I love you guys. My BF and I are both diabetic, and he loves it when I do Korean dishes, since he partially grew up in Korea. I cut out mostly everything with sugar in it, and use cauliflower rice instead of the real stuff. I will put gochujang in this, because it is so very thick, it makes a lovely thick sauce without (the usual) cornstarch or flour. I also use a dash of xanthan gum. Red bell peppers because I do not handle "heat' well, and I puree the onion and cook it down because he hates them. It's not Aaron's perfect bulgogi, but It still tastes miles better than the Chinese-American food that we can order here in Kentucky, USA. :)
That sounds awesome! I’m also watching my sugar for pre diabetes so I usually cut it out. I’ve grated a little apple or pear and used that as a sub for sugar sometimes and it works really well for Korean foods! I live in NJ so we actually have some wonderful Korean restaurants near me, but I know they put tons of sugar and msg in it (it’s probably why it’s so tasty! 😭) So I’m actually still better off making it at home.
@@Simple-Guy I found a couple of kinds, my BF brought some over that had a ton of sugar in it, and it was not the same that I bought, that did not. Looking at a recipe, I might say "It's not sugary"...there is a tiny bit of carbs here, a bit more there--- BUT If you are doing a keto diet and eating under 20 carbs a day, that "little bit" everywhere adds up to "OMG!!" and "WTH!!" when you do the math on a recipe. I will say that gochujang is a powerhouse, also-- lots of flavor in that teaspoon.
I use gochujang in almost everything I make. Roast chicken, frittatas, fried eggs, you name it. I stopped using sugar in my coffee because the gochujang paste I buy is highly sweetened. I lost 15 lbs last winter and I contribute it to my gochujang habit. Oh, maybe Miso soup too lol
Around Louisville, there’s a few pretty solid asian restaurants. Thai, Korean, Japanese, Vietnamese. There’s a couple oriental grocery stores up here. Over covid my friends and I would make big trips stocking up on ingredients to try and make authentic food. It’s significantly cheaper and more satisfying making it yourself. Then we’d go to a restaurant and order the same dish and see which was better :)
I have been making both of these recipes since you posted them. They are wonderful. The fact that they are ready so quickly only makes me love them more. I accidentally paired the spicy ground pork this week with fresh noodles and my family loved the “new recipe”. Both of these recipes are “keepers”. ❤️Alberta 🇨🇦
As soon as I saw this, I knew I had to make it. So I went to the grocery store and bought all the ingredients for it (including the oyster sauce that I was slightly afraid of). I made it for lunch today and it was ABSOLUTELY AMAZING. I will definitely be making this again. I can bring it to work with some rice and vegetables. Thanks for another amazing recipe!
I love ginger in everything even in juicing apples, kale, lemon, ginger ,tumeric, Cheyenne pepper just a sprinkle yummy and wellness drink, cooking with it is aromatic and love lemon ginger tea! This dish is beautiful and delicious !
Thank you for this recipe!! My family is hosting a student from South Korea for the year. I made this for supper tonight and she said it tastes the same as from home!! Awesome thanks so much!!!
Made this last night, and it was outstanding! I have been trying to duplicate the flavor of the bulgogi I had as a child that our Korean neighbors would bring us. This has been the closest! I was very pleased with it, and I haven't been really happy with the many other versions I've tried. So happy to finally arrive at this cherished flavor! Also LOVE all the fresh garnishes! Definitely following you! Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Claire mentioned making a sandwich with the ground beef bulgogi. This inspired thoughts of how you could make some sort of amazing Korean inflected sloppy joe with a hamburger bun, a slice of processed cheese, and an extra saucy version of this recipe. Gonna have to try it out. Love your videos, they are my go to recommendation for people just learning to cook. Your relaxed, positive attitude and focus on quick, simple recipes makes them perfect for new cooks. Keep up the great work!
@@temujinkhan6326 I think the canned stuff is super nasty too. Unless you hate the texture, what I suggested would use Aaron's excellent sauce--no cans needed! If you hate the texture, then there's no saving the sloppy joe, you'll never like them, which is perfectly fine. There's a lot of variation in how people make this dish. If you feel like trying sloppy joes again here's my recipe . It's very much done by eye and taste, but it is really easy and quick to put together. Cook some finely chopped onion until it's starting to get transparent. Add in ground meat (preferably a mix of lamb and lean beef). When the meat is cooked through and lightly browned drain most of the fat and mix in ketchup (quality, preferably Heinz) and your favorite BBQ sauce (Texas or KC style), depending on the BBQ sauce maybe a small amount of mustard or Worcestershire sauce. Something like 2 parts ketchup to 1 part BBQ sauce (again, by eye and taste) Use enough to make all the meat thoroughly covered in sauce and just sticking together. Not so much that liquid pools or drips out. Serve with toasted buns and slices of cheddar or American cheese. If you want to make them less messy to eat, serve open faced (for bonus points assemble them and run them under a broiler to melt the cheese). There you go, it's barely a recipe but that's how I cook. I suggest you make a small amount the first time you try it, just in case you take one bite and hate it.
I think some folks would have thought the first version is the spicy one already! lol That recipe is SO FREAKING GOOD! Making this today again, one of my favourite meals ever. Edit: I wanted to share that it is not necessary to mix the mince, marinade and mushrooms - it's honestly an unnecessary step. Prep your onion oil part, then follow up with the mushrooms for about 1 minute, then the mince for 3 to 4 minutes and after you've broken up the mince add the sauce and finish the way Aaron did - it's the same, but with less actual work. Promise!
Made this today and my husband and daughter absolutely loved it! Didn’t change anything at all and it was a total hit. Both was fighting for leftover to take to work or school!! Entering the rotation!
Your channel is such a blessing! I feel like I can cook again after my husband experienced food issues and now has a limited diet. You helped me not to worry about the food if it doesn'texactlymatch the recipe. "Don't worry about it!" You are fantastic!
Okay so today i made the first recipe the non spicy one..Let me just say I WAS BLOWN AWAY of how delicious it was!!!I added some carrot for color and some ginger and since i didnt have mirin i put some rice vinegar...I reaaaaallly enjoyed and will definitely make it again so that my dad can taste it since he wasnt at home today!!!Thank you for the great recipe!!! 🤩🤩
I made this (recipe #1) tonight with TVP and it turned out AMAZING. I'm dieting and TVP is more forgiving calorie wise. Instead of rehydrating the pieces in water, I just cooked it in the sauce... it was perfect. Thank you for sharing you recipes. Much love to you both from Missouri!
I *just* finished making the soy sauce version for dinner & it's delicious! My 10 year old daughter & very picky husband love it! Thanks Aaron & Claire!
Made this tonight. Dicing the mushrooms took the most time. The finished product was amazing. Hubby, just ate none stop until it was finished. I would probably use low sodium soya sauce next time.
I used fresh porcini instead of shiitake and had to substitute mirin for rice vinegar + sugar, but it turned out beautifully anyway!! This is definitely going to be one of my go-to meat recipes, thank you so much!
I made this for dinner tonight but put the meat on romaine lettuce making a wrap. My wife and boys loved it. Inexpensive and easy to prepare. Thank you Aaron and Claire.
I made this today. And discovered a difference between red chili flakes and red chili powder. Lucky for me I love spice lol the sauce worked well, I subbed the ground pork for 96% lean ground beef and it tasted amazing
I love Claire's honest reviews..I know at the end of the day you're trying to show the recipe but if it's not perfect or if there's suggestions to make it better we all appreciate that! Either way I love your videos and keep up the good work!!
The ground beef bulgogi looks amazing. I like the simplicity: good ingredients coming together for a satisfying comfort meal. And much like Cuban picadillo, it's an excellent way to stretch meat. Thanks for the recipes, and take care.
Accidentally made a mistake and did a cross-over using the minced beef and mushrooms but the spicy sauce. It was fantastic !! I will definitely make that mistake again (as Aaron would say "no worries"). Love your channel and I have a great time watching and making your recipes. - Greetings from London.
I just made the “classic” for the first time tonight, and it was unbelievably delicious! I’ll be making this one often and will try the spicy pork one next for sure!
Just did the 2nd one. Sugar reduced to half and used mixed pork and beef (cannot easily get pure ground porc here). Very nice! Will definitely do this again.
My partner made us the classic one tonight. He made it veggie for me using soya mince and vegan oyster sauce. IT WAS DELICIOUS. Thank you so much!! We love your recipes!!
I have ground beef in the fridge to cook for dinner tonight and was wondering what I should make. Guys-how did you know?! 😂 thank you once again for sharing your awesome recipes, the family will have a happy belly tonight!
The most important thing to remember is to make sure you cook almost all the liquid out of the mixture. I didn't do that the first two times and the Bulgogi was not near as flavorful until the 3rd time when I cooked almost all the liquid out of it there was a big difference in the WOW factor!!!😮😂❤
I just made the first version, with a few ideas stolen from the second, like the ginger! I didn’t realize I was out of garlic until I had already cut open my beef, which almost made me cry, but it was still so delicious.
I did this last night. It was absolutely delicious! We ended up adding more bell pepper for color at the end. More fresh ingredients to give it some crunch will be the way I’ll make it next time. I thought that the marinade would be too powerful in taste, but it is really well balanced. I look forward to making this again.
What a great recipe! Easy! Tasty! I had some beef bulgogi left over and used it to make Beef Bulgogi Pizza. It was fantastic. Trust me. You'll love it.
Made this for dinner tonight. Super easy and delicious! My husband liked it. This will definitely be in our regular rotation. Next up is the udon noodles. Can’t wait.
Due to the price of meat, I've been making this with half beef and half crumbled tofu to stretch the dollar and it's been so good! Thank you for the recipe
Aaron & Claire, thanks to you I actually bought my first pkg of gochujang this week - I was afraid it would be too spicy for me, but a little is perfect. You guys are the best. Hope you come out with a cookbook soon! Hugs
This is DAN DAN sauce for rice. Dan Dan noodles sauce can be found at stores most places. You can also find them at any international store. for those who don't feel like cooking.
New subscriber here. Tried the spicy bulgogi recipe today using ground beef and it turned out so yummy! I used less gochugaru powder in mine. Note to self: this goes great with polau or pilaf rice. So good!
We make a dish like that we call "Bell pepper casserole". We mix in the rice, tomato sauce, chopped veggies with lots of large chunks of bell pepper. Top with grated cheddar and bake in a casserole just to melt and partially brown the cheddar.
Just made the regular bulgogi and dude it tastes bomb 🫡 satisfies my craving for bulgogi without stressing over time and the right kind of meat. Great quick recipe, definitely will be cycled through regular recipes
That looks tasty my husband makes a bulgogi were he marinades steak he's cut into fajitas style stripes in soy sauce then saute onion, green onion, garlic till caramelized then adds steak & soy to simmer while he has cabbage frying in another pan & jasmine rice boiling. Once done he puts rice in center cabbage around rice then adds steaks & pours the soy juice from the pan over it. It can be a lil on the salty side at first but once it mixes on your taste palette it perfectly compliments one another.
Thank you for this fantastic recipe (ground beef bulgolgi). My husband doesn’t care for rice. I made this recipe today and asked him to taste the meat and he looooved it! I offered to make him a burrito and to my surprise he said: “I’ll eat it the way you prepared it, with the white rice.” Guys! He tore it up!!!! 😅. This one will be added to my dinner rotation staples. Thank you so much!!! 👏🏼🙌🏼🫶🏼 #OneHappyWife 🥹🥰
Awesome Vid.... Hamburger and rice with mixed veggies in it was a staple meal for me long ago in my college years. This version is great and the idea of adding shredded egg to it makes total sense. Thanks for the ideas and info.
Looks amaizing. I have a recipe for ground beef bulgogi I have used before, which is delicious, but yours align better with what I keep in my pantry... even if it is only 1-2 ingredients that are different. I actually mealplan pretty far ahead, because I mostly cook only weekends, and ground beef bulgogi is on my plan next week. Think I will swap it up and try the spicy pork bulgogi. Got a big bag of Korean chili flakes, that I bought after watching a lot of your mouthwatering videos. Love from Denmark.
Sounds like a perfect plan! Hope you enjoy it! 😉👍(For more details or list of ingredients, check out our website~! aaronandclaire.com/ground-beef-bulgogi/)
We made this last night and it was pretty good. We used 80/20 ground beef and it was a bit too fatty, so I think 90/10 or 85/15 would be better. It took me about 40 minutes from start to finish but I think it is a solid recipe. Next time I will make the spicy pork version. Keep up the good work Aaron!
Get My COOKBOOK!!!😎 sites.prh.com/simplykorean
What brand of wok is that!?
Claire is impossible to not like! First dish.....way better with kimchee, second dish...fried egg! Smart lady for sure!
I made the spicy Bulgogi with pork and added a fried egg as Claire recommended. It was perfect! I can’t wait to try more of your recipes.
I love you guys. My BF and I are both diabetic, and he loves it when I do Korean dishes, since he partially grew up in Korea. I cut out mostly everything with sugar in it, and use cauliflower rice instead of the real stuff. I will put gochujang in this, because it is so very thick, it makes a lovely thick sauce without (the usual) cornstarch or flour. I also use a dash of xanthan gum. Red bell peppers because I do not handle "heat' well, and I puree the onion and cook it down because he hates them. It's not Aaron's perfect bulgogi, but It still tastes miles better than the Chinese-American food that we can order here in Kentucky, USA. :)
That sounds awesome! I’m also watching my sugar for pre diabetes so I usually cut it out. I’ve grated a little apple or pear and used that as a sub for sugar sometimes and it works really well for Korean foods!
I live in NJ so we actually have some wonderful Korean restaurants near me, but I know they put tons of sugar and msg in it (it’s probably why it’s so tasty! 😭) So I’m actually still better off making it at home.
Did you know that gochujang contains a ton of sugar? They put a lot of syrup in it. It's actually in the traditional recipe.
@@Simple-Guy I found a couple of kinds, my BF brought some over that had a ton of sugar in it, and it was not the same that I bought, that did not. Looking at a recipe, I might say "It's not sugary"...there is a tiny bit of carbs here, a bit more there--- BUT If you are doing a keto diet and eating under 20 carbs a day, that "little bit" everywhere adds up to "OMG!!" and "WTH!!" when you do the math on a recipe. I will say that gochujang is a powerhouse, also-- lots of flavor in that teaspoon.
I use gochujang in almost everything I make. Roast chicken, frittatas, fried eggs, you name it. I stopped using sugar in my coffee because the gochujang paste I buy is highly sweetened. I lost 15 lbs last winter and I contribute it to my gochujang habit. Oh, maybe Miso soup too lol
Around Louisville, there’s a few pretty solid asian restaurants. Thai, Korean, Japanese, Vietnamese. There’s a couple oriental grocery stores up here. Over covid my friends and I would make big trips stocking up on ingredients to try and make authentic food. It’s significantly cheaper and more satisfying making it yourself. Then we’d go to a restaurant and order the same dish and see which was better :)
Aaron, my husband made the spicy cold noodles Sunday and it was fantastic.
Lisa, you must be a hangry bird just like Claire!!!🤣🤣🤣
@@AaronandClaire 🤣🤣
Same but I have my heart set on nachos, so I will make this later
Just found your channel and tried this, very good, like it better then traditional
Didn't you forget a comma?
I have been making both of these recipes since you posted them. They are wonderful. The fact that they are ready so quickly only makes me love them more. I accidentally paired the spicy ground pork this week with fresh noodles and my family loved the “new recipe”. Both of these recipes are “keepers”. ❤️Alberta 🇨🇦
As soon as I saw this, I knew I had to make it. So I went to the grocery store and bought all the ingredients for it (including the oyster sauce that I was slightly afraid of). I made it for lunch today and it was ABSOLUTELY AMAZING. I will definitely be making this again. I can bring it to work with some rice and vegetables. Thanks for another amazing recipe!
You’re so right about the ginger. I really don’t enjoy biting into a chunk but I love what it does to a dish when it’s grated in.
I just made this without the mushroom and ate it on a bed of green leaf lettuce instead of rice. It was perfect, the marinade was on point! Thank you!
I love ginger in everything even in juicing apples, kale, lemon, ginger ,tumeric, Cheyenne pepper just a sprinkle yummy and wellness drink, cooking with it is aromatic and love lemon ginger tea! This dish is beautiful and delicious !
I’ve made this a couple times for my wife now and we both love it. Keep up the great work. Also Claire’s reaction to the food is always so cute!
Thanks!
Thank you so much for supporing our channel! 😊🙏🙏
Thank you for this recipe!! My family is hosting a student from South Korea for the year. I made this for supper tonight and she said it tastes the same as from home!! Awesome thanks so much!!!
Dear Aaron, if I’m feeling down, you’re definitely one person I look for to make me laugh! Many thanks, Dr. Feelgood🤣😂!
Made this last night, and it was outstanding! I have been trying to duplicate the flavor of the bulgogi I had as a child that our Korean neighbors would bring us. This has been the closest! I was very pleased with it, and I haven't been really happy with the many other versions I've tried. So happy to finally arrive at this cherished flavor! Also LOVE all the fresh garnishes! Definitely following you! Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Claire mentioned making a sandwich with the ground beef bulgogi. This inspired thoughts of how you could make some sort of amazing Korean inflected sloppy joe with a hamburger bun, a slice of processed cheese, and an extra saucy version of this recipe. Gonna have to try it out.
Love your videos, they are my go to recommendation for people just learning to cook. Your relaxed, positive attitude and focus on quick, simple recipes makes them perfect for new cooks. Keep up the great work!
Bao buns filled with this would be amazing
American sloppy joe is nasty but again maybe it's because I have only tried the ones from the cans
Try a French roll for Korean style steak and cheese, mozzarella or smoked Gouda maybe??
@@temujinkhan6326 I think the canned stuff is super nasty too.
Unless you hate the texture, what I suggested would use Aaron's excellent sauce--no cans needed! If you hate the texture, then there's no saving the sloppy joe, you'll never like them, which is perfectly fine.
There's a lot of variation in how people make this dish. If you feel like trying sloppy joes again here's my recipe . It's very much done by eye and taste, but it is really easy and quick to put together.
Cook some finely chopped onion until it's starting to get transparent.
Add in ground meat (preferably a mix of lamb and lean beef).
When the meat is cooked through and lightly browned drain most of the fat and mix in ketchup (quality, preferably Heinz) and your favorite BBQ sauce (Texas or KC style), depending on the BBQ sauce maybe a small amount of mustard or Worcestershire sauce. Something like 2 parts ketchup to 1 part BBQ sauce (again, by eye and taste) Use enough to make all the meat thoroughly covered in sauce and just sticking together. Not so much that liquid pools or drips out.
Serve with toasted buns and slices of cheddar or American cheese. If you want to make them less messy to eat, serve open faced (for bonus points assemble them and run them under a broiler to melt the cheese).
There you go, it's barely a recipe but that's how I cook. I suggest you make a small amount the first time you try it, just in case you take one bite and hate it.
i love this recipe. i always add broccoli, carrots, bell pepper, and celery after i stir fry them separately...dont skip the gochujang or kmama sauce.
I think some folks would have thought the first version is the spicy one already! lol That recipe is SO FREAKING GOOD! Making this today again, one of my favourite meals ever. Edit: I wanted to share that it is not necessary to mix the mince, marinade and mushrooms - it's honestly an unnecessary step. Prep your onion oil part, then follow up with the mushrooms for about 1 minute, then the mince for 3 to 4 minutes and after you've broken up the mince add the sauce and finish the way Aaron did - it's the same, but with less actual work. Promise!
Made this today and my husband and daughter absolutely loved it! Didn’t change anything at all and it was a total hit. Both was fighting for leftover to take to work or school!! Entering the rotation!
Haha So glad to hear that! Thanks for sharing! 😁👍
Made the classic one today but with a twist. Added gochujang and finely shredded sweet red pepper. Simply delicious!
Your channel is such a blessing! I feel like I can cook again after my husband experienced food issues and now has a limited diet. You helped me not to worry about the food if it doesn'texactlymatch the recipe. "Don't worry about it!" You are fantastic!
Made it again. 90/10 was definitely the right call. Way less greasy. This is a go to now for family night.
Incredible recipes! I look forward to trying them both. Thank you!
Mmmmmm Bulgogi!!!! Love it, also because can be frozen for later. Be great to know which dishes are best for freezing and those that can be a problem.
Okay so today i made the first recipe the non spicy one..Let me just say I WAS BLOWN AWAY of how delicious it was!!!I added some carrot for color and some ginger and since i didnt have mirin i put some rice vinegar...I reaaaaallly enjoyed and will definitely make it again so that my dad can taste it since he wasnt at home today!!!Thank you for the great recipe!!! 🤩🤩
omg I'm actually marinating bulgogi right now XD I can't wait to try your recipes it looks delicious!!
I think we're connected 🤣
I made this (recipe #1) tonight with TVP and it turned out AMAZING. I'm dieting and TVP is more forgiving calorie wise. Instead of rehydrating the pieces in water, I just cooked it in the sauce... it was perfect. Thank you for sharing you recipes. Much love to you both from Missouri!
I love it when you say,’Don’t worry about it’ and’ ‘Claire’.
I *just* finished making the soy sauce version for dinner & it's delicious! My 10 year old daughter & very picky husband love it! Thanks Aaron & Claire!
You're most welcome! So happy to hear that! 😁🙌
These both look amazing -- gonna try soon. Honestly never heard anyone say pork is "gamey" -- interesting.
Can’t get enough of this spicy recipe. I’ve made this about 7 times since I’ve seen it. Absolutely delicious!!!!
Made this tonight. Dicing the mushrooms took the most time. The finished product was amazing. Hubby, just ate none stop until it was finished. I would probably use low sodium soya sauce next time.
I used fresh porcini instead of shiitake and had to substitute mirin for rice vinegar + sugar, but it turned out beautifully anyway!! This is definitely going to be one of my go-to meat recipes, thank you so much!
Going to make this within the next week. Thank you for a simple recipe that sounds amazing!!!
Made it today for my guests. Everyone loved it. It is sooo easy and fast thank you very much for that
I finally made this. It tastes amazing!!! Thank you for teaching me these great recipes and for always entertaining my whole family.
I made this for dinner tonight but put the meat on romaine lettuce making a wrap. My wife and boys loved it. Inexpensive and easy to prepare.
Thank you Aaron and Claire.
Claire gives very smart reviews! Yes very versatile recipe. I’m thinking of doing it to Filipino’s tortang talong. Yes to adding egg.
The triple threat of Korean cooking: Aaron, Claire and delicious recipes. Thanx so much !!!!!!
Great Meal Prep ideas, I liked making them and they are very tasty. Hope you have some more 'meal prep' ideas. Thank you
I made this today. And discovered a difference between red chili flakes and red chili powder. Lucky for me I love spice lol the sauce worked well, I subbed the ground pork for 96% lean ground beef and it tasted amazing
I keep coming back to this recipe since you posted it! The gochugaru flakes make it perfect.
Just made this for my family… Wow! Everyone loved it! Thank you for showing us this tasty and quick dish!
I love Claire's honest reviews..I know at the end of the day you're trying to show the recipe but if it's not perfect or if there's suggestions to make it better we all appreciate that! Either way I love your videos and keep up the good work!!
Looks good. Thank you for making so easy.
The ground beef bulgogi looks amazing. I like the simplicity: good ingredients coming together for a satisfying comfort meal. And much like Cuban picadillo, it's an excellent way to stretch meat. Thanks for the recipes, and take care.
thank you for sharing this recipe, looks nice and easy for me. im going to make it this weekend.
Accidentally made a mistake and did a cross-over using the minced beef and mushrooms but the spicy sauce. It was fantastic !! I will definitely make that mistake again (as Aaron would say "no worries"). Love your channel and I have a great time watching and making your recipes. - Greetings from London.
Exactly, no worries! 🤣 So glad to hear and thank you so much for enjoying our videos, Eric! 😁👍
I did the same thing and added mushrooms yo the spicy one. Yummy!
Love the ground pork spicy bulgogi recipe, and I agree with Claire about the fried egg. Yummmmm
I used a ground meat alternative and it turned out fantastic!
Wow! Never thought of using ground meat. The spicy version looks especially inticing! Thanks for a truly useful recipe! 감사합니다！
It looks delicious. I will try it, Thank you, You chopped like a pro, and it will take me longer.
One of the best recipe out there! Simple and just chef's kiss! Thank you!!
I'm making this tonight just re-watched this video. It's lovely 😍
Just made this for dinner (method 1), definitely the fanciest most unique ground beef recipe I have ever cooked!
I really like this channel. It provides good, short recipes and it's fun to watch!
Yum. I love spicy food from all over the world. Never made it with ground beef. Thank you..
I just made the “classic” for the first time tonight, and it was unbelievably delicious! I’ll be making this one often and will try the spicy pork one next for sure!
Sounds like a fantastic plan! So glad you enjoyed it.😁
Just did the 2nd one. Sugar reduced to half and used mixed pork and beef (cannot easily get pure ground porc here). Very nice! Will definitely do this again.
😉👍👍
My partner made us the classic one tonight. He made it veggie for me using soya mince and vegan oyster sauce.
IT WAS DELICIOUS.
Thank you so much!! We love your recipes!!
And yes we used the MSG. Yum!
I have ground beef in the fridge to cook for dinner tonight and was wondering what I should make. Guys-how did you know?! 😂 thank you once again for sharing your awesome recipes, the family will have a happy belly tonight!
So happy to hear that😍 FYI, I kind of good at mind reading 🤣🤣🤣
@@AaronandClaire Thanks for... wokking us through the recipe.
The most important thing to remember is to make sure you cook almost all the liquid out of the mixture. I didn't do that the first two times and the Bulgogi was not near as flavorful until the 3rd time when I cooked almost all the liquid out of it there was a big difference in the WOW factor!!!😮😂❤
@@Mixed-Media-Arts that is a really funny play on the word spelling! Wokking! Hahaha🤣🤣🤣
I just made the first version, with a few ideas stolen from the second, like the ginger! I didn’t realize I was out of garlic until I had already cut open my beef, which almost made me cry, but it was still so delicious.
Thank you! 😊🫶🏻🌈
No worries! 😎
Accidentally got sesame oil instead of toasted sesame oil, but the beef still turned out immaculate. Thank you for the recipe 🙌
Thank you for your recipes. I wanted a way to add more shiitake mushroom in my diet. Love them.
Looks great. My kind of cooking, quick and flavorful.
I did this last night. It was absolutely delicious! We ended up adding more bell pepper for color at the end. More fresh ingredients to give it some crunch will be the way I’ll make it next time. I thought that the marinade would be too powerful in taste, but it is really well balanced. I look forward to making this again.
Made the ground beef version today. So glad u popped up on my feed. It was great!
I made this for dinner and it was a HIT at my house, Thank You
What a great recipe! Easy! Tasty! I had some beef bulgogi left over and used it to make Beef Bulgogi Pizza. It was fantastic. Trust me. You'll love it.
your yummy recipes asides, we love your new hair cut!
Can you use dried shiitake or do the mushrooms need to be fresh?
My ingredients are marinading right now. Cooking in two hours. Thanks for the entertaining menu's....we all love them.
Made this for dinner tonight. Super easy and delicious! My husband liked it. This will definitely be in our regular rotation. Next up is the udon noodles. Can’t wait.
Yay!!!! Can't wait! 😁🙌🙌
Made this for dinner last night. Was a big hit and success. Thanks guys. !
You’re so welcome! Enjoy! 😍
Looks so yummy! Love it! Thanks for sharing! Have a great day
Hello 👋 so excited! Let's go!
Let's go😍😍😍
I've made the ground beef version and it was absolutely delicious ! Awesome recipe and instructions, thanks
I absolutely love Korean food! I have just to your channel, Arron and Clair! Live long and prosper, y’all!
new recipy for work lunches Aquired! Thanks for awesome and simple recipy.
Due to the price of meat, I've been making this with half beef and half crumbled tofu to stretch the dollar and it's been so good! Thank you for the recipe
Could the meat mixtures be used for Mandu? This looks delicious!!!!
I veganised this recipe with TVP worked a treat!
Aaron & Claire, thanks to you I actually bought my first pkg of gochujang this week - I was afraid it would be too spicy for me, but a little is perfect. You guys are the best. Hope you come out with a cookbook soon! Hugs
This is DAN DAN sauce for rice. Dan Dan noodles sauce can be found at stores most places. You can also find them at any international store. for those who don't feel like cooking.
Just made this. Its wonderful! Very tasty. Takes me back to when I was stationed in Korea. Thank you!
My pleasure! So happy to hear that! 😉🙌
완전 맛있어요👍👍 제육볶음 레시피 따라 했는데 간장이 다른거라 그런지 조금 짜게 됐어요. 코멘트대로 계란 하나 얹어 먹으니 넘 맛있더라구요🙏
맛있으셨다니 다행이에요~ 이렇게 기분좋은 코멘트까지 남겨주시고 감사합니다! 😁👍👍
New subscriber here. Tried the spicy bulgogi recipe today using ground beef and it turned out so yummy! I used less gochugaru powder in mine.
Note to self: this goes great with polau or pilaf rice. So good!
The Bulgogi I have made in the past used pear or apple in the marinade. Gonna try this though.
We make a dish like that we call "Bell pepper casserole". We mix in the rice, tomato sauce, chopped veggies with lots of large chunks of bell pepper. Top with grated cheddar and bake in a casserole just to melt and partially brown the cheddar.
Just made the regular bulgogi and dude it tastes bomb 🫡 satisfies my craving for bulgogi without stressing over time and the right kind of meat. Great quick recipe, definitely will be cycled through regular recipes
Looks easy enough, Thank you guys going to try this, love that is only 15 minutes👍
Made this tonight but used Gonchujang and it was perfect! Like Claire said it needed fried egg on top. Thank you for your videos they are awesome!
That looks tasty my husband makes a bulgogi were he marinades steak he's cut into fajitas style stripes in soy sauce then saute onion, green onion, garlic till caramelized then adds steak & soy to simmer while he has cabbage frying in another pan & jasmine rice boiling. Once done he puts rice in center cabbage around rice then adds steaks & pours the soy juice from the pan over it. It can be a lil on the salty side at first but once it mixes on your taste palette it perfectly compliments one another.
Thank you for this fantastic recipe (ground beef bulgolgi). My husband doesn’t care for rice. I made this recipe today and asked him to taste the meat and he looooved it! I offered to make him a burrito and to my surprise he said: “I’ll eat it the way you prepared it, with the white rice.” Guys! He tore it up!!!! 😅. This one will be added to my dinner rotation staples. Thank you so much!!! 👏🏼🙌🏼🫶🏼 #OneHappyWife 🥹🥰
Awesome Vid.... Hamburger and rice with mixed veggies in it was a staple meal for me long ago in my college years. This version is great and the idea of adding shredded egg to it makes total sense. Thanks for the ideas and info.
Looks amaizing. I have a recipe for ground beef bulgogi I have used before, which is delicious, but yours align better with what I keep in my pantry... even if it is only 1-2 ingredients that are different. I actually mealplan pretty far ahead, because I mostly cook only weekends, and ground beef bulgogi is on my plan next week. Think I will swap it up and try the spicy pork bulgogi. Got a big bag of Korean chili flakes, that I bought after watching a lot of your mouthwatering videos. Love from Denmark.
Sounds like a perfect plan! Hope you enjoy it! 😉👍(For more details or list of ingredients, check out our website~! aaronandclaire.com/ground-beef-bulgogi/)
We made this last night and it was pretty good. We used 80/20 ground beef and it was a bit too fatty, so I think 90/10 or 85/15 would be better. It took me about 40 minutes from start to finish but I think it is a solid recipe. Next time I will make the spicy pork version. Keep up the good work Aaron!
Thank you for sharing your experience, John! And can't wait for the next try! 😉👍👍
You gotta soak up the fat with a paper towel!!
Just tried it and it was wonderful thank you much!!!
Love these types of recipes - thank you