sometimes just a few) and up to 3/4 days! And she also tries to cook it outside on the grill, and I think it makes the flavor Better. But I totally agree with what you did (totally rare) also good job with pronunciation ! Also kimchi doesn't need with short rib, but it does need for most Korean food!
Oh one thing I forgot, my mom adds sliced onions into the maridnade as well as the grated onion, it's fun to eat the onions with the rice too. But as with any reprise everyone has it different! And that's what keeps things interesting
Always enjoyable watching your videos.
I really do want to get decent at cooking and make it a little hobby of mine, and I find your videos so interesting! Thanks for the great work!
This looks so good... and now I'm hungry!
Chef I would say that using short grain rice is more important to this dish than the kimchi, also you must try this with a more wet marinade! the results are a lot soupier but when you mix those juices into a bowl of rice it is quite lovely.
I am so trying this over the weekend!!❤️❤️
I died inside when you left those caramelized bits in the pan and it was the only thing i could think of for the rest of the vid, but then you f*cking delivered. Thanks for never disappointing
Looks so delicious Chef. Thanks for sharing. I will definitely be trying this one very soon.
I like your silly sing-song voice and your corny jokes, almost as much as your recipes. :)
I love you Chef John.
Bibimbap, kimchi, bulgogi. Gosh the Koreans have such amazing food.
I think I am going to make this and have a pleasantly surprising dinner with my Korean parents! Thank you!
where can i get a freakishly small wooden spoon
TheSpyfreak I'm guessing a freakishly small store...
TheSpyfreak if he eats the meat without the rice, what does he eat the rice with?
Usually there's no gochugaru used for beef bulgogi but to each his own. Looks great to eat!