i lost my mom a few years ago and she was fresh off the boat korean. everything she made was so amazing and one of my biggest regrets is never learning how she made her korean food. i couldn’t help but cry watching this video, thank you!
I’m so sorry about the lost of your precious mom, I lost my both my mom and dad recently , I know life can be difficult at times but I thank God each and everyday for my parents and the wonderful times we shared , I treasure all the memories and yes I miss y moms authentic cooking, nothing will every replace her cooking because it was made with true Love ❤️, I look forward to the day that I get to be with my parents in Heaven, I walk with God keep my Faith in our Lord Jesus Christ and I hope you as well. Peace and a God Bless
I am so sorry to hear that.. I know no recipe can ever be as good as your mom’s cooking but hopefully it’s close. Thank you for sharing about your mom. God bless. ❤️
You can learn through RUclips. My mom never wrote down recipes either and now everyone is gone so finding those recipes was not just about food but of reclaiming memories. Do it. It'll be good for your heart.
Korean Overlord, I salute you. Teaches the essential of bulgogi; truly. I know I call produce sushi grade bulgogi based on my first cook; because it is very close. Here's my adopted version. Buy a family pack of cap off rib eye. There is no need to freeze; but it does make it easier to cut. First thing you do is salt/pepper both sides of them and press it in; this begins tenderizing process (the salt). Then you proceed to thinly slice; only possible with a sufficiently sharp knife, Kitchenaid ceramic based, but metal blade knifes work great for this. You can slice at 90 degrees or diagonally. Do not disregard the large chunks (caps). Add 1-2 teaspoon of peanut or high temperature oil to a wok. Set to stove top anywhere between 6 and 8 (depending on patience). You are going to resalt/pepper both sides of the caps and put them in. In addition you will add a medium thinly sliced white onion (to add some veggies and complexity to sweetness). You have two objectives: 1. develop as many brown bits (fond) from the caps; this is not achieved by constantly moving the caps, but by letting them sit on each side for a minimum of 3 minutes for faces, and 2 minutes for sides at a minimum dial temp of 4 only once the pan is hot). 2. Both brown the onions and get extra fond from them; so don't over stir. BTW, when all this is happening using a spoon a few times to rotate the marinade around the steak. With the fond fully developed, and rawness of the onions taken care of now add the marinated steak with all jus. Bring to a boil over medium high heat then reduce heat to medium and cook for about 5-6 minutes rotating the jus and the steak frequently in the pan. Turn off heat, if served too hot not the best. So wait 5-7 minutes. Now the marinade is a little deceiving because it does not scale in doubling up kind of way. The recipe is correct for about 0.45 kg or (450 grams), but that isn't two big rib eye steaks. A family pack usually consists of about 0.85-0.95 kg. The only change for the quantity is you add another tablespoon of soy sauce and mirin. You must use mirin, and you can always add another half tablespoon of it. Used reduced sodium soy sauce. Note I also added 10 drops of liquid soy seasoning for 0.9kg. So to scale up the least you need to know is match the quantity of soy sauce to mirin. Now if you are going for about 1.8 kg then I would probably double everything but add an extra tablespoon of mirin. If you have Dark or double fermented, you can use it but you have to tinker with mirin ratio; increase it to some extent. Another slight difference for 0.9kg, I used half regular tbsp HQ sesame oil, then after I added marinade I added half tbsp black sesame oil. Also I used T-bone steak; basically any high quality marbleized steak will work and any large chunks you would discard whether it be bone/cartilage/fat you use that for the fond.
One of my friends who passed away used to cook Korean meals and it was a pleasure to eat all the food she made. I’m happy I came across this video so I can finally eat this again.
I just made this for my boyfriend and I thought he was going to lick the plate! Lol. Bulgogi is his favorite comfort food that his lovely Korean grandma makes for him. He hasn't seen her in a year (because he moved 5 hours away) so I decided to make this for him for his birthday. It was a hit! Thank you for this video.
I just got done making this Bulgogi. I ate so much, I think I hurt myself! Sooooo Good! I never thought I'd be capable of making this. I thought it would be a super ancient secret recipe made with exotic ingredients that I can't get. I was surprised at how easy this dish is to make. Now I just need to learn how to make kimchi rice! Thank you so much! Im so excited!
I went to Seoul last year with a friend of mine. I had never had Korean BBQ or Kimchi before, believe it or not. Over the past year, I've made huge batches of Kimchi 3 or 4 times! My friend is coming into town next week, hadn't seen him since our visit, and I will have Kimchi on hand. I planned on looking up a Bulgogi recipe but here you are! Perfect timing! First view, first like! Glad I subscribed, ha!
YAY!! YOU MADE MY DAY!! And you will LOVE my recipe - it's been my #1 ever since the beginning. Thank you soo much! BTW, the full recipe is at kimchimari.com/bulgogi-korean-beef-bbq/ which has a scalable recipe card. Enjoy your friend's visit!
What do you use to make your kimchi? I have made it with the daikon radish, and also tried the one with cabbage. I do like the daikon one for the crunchiness, but honestly I don’t know how much red pepper flakes to use. First time eating Korean food too.
@@amyr3285 things like this are hard to put an exact recipe to so you'll just have to experiment with ingredients but my notes last time I made it were: 1 lg. NAPA cabbage (~8lbs) 1 med Daikon, cut into matchsticks 1 med carrot, shredded 4 green onions, diced 1 med onion, very thinly sliced 2-3" knob of ginger, minced 5 garlic cloves, minced 2c water 4 TBSP sweet rice flour 1 TBSP sugar 1.5c gochugaru powder Hope this helps. Should be enough to make adjustments for your second batch. gl
When I was studying in Canada ages ago I made many fantastic Korean friends and they took me to Toronto’s Korea time for my first Korean meal. To this day I am still equally obsessed with Bulgogi and Chap Chae
@@Kimchimari Thank you! I agree that food is an amazing way to get into the culture and Asian food has always been my favorite! It's the only food I can eat without feeling like I ate unhealthily. lol
I honestly believe that inviting friends to share a meal u grew up with makes their experience more enjoyable. Adding the story of y it's a family favorite gives respect to gram gram or poppa
Wow! I made it last night and my family was super impressed. It reminded me back in Korea test. PS I am not Korean just food lover and you made our evening, Thank you!
@@Kimchimari yes that and the type of cut of meat as well. I do have an Asian stores nearby but it just makes it easier to go to one store during this pandemic. I hope you and ur family are doing well during these tough times!
@@Nas-hf7tv oh yes - that's right. i didn't think of the meat but sure I totally understand not wanting to go to different stores. I'm the same way now. thankfully we are all well. thanks for asking. and I wish you a safe and healthy holidays as well. Thanks again for the feedback!😍💕
A few Korean restaurants have opened up near my house and I have loved every single meal i’ve ordered so far but this one was my favorite. I can’t wait to try it at home, looks incredible :)
The best bulgogi recipe on youtube! I made this today and wow the meat was so tender, mouthwatering, sweet, and savory Definitely going to be a regular recipe for me
I made this recipe for my family and they loved it! It tastes exactly like what I have had at restaurants and was not as hard to make as I thought it would be. Thank you for the video :)
Sams south off Lincoln drive near Philly . Great egg and beef bacon sandwiches and bulgogi dish they do is amazing just be prepared to order behind three inches of bullet proof glass
10/10! This recipe came out better than most of the Korean restaurants I have eaten at. You provided some great tips that I had never tried like the kiwi as a tenderizer, partially freezing the meet to get thinner slices, and cooking in one pan then transferring to another to get them seared. You are amazing and thank you for posting this video.
Thank you so much for explaining the process so clearly. I love Korean food and this is my most favorite with fresh lettuce and sliced fresh garlic. Making this for dinner tonight.
Bulgogi has always been a favorite and this recipe is a great choice for all types of protein, like beef, pork, chicken…I often omit the fruit because I don’t have any on hand and it turns out fine as long as the meat is finely chopped. I often use cheap beef made for tacos not ground but finely cut and it tastes great.
I tried out your recipe and everyone at home loved it! it tasted wonderful!! Thanks for such an amazing content >.< also as i didn't find pear i used lemon and it worked out fine
Yay!!! So happy to hear that! Yes, the kiwi may not be a traditional ingredient but totally does the job without affecting the flavor. Thank you for your comment.
This is my favorite bulgogi recipe so far. I never knew I could substitute Korean pear puree with an onion and it was delicious. My husband was so happy 😊 Also, thank you for the cooking tip of not crowding the pan. I cooked in smaller batches and the marinade was able to reduce into the beef making it not as broth-y.
Thank you for sharing your beautiful story, may God bless your family always 🙏🍀🙏, , by the way, I always like and copy your recipes Flo, they're so yummy 😋😋
Thanks for this video, I have made a version of this with ground beef, I know not the right way but I googled ground beef recipes because I wanted something other than tacos or spaghetti and meatballs lol, and it came up as an alternative a for fast and delicious meal. Tried once with steak and it wasn't as good (flavours still delicious) now I know why, I didn't have the right cut. Looking up Korean grocery near me ASAP.
Thank you. :) I love bulgogi and usually like to learn recipes for my favorite foods, but needing the thinly cut beef had me feeling a bit intimidated. The freezer trick is going to be super helpful.
I'm making this tonight with my fiance! Will let you know how we like it :) We crave kbbq and with the pandemic, we are less willing to drive an hour away for it. Especially while we are trying to budget
Yes, let me know! Hope you enjoyed it. I think my bulgogi and kalbi are just as good as any restaurant version, if not better! haha. Thank you for letting me know.
@@Kimchimari Made the meal last night, nothing left, my family loved it. Many thanks and hope you find the green kiwi fruit which we used to call Chinese gooseberries!
I have found that using a Vegitable such as pear or kiwi to tenderize the meat makes it mushy. I prefer to use a better cut of beef such as ribeye and leave out the tenderizer. I believe most people resort to tenderizers just because they don’t have access or cannot afford high-quality meat.
Well, I appreciate the feedback - But in my experience, the meat turns mushy only if you use too much. Never more than 1/2 kiwi for 5 lbs of meat. If you use just the right amount, it comes out perfect. But of course, if you don't need to use a tenderizer then that's great.
Interesting. Never thought of these substitutions for those without a Asian supermarket nearby. I live in a "little Asia" neighborhood, so I will stick to the traditional version.
I'm making it right now. I found a nice American wagu cut at my local HEB and just finished cutting it and putting it to marinade. I'll let y'all know how it turns out. Wish me luck!
Tried this recipe today.. it tuned out amazing! Thank u soo much.. had to add a little lime to combat the slightly salty after taste. Is there a way to make this same dish with more of a sweeter after taste?
@@Bluegamerful I don't have a freezer either but I put my fridge on very high so the back of my fridge is super cold and then I put it up against the wall and it freezes 💁🏼♀️
Definitely with rice, kimchi and some thing fresh like lettuce salad or cucumber salad kimchimari.com/korean-cucumber-salad/. And a creamy side dish like this also works well - kimchimari.com/apple-onion-celery-salad-korean-style/ Enjoy!
The key is to cut it against the grain so if cutting longer means it will go with the grain then you will end up with tougher meat. You may then want to grill a whole brisket (use my Kalbi marinade) or boneless short ribs and then slice that to serve?
i lost my mom a few years ago and she was fresh off the boat korean. everything she made was so amazing and one of my biggest regrets is never learning how she made her korean food. i couldn’t help but cry watching this video, thank you!
I’m so sorry about the lost of your precious mom, I lost my both my mom and dad recently , I know life can be difficult at times but I thank God each and everyday for my parents and the wonderful times we shared , I treasure all the memories and yes I miss y moms authentic cooking, nothing will every replace her cooking because it was made with true Love ❤️, I look forward to the day that I get to be with my parents in Heaven, I walk with God keep my Faith in our Lord Jesus Christ and I hope you as well. Peace and a God Bless
Im so sorry for ur loss.💐
@@Dines27120 thank you so much for the kind words, have an amazing day filled with a Gods Love.
I am so sorry to hear that.. I know no recipe can ever be as good as your mom’s cooking but hopefully it’s close. Thank you for sharing about your mom. God bless. ❤️
You can learn through RUclips. My mom never wrote down recipes either and now everyone is gone so finding those recipes was not just about food but of reclaiming memories. Do it. It'll be good for your heart.
This was the first Korean dish I ate. Now I cook it all the time. So in my household we eat a mix of Korean & soul food.
💀💀 not the kpop Stans in these videos...
What is soul food? Do you mean Seoul style cuisine?
@@mymy-io5cv it’s like 1 person lol..
I think soul food means southern food
My house too lol. Cornbread and chili beans cooked on Sunday night. Bibimbap Wednesday night.
Korean Overlord, I salute you.
Teaches the essential of bulgogi; truly.
I know I call produce sushi grade bulgogi based on my first cook; because it is very close.
Here's my adopted version.
Buy a family pack of cap off rib eye.
There is no need to freeze; but it does make it easier to cut.
First thing you do is salt/pepper both sides of them and press it in; this begins tenderizing process (the salt).
Then you proceed to thinly slice; only possible with a sufficiently sharp knife, Kitchenaid ceramic based, but metal blade knifes work great for this. You can slice at 90 degrees or diagonally.
Do not disregard the large chunks (caps).
Add 1-2 teaspoon of peanut or high temperature oil to a wok.
Set to stove top anywhere between 6 and 8 (depending on patience).
You are going to resalt/pepper both sides of the caps and put them in.
In addition you will add a medium thinly sliced white onion (to add some veggies and complexity to sweetness).
You have two objectives: 1. develop as many brown bits (fond) from the caps; this is not achieved by constantly moving the caps, but by letting them sit on each side for a minimum of 3 minutes for faces, and 2 minutes for sides at a minimum dial temp of 4 only once the pan is hot). 2. Both brown the onions and get extra fond from them; so don't over stir. BTW, when all this is happening using a spoon a few times to rotate the marinade around the steak. With the fond fully developed, and rawness of the onions taken care of now add the marinated steak with all jus. Bring to a boil over medium high heat then reduce heat to medium and cook for about 5-6 minutes rotating the jus and the steak frequently in the pan. Turn off heat, if served too hot not the best. So wait 5-7 minutes. Now the marinade is a little deceiving because it does not scale in doubling up kind of way. The recipe is correct for about 0.45 kg or (450 grams), but that isn't two big rib eye steaks. A family pack usually consists of about 0.85-0.95 kg. The only change for the quantity is you add another tablespoon of soy sauce and mirin. You must use mirin, and you can always add another half tablespoon of it. Used reduced sodium soy sauce. Note I also added 10 drops of liquid soy seasoning for 0.9kg. So to scale up the least you need to know is match the quantity of soy sauce to mirin. Now if you are going for about 1.8 kg then I would probably double everything but add an extra tablespoon of mirin. If you have Dark or double fermented, you can use it but you have to tinker with mirin ratio; increase it to some extent. Another slight difference for 0.9kg, I used half regular tbsp HQ sesame oil, then after I added marinade I added half tbsp black sesame oil. Also I used T-bone steak; basically any high quality marbleized steak will work and any large chunks you would discard whether it be bone/cartilage/fat you use that for the fond.
One of my friends who passed away used to cook Korean meals and it was a pleasure to eat all the food she made. I’m happy I came across this video so I can finally eat this again.
I am very happy that you are able to enjoy Korean food again!
Rip to your friend
And so sorry to hear about your friend..
I just made this for my boyfriend and I thought he was going to lick the plate! Lol. Bulgogi is his favorite comfort food that his lovely Korean grandma makes for him. He hasn't seen her in a year (because he moved 5 hours away) so I decided to make this for him for his birthday. It was a hit! Thank you for this video.
What a nice gf
This is one of the best Korean dishes I’ve ever had the pleasure of tasting.
Luigi Mario 1997 thank you so much!! Glad to hear that.
Myhusbnwiuaeetpomqke this forme iloveit
Heliv3einkoteqgot4years wine was milkweed tokotrane o man
I just got done making this Bulgogi. I ate so much, I think I hurt myself! Sooooo Good!
I never thought I'd be capable of making this. I thought it would be a super ancient secret recipe made with exotic ingredients that I can't get. I was surprised at how easy this dish is to make.
Now I just need to learn how to make kimchi rice!
Thank you so much! Im so excited!
mate...basically good beef + sugar honey soy sauce and spices....go creative..... its super easy lol
Fernando Rosales So happy to hear that!! And I do have a recipe for kimchi fried rice on my blog - which is also very easy. Thank you!! Cheers!
I went to Seoul last year with a friend of mine. I had never had Korean BBQ or Kimchi before, believe it or not. Over the past year, I've made huge batches of Kimchi 3 or 4 times! My friend is coming into town next week, hadn't seen him since our visit, and I will have Kimchi on hand. I planned on looking up a Bulgogi recipe but here you are! Perfect timing! First view, first like! Glad I subscribed, ha!
YAY!! YOU MADE MY DAY!! And you will LOVE my recipe - it's been my #1 ever since the beginning. Thank you soo much! BTW, the full recipe is at kimchimari.com/bulgogi-korean-beef-bbq/ which has a scalable recipe card. Enjoy your friend's visit!
What do you use to make your kimchi? I have made it with the daikon radish, and also tried the one with cabbage. I do like the daikon one for the crunchiness, but honestly I don’t know how much red pepper flakes to use. First time eating Korean food too.
@@amyr3285 things like this are hard to put an exact recipe to so you'll just have to experiment with ingredients but my notes last time I made it were:
1 lg. NAPA cabbage (~8lbs)
1 med Daikon, cut into matchsticks
1 med carrot, shredded
4 green onions, diced
1 med onion, very thinly sliced
2-3" knob of ginger, minced
5 garlic cloves, minced
2c water
4 TBSP sweet rice flour
1 TBSP sugar
1.5c gochugaru powder
Hope this helps. Should be enough to make adjustments for your second batch. gl
When I was studying in Canada ages ago I made many fantastic Korean friends and they took me to Toronto’s Korea time for my first Korean meal. To this day I am still equally obsessed with Bulgogi and Chap Chae
Thank you so much for the video! I'm 17 and love Korean culture, so I decided to learn to cook Korean food. I'm so excited!
I love it!! Food is one of the best way to experience foreign culture so you are on the right path!! Thank you so much for your passion.
@@Kimchimari Thank you! I agree that food is an amazing way to get into the culture and Asian food has always been my favorite! It's the only food I can eat without feeling like I ate unhealthily. lol
I honestly believe that inviting friends to share a meal u grew up with makes their experience more enjoyable. Adding the story of y it's a family favorite gives respect to gram gram or poppa
I totally agree!
Wow! I made it last night and my family was super impressed. It reminded me back in Korea test. PS I am not Korean just food lover and you made our evening, Thank you!
Yay!! I'm soo happy to hear that you enjoyed it. Thank you so much for your comment.
It looks great and I'm looking forward to testing this recipe. Thank you for the video!
thank you so much for using ingredients we can get at any local stores, i truly appreciate that
oh you are welcome! so is it the pear ingredient that most recipes use that you are finding hard to get? just curious. thank you!
@@Kimchimari yes that and the type of cut of meat as well. I do have an Asian stores nearby but it just makes it easier to go to one store during this pandemic. I hope you and ur family are doing well during these tough times!
@@Nas-hf7tv oh yes - that's right. i didn't think of the meat but sure I totally understand not wanting to go to different stores. I'm the same way now. thankfully we are all well. thanks for asking. and I wish you a safe and healthy holidays as well. Thanks again for the feedback!😍💕
A few Korean restaurants have opened up near my house and I have loved every single meal i’ve ordered so far but this one was my favorite. I can’t wait to try it at home, looks incredible :)
This was amazing!!! Really good. I grilled mine on the grill. I have a cast iron pain with holes in the bottom so it worked really well.
That makes me so happy!!! The cast iron with holes on them? Wow that sounds very similar to what Koreans use. Thank you so much for the comment. ❤️❤️
The best bulgogi recipe on youtube!
I made this today and wow the meat was so tender, mouthwatering, sweet, and savory
Definitely going to be a regular recipe for me
WOw!!! Thank you! Sooo happy to hear that. Made my day!
I made this recipe for my family and they loved it! It tastes exactly like what I have had at restaurants and was not as hard to make as I thought it would be. Thank you for the video :)
I made this too & was suprised how easy it was.
Sams south off Lincoln drive near Philly . Great egg and beef bacon sandwiches and bulgogi dish they do is amazing just be prepared to order behind three inches of bullet proof glass
10/10! This recipe came out better than most of the Korean restaurants I have eaten at. You provided some great tips that I had never tried like the kiwi as a tenderizer, partially freezing the meet to get thinner slices, and cooking in one pan then transferring to another to get them seared. You are amazing and thank you for posting this video.
Sorry I missed your wonderful comment before. Thank you so much! I'm glad you found it helpful.
Thank you so much for explaining the process so clearly. I love Korean food and this is my most favorite with fresh lettuce and sliced fresh garlic. Making this for dinner tonight.
Hello Diane
thank you very simple and effective way of teaching also had the Korean history and spirit behind it
you are so welcome! thank you
Just made this using your recipe and it turned out AMAZING! Soooo flavorful! Thank you!
Awesome!! So glad you enjoyed it!
Im going to cook this tonight. I even bought some kinchi which we love. Thank you for the recipe
I really appreciate all of the substitutes. And this was delicious ❤
Thank you so much!
I made a double batch of this recipe. It turned out great! Only I halved the garlic because I didn’t have enough and it was still good!
That's wonderful!!
Bulgogi has always been a favorite and this recipe is a great choice for all types of protein, like beef, pork, chicken…I often omit the fruit because I don’t have any on hand and it turns out fine as long as the meat is finely chopped. I often use cheap beef made for tacos not ground but finely cut and it tastes great.
Sure, if you are going to finely chop your meat then no need for tenderizer but fruit does add a bit more flavor but totally up to you.
I tried out your recipe and everyone at home loved it! it tasted wonderful!! Thanks for such an amazing content >.< also as i didn't find pear i used lemon and it worked out fine
Nayab Thank you!! Glad you enjoyed it!!
Thank you for the kiwi tip!! My local grocery doesn’t always have Asian pear so knowing that I can sub for it is great :)
Thank you for sharing that! Yes, I know.. I often don't have Asian pear on hand either..
this is the best recipe omg
i just made it and it’s so goodddd!!! would recommend to anyone trying to make this
THANK YOU so much!! I really think it's the BEST recipe too!
I just made this and it was AMAZING! thank you so much for the recipe and amazing video!
Yay!! I'm soo happy to hear that! Thank you so much!
This is my favorite go to recipe for bulgogi!!! So easy and all the ingredients are easy to find. Thanks so much!!!
Yay!!! So happy to hear that! Yes, the kiwi may not be a traditional ingredient but totally does the job without affecting the flavor. Thank you for your comment.
How wonderful you’ve given us options in the recipe to utilise what we have ❤️
You are so welcome! Thank you.
I love the way you cut those green onions
Thank you. You made it easier. I really thought this was extremely difficult to make. Now thanks to you, I can make it myself.
Thank you so much for writing the ingredients in the description! I appreciate that so much! 💖
You are most welcome! Enjoy!!
This is my favorite bulgogi recipe so far. I never knew I could substitute Korean pear puree with an onion and it was delicious. My husband was so happy 😊
Also, thank you for the cooking tip of not crowding the pan. I cooked in smaller batches and the marinade was able to reduce into the beef making it not as broth-y.
Thank you so much!! Soo happy that you like my recipe and tips! You are the only person who has appreciated my ‘not crowding’ the pan tip. 👍
@@Kimchimari Your tip made all the difference and the flavoring really went right into the beef 😉
Thank you for this! I tried bulgogi at a Korean restaurant and I loved it. Can't wait to try to make it myself
Hope you like it!
yeah kimchimari!! Best bulgulgi ever! Thanks for the blogpost recipe!
Thank you so much!! So glad you like it!
I’m happy I found your channel. Thank you I will be trying to make bulgogi. 🙏🙂
You are so welcome! I'm happy that you found my channel too!
this was delicious! thanks for sharing the recipe
Thank you! Can’t wait to try this recipe. With quarantine i’ve been really missing korean bbq so i’m going to try making this :)
Yay!! Yes, this will make you happy. My husband likes mine better than restaurant version.. lol
Quarantine brought me here too! Like okay Christine let’s see what we can make 😅
Same!!!
Since I can’t dine in at a korean restaurant for my birthday because of Covid, I’m here to learn how to make this at home lol
This is my GO TO recipe. I love the clear instructions! It tastes so good. Chefs kiss. Thank you ✨💜
Thank you soo much!! Love hearing that it has become your GO TO recipe.😍
I tried this and loved it.. didnt have all ingredients still so good
Can’t wait to make this. Using the kiwi blew my mind 🤯. It makes sense but never thought about it.
Kiwi is really powerful so make sure you don't put too much in. No more than 1/2 kiwi for 5 lb.
Your fan from Pakistani we really love your food❤❤
Awww thank you so much!!! ❤❤ I love Pakistani food too!
Very delicious yummy yummy thanks for sharing.
My pleasure! Enjoy!
I have 4 lbs of Bulgogi marinating for my Son’s Birthday lunch today. His #1 requested meal.
Awesome!!! Soo happy to hear that. Thank you so much for sharing.
Thanks for quick response. I saw the listed ingredients now.
Thank you for sharing your beautiful story, may God bless your family always 🙏🍀🙏, , by the way, I always like and copy your recipes Flo, they're so yummy 😋😋
I love bulgogi. I like tht you brown your meat instead of leaving it swimming in its own sauces.
Thank you!!! I know some people like it with a lot of juice and that's fine too but I like making it this way.. ;) Happy Holidays!
Thank you so much Korean food is my favoriite.
Really love 불고기 that I’ve tried at a few restaurants, going to try and make this when I get off work. Thank you for the video! 😄
Great!! I think you are going to like my recipe!! Enjoy your dinner tonight!
@@Kimchimari It turned out fantastic on the first try! Thank you for the recipe! :D
Nice easy tutorial ma'am. 💚🤙🏽
thank you!
Thanks for this video, I have made a version of this with ground beef, I know not the right way but I googled ground beef recipes because I wanted something other than tacos or spaghetti and meatballs lol, and it came up as an alternative a for fast and delicious meal. Tried once with steak and it wasn't as good (flavours still delicious) now I know why, I didn't have the right cut. Looking up Korean grocery near me ASAP.
I did this and it was just like how it tasted like in korean bbq restaurants!
Thank you so much for your Beautiful recipe
Great video!
Thanks for the recipe, i love it !!!
thank you! happy to hear..
This is highly educational and highly satisfactory is an asmr sense 😅
Thank you. :) I love bulgogi and usually like to learn recipes for my favorite foods, but needing the thinly cut beef had me feeling a bit intimidated. The freezer trick is going to be super helpful.
Yay! Glad to hear that the freezer trick was helpful. Thank you
I'm going to try this one. Thanks for all the useful information!
Thank YOU for trying!! enjoy!
Your recipe was super easy to follow and my bulgogi turned out great! Thank you!!
Thank you so much!!
made this for nutrition class project! so good !☺️
I'm making this tonight with my fiance! Will let you know how we like it :) We crave kbbq and with the pandemic, we are less willing to drive an hour away for it. Especially while we are trying to budget
Yes, let me know! Hope you enjoyed it. I think my bulgogi and kalbi are just as good as any restaurant version, if not better! haha. Thank you for letting me know.
Goes better if you have green kiwi fruit. Nicer flavour! I still grow the old ones, very hairy but dark green and full of flavour!
I know - I couldn't buy a green one at the time.
@@Kimchimari Made the meal last night, nothing left, my family loved it. Many thanks and hope you find the green kiwi fruit which we used to call Chinese gooseberries!
@@TinekeWilliamsWonderful!! Didn’t know they were called that in Chinese!
When I was stationed in Korea , in the army , we made this delicious dish twice a month.
Oh nice!! I think we probably eat it at home twice a month at least. ;) Thank you for your service!🙏🏻
I made bulgogi today following your recipe. It was absolutely delicious. Thank you! Subscribing!
Sooo happy to hear that! And thank you so much for subscribing. 😍
Wow nice keep up with the good cooking your way better than Gordon Ramsay
Just made this dish, so good!
awesome!! happy to hear that!
I made this recipe and it turned out fantastic!!! Thank you!
Great to hear!
I have found that using a Vegitable such as pear or kiwi to tenderize the meat makes it mushy. I prefer to use a better cut of beef such as ribeye and leave out the tenderizer.
I believe most people resort to tenderizers just because they don’t have access or cannot afford high-quality meat.
Well, I appreciate the feedback - But in my experience, the meat turns mushy only if you use too much. Never more than 1/2 kiwi for 5 lbs of meat. If you use just the right amount, it comes out perfect. But of course, if you don't need to use a tenderizer then that's great.
😋😋🤤🤤 one of my favorite dishes EVER!!!
Interesting. Never thought of these substitutions for those without a Asian supermarket nearby. I live in a "little Asia" neighborhood, so I will stick to the traditional version.
My mouth is watering from watching this. Can it also be cooked whole on a bbq and then sliced?
I'm making it right now. I found a nice American wagu cut at my local HEB and just finished cutting it and putting it to marinade. I'll let y'all know how it turns out. Wish me luck!
Very delicious. I tried it today
That's wonderful! Thank you so much.
Injoy blogging and cooking
Thank you!
Tried this recipe today.. it tuned out amazing! Thank u soo much.. had to add a little lime to combat the slightly salty after taste. Is there a way to make this same dish with more of a sweeter after taste?
Great recipe. Thank you so much.
The pre cut beef at my Korean grocery store costs 4 times as much as the normal cut , so i always prefer to cut it at home
Ok
Do you freeze the meat before you cut it, too? cuz I don't have a freezer in my house :'(
@@Bluegamerful I don't have a freezer either but I put my fridge on very high so the back of my fridge is super cold and then I put it up against the wall and it freezes 💁🏼♀️
@@Bluegamerful but you can cut it without freezing it, just cut very very small slices and use a very sharp knife
@@odette8292 ty! I will try ;)
I love your recipe JinJoo! :) I am making this again for dinner right now. Thank you so much!
Aww thank you so much!! So glad you like it. 😍😍
Can’t wait to try this. Thank you.
I have to try this recipe.
I hope you do!!!
So looks yummy recipe
it's pasaway fambam thank you!! It really is yummy!!
Thank you for the skirt steak tip
thanks for the recipe.
amazing video. Thank you soo much lady
Thank you for the appreciation!
❤❤❤ like your cooking 🧑🍳
I had some bulgogi today. Delicious!
Awesome!
Excited to try this out! What would you typically serve this with?
Definitely with rice, kimchi and some thing fresh like lettuce salad or cucumber salad kimchimari.com/korean-cucumber-salad/. And a creamy side dish like this also works well - kimchimari.com/apple-onion-celery-salad-korean-style/ Enjoy!
@@Kimchimari thank you!! Will do ❤️
Great recipe. Use it regularly. Chuck beef.
J - hope favorite dish 😊😌💜
I was looking for this one
Thank you for sharing
Bless you...this is my favorite korean dish
Philip Gouldman thank you 🙏🙏
Can you cut longer strips that are easier to grill? I'm planning a party and want to grill the meat and serving on noodles.
The key is to cut it against the grain so if cutting longer means it will go with the grain then you will end up with tougher meat. You may then want to grill a whole brisket (use my Kalbi marinade) or boneless short ribs and then slice that to serve?
Here's my Kalbi recipe - ruclips.net/video/uLJe7OMpel4/видео.html
Hmm I just made it, it was delicious!!! 😋
Nice
Thank you for the recipe 😘
It works very well even on my very lean beef
Thank you for sharing this very interesting dish..
You are so welcome!