What Type of Meat for Korean Beef

Your comprehensive guide to making the most delicious bulgogi (Korean BBQ beef) at abode! With this, you lot can make mildly sweet, savory, smoky, juicy and tender delicious bulgogi. Are you excited?

WHAT IS BULGOGI

Literally speaking, bulgogi (불고기) means "fire meat".  It is ofttimes made with tender parts of beef, pork or chicken. Still, in full general terms, unless specified, bulgogi is made with beef.

Undoubtedly information technology is i of the nearly well-known Korean traditional foods and it has been around for thousands of years. Naturally, the cooking method of bulgogi evolved over time and it varies by region too.

Yet, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times.

WHAT CUT OF Beefiness Practise I Apply

As I briefly mentioned in a higher place, the tender parts of beef are ideal to use in bulgogi. And commonly used ones are meridian sirloin and beef tenderloin.

During my research though, I discovered that unlike countries have different naming conventions for these cuts, which made me rather confused!

Anyway, I dear making my bulgogi with scotch fillet (known every bit rib middle in the Us). Information technology is a tad more expensive than other popular steak cuts, but not as expensive as heart fillet (known as beef tenderloin in the US).

Scotch fillet / rib eye is known to accept more than flavor and juicy texture than other steak cuts. It also has a practiced amount of marbling, so cooking it over a grill or pan frying is quite suitable for this cut.

HOW TO CUT BULGOGI BEEF

Until recently, I've been exclusively using pre-cut bulgogi from a Korean grocer. Yes, you can buy this meat that's already sliced from a Korean grocer / Korean butcher. Merely sentinel out for the label "bulgogi meat" in the fridge / freezer section.

Simply I just became then unhappy with the degrading quality of meat I've been getting from my local Korean grocer. The meat wasn't fresh and information technology had too much gristle, so it was rather unpleasant to eat.

And so I decided to cut the meat myself with my selection of meat (scotch fillet / rib eye fillet as I mentioned to a higher place) and this is what I do with it. (Tip – Information technology'south worth sharpening your knife before you outset this process!)

1. Take the meat out from the packaging. Wrap each fillet individually with cling wrap. Place the wrapped meat on to a metal baking tray.

ii. Put the tray into the freezer and let the meat partially freeze for about 2 to two.5 hours. (The time can vary depending on your freezer setting, the thickness and size of the meat). The meat is gear up if your pocketknife goes through smoothly and y'all're not having difficulties in thinly slicing information technology. If you do, you should put the meat back into the freezer and freeze information technology a fleck longer.

iii. Remove the meat from the freezer and remove the cling wrap. Slice the meat thinly across the grain. Ideal thickness is 2mm to 3mm (1/eight inch). At present the meat is set up to be marinated with bulgogi sauce!

WHAT'S IN BULGOGI SAUCE

In my mind, bulgogi sauce is the whole reason why this dish is so addictively delicious.

It has a alloy of soy sauce, brown sugar, asian pear (or red apple), garlic, ginger, basis black pepper and sesame oil. This gives a slightly salty, mildly sweet and nutty savory flavor.

TENDERIZING Beef

As you can read from higher up, I use pear or apple tree in my bulgogi sauce. I apply them equally a meat tenderizer simply as well as a sugariness enhancer.

While the most commonly used fruit in bulgogi marinating procedure is Korean pear / Asian pear / Nashi pear, it is not an piece of cake fruit to get to if you don't live in Korea. So I ofttimes use red apple tree varieties (eastward.g. pink lady, red delicious, purple gala, fuji etc.) combined with pureed onion and it has been working really well for me.

Some Koreans likewise use kiwi or pineapple but you will take to make sure you don't overuse these as these are stronger tenderizing agents than pear.

If you lot marinate the meat for as well long with these, the color and the texture of the meat can modify essentially in an undesirable way. (I'm speaking from my own experience hither!)

COOKING

• GRILLING vs. PAN FRYING

Bulgogi can exist cooked with vegetables over a stove (in a pan / skillet) or information technology can be cooked on a bbq grill without any vegetables. As yous tin can imagine, they will requite slightly different flavors.

Pan fried bulgogi (with vegetables) will naturally release some juice, which you tin use to mix with a bowl of steamed rice. Many people dearest this idea! This method is also great if y'all're making bulgogi as a meal prep.

On the other mitt, char-grilled bulgogi (on a bbq) won't build whatsoever juice as it volition drip into the grill plate, simply the extra flavor of slightly burnt charcoal, juice and the fat gives an irresistibly pleasant Korean bbq feel!

• Calculation SMOKY Flavor (WHILE PAN FRYING)

Can you believe that you can add together smoky flavor to your bulgogi even when y'all cook bulgogi in a pan? I won't concord y'all long.

The underground is cooking in a well seasoned cast iron skillet and cooking in a minor batch of meat without over crowding the pan.

Because, when y'all over crowd the pan / skillet with the meat and/or vegetables, too much juice gets released from them. And the smoky effect gets macerated.

Only you can finish that happening by cooking bulgogi in a smaller batch. Cooking without any vegetables volition also assist that too.

As well, some other secret is, heating up the skillet loftier earlier you add the meat, so that as soon as the meat touches the pan, information technology starts sizzling, searing and caramelizing. This additional flavor really does make the bulgogi fifty-fifty more than tasty!

WHAT TO SERVE WITH

Serve the bulgogi with some steamed Korean rice and with other Korean side dishes.

You can too utilize some lettuce leaves and perilla leaves to wrap the bulgogi. Don't forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) too!

HOW TO STORE

Cooked bulgogi can exist stored in the fridge for a few days. Whatever uncooked portion of the bulgogi (only marinated) tin be stored in the fridge for 3 to iv days or in the freezer for a few weeks.

VARIATIONS

These are some artistic ways to enjoy your favorite bulgogi at domicile. Sounds succulent!

• Bulgogi Leap Rolls (Perfect party finger food)
• Bulgogi Tacos (Bang-up for DIY party)
• Bulgogi Rice Burger (Acquire how to brand rice buns every bit well!)
• Bulgogi Pizza (The most pop pizza in Korea)
• Bulgogi Jeongol (aka Korean Beefiness Stew)
• Chicken Bulgogi (If you prefer chicken

ADDITIONAL INFORMATION FOR KOREAN BBQ LOVERS

Check out my BBQ eastward-Book for more data on how to enjoy Korean BBQ at home! (Information technology is free!)

INGREDIENTS FOR 4 TO 6 SERVES (Every bit A MAIN DISH)

Primary

• 800 g / one.76 pounds rib centre or meridian sirloin (or whatsoever tender prime beefiness cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
• ane onion (130 1000 / iv.half-dozen ounces), optional, peeled & thinly sliced
• 2 stalks greenish onion (55 chiliad / 2 ounces), optional, thinly sliced
• 1/2 carrot (55 k / 2 ounces), optional, peeled & thinly sliced
• 1 Tbsp toasted sesame oil
• 1 Tbsp toasted sesame seeds
• 1 Tbsp cooking oil (I used rice bran oil)

BULGOGI MARINADE

• 6 Tbsp soy sauce (I use regular Kikkoman soy sauce)
• 3 Tbsp brown carbohydrate
• 2 Tbsp rice wine (mirin)
• one asian pear or ruddy apple tree (155 g / 5.5 ounces)
• 1/2 onion (80 one thousand / ii.eight ounces)
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• one/8 tsp ground black pepper

* 1 Tbsp = xv ml

** If you lot want to larn more than virtually Korean cooking ingredients, check my 30 essential Korean cooking ingredients list!

HOW TO Brand BEST BULGOGI

1. Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.

2. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)

Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)

Cover the bowl with cling wrap (or motion the marinated meat into a drinking glass container with a lid) and marinate the meat for at least iv hours in the refrigerator. (If y'all have more time, you can also marinate information technology overnight to deepen the flavour even more).

3. Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and melt information technology on medium high to high heat for 3 to five mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them rapidly.

4. Serve the bulgogi with steamed rice and other Korean side dishes. (refer higher up for more than tips)

Dearest Korean nutrient?Browse my other easy Korean recipes from this recipe index. And subscribe to my newsletter and follow forth on Facebook, Pinterest and Instagram for all of the latest updates.

Main

• ▢ 800 chiliad rib eye (ane.76 pounds) or top sirloin (or whatsoever tender prime beef cutting), thinly sliced, 2mm to 3mm (one/8 inch) thickness
• ▢ 1 onion (130 g / 4.half dozen ounces), optional, peeled & thinly sliced
• ▢ 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced
• ▢ i/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced
• ▢ ane Tbsp toasted sesame oil
• ▢ 1 Tbsp toasted sesame seeds
• ▢ 1 Tbsp cooking oil (I used rice bran oil)

BULGOGI MARINADE

• ▢ half-dozen Tbsp soy sauce (I apply regular Kikkoman soy sauce)
• ▢ 3 Tbsp brown sugar
• ▢ 2 Tbsp rice vino (mirin)
• ▢ 1 crimson apple or asian pear (155 k / 5.5 ounces)
• ▢ 1/two onion (80 m / two.8 ounces)
• ▢ ane Tbsp minced garlic
• ▢ 1 tsp minced ginger
• ▢ 1/8 tsp footing blackness pepper

• Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.

• Identify the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy hither!)

  Add the sesame oil and mix information technology into the meat. (I prefer calculation the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can forbid the other sauce getting absorbed effectively into the meat.)

  Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If yous have more time, you tin can also marinate it overnight to deepen the season fifty-fifty more than).

• Preheat a skillet / bbq grill on medium loftier oestrus until well heated. Add together the cooking oil and spread it well. Add together the meat (and vegetables) and cook it on medium loftier to high estrus for three to v mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.

• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more than tips)

Calories: 436 kcal | Carbohydrates: eighteen chiliad | Protein: 47 grand | Fat: 17 thou | Saturated Fat: 4 g | Cholesterol: 122 mg | Sodium: 1633 mg | Potassium: 864 mg | Fiber: i thousand | Sugar: 13 g | Vitamin A: 1335 IU | Vitamin C: five.4 mg | Calcium: 108 mg | Iron: 4.four mg

The nutrition information shown is an estimate provided past an online nutrition calculator. Information technology should not be considered a substitute for a professional person nutritionist'south advice.

I love hearing how yous went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Source: https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

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