Korean Pork Bulgogi Recipe (stove-top or grill) (2024)

FAQs

What are the best ways to eat bulgogi? ›

The best way to serve beef bulgogi is with some freshly cooked rice where you drizzle all that sauce. On the side, you can have kimchi and other banchans, as well as some vegetables such as lettuce and sliced peppers. For the sauce, don't forget the ssamjang! With these, you can make a ssam or bulgogi lettuce wraps.

Bulgogi is typically served with steamed rice, lettuce wraps, chili sauce, and other traditional Korean accompaniments. Making bulgogi at home is surprisingly easy.

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.

Samgyeopsal is the best cut of meat for Korean BBQ. It is a thick cut of pork belly that is marinated in a special sauce before being grilled. The best thing about samgyeopsal is that this cut of pork meat is very juicy and flavorful that even when it's not marinated, it will still taste great.

The difference between Korean Kalbi and Bulgogi

This recipe showcases the difference between two popular Korean bbq methods. The difference between bulgogi and Kalbi is that one uses Short Rib, and one uses Ribeye, both using basically the same marinade and grilled over fire.

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. That being said, I have used both rib-eye and flank steak for this Beef Bulgogi recipe and honestly, I could barely tell a difference!

Heat a wok or large skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with dark green parts of green onions.

Bulgogi sauce

Using generous amounts of garlic and sesame oil is necessary to create an authentic taste. To enhance the flavor and tenderize the meat, Koreans traditionally add a grated Korean pear to the marinade. It's simply the best way.

This dish is best served with a bowl of rice and some banchan (Korean side dishes) like kimchi or pickled vegetables, as well as lettuce leaves or perilla leaves for wrapping the pork slices. If you are paleo or Whole30, it's delicious with cauliflower rice as well.

Bulgogi generally refers to thinly sliced beef marinated in a sauce that is a mix of soy sauce, sugar or honey, sesame oil, garlic, onion, and often pureed Asian pear.

What does bulgogi mean in Korean? ›

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.

Korean Beef Bulgogi: Frequently Asked Questions

Gochujang is a red chili paste, a pantry staple in Korean cooking. It can be found in most grocery stores in a red, rectangular tub. What can I substitute for the pear in the marinade? You can use apple in place of the pear without compromising taste.

You can cook on a cast-iron pan, nonstick pan or any similar griddle on your stovetop. Or – upgrade your tableside setup with a portable camp stove and butane cans. Fire it up with a Korean-style grill pan – its special grooves keep meats from sticking and help drain grease.

Korean BBQ versus American BBQ

Although Korean BBQ uses much of the same meat, including pork, beef and chicken, it's typically marinated rather than using a dry rub or being basted in sauce as it cooks. Pork is a staple in Korea, as the tender, high-fat meat pairs well with many other iconic Korean foods.

The leanest KBBQ meats are those that do not have a lot of fat. The leanest KBBQ meats include beef sirloin, chicken breast, and pork loin. The leanest meats for Korean BBQ are the same as the lean meats you would eat in other cuisines.

From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting ...

The bulgogi marinated beef strips become so tender, sweet, spicy, and full of flavour once fried, and pair perfectly with the jasmine rice, kimchi, carrot, fried egg, and any other ingredients that you want to add to your dish.

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.