Your complete guide to making the most delicious blogger (Korean beef barbecue) at home! With this, you can create a fun, nutritious, smoky, juicy and tender blog. Are you happy?
What a bulgogi
Literally speaking, Bulgogi (불고기) means “flesh of fire”. It is usually made from soft pieces of beef, pork or chicken. Usually, however, unless otherwise specified, the blog is made of beef.
It is undoubtedly one of Korea’s most popular traditional foods and has been around for thousands of years. Naturally, the recipe for blogging emerged over time and varied from region to region.
However, in order to reduce our focus on the ground, we will talk about the most common way to create a cow blog in modern times.
I am working on any meat cutting
As I mentioned briefly above, these cow soft parts are ready to be used in this blog. Also used are top serloin and beef.
During my research, I discovered that different countries have different naming conventions for cats, which made me even more confused!
Anyway, I like to make my blog with Scotch Fillet (known as Rib Eye in the US). More expensive than other popular steak shortcuts, but not as expensive as eye fillet (known as beef in the US).
Scotch fillet / rib is known to have more flavor and a more juicy texture than other steak cuts. It also has a good amount of marble, so cooking it on a grill or frying pan is perfect for this cut.
How to cut the blood of the blog
Until recently, I was using a pre-determined blog from a Korean grocery store. Yes, you can buy this sliced meat already in a Korean grocery store / Korean butcher. Just look at the label “Bulgogi meat” in the refrigerator / freezer section.
But I was not happy with the degrading quality of the meat I was getting in our Korean store. The meat was tasty and very wrinkled, so it is not pleasant to eat.
So I decided to cut the meat myself by choosing my meat (scotch fillet / rib eye fillet as I mentioned above) and this is what I do with it. (Tip – it is worth sharpening your knife before you begin the process!)
1. Take the meat out of the pocket. Wrap each fillet with adhesive wrap. Place the wrapped meat on a metal baking tray.
2. Place the tray in the fridge and allow the meat to freeze for about 2 to 2.5 hours. (The time may vary depending on your refrigerator, thickness and size of the meat). The meat is ready if your knife goes well and you have no difficulty in cutting it lightly. If you do, you should put the meat in the fridge and freeze for a long time.
3. Remove the meat from the fridge and remove the sticky wrap. Cut the meat thinly in the middle of the grain. The ideal thickness is 2mm to 3mm (1/8 inch). Now the meat is ready to be digested with bulgogi sauce!
Which is in bulguri sauce
In my opinion, bulgurogy sauce is the reason why this dish is so delicious.
It contains a mixture of soy sauce, brown sugar, Asian pear (or red apple), garlic, ginger, ground black pepper and sesame oil. This gives it a slightly salty, slightly sweet taste and nuts.
Loving meat
As you can read from above, I use pear or apple in my blog dressing. I use them as a meat tenderizer but also as a flavor enhancer.
Although the fruit is most commonly used in the process of blogging marinating the Korean pear / Asian pear / Nashi, it is not an easy fruit to reach if you do not live in Korea. So I often use varieties of red apples (e.g. pink lady, red sweet sweet, royal gala, fuji etc.) mixed with fresh onions and it has always served me very well.
Some Koreans also use the kiwi or pineapple, but you will need to make sure that you do not overdo them because they are more tender agents than pears.
If you move meat for a long time with these, the color and texture of the meat can drastically change. (I’m talking about myself here!)
Cooking
BURNING Vs. Pan frying
Blogger can be cooked with vegetables on the stove (pan / skillet) or can be cooked on a barbecue grill without vegetables. As you can imagine, they will give a slightly different flavor.
A fried (vegetable) fried pan will extract the juice naturally, which you can use to mix it with a bowl of hot rice. Many people love the idea! This method is also good if you do a blog like preparing food.
On the other hand, a charcoal-coated pad (in barbecue) will not make any juice as it will drip on the grill plate, but the flavor does not add
The last way
Cooked blogs can be stored in the refrigerator for a few days. Any raw part of the log (freshly dipped in water) can be stored in the refrigerator for 3-4 days or in the fridge for a few weeks.
Differences
Here are some creative ways to enjoy your favorite blog at home. Sounds fun!
Blogger Spring Rolls
Blogger Tacos (Ready for DIY Party)
Bulgogi Rice Burger (Learn how to make rice buns!)
Bulgogi Pizza (the most popular pizza in Korea)
Jeongol Blog (Korean Beef Pond)
Chicken Bulgogi (if you like chicken
More info for Korea BBQ fans
Check out my BBQ e-book for more information on how to enjoy Korean barbecue at home! (It’s free!)
4 to 6 basic supply (as a main food)
Great
800g / 1.76kg of eye strain or top serloin (no cut beef tenderloin), cut slightly, 2mm to 3mm (1/8 inch) thickness
1 onion (130 g / 4.6 ounces), optional, peeled and finely chopped
2 slices of green onion (55 g / 2 ounces), optional, finely chopped
1/2 carrot (55 g / 2 ounces), optional, peeled and finely chopped
1 tbsp sesame oil is fried
1 tbsp fried sesame seeds
1 tbsp cooking oil (I used rice bran oil)
BULGOGI MARINADE
6 tbsp soy sauce (using kickman soy sauce)
3 tbsp brown sugar
2 tbsp rice wine (Mirin)
1 or red apple (155 g / 5.5 ounces)
1/2 onion (80 g / 2.8 ounce)
1 tbsp minced garlic
1 tsp minced ginger
1/8 teaspoon black pepper
* 1 tbsp = 15 ml
** If you want to learn more about Korean recipes, check out my list of 30 essential Korean recipes!
How to make a bulgogi
Mix the marinade ingredients in a mixer or food processor until smooth. Set aside.
2. Place the minced meat in a mixing bowl and pour the marinade over it. Mix well together while gently rubbing the meat with your hands. (Wearing a glove for food preparation is very helpful here!)
Add sesame oil and mix in the meat. (I prefer to add sesame oil separately instead of mixing it in a marinade sauce. I have learned somewhere that the oil can prevent after a sauce from being effectively absorbed into the meat.)
Cover the container with an adhesive wrap (or transfer the minced meat to a glass container with a lid) and place the meat for at least 4 hours in the refrigerator. (If you have a lot of time, you can resume it at night to deepen the flavor even more).
Heat the skillet / barbecue grill on high heat until well heated. Add the cooking oil and spread evenly. Add the meat (and vegetables) and cook over medium heat for 3-5 minutes (until the meat and vegetables cook to your desired consistency). Add sesame seeds and mix immediately
4. Serve the blog with hot rice and other Korean dishes. (See above for more tips)
Do you like Korean food? Browse some of my simple Korean recipes from this recipe guide. Also subscribe to my newsletter and follow me on Facebook, Pinterest and Instagram for all the latest updates.
