How to Make Kimchi Bokkeumbap and Beef Bulgogi
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- Опубліковано 27 гру 2022
- Test Cook Dan Souza and host Bridget Lancaster unlock the secrets to Beef Bulgogi (Korean Marinated Beef) and Keith Dresser shows host Julia Collin Davison a recipe for Kimchi Bokkeumbap (Kimchi Fried Rice).
Get our recipe for Kimchi Bokkeumbap: cooks.io/3QOQii5
Get the recipe for Beef Bulgogi: cooks.io/3RNY6AP
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I loved this episode and my Korean wife will love it too once she watches it. If I can make one pronunciation correction, most any word with "jang" in it would be pronounced, "j-ah-ng". Your pronunciation is more like, "j-ay-ng". That's why I love the Korean language, there's no question as to how to pronounce a word. Hangeul has 21 vowels which you are able to sound out words perfectly. Yeah, they're missing a few consonants which makes communicating difficult sometimes but they have a vowel for nearly every sound that comes out of your mouth.
I love how they do their research and cook it using traditional ingredients and methods.
nailed all aspects of both dishes. don't really have anything to add imo.
as Korean always lovely to see someone from different culture nail and interpret something of my culture so well.
I’m loving the inclusion of more Asian recipes on ATK!
I love Keith and his quiet, kind humor. And the yummy dishes as well.
Did I hear Keith say “futz around..??” 😂😂😂. AWESOME! …and another great episode! Thanks for your delicious programs!
as a korean I thought the kimchi fried rice recipe was pretty authentic and spot on! its also better the next day and makes great left overs
I like this new format where Bridget and Julia stroll into kitchen spaces and have men cook for them. 🤣
This was written by someone that likes getting pegged.
고추장을 넣으면 특유의 고추장 맛때문에 텁텁한(떫은맛)이 날수 있어요
김치와 밥만 있어도 맛있는 볶음밥이 가능합니다
야채가 많지 않다면 오일에 김치를 볶은후 밥을 넣으면 완성됩니다
그리고 한국에서는 일반적으로 간장을 넣지는 않아요 이미 짠 맛은 김치로 충분하니까요
만일 더 짜게 먹고싶다면 소금을 약간 추가하면 됩니다
Very good video, you give very detailed instructions
"Like Art's and Crafts" I think much of cooking and plating is like arts and crafts. Not a bad thing. I think there is a lot of creativity and art to cooking. The desire to create and produce something of beauty and edible desire.
Thanks for the education on rice cooled! Great info!
Pretty smart to use baking soda instead of Asian pear as a tenderizer. It can be hard to find Asian pear but if you do find it I definitely recommend cooking this with Asian pear in the marinade. Look up a few recipes for bulgolgi marinade that uses Asian pear and sub that marinade with this one.
It's not hard at all especially in Asian/Mexican markets
I know pineapple is a great tenderizer but you're really against the clock once you start because it works too good
I'd say overkill to tenderize thin sliced ribeye.
Looks delicious
Yum
Eat the leftovers for breakfast by putting in a waffle iron. Cook until there is a socaratt like crunch to the rice. Add an runny over easy egg and enjoy.
Yummy
The more traditional way of tenderizing this dish is to use an Asian pair in the marinade. You can also use kiwi instead.
Senior Edior Annie Petito, who developed the beef bulgogi recipe for Cook's Illustrated (and ATK) tried both Asian pear and kiwi but found they made the surface of the meat mushy but the meat tenderized by the baking soda was moist and tender throughout. As the fruit treatments work a bit differently than the baking soda and her tasters preferred the meat treated with baking soda, Annie chose to use baking soda in her recipe. (That the baking soda worked a bit faster than the pear or kiwi and is also a pantry staple probably didn't hurt either). 🤷🏼♀
@@sandrah7512 Yes. I’m thought there might be other consideration but felt people should know that it was possible to use more “traditional” methods.
Instead of cooking the beef on stove top, I placed it a fish grill basket and broiled under high for about 2 minutes per side. Slight char on edge, medium rare to medium.
I always make extra rice in the rice cooker, I freeze it so I can make fried rice later
some of my favorite Korean dishes followed by Kalbi.
Keith is a snackkkkkk. Hello daddy!
I came for the bulgogi; I stayed, lost my mind over and am shopping for ingredients to make kimchi bokkeumbap! 🤤♥️🙏
Fun, easy, delicious.
@americastestkitchen1 I can't Telegram without a number.
Oh boy! Thank you, serious deliciousness!!!
🌟✨🌟👍
The closed caption kept teling us Bridget was supeaking. We darn well know its Julia!!!!!
Why does everyone pronounce gochujang incorrectly?
Great recipes. I like my bulgogi marinade with some puréed pear , adds a nice sweetness.
Getting a quality kimchi is an important.
Warning: Do Not chop kimchi on white cutting board in front of Korean mom. She'll slap your back really hard.
9:40 for Jack
Don't you typically use pear in the marinade?
If you'd rather just by Samjang by itself you can also do that rather than getting two separate pastes (though they're delicious and if you want to do Korean cooking you really should have them both)
When is ATK going to come out with an Asian cook book?
They had one ready to go a couple of years ago, but pulled it prior to publication.
Fyi to vegetarians and people allergic to fish.. kimchi can have and most of the time has fish sauce.
I buy a locally made vegan brand - I'm allergic to shellfish and kimchi often contains shrimp.
I'm happy to see my home country's food recipe in America's Test Kitchen. It's always interesting to watch foreign people cooking Korean food.
In Korea, people used to put some sliced onion, scallions, mushrooms, glass noodle, or their favorite ingredients when cooking bulgogi. What about adding something that you want? Onions and glass noodles will be definitely good. Give it a try!
The "fire me" is a transcription error.
@@Shazam999 oh i see thanks
What do sesame seeds grow into? Nobody knows, we never give them the chance!!
Sesame seeds grow into Sesame Street
🤤
I prefer eggs over hard. Still should be fine for the dish.
I don't think I've ever seen Uncle Roger do an America's Test Kitchen video.... @mrnigelng
So I was surprised to learn that not only is sesame oil not reactive to low heat situations, It's a good high heat oil. I could swear I heard somewhere that running it through the food processors could make it bitter... I must be thinking them something else.
I remember a previous ATK video saying that about extra virgin olive oil. Not sure if it also applies to sesame oil too.
Jack's suggestion that sesame oil can be used for frying doesn't make sense to me because he seems to imply that you can use it by itself. You would not be able to taste anything else. Sure, a few drops in your stir-fry is great.
Beef could use a lil more char and rice can get more crispier. Otherwise good effort
Lol that noise Bridget makes at 6:15 is exactly what I was thinking. Let him cook…
Greetings from California 😋
All kinds of meat......Koreans use Dog! Eye ate this at a Korean joint for YEARS before Eye learned that. Eye have not been the same since. Eye love Dogs more than anything and can never view this dish the same ever again. Side notes: the way Eye had it, it tasted like the most important ingredient was some sort of red wine. Also, it can be made with really cheap cuts of beef, tenderized by, Eye assume, the wine. It MUST be served with plain, steamed white rice.
I am one to trust the process. But why did he drain off all the kimchi juice just to add it all back in with the kimchi? I just feel like that was an unnecessary step. Not being mean just purely curious so if anyone has any answers I would love some feedback
I believe it was so that he could measure the amount of liquid he was adding. I've seen them do something similar with pickles and capers.
Is this traditional/authentic? No. Not at all. Like not even close. But it's cool seeing Korean dishes being recognized in the western world.
TOASTED sesame seed oil, which is used in East Asian cuisines, has a low smoke point and is a finishing oil. It should not be used for cooking! Raw sesame seed oil has a higher smoke point, but lacks the characteristic toasted flavor and is not commonly used as a cooking oil in East Asian cuisine.
It’s fine to use toasted sesame oil if you mix it with a vegetable oil with a high smoke point
I avoided sesame street.
@@maxcourval2045 pretty sure this technique has been disproven. I mean, all you’re doing is mixing together two oils together, you’re not creating some new oil out of the two. The sesame will just burn on its own before the veg.
@@elith6930 true, but you can still use it for some cooking applications. ATK’s bibimbop recipe uses toasted sesame oil, mixed with a veg oil, to fry the bottom of the rice, which happens at a much lower temperature than the smoke point.
Nah, it's fine to cook with. Just be aware of the smoke point, like olive oil.
Guy needs to check out a ruler. His 1.5" is about 3".
🎄🎄🎄🎄🥗🎄🎄🎄🎄
Please pronounce the names of the Korean ingredients properly.
He describes it as one and a half inches but it's deceiving bc the length appears longer
Ziyad not zihad ..,...ziyad brothers are based in chicago but most of their merch is from palestine and jordan.....
Zihad rhymes with jihad lol
We need uncle roger
No GOOEY EGGS .... !!! slam that on the floor - when it bounces back up - catch it on the plate - and serve it !
Eggs over hard for you. 🙂
If you want gooey eggs - then why not make some Korean eggnog - otherwise toss the eggs into the cooked onions and rice and then all is good scrambled.
I don't generally like to eat things that smell like stinky farts, and have the consistency of plastic chalk.
@@jong2359 Generally then, which means half as much time, you do generally like to eat things that smell like stinky farts, and have the consistency of plastic chalk ! TMI !!!
@@johnlord8337 I'm sorry, I didn't realize I was talking to a 6 year old - my bad, enjoy your day, kid.
That rice looks smushy. You do NOT have to use "cold day old rice". You can just precook the rice in lard until toasted like Mexican rice or Indian/Persian pilafs.
nice to see you discussing Korean food. pronunciations are a little off, but not terrible! "jang" is pronounced "jahng" in things like doenjang, gochujang, ganjang (soy sauce), etc. interesting to see Dan making chicken mu (the simple radish usually served with fried chicken) to go with bulgogi. it could work, but I'd rather have sigeumchi namul or mu saengchae if you wanted to stick with radishes. all fun choices, no big deal. it's all looking good until OH DEAR, BAKING SODA to tenderize the meat: ehhhhhh, no. that's a Chinese cooking trick, not really a Korean one. if you want fast tenderization of bulgogi beef, use kiwi. while Korean pear, pineapple (or even just onion or sugar) are tenderizers, kiwi is the most powerful choice that preserves the fruitiness that is part of bulgogi. for reference, PLEASE refer to my brilliant mentor JinJoo Lee, an incredibly talented Korean chef who writes the Kimchimari blog. here's her post on bulgogi (including information on using kiwi): kimchimari.com/bulgogi-korean-beef-bbq/
Senior Editor Annie Petito, who developed the beef bulgogi recipe for Cook's Illustrated (and ATK) tried both Asian pear and kiwi while she worked on the recipe. But in a comparative tasting with baking soda, she found the fruit marinades turned the surface of the meat mushy while the baking soda left the meat moist and tender throughout. As the fruit treatments work a bit differently than the baking soda and her tasters preferred the meat treated with baking soda, Annie chose to use baking soda in her recipe. (That the baking soda worked a bit faster than the pear or kiwi and is also a pantry staple probably didn't hurt either). 🤷🏼♀
@@sandrah7512 interesting. I definitely prefer baking soda in Chinese recipes, but pear, onion, kiwi and/or sugar in Korean recipes. also, I'd always prefer to get a Korean recipe from a Korean cook, and so forth, but maybe that's just my preference.