Bulgogi Beef Recipe – How to Make Korean-Style Barbecue Beef

Learn how to make a Bulgogi Beef Recipe! Visit http://foodwishes.blogspot.com/2016/09/bulgogi-beef-how-they-barbecue-in-korea.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Bulgogi Beef Recipe!

Hello this is chef john from foodwishes.com with bulgogi beef that’s right i’m going to show you my take on what’s generally referred to as korean barbecue although many barbecue purists will claim this has nothing to do with real barbecue but that’s okay the vast majority of people don’t really care

What barbecue purists think they’re usually more concerned with how good something tastes and when it comes to this stuff there is no issue in that department this really is incredibly delicious so let’s go ahead and get started with the most important component no not the beef the marinade so in a large mixing

Bowl we’re going to start with some flavorful vegetation including some crushed or finely minced garlic and then a little bit of grated onion and sure if you want i guess you could mince that really fine but if you use a cheese grater for this you’re going to

Get more of a liquefied onion which is really what we want here plus who doesn’t enjoy good cry once in a while and then speaking of grated we’ll also add some finely grated ginger i did that on the microplane we are also going to toss in some

Toasted sesame oil as well as a spoon of brown sugar okay so we have our aromatic nutty and sweet covered which brings us to our salty element so we’ll toss in a generous splash of soy sauce and none of that low sodium stuff we want to go full sodium here

And then of course we’re definitely going to want some heat which we’ll do in the form of korean chili flakes which goes by the name of hold on i wrote this down phonetically go to garo gochugaro i think that’s pretty close or not so we’ll go ahead and toss in a nice big

Spoon of korean chili flakes and then last but not least another key ingredient we are going to peel and grate in about a quarter of this asian pear i know it does look like an apple but it is actually a kind of pear and not only is that going to provide

Some additional sweet flavor but there’s actually an enzyme in the fruit that’s going to tenderize our meat so we’ll go ahead and grate in a little bit of that and then we will take our freakishly small wooden spoon and give that a stir because we are pretty much done with the marinade

So we’ll stir that together and simply set that aside and go find some meat to slice this magical marinade works beautifully with chicken pork and beef and today i’m going to show you my personal favorite cut for this which would be the boneless short rib

Which at my butcher at least is sold in these fairly well trimmed chunks you might see a little bit of fat and connective tissue here there but that’s okay and all we need to do to prep this is slice it up but not too thin i like to shoot for something between an

Eighth and a quarter inch and by the way in the blog post i’m going to cover the two major variables here how thin you slice your meat and how long you marinate it for okay by tweaking those two things you can get a vast array of different textures here

But like i said i’m gonna go for something about 3 8 of an inch thick since that’s my personal preference and as usual we’re going to slice across the grain if possible although as you may be able to see i think i did one piece with the grain

But that really didn’t seem to cause any major problems but generally as a rule we do want to slice across the grain and then once that meat is sliced up we’ll go ahead and transfer it into our marinade and stir together which you could do with your tongs or a

Spatula but i really enjoy using my fingers this feels surprisingly good and i’m not at all embarrassed to admit that it is strangely satisfying not to mention your fingers are always going to do a more thorough job here than any tongs or spatula so we’ll go ahead and give that a mix

At which point we want to cover this and pop in the fridge to marinate it and how long is going to be up to you the accepted range would be from one hour to overnight but i never let mine go that long i’m a one or two hour guy

And again i’m gonna go into that on the blog but my preference is to wrap that up and pop it in the fridge for about an hour or two at which point we’re gonna pull it out and prep it for the pan and all that means is we’re gonna unwrap

It and season it up with a little bit of salt some people will just add more soy in the beginning but it’s already a very wet marinade so i do go with a little bit of salt at this point and then to finish this up we’ll also

Add a little drizzle of vegetable oil and we’ll give that a quick toss with our tongs and why not fingers this time that’s a good question i got kind of tired of washing my hands and once that’s mixed up we are ready to cook and for me the best choice is a smoking

Hot cast iron skillet then i’ll brush with a little bit of oil and we’ll go ahead and transfer in our bulgogi beef into hopefully a single layer if you’re using more than a pound or so beef you want to do this in batches and then what we’ll do is cook this for

About two or three minutes per side on the highest heat setting possible and that’s going to be it and of course that’s an incredibly short cooking time for something that usually is braised for hours but that is the magic of this marinade at work we’re going to get something

Tender and delicious in like five minutes so just one of the many reasons i love this recipe and of course because this is such a wet marinade you’re probably not going to get a super awesome sear on this but that’s fine you’ll see when we plate up it’s going to be gorgeous

And having said that you will get some caramelization around the edges but anyway to recap we’re going to give that first side a couple minutes and then we’ll flip that meat over and then we’ll go ahead and give that side a couple minutes and i always know i’m getting close when

The moisture in the pan kind of evaporates and it starts to smoke again and yes a well ventilated kitchen with a fan is highly recommended in fact at the korean restaurants where you do this table side they have a fan right over the table but anyway we’re going to cook that for

About five minutes total at which point we can turn off our heat and pull that out of the pan and we’ll serve that up immediately on some steamed rice which is being featured in my traditional korean style plate which by the way is also my japanese style plate chinese style plate vietnamese style

Plate and i believe also indian style plate so as you long time viewers know that play gets around but anyway i’m going to pile up a nice generous portion of our beef and then i’m going to finish up with some sliced green onions as well as an extra touch of our korean

Chili flakes or as i attempted to pronounce earlier gochugaru and then if you want you could also top with some sesame seeds but i was out but of course that’s up to you you are the young mc of your bulgogi and speaking of bust a move one move i

Didn’t bust was to pick up some kimchi at the store which is pretty much mandatory on this plate so i tried to photoshop some in but you know what that was just not the same so i was forced to serve this as is and yes i do like to give my guest a

Choice of chopsticks or a fork mostly so my guess using the fork can be shamed by the people using the chopsticks it’s all in good fun so let me go ahead and grab the aforementioned sticks and go in for a taste and that really is every bit as incredibly delicious as it looks

I mean that marinade really is borderline magical i mean forget borderline it’s magical to transform something as tough and chewy as beef short rib with just one hour of marination into something this tender and delicious i think is pretty impressive and something else that would be

Impressive is if i could get the rice and the meat in the same bite i’ve really not perfected that move yet but hey i’m only 53 there’s still plenty of time oh and by the way not that it needs it but if you did want to splash a little

Water in there and deglaze that pan you could serve this with some of those caramelized drippings that’s usually never a bad thing to be honest i usually don’t because it’s so flavorful as is that’s actually going to benefit the rice much more than the meat but anyway that’s it my take on bulgogi

Beef which as i mentioned is just as effective used with chicken or pork or pretty much any other animal we could catch and slice thinly which really does include a lot of things so i really do hope you give this a try soon head over to foodwishes.com for all

The ingredient amounts and more info as usual and as always enjoy