Korean Style Beef (bulgogi) | Slimming Eats Recipes (2024)

FAQs

What cut of meat is best for Korean bulgogi? ›

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won't be quite as tender.

Beef Bulgogi is Simple to Prepare and Versatile

Korean beef bulgogi takes very little time to throw together and you can serve it over rice, on top of a salad, rolled up in lettuce leaves or in my Korean Bulgogi Sandwich with Spicy Cucumbers & Cheddar.

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

You have a few options when making a vegan bulgogi recipe. Swap the real meat for vegan ground beef, soy curls, jackfruit, mushrooms, or anything else you can think of! The real star is the bulgogi sauce, which is where this traditional dish gets its signature savory, salty, warm, and sweet flavors.

Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than ⅛ inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, ⅛-inch thick, are best.

Bulgogi (Korean: 불고기; lit. fire meat; Korean pronunciation: [pul. ɡo. ɡi]; American English /bʊlˈɡoʊɡiː/ buul-GOH-ghee) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.

Early History and Origins. The term 'bulgogi' comes from Korea and translates to 'fire meat' as it was originally cooked using skewers on a hwaro grill. This ubiquitous meal's early history and origin date back to the Goguryeo era (37 B.C. to 668 A.D.), when it was initially called maekjeok.

The taste of Bulgogi is typically sweet from the marinating sauce, but it can get spicy from the grill. It is served with a few side dishes, such as lettuce or ssamjang (spicy-sweet bean paste). We recommend pairing Bulgogi with a dry red wine like Chianti.

It's packed to the rafters with veggies, yet still feels naughty thanks to the sweet n' salty bulgogi sauce. It's pretty much perfect in terms of “healthy-ish comfort food”.

Some recipes call for grating your Korean Pear – I think it's just as effective and much easier to blend the Korean Pear into your Korean Beef Bulgogi marinade! If you cannot find Korean Pears, you can substitute with an apple, kiwi, or even a pineapple.

What is the best cut of steak for bulgogi? ›

What kind of meat do you use for beef bulgogi? Bulgogi is typically made with almost paper-thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin coming in a close second.

The dish is believed to have entered South Korea as a result of refugees fleeing Pyongan Providence after the liberation of the Korean Peninsula from the Japanese in 1945. After its introduction into South Korea, bulgogi became popular in Seoul and many other cities.

Mix some soy, apple juice and sugar in a sauce pan. Heat until the sugar melts. Mix in some ginger, garlic, green onions and sesame oil. Literally that's it.

What Is The Best Beef Cut For Korean BBQ? Bulgogi (Sirloin Beef Strips) is the most well-known Korean BBQ beef cut. While others also like other cuts of beef for a Korean BBQ, there's no doubt that bulgogi the most popular not only in Korea but also in other countries like Australia.

If you prefer non-marinated meat, you can have chimasal (flank steak), thinly sliced brisket (chadolbaegi), sirloin steak (deungsim), thinly sliced beef belly (samgyup), beef tenderloin (andeungsi), beef tongue (hyuh mit gui), pork belly (samgyeopsal), or pork chop (moksal), along with chicken varieties — but you can ...

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Ribeye is also commonly used due to its tenderness and easily cuttable texture.

The most consumed meat in South Korea is pork, with popular dishes such as samgyeopsal (grilled pork belly), dwaeji-gukbap (pork soup with rice), and jokbal (pig's feet).