How to Make Beef Bulgogi (Korean Marinated Beef)
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- Опубліковано 28 лип 2024
- Test Cook Dan Souza and host Bridget Lancaster unlock the secrets to Beef Bulgogi (Korean Marinated Beef).
Get the recipe for Beef Bulgogi: cooks.io/3RNY6AP
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I'm going to try that baking soda method. Koreans usually use an asian pear to break down the protein bonds of the meat. You can find this in asian markets but not American ones like Safeway. If you don't have one near you, you can use a quarter of a kiwi to do the same thing. A little goes a long way. I once used too much and it turned my meat to mush. 😅
Loving ATK's latest dive into Korean food. More please!
chili pepper paste? Gochujang is not added to the bulgogi sauce. There are recipes that add gochujang when cooking pork, but do not add gochujang to beef. This is the wrong recipe.
@@gaweekin524 Enjoy it for what it is. I’m Korean and I don’t add gochujang to bulgogi. But it’s ATK. They don’t go for authenticity. Gochujang seems like another way they’re adding umami. Either way, I’m just glad they’re introducing people to Korean cuisine.
As a Korean I approve this recipe
Anything you'd change?
Love watching ATK, have been watching for decades, have first 3 seasons on DVD :) Dan is just delightful to watch and learn from, as are you all.
You can also purchase ready made ssamjang in Korean grocery stores if you don’t want to make it from scratch. It’s also yummy with fresh carrots and cucumber as a dip.
Every family in Korea has their own recipe for bulgogi with their own tweaks on the basic recipe. I've probably eaten over 20 variations of this dish.
I feel this version will probably at least get you an ok version.
Traditionally, ssamjang isn't used with marinated meats like bulgogi, since it is flavorful enough on its own. It's more commonly eaten in Korean bbq with non - marinated cuts of pork and beef.
I grew up in Korea but never heard Ssamsung isn't for marinated meat. It usually comes with raw leafy vegetables, cucumbers, or peppers to enhance their flavor. You can see lots of restaurants serving ssamjang with any types of meats, seafood, or just vegetable dishes only. Also it's not really a Korean "traditional" food. It started about mid 80s or something.
Excellent recipe amd Dan your step by step instructions are great👍
As a Korean food critic, I approve this recipe. Well done ATK.
LOVE Absolutely love Korean food! My most favourite! Thank you for this! Great video to show my children!
Please upload the full episodes. I miss watching the opening theme 😆 also the reviews are usually connected to the dishes they cook in an episode so that's nice to see as well in one sitting.
I always know I can depend on your advice and amazing recipes. Thank you.
I've been eating bulgogi since I was a child--back in the 1960s (I'm half Korean). A tasty variant is to wrap the meat in a sheet of toasted nori instead of lettuce.
So much better than any cooking/reality show on TV.
Wonderful. This is one of my very favorites; you all did it perfectly! Please do more dishes without carbs, great stuff!
LOL Dan saying "were not fighting" is soooo adorable. Literally fight for this food Dan hahahaha.
Lovely recipe from my favorite channel ❤️
This is going to be great for lunch! Yummy, thank you!
Look so good thank you 😊🎉
Thank you, I will make some...you guys make it look so easy! Esp.the Daikon pickle👍❤
OMG ,thank you thank you thank you, I did this technically as I could and it was absolutely delicious with the most wonderful and delightful remarks from friends as I cooked for them.
I love you. Thank you so much for teaching me how to make delicious meals.
I’m korean. Your recipe is perfect!!!
I’m going to follow your recipe
I make this exact recipe with one exception.... I use ground beef. Totally delicious!
Awesome 😋
Thank you.
You've shown the baking soda trick with steak in the paste, most notably my favorite which is the peppered beef stir-fry. I've been wondering what types of meat this is effective for, and how deep does it penetrate the meat.
It's a technique that seems like it has so many applications, but I rarely see it used at ATK, so I'm thinking it may only work in specific situations.
Please Please Please give us some science behind this technique.
You guys are the best. Thank you for all of your amazing cook books and videos.
They've been using this technique for a while. I found this article from around nine years ago, but ATK was using the technique even before then:
Tenderizing Meat with Baking Soda Solution
Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked. Our recipes, such as our Vietnamese-Style Caramel Chicken with Broccoli, typically call for a 15- to 20-minute treatment, but what if your dinner prep is interrupted and that time is doubled or even tripled?
To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda-¼ teaspoon for the beef and 1 teaspoon for the sliced meats-for different lengths of time before cooking them. We were surprised to find that samples that were treated for 45 minutes were identical to those treated for only 15 minutes.
Here’s why: The acid/base reaction happens very quickly and does not build much over time. In fact, when we weighed the samples of treated ground beef before and after cooking, we found that the sample that had been treated for 45 minutes retained a mere 3 percent more moisture when cooked than meat that was treated for only 15 minutes.
THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but don’t worry if your dinner prep gets interrupted and you have to extend that time a bit.
@@sandrah7512 Holy cow, that is so nice of you to give that answer. I think ATK needs to send you a bonus for this. That article is very helpful. Thank You tremendously. I've only used this for thinly sliced steak up till now. Going forward I'm going to try this on other meats and thicknesses.
I love it.
yeah plenty of restaurants use baking soda for marinating beef
FYI: A lot of Costco's are selling thinly sliced NY strip steak that's perfect for this
Is Dan the Man? Yes.
ATK,Hello, DAN,,thisbulgogil looks great, I’ll have to try it ,THANKS;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
이거보니까 삼겹살 쌈싸먹고싶네
That looks SO GOOD, I almost licked my tablet screen!
Thank you.
Bulgogi typically is made from cheaper cuts of meat, right? Probably a reason tenderizing is a core part of the dish - and why mushy meat from fruit tenderizing is kinda a staple of its flavor imo. Wondering if the choice to use ribeye kinda makes it less important in general, either way? That said, I don't mind the baking soda trick, especially if it saves me using up expensive Asian pear for an application where I'm not appreciating eating it lol.
Regular pear also works fine. Can also use kiwi if the meat is tougher, as it contains protease.
The type of meat one uses is probably whatever you have on hand, but tender and/or fatty cuts of meat are apparently common. In addition to rib eye, ATK tried strip loin, tenderloin and skirt steak but ultimately landed on rib eye for its beefy flavour and marbling.
Senior Editor, Annie Petito, who developed this recipe for Cook's Illustrated/ATK, tried both pear and kiwi, but found the fruits turned the meat mushy after a few minutes while the baking soda worked right away to keep the meat tender. And because the meat was so thin, it did not benefit from being left to marinate for even 15 or 30 minutes - no one could detect any difference in taste if the meat was added to it just before it was cooked.
Cheap cuts of meat usually need to be stewed. But making stir fry strips you want good quality beef cuts like the tenderloin or else it will be real chewy due to the fact that there's very little thickness to the slices. You could get away with cheaper steak cuts by cutting thicker slices.
in my family we use seven up or sprite in the marinade. there are so many ways koreans do this, all of them right! the key thing is that it is flavorful. sounds obvious, but i've eaten attempts at azn cooking that were bland enough to pair convincingly with a boiled irish potato.
Love Dan's hair.
Very very good
She wants you Dan, give it to her!
Have it with perilla leaves and thinly sliced jalapeños to put onto perilla leaves when making your tiny little bulgogi burritos.
Woo😂 looks delicious!! Yam!!❤
I feel so hungry!
Any particular reason to do the marinade in the food processor instead of a blender?
Props for making ssamjang from scratch. You should specify the soy sauce though for marinade, should def be korean soy sauce over kikkoman or Chinese soy sauce they do taste different..
I'm addicted to gochujang !
Will be good with some kimchi!!
My favourite is the bibimbap, using bulgogi beef as topping
I grew up in Hawaii and bulgolgi was always cooked over a fire, e.g., gas or charcoal grill, and I thought it was authentic. The taste and texture of the meat is much drier and flavorful (IMO) than the soft and soupy version I get here on the mainland. No one seems to cook bulgolgi BBQ style here, it's all cooked in a pan or griddle, and all the Koreans are complimenting this recipe. Does Hawaii make bulgolgi different from Korea?
Your recipe was very good. I like to also add Kimchi in another bowl. I package everything in the lettuce you showed plus rice radish and kimchi and let it all explode into a Miriam of flavours when the lettuce breaks open in my mouth. Best ever. The lettuce package is the traditional way. I see people at restaurants eating everything separately because they feel rude to overfill their mouths. But the miss the flavour explosion.
Have been watching ATK for years. Seriously enjoy it. Sadly, I'm still a lousy cook... 🙂
I have faith in your abilities! And if you haven't killed anybody yet, you're not that bad!
Do you rinse the baking soda off the meat?
No, you don't rinse off the baking soda. There's no need and it doesn't affect the flavor.
I love bulgogi … my sister in law made this and served it with rice !! Excellent dish !!
Thank you for the recipe !!
When will ATK be coming out with an Asian cook book?
Apparently, they had one set for release two years ago - "East & Southeast Asian Cooking: 150 Recipes from the Region Including China, Korea, Japan, Thailand and Vietnam", but apparently it was shelved about a month before it was scheduled to be released. I picked up a copy of their special edition magazine "Cook's Illustrated Chinese Recipes" from the grocery store in early 2020 which was likely the Chinese portion of the full book and contains 85 recipes. There are also at least a couple of other special edition magazines of Asian recipes released a few years earlier. It's possible an updated version of the shelved cookbook has been in the works, but it's not in their list of upcoming titles which currently extends to May 2023.
Love watching Dan’s videos. Would appreciate pronouncing -jang as jahng.
I thought the same.. 😅
I am not Korean, but love Bulgogi and I make my own version (almost every week) and eat it with rice, veggies and sauerkraut (I am allergic to nightshades). Love it!
I would skip the water and baking soda... I would rather marinate with a wetter marinate overnight... part of the point of eating bulgogi is the sauce of the marinate to put it over your rice. The drier marinate is more for Galbi which is the Korean short ribs. You also need some banchan or side dishes you can add to your ssam... that is the lettuce wrap. So you can put some banchan like your pickled radish, dices into small cubes, the bulgogi, the ssam-jang and scallion. Different side dishes adds different complexities and new flavors...
Senior Editor Annie Petito, who developed this recipe for Cook's Illustrated/ATK, decided to use the baking soda/water mix as it worked right away and did not make the meat mushy like the traditional fruit methods. Plus, the thin pieces of meat did not seem to benefit from a long marinade as they're pretty much all surface. Comparing marinades of 15 minutes to 30 minutes to right before cooking did not produce a detectable difference in taste.
Annie also addresses the banchan - at least in her "behind the recipe" development article - mentioning the sauce, lettuce, pickles, rice, kimchi etc. but maybe you were expecting more variety beyond Dan's inclusion of sliced garlic like his friend Seong liked.
@@sandrah7512 I understand what the idea of the baking soda is but traditional and more the way it's usually served in Korean homes and restaurants is to marinate for at least 12 hours. That mushyness is part of the flavor of having gulgogi. It's great to put the gravy that remains on top of rice... if you can try going to a good Korean restaurant, preferably in NY or LA... but thanks for the reply. It's nice seeing my national dish becoming so popular. 😋
Yummmy! 😊
BULGOGIIIIIIIIIIIIIIIIIIIIIIIIIIIIII !
Bulgogi typically does not have doenjang (soybean paste). Gochujang is usually used with pork bulgogi. Just saying...
For those who aren't confident with their knife skills (e.g., myself): ask your butcher to "shave" the beef, not slice - that got me quite close.
Or do it yourself until you get the skillset
Yes shave..
I noticed shaved beef at my grocery. I will try it.
It's supposed to have pear. That's where the sweet and meat tenderizer comes from
I just discovered this dish and oh my heavens is this not the nest thing to put over rice or what!?!?!
‘The tip & the end’ Dan said. Wouldn’t it be, ‘the tip and the top.’ ??
Hello ATK
Salutations from California 😋
It's more authentic if using asian pear in the marinade instead.
It may be more authentic, but Cook's Illustrated Senior Editor Annie Petito, who developed this recipe found that the fruit marinades - she tried pear and also kiwi - left the surface of the meat mushy. I copy/pasted her findings in the comment before yours.
How can it be Bulogi without the Asian Pear?
instead of sugar in the marinade, use Asian pear.
쌈장에 불고기라..... 뭔가 익숙하지 않네.
Think you lost Dan at the Hadrian's Wall comment Ha Ha
That looks delicious. I love bulgogi.
I think this dish could benefit from maybe another 30 or 40 more ingredients chopped up in tiny pieces.
makes great tacos!
Dat 5:56 tho...
Where’s the Kimchee?
Where's the pear?
Let me guess: the secret is Sugar.
Missing something crucial: Asian Pear or Korean Pear in the marinade. Please do better research, ATK.
Also, please work on your pronunciation. "-jang" is not pronounced "Jane", it is more like "Jian", closer to John than "Jane".
I came to say the same thing about the pear.
From Senior Editor Annie Petito, who developed this recipe for Cook's Illustrated/ATK:
"Many bulgogi marinade recipes include pear or kiwi-fruits that contain enzymes that tenderize the meat. To test their tenderizing effects for ourselves, we added ½ cup each of crushed pear and crushed kiwi to separate batches of our marinade and soaked slices of rib-eye steak in each for 30 minutes. We also tossed some sliced steak in our go-to tenderizer-a solution of baking soda and water-and let it sit for 5 minutes (since baking soda works on contact, longer isn’t necessary). We then stir-fried all three samples per our recipe."
"While the baking soda-treated batch cooked up perfectly moist and tender, the pear- and kiwi-marinated meat cooked up mushy on the surface. That’s because the tenderizers work differently: Whereas baking soda tenderizes by unraveling and separating the meat’s protein strands, the powerful fruit enzymes (calpain in pear; actinidain in kiwi) snip the protein strands into smaller pieces that yield a mushy texture. For this recipe, we decided to stick with baking soda to tenderize the beef."
@@sandrah7512 Thank you. Then it's not bulggogi
I also agree. They can tenderize with th ebaking soda if they want but they should still add pear to the marinade. Also, most Korean recipes that call for sugar use brown sugar, not white sugar, so I would think this should be brown sugar instead. I'm also with you on the '-jang' should be more of a -jeong but Korean pronunciation is hard for many non-Koreans.
I love Korean food, especially chop suey, pad thai and pho
🍿🍿
Use a shredded pear! Not backing soda for goodness sake!!!!!
Senior Editor, Annie Petito, who developed this recipe for Cook's Illustrated/ATK, tried both pear and kiwi, but found the fruits turned the meat mushy after a few minutes while the baking soda worked right away to keep the meat tender. And because the meat was so thin, it did not benefit from being left to marinate for even 15 or 30 minutes - no one could detect any difference in taste if the meat was added to it just before it was cooked.
chili pepper paste? Gochujang is not added to the bulgogi sauce. There are recipes that add gochujang when cooking pork, but do not add gochujang to beef. This is the wrong recipe.
not a fan of Korean food, I would like to see Dan make Dan Dan Noodle.
Lan made Dan Dan Noodles. The video was uploaded here less than a week ago.
Looks like it needs more sauce and I'd rather have steamed jasmine rice
with sesame seeds
If you ever feel like you're useless, at least you're not a beef bulgogi recipe by America's Test Kitchen on UA-cam, the same place where Maangchi exists.
I love huge butchering of Korean mother sauces. Lol. Also nobody uses ribeye for bulgogi, it’s the cheap cut of beef that is heavily marinated. But hey, mix it up and do what you want.
What the heck is this!!!! Definitely not Korean! Keep it authentic please!!!!
Hello pretty greeting
Konnichiwa
What about this makes it "not authentic"?
The absence of representation is disappointing, the mispronunciation and appropriation is offensive. Please do better.
Appropriation? If anything this is spreading awareness of Korean culture.
Please just stop. Nobody cares.
I really wanted to watch this video, but I couldn't stomach the constant JAAAAAYYYYYYNG. Why do white people always say JAAAAAYYYYNNG. GochuJAAAYYNG. SsamJAAAAAYNG. It's not hard to say it correctly. The right sound literally exists in English as well. It's a soft "ah", not "AAAAYYYY".
I'm real sick of Korean people mispronounced English words with their non-white accents.
It goes both ways.
Controversial take: I just find ribeye much too fatty. :(
please stop using plastic wrap for everything!!! take a lid of some sort, you have dozens of it for sure! be a leader!!!
Yeah....no. Not really close to Bulgogi. No asian pear? Thats a readily available ingredient, and grating it into the marinade is a requirement. ATK needs to stick to non-cultural dishes, they are laying an egg.
Thank you so much Dr. Aloha. Here is a permanent Solution to Eliminate Herpes 1 & 2, lupus, Acne, shingles and HPV and It's 100% money back guarantee. ua-cam.com/channels/_YFEEZEr1BxGkNg1d4vqww.html 🌱🌱❤
Good thing you know more about Korean food than Dan's Korean friend. The reality is, every dish in every cuisine has variations based on the region and each family.
From Senior Editor Annie Petito, who developed this recipe for Cook's Illustrated/ATK:
"Many bulgogi marinade recipes include pear or kiwi-fruits that contain enzymes that tenderize the meat. To test their tenderizing effects for ourselves, we added ½ cup each of crushed pear and crushed kiwi to separate batches of our marinade and soaked slices of rib-eye steak in each for 30 minutes. We also tossed some sliced steak in our go-to tenderizer-a solution of baking soda and water-and let it sit for 5 minutes (since baking soda works on contact, longer isn’t necessary). We then stir-fried all three samples per our recipe."
"While the baking soda-treated batch cooked up perfectly moist and tender, the pear- and kiwi-marinated meat cooked up mushy on the surface. That’s because the tenderizers work differently: Whereas baking soda tenderizes by unraveling and separating the meat’s protein strands, the powerful fruit enzymes (calpain in pear; actinidain in kiwi) snip the protein strands into smaller pieces that yield a mushy texture. For this recipe, we decided to stick with baking soda to tenderize the beef."
Also, what's a "non-cultural dish"? 🤔
@@sandrah7512 Maybe a third video of a no-boil clam bake?
Please, please learn how to actually pronounce things - "Jang" in particular was grating to hear mispronounced repeatedly
I really like Asian food, but I wouldn't touch soy with a ten-foot pole. Guess I'll have to pass on this one.
soy is a part of so much of it, you're passing on a ton of dishes (and I bet some sauce you're already eating)
@@theflyingkaramazovbrothers6 nah, they were correct in saying that soy is trash. Eat real food and read ingredient labels. You don’t eat anything unknowingly when you are conscious.
Open your eyes and drive your own vehicle
🥩💪🤙
@@ElPapacitoGrande Thank you! I'm a judicious label reader and for that reason, it takes me quite a while to buy groceries. I mostly shop the perimeter of the store. I truly care about what I put into my body. I haven't eaten fast food or had a soda in so many years I don't even remember. Bet you know about HEK293, also.
If you know, you know.
@@theflyingkaramazovbrothers6 My health doesn't suffer from what you eat, so eat what you want. I'll do likewise.
@@angelbulldog4934 Asian cultures have been eating soy for ages, longest lifespans on the planet. Are you sure you're not talking about soy oils that may be superheated?
HEY! Here's an idea, try speaking slower and more articulately.
If you didn't quite catch something, you could also turn on the captions, locate the transcript and also click on the provided link to the recipe.
I'd say, take the cotton out of your ears first. I heard all that clearly, and I have hearing issues, so there.
you can slow down your playback speed on the youtube player. maybe google for instructions
~~ ingredients ~~
## samjang ##
whites and light green 4 scallions, minced
1/4 cup doenjang (korean fermented soybean paste)
1 tbsp gochujang (korean
1 tbsp water
2 tsp sugar
2 tsp toasted sesame oil
1 garlic clove, minced
## quick pickle radish ##
1 cup rice vinegar (unseasoned)
2 tbsp sugar
1.5 tsp salt
1 Lb daikon radish
## bulgogi ##
ribeye or thinly sliced/shaved beef (looks like ~1-1.5 lb, they don't say)
1/4 tsp baking soda
1/4 cup onion
1/4 cup sugar
3 tbsp soy sauce
4 cloves garlic
1 tbsp toasted sesame oil
1/4 tsp pepper
4 greens from scallions used in samjang
Red leaf lettuce for lettuce wraps if you want
~~ Recipe ~~
## samjang ##
1) combine ingredients
## pickles ##
1) combine vinegar, sugar salt and whisk to combine
2) peel and cut radish into matchsticks
3) submerge radish in brine, at least 30 mins up to 24 hrs
## bulgogi ##
1) If using ribeye or other cut, freeze and slice thin once frozen
2) Combine 1 tbsp water and 1/4 tsp of baking soda in bowl, toss beef in mixture, let sit 5mins
3) Add onion, sugar, soy sauce, garlic sesame oil and pepper to food process and process until smooth ~30s
4) Cover beef in marinade in bowl (no need to let sit, the article for this recipe says they tested different times and didn't taste the difference)
5) Heat 2tsp veggie oil in non-stick pan over med-hi heat until shimmering. Add all beef and cook undisturbed ~1 min.
6) Stir beef as it cooks until no pink is visible, ~3-4 mins.
7) add greens of scallions and cook ~30s
8) make lettuce wraps
cheers
Who put fuckin soybean paste in beef? you should use soysauce