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

FAQs

How is bulgogi traditionally served? ›

In many Korean restaurants, tables are outfitted with grills in the center so customers can cook the bulgogi meat themselves and eat it straight from the grill. Bulgogi is typically served with steamed rice, lettuce wraps, chili sauce, and other traditional Korean accompaniments.

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.

The beef is marinated in a blend of soy sauce, sesame oil, onion, garlic, ginger, sugar, asian pear, and black pepper. It's marinated for several hours which flavors and tenderizes the meat.

Once it's done marinating, the hard part is over. Throw it onto a super hot cast iron skillet or grill pan and that smoky, sweet-savory charred bits of meat will simply put you over the edge. Serve with rice and maybe a side of kimchi for a full meal.

Bulgogi is often served over or with a side of rice and accompanied by various side dishes such as egg soup and kimchi (fermented cabbage).

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 ...

But you still can make good bulgogi without these choice cuts. Whatever you use, it's very important to choose tender, marbled beef: leaner cuts like brisket or flak steak will turn out too tough. Cut the beef thinly against the grain to make it easier to chew, and marinate overnight.

Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight. Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized.

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.

I think I prefer pork bulgogi, because the taste seems a bit more well-rounded after it's had time to marinate. If you're in a hurry or haven't had the chance to plan ahead, though, this doesn't need to marinate long, if at all, and you can just stirfry right away if needed.

Can I use apple instead of pear for bulgogi? ›

Stir fry the meat in batches using a cast-iron skillet over medium-high heat to help deliver those coveted crispy brown edges. Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear.

From 1910 to 1945, Korea was under Japanese rule, and serious beef shortages swept the nation. As a result, beef prices soared, and the prominence of the bulgogi dish waned. By the 1990s, however, the dish's popularity rebounded. It is collectively known as one of the most popular foods in Korea today.

It's very sweet.” Bulgogi, a classic Korean dish of thinly sliced, marinated beef, is a staple of Korean households.

Korean barbecue is a feast for the senses. Freshly grilled meat can be eaten straight after grilling. It is also commonly dunked in sauce or served ssam (wrapped in leaves like lettuce and perilla leaves).

Bulgogi meat is typically thinly sliced then marinated in a savory and sweet sauce. Once cooked you can enjoy it with rice and other Korean side dishes. It has always been a popular food for parties and gatherings for many Koreans.

Yoon Sook-ja, director of the Institute of Traditional Korean Food, recommends pairing dwaeji bulgogi (marinated grilled pork) with soju (clear liquor). Soju, the clear traditional liquor that comes in the iconic green bottle, is widely known to soothe the sorrows of Koreans as shown in many films and TV dramas.