Korean recipes:
Bulgogi and bulgogi stew
Bulgogi is a popular Korean dish, which many people translate as “Korean Barbeque.” But it is more than that. There are a lot of vegetables, too.
This is two recipes, one for bulgogi, a barbecued or grilled beef, and the second one is for bulgogi stew (“jungol”). If you just want a barbecue, stop after making bulgogi from these recipes. If you want to make the stew, first make bulgogi, don’t cook it, and then continue on to the second recipe.
Ingredients:
- 2 pounds of tenderloin beef
- soy sauce, sugar, honey, garlic, pear, onion
- sesame oil and seeds
- 1 can of beef broth, mushrooms, carrot, green onions
- tofu, onion, and green chili pepper.
Bulgogi
- Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey.
*tip: Using a food processor is very convenient. - Prepare a large stainless bowl and pour the marinade sauce in it.
- Slice the beef thinly, against the grain, to make it tender.
*tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut. - Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.
- After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.
Bulgogi stew (bulgogi jungol)
Ingredients:
marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper.
4-6 servings
- Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size pieces) round the outside with tofu, and place the bulgogi in the center.
- Cut up a green chili pepper and place it on top of the bulgogi on the skillet.
- Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.
- Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again
- Cook another 5-10 minutes over high heat and serve it.
*tip: To eat it, use a serving spoon or dipper to fill individual bowls of the stew.
Both great dishes! I followed your recipes and they worked really well. Bulgogi for one day and the stew with the meat leftovers the day after. Beautiful and easy to make. I seasoned the Jungol with some extra soy sauce before eating as it had gotten a little too mild.
July 15th, 2007 at 4:49 pmWestern people eat Turkey as main dish on Thanksgiving Day and they make soup using leftover meat and vegetables. You remind me of it.
July 15th, 2007 at 8:53 pmYou must be a good cook!
I love your videos but I wanted to make a request. Could do a written ingredient list and put exact measurements need for the recipes in your blog entries? It would be so helpful and easy reference.
August 3rd, 2007 at 1:34 pmHi, Lynn,
August 3rd, 2007 at 6:45 pmThanks for your advice.
Some comments of my cooking videos on youtube will be also helpful.
Made the Bulgogi Stew last week..I couldn’t find beef consome but managed to find pork..go figure. Anyway, it turned out great and everyone loved it!
August 21st, 2007 at 7:19 pmThanks!
lisa in Panama
hi,lisa,
August 21st, 2007 at 9:33 pmNice to hear that your bulgogi turned out good!
I made it! I found it too sweet the first time, because of the sweetness of veggie & the marinade. So I only marinade the beef with seasame oil & black pepper the second time, and it turned out great! I love the sweetness from the vegetables. Thank you so much for the great video!
Pictures of the stew http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/
September 2nd, 2007 at 12:51 amhi,agasuka,
Wow! Yours looks more delicious than mine! You are such a good cook!
Yes, Bulgogi recipe needs sugar.
It shoul not be too sweet or less sweet though.
When the stew is sizzling, if you want, you can add some noodles, too.
September 2nd, 2007 at 8:46 amIs this bulgogi recipe okay to bring straight to the grill instead of making it into the stew? I just want to make a bbq version
September 12th, 2007 at 4:33 pmyes, it’s ok for bbq and bbq stew.
September 12th, 2007 at 6:16 pmThat’s my recipe.
Hello Maangchi. I really love your videos. Tonight i’ll be cooking the bulgogi stew. Hope it will turn out well. I really like korean food. Usually i eat Korean food at Korean Restaurants but the prices are quite expensive. So i’m learning from your videos now. Wish me luck for tonight.
Cindy from Indonesia
January 24th, 2008 at 9:57 pmHello,Cindy
January 24th, 2008 at 11:30 pmI’m sure your bulgogi will be delicious! Let me know how it goes later. Where do you live in Indonesia?
Maangchi….
My bulgogi turned out to be a lil bit too sweet. I’m not satisfied with my cooking. I will try it again next time. But my family love it. I’ll definitely cook korean food again because my hobby is cooking. But too bad my mum dont let me study cooking, instead i’m studying business which i dont really like.
I live in Jakarta but i’m currently studying in Malaysia. You know Jakarta? Nice place. (^_^) You should try to cook indonesian food next time because they are spicy too.
I’m so happy i can get to know you. I’ll be waiting for your next video.
Cindy
January 25th, 2008 at 6:44 amCindy,
January 25th, 2008 at 5:54 pmI’m sorry to hear that your bulgogi was too sweet. Next time you can control the amount of sugar now that you know it was too sweet for you. Actually bulgogi should be a little sweet taste. Thanks for you comment.
Hi Maangchi,
If you were to grill your Bulgogi instead of making the stew, would you use the stovetop grill you used in your Korean grilled beef or would you use a regular bbq pit with charcoal ? Also, is the stovetop grill I saw made of cast iron ?
January 30th, 2008 at 4:16 pmBrian,
January 31st, 2008 at 6:48 amOf course I prefer charcoal bbq.
Yes, the skillet I used in the video is not made of cast iron but it’s heavy : ) I bought it at William Sonoma.
Hi maangchi,
February 14th, 2008 at 11:07 pmi wonder what kind of beef to use for this recipe?? like new york steak?? or what else??
also, thanks for sharing your recipe, i love your cooking!
freda
I use tenderloin or sirloin.
February 14th, 2008 at 11:15 pmThank you!
For so long i was trying to find the home cooking show like yours because for me its a simple way to learn.Thank you for sharing your recipes with us. Can you teach us how to make Korean BBQ? Nina.
February 15th, 2008 at 6:36 pmThanks Nina,
February 16th, 2008 at 8:34 amThis is bbq recipe. I mentioned it in the video that the marinade beef could be barbecued.
Hello (again?),
You must be tired of reading my comments by now. Sorry! I just saw that you already posted bulgogi. Oh well, I’ll have to download it to my ipod ASAP.
:)
March 5th, 2008 at 4:13 pmjo’rose,
March 5th, 2008 at 5:16 pmI never get tired of reading your comments. : )
This is the question from Ami,
Hi Maangchi!
It’s been quite some time since I visited your website and voila, you have a new one!! It looks so nice ^_^
I went to eat Korean food again today and I have a question about their marinated BBQ beef. Would you mind answering me? ^_^
I love the Korean BBQ, especially the marinated boneless short-ribs that I see at almost every Korean restaurants. Do you know if it is marinated the same way you marinate your “Grilled Beef” or your “Bulgogi”? I looked at their uncooked meat and it seems very juicy. I tried so many times but I can’t get that sweet and savory taste :(
Thanks a lot Maangchi for such a wonderful website ^_^
My answer:
March 22nd, 2008 at 3:22 amHi, Amy,
Yes, you can use this recipe for bulgogi, bbq, or beef ribs.
your coooking video’s are saving the 2nd generation Korean’s. Thank you so much! KOREAN POWER!
April 16th, 2008 at 2:13 pmMaangchi,
Since the failure of the Soon du bu, I have been hesitating to write blog, but today I posted 3 entries at the same time.
I looked at the recipes of “kimchi fried rice & Bulgogi” and the “Bulgogi stew” , and then adjusted the quantity a little bit, and made charcoal BBQ Kalbi
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=218
I will e-mail you the pictures.
Agasuka (Suka Aga does sound strange… :P)
April 28th, 2008 at 1:15 amDear,Suka Aga
April 28th, 2008 at 6:08 amI saw all the photos of your charcoal bbq. They all look very delicious!
Thank you!
i think the common Korean-held opinion is that Bulgogi is just a marinated beef dish and not a BBQ dish… The commonly held view is that Galbi is Korean BBQ. Both are marinated, but Galbi uses choice cuts of beef, like flank, while beef ribeye is more commonly used for Bulgogi. Both are marinated, but there is also the difference of how it is cooked. While Bulgogi is cooked in a pan, Galbi is done over a grill.
June 3rd, 2008 at 9:15 pmCan’t wait to try the Bulgogi jungol recipe, i cheated and bought ready marinated bulgogi from the korean market. I live in LA so its easy to find food products here. :) Thank you so much for all of your great recipes Maangchi, i tried the mandu recipe, and its my best home made dumplings so far. My immo’s were impressed.
But my question is, in the bulgogi jungol recipe, what is the sauce you dipped at the end of the video?
Please keep the video’s coming, i love them!
June 10th, 2008 at 2:33 pmtina
PS. do u have a recipe for Ho-dduk?
tina,
June 10th, 2008 at 6:19 pmI just made dipping sauce by mixing soy sauce and wasabi. Thanks, : )
Hi Maangchi:
I would like to try out the bulgogi stew. Because of religion, i can’t eat beef. So, i’m wondering, what can i use instead of beef broth? Thanks.
Orangge from Malaysia
June 19th, 2008 at 9:29 pmHi, Orangge,
June 19th, 2008 at 10:42 pmSkip beef broth and use chicken for the recipe then. It will be tasty.
Hi Maangchi:
Thanks for your advice. Will try it out. Hope you will post more vidoes in the future.
Orangge from Malaysia
June 22nd, 2008 at 2:49 amHello Maangchi, I happened on your site while doing research for my son’s grade 7 social studies project and have fallen in love with Korean food! My son actually made the Bulgogi stew in front of the children and they all loved it! This is especially impressive as we live in a small mining community in northern Canada where most people are afraid to try new and different things!! Several mothers have approached me and asked for the recipe, so I directed them to your website!! Kudos on helping expose our children to new foods!
June 22nd, 2008 at 8:04 amHuntressd,
I’m impressed with you and your son’s effort about trying out totally new food!
I’m happy to hear that other mothers asked for korean recipes! If you have any questions while cooking my recipes, ask me through my blog or even though YouTube comment in case of short question. I will answer you asap!
June 22nd, 2008 at 8:20 amMaangchi Thank you! I made the bulgogi last night and it came out great (it tasted just like my mom’s). She gave me a wonderful hint: if you don’t have a food processor a blender works great too. One of my friends was a vegetarian so instead of eating the beef she spooned some of the marinade on eggplant and grilled it and she fell in love with the marinade. Thank you : )
June 24th, 2008 at 4:49 ambacio 13,
June 24th, 2008 at 6:29 amegg plant with bugogi sauce sounds wonderful. Thanks for the tip!
Hello.
September 2nd, 2008 at 10:53 pmI really love korean food, but my city in Brazil is too small and we don’t have a korean market, I looked everywhere for sesame oil but I couldn’t find it. Can I replace it with some other kind of oil? If I can which kind?
Thanks.
Mariana,
September 2nd, 2008 at 11:33 pmFor this dish, you can skip sesame oil if you can’t find it around you. Anyway check out new category “Forum” and ask your question there. You may get good answer from another person. Thank you!
I love your recipes!! Korean food is addictive!! :) And bulgogi is one of my favourite dishes of all!!! How to make the other bulgogi stew, the one they serve in korean restaurants in a black ceramic bowl with some noodels??
September 4th, 2008 at 10:01 amGosia,
September 4th, 2008 at 12:36 pmServing bulgogi stew with noodles in a black ceramic bowl sounds good! ; )
It is my favourite meal!! Can you tell me how to make it?? What kind of noodles do I need?? (the transparent ones…??) :)
September 5th, 2008 at 6:55 amGosia,
September 6th, 2008 at 12:53 amoh, you like to add noodles in bulgogi stew. why don’t you use the noodles for jobchae? That’s what I’m using sometime.
http://www.maangchi.com/ingredients/starch-noodles
Hello Maangchi,
I just cooked bulgogi for dinner. I followed exactly your recipe and it was good.
My husband enjoyed our dinner. We ate bulgogi with kimchi as a side this.
Thank you again, Maangchi.
September 11th, 2008 at 6:39 amIsabel,
September 11th, 2008 at 12:01 pmI’m glad to hear about your successful cooking news!
Yes, this dish goes with kimchi. You are exactly right! : )
Hi Maangchi!
Wow, this is great! My boyfriend is Korean and he introduced me to Korean food when we first met. It was so good! Since then, we’ve been eating at Korean restaurants all the time. He misses eating his mother’s food. He told me that he wish I knew how to cook Korean food. Unfortunately, I don’t know how to cook a single Korean dish, but your website helps a lot. I’m going to try and cook your bulgogi recipe this weekend and hopefully he likes it. Thanks so much for posting up these videos. I’m sure that your website has helped many people. I’m one of them!
September 26th, 2008 at 1:29 pmI tried bulgogi last weekend because i found korean pear in the supermarket. it tasted so good. the juice from the pear made the meat really tender i think.
October 15th, 2008 at 2:26 amDear Maangchi,
I made this the other and my family loved it. I took the leftovers to work and everyone wanted to know how to make it. I’ve been giving out the address to your website left and right. Thank you. :)
October 20th, 2008 at 12:04 pmSua,
How was your bulgogi making? I hope it turned out good!
Portugalbear,
Yes, pear makes beef tender and sweet, too. Congratulation!
Liz,
October 20th, 2008 at 6:37 pmThanks a lot! You are spreading Korean cooking to all your friends! ; )
[...] This is an amazing Bulgogi recipe, just to cheer you up. Also this one. [...]
October 26th, 2008 at 1:46 pmHey Maangchi! I am wanting to cook just the Bulgogi meat. What do you consider the best cookware for indoor cooking? What should I buy? An electric wok or griddle maybe? What do you use? I would need something pretty big for 2 pounds of meat wouldn’t I? Does it really make much difference what I cook it on? I really want the best results I can get. :) Thank you so much for your help! :D
October 26th, 2008 at 9:52 pmJake Gentry,
Check out a gas burner and bbp grill plate in my kitchenware section. You can use it indoor to cook your meat.
http://www.maangchi.com/wp-content/uploads/2008/09/grillplate.jpg
October 27th, 2008 at 12:07 amHi Maangchi,
You put the meat to marinate in the freezer, not the regular fridge? Thank you love all of your videos :)
October 28th, 2008 at 1:39 pmGin,
October 28th, 2008 at 8:06 pmYes, marinate the meat in the refrigerator.
Hey Maangchi! I left my meat sitting in the marinade for over 12 hours and I can’t tell that it has absored any of it! :( What could be wrong?
November 1st, 2008 at 9:56 amJake Gentry,
November 1st, 2008 at 10:36 amI don’t know! : ) Cook it now!
Hi Maangchi,
I tried the bulgogi junggol with tenderloin beef and it turns out great! I omitted sugar cos my brother-in-law has high tryglycerine but the sweetness from pear really came out. It’s very tasty, I love the natural sweetness! My husband says it is a very healthy and delicious bulgogi. I am happy! :)
One question though is I can’t seem to get the meat color right. Mine is light brown as it is a cooked meat, but I thought bulgogi is supposed to be dark-brown in color. I marinade for 3 hrs. It also look a bit like sukiyaki, did i put too much water? I am sorry I didnt take a picture of it, but the taste is really tasty! We love it!
Phoenix from Bandung, Indonesia.
November 10th, 2008 at 7:25 am