I am making this again tomorrow. Can I or have you ever tried making Bulgogi with chicken? Anyway, wow, this recipe is SO GOOD and pretty darn easy. Weather she made it herself or we got it in the local restaurants, this recipe comes close! Preheat grill to 400° to 450° (high) heat. Only make this if you’re looking for an excuse to eat a pound and a half of meat by yourself. A traditional Korean dish that’s perfect served over steamed rice or inside lettuce leaves. Korean Bapsang. I got my order yesterday (via Amazon prime) but I am waiting for my Korean chili flakes (gochugaru) tomorrow to make my dishes. I will be making this regularly now for sure! Steak was super tender, like cut with a fork tender, and the mix of ingredients provided very nice depth of flavors. Not sure you’d get quite the same caramelization from a non-stick. Yum! Tasty Bulgogi and your recipe made it very easy to make! And it was so easy to make! document.head.appendChild(chicscript); INCREDIBLE!!! So I’ve done my best to “grow up” and whip this up myself. I used maple syrup instead of brown sugar. i suspect not… enzymes in certain fruits act as a tenderizer, while adding sweetness. Serve immediately, garnished with green onions and sesame seeds, if desired. I didn’t want to deal with my cast iron and just used a regular frying pan and fried the beef with olive oil…and it was still all amazing with just the basic ingredients listed . Heum or I am making the Asian steak rolls up lol. chicscript.type = 'text/javascript'; Damn delicious, works every time. YUM!Dor. So so so so….so so so good! The skillet is just a regular, flat cast iron skillet. My husband gave me two thumbs up. The meat cooked in seconds, and she’d serve these with red leaf lettuce, rice, and red pepper paste. it makes surprisingly good chicken actually. I didn’t have rib eye, and didn’t have time to marinate, so I used ground beef instead. We will be making this again and again. We are in March 2020 and confined at home in Spain. That’s awesome! This is, hands down, THE best recipe I have ever tried for Beef Bulgogi. Good Are u supposed to drain the marinade from the meat before cooking in the cast iron pan? This one, however is perfectly balanced and oooooh the flavours are amazing. I make this a couple times a month. Curse you for making something so yummy! It was absolutely DELICIOUS. var chicscript = document.createElement('script'); I can’t stand reviews that are like this recipes amazing but here are all the things I changed. It’s going into our dinner rotation! The grit is from the pear, most likely. I have made this for my kids and they love it, shared it with friends they love it, my mom loves it… just great! That being said, I do believe that part of cooking is discovering good substitutes (especially because I have some dietary restrictions). Thanks for sharing with us, Melinda! Thank you. Made it for my family & they loved it!! Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side. I hope this helps! We followed the recipe exactly, did not change a thing. . Wife loves it too. Used wagyu beef. This was amazing 5 star meal! Made it tonight and it was Damn Delicious!!! I enjoyed it I made a couple of changes though I used sirloin steak and 2/3 cup of brown sugar a whole pear and more ginger and a non stick pan Thanks for the recipe. Trying london broil tonight, fingers crossed! Used sesame oil instead of seeds. This looks so amazing, but what if you do not have a cast iron skillet nor grill? Delicious. It was super tender and flavorful. The meat is now marinating. Heat a grill pan or a skillet over high heat and add the meat slices. 10/10 ✨. marinating time: 2 hours. I’m so happy with this recipe ❤️, Didn’t have a pear and I used sriracha instead of gochujang, but it still turned out really flavorful. The problem was there was a “grit” on the meat. This recipes broke that trend! The key here is to slice the meat as thin as possible. I love Korean Food and bulgogi is absolutely a favorite. Where you see the word “beef” in the recipe, substitute chicken. I will try it with an Asian pear sometime in the future, because I am sure I will be making this again and again! window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_off'} ); This recipe is really delicious. I tried this with beef belly (because it’s the only one I could find during lockdown) and it tasted great! I posted it on my blog and cited you as well as the creator of the recipe, I just made a version of this with lean ground beef and just reduced the gochujang to a heaping 1/2 t because I knew my kids wouldn’t tolerate it and it was a hit in my family. Awful. In a food processor or blender, combine soy sauce, sesame oil, garlic cloves, ginger, chopped pear, brown sugar, pepper and optional crushed red pepper until smooth. How to Prep Ingredients for Grilled Korean Beef Bulgogi Wraps. *If you do not have a cast iron grill pan, you can also use a large cast iron skillet. So good. I followed the marinade to the dot and the result is fantastic. I look forward to sharing it and making it again and again. I have tried crock pot and installation, but this is SO much better,  Amazing flavor, purchased the chili paste and it was raved about by the markets employees who helped me find it. I couldn’t find a ribeye at a decent price (Valentine’s week), but the flank steak was a great stand in. I wish I could post a picture of how perfectly it looks and it tasted even better than I expected. Delicious. Served with rice and kimchi which made for a complete Korean meal. This is a delicious and easy recipe! Save braising for the lesser cuts. Yes, that is correct. Repeat with remaining 1 tablespoon vegetable oil and steak. We ate until we popped. I’ve made it a few times now, and I love it so much, it has become one of my favorite go to recipes. Thank you so, so much for this recipe! I was also able to get a few stubborn “old timers” at work to try it. Adding this the the family cookbook. Complete success! And I didn’t have sesame oil so I HAD to use olive. Toasted sesame is a flavouring ingredient. Top sirloin (or any tender prime beef cut) would also work very well here, Kayla. Cut diagonally across the grain into thin … Thanks so much for this recipe. Thanks! A dipping sauce is not needed here. I had the most fantastic beef bulgogi in my local Korean restaurant, and wanted more, so i wanted to make it at home. Fresh, beautiful, subtle flavors! In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. I cute the brown sugar in half and added sautéed bell pepper, jalapeño, and onion. I scoured the internet for a bulgogi recipe that utilizes flank steak and, surprise, there were a few. “fruits that have the enzyme protease can tenderize the meat. We love your blog. I only had tenderloin beef so I used that (kind of overkill I know but it’s the only steak I had on hand!). My family loved it, I will definitely be making it again. Do you have any recommendations for a dipping sauce  and/or sides to go with it? I actually have not but I’d love to give it a try! Delicious!!! Made this many times and everyone loves it. Unwrap and slice across the grain into 1/4-inch thick slices. Thank you for a terrific recipe. Pour the sauce over the meat and stir to combine. It is often made with tender parts of beef, pork or chicken. My God, you can cook! 1.5 – 2 pound flank steak, cut into thin slices; A few tablespoons vegetable oil (amount you need will vary) For the marinade: 5 cloves finely minced garlic; 1 tablespoon minced or grated ginger; … I put the onion, along with the rest of the marinade ingredients, into a blender and made a paste. I just made this again last night. Think the IP or the oven would work.for larger cuts of meat? All are good, but chicken doesn’t need as much time to marinate IMO. It was delicious! My 5 year old even asked me to make it every day. I never would have thought of grated pear, but it is SO complimentary with that sesame/soy/ginger profile! You can try to substitute an apple but I find that a pear is truly best in this recipe. Flank steak is a tough, lean cut of meat. I can’t wait to make again for the family. Thank you for sharing! Your  bulgogi recipe was delicious! Print Recipe Pin Recipe Save Recipe Go to My Collections. 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