Bulgogi Beef Recipe - How to Make Korean-Style Barbecue Beef

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  • MotherofHells
    MotherofHells 2 years ago +1

    Let me guess...you washed your hands and then rubbed your eyes? Try washing capsason off with milk or peanut butter. (sorry about the spelling.)

  • jkdarlow
    jkdarlow 2 years ago +2

    Just tried this with kiwi instead of Asian pear, granulated garlic and ginger, ribeye steak instead of beef short ribs and generic chilli flakes instead of the Korean chili flakes, and i must say, it was amazing. I cannot wait to try it out again with the correct ingredients.

  • Spencer Kieft
    Spencer Kieft 2 years ago

    Make sticky rice. Then you could eat the meat and rice together in the same bite.

  • druidboy76
    druidboy76 2 years ago

    You know. I hate it when these videos show recipe ingredients I have to order and wait days to have delivered to make them. Makes my tummy sad.

  • gguerra3
    gguerra3 2 years ago

    The cut of beef is not as important as some make it out to be. I've seen recipes that actually call for beef from a Korean market which is ridiculous. Since it is sliced thin and marinated it should turn out tender. Quick note: it's easier to slice if you stick it in the freezer for a while.

  • Silenced Phill
    Silenced Phill 2 years ago

    This is one of my favorite dishes! According to Maangchi, who's recipe I've used, you can use a Bosc Pear instead of a Korean Pear. This is what I've done in the past, as Bosc Pears are readily available at my local regular grocery stores.
    Really looking forward to trying Chef John's take on this. Every recipe of his I've tried has been amazing.

  • Ben Carver
    Ben Carver 2 years ago

    Plus if you're using rib meat, this is more like Galbi than Bulgogi. Bulgogi is usually really thinly sliced ribeye or brisket. Ribs are Galbi.

  • Ben Carver
    Ben Carver 2 years ago

    My mom used a kiwi if an asian pear is not available.

  • megsioson
    megsioson 2 years ago

    Thanks for the video😊 👍

  • stufoo
    stufoo 2 years ago

    huuuwooooahhhhh tiny spoon

  • omgderyah
    omgderyah 2 years ago

    you used the wrong chopstick. jk it looks yummy! 😆

  • omgderyah
    omgderyah 2 years ago

    that kimichi tho haha

  • annalyn
    annalyn 2 years ago

    I need this dish right now... but it's 10pm, and I have no money. darn

  • Ra1nB0w
    Ra1nB0w 2 years ago

    Hahaha photoshopped kimchi made me laugh so hard XD great video!!

  • JM
    JM 2 years ago

    oh my god. i like it!!!

  • susi q
    susi q 2 years ago +4

    I like your silly sing-song voice and your corny jokes, almost as much as your recipes. :)

  • penguin6887
    penguin6887 2 years ago

    I wanted to post the comment about Chef John forgettin to deglaze all that goodness from the pan till the last seconds of the video...

  • Alex's Shinigami
    Alex's Shinigami 2 years ago +3

    I don't know why but, the influx in his voice just unsetted me.

  • cheddar cheese
    cheddar cheese 2 years ago

    The photoshopped kimchi seems quite real to me

  • Jon Christian
    Jon Christian 2 years ago

    Fun fact: "Gochu" means pepper and that is the correct name of the pepper flakes, but gochu is also slang for "penis." A "gochu chingu" means "Penis friend," someone you've been friends with since you were very young.

  • Oki Games
    Oki Games 2 years ago

    another thing i add to my bulgogi is honey and pepper! i really love your cooking :)

  • K. S.
    K. S. 2 years ago

    and usually the onions are not ground.. they're sliced ...and carrots are usually and ingredient ...again it's his take ....

  • K. S.
    K. S. 2 years ago

    go-choo-jong is how you say it. this is DEF not traditional bulgogi. but he did say it's his take ...and I am sure it tastes good regardless. I wouldn't call this bulgogi once you add rhe pepper powder ...once you make it spicy with the paste or powder it kind of is considered bokkum. and if it is done with rid meat it also kinda becomes galbi.

    • K. S.
      K. S. 2 years ago +1

      btw I thought he was trying to say gochujong not the other word for the powder ..

  • Langirilungar
    Langirilungar 2 years ago +1

    53 ? HOLY SH....

  • dave wiser
    dave wiser 2 years ago

    wow, looks great! my 1st thought was use the pan drippings for a sauce and bam it was so! rock on Chef John.

  • Jawad Khalil
    Jawad Khalil 2 years ago

    Why do I get a feeling that you intentionally made Tong sound like Tongue? Tongue and Spatula !! tut tut Johnny boy

  • kehw
    kehw 2 years ago

    Is there anything i could substitute for the garlic? My family doesn't like it.

  • Meta 6
    Meta 6 2 years ago

    hey lov yr channel and was wondering in the spirit of asian recipies could u do a take on chicken or pork don's? there japenese dishes that comes in a bowl and have a unique sauce i think the porn one is called katsudon would be awsome

  • TheoGaming
    TheoGaming 2 years ago

    Here is a tip u put some red whine in there and u Will mata a sos for the rice

  • Joe Maggi
    Joe Maggi 2 years ago

    Dak galbi!! PLEEEAAASE make dak galbi! It's my favorite Korean dish!
    Spicy chicken FTW!! 😆

  • Inga4020
    Inga4020 2 years ago +1

    Oh John..... I was about to scold you for leaving all that beautiful fond in the pan. Even if you don't need it for the dish I would deglaze anyway and throw it into a container and freeze it to enrich some other sauce or soup....but that's just me :)

  • melanie martinez
    melanie martinez 2 years ago

    Between the few seconds when you said " freakishly small wooden spoon" and then showed the spoon, I was thinking "how small can a wooden spoon be it can't be that small...... Oh wow that's tiny."

  • Victoria Chism
    Victoria Chism 2 years ago

    I think I 'd cook this outside on the camp stove.

  • Hitman Hite
    Hitman Hite 2 years ago

    I lived in Kunsan for a year as a single airman, and lived off this dish at least 5 nights a week. Even though the meat there was more shredded, I can't wait to cook it and try it in Chef Johns take.

  • Rebecca rebka b
    Rebecca rebka b 2 years ago

    Hi chef John, i always love your videos. The thing is I like to cook but I have hard time finding a good knife, what's your knife that you are using in this video? Or any other suggestions pls? Thank you

  • Carlos Rodriguez
    Carlos Rodriguez 2 years ago

    My Mom would make Bulgogi like this for me throughout her life. She would use various cuts of beef, anything from round, to ribeye, to country ribs. Yes she was Korean (surname Yu). Yes the argument about the type of meat is a bit inane. It's like arguing there is only one way to make chili. She would use pear, Asian pear, or kiwi. All work well in my experience. We never tried 7Up but some folks do that...
    She would cook it in a cast iron pan (and pour those delicious juices over my rice), or on the grill, or on one of those funky domed grills. And it was always delicious. And it was always Bulgogi. Thanks Chef John!! 😄

  • in the half light
    in the half light 2 years ago

    This is my kind of eating. Thank you. Do you watch Maangchi? She just posted a video, green stuffed chili pepper kimchi that looks easy and I bet would go great with this.

  • Bildungslücke
    Bildungslücke 2 years ago

    awesome!!!

  • Cole Bouchard
    Cole Bouchard 2 years ago

    2:42 3/16" is between 1/8" and 1/4" not 3/8" :P I'm trying this tonight. As it turns out, all I need to buy is some fresh ginger and Asian pear. I'm pretty sure in my very remote location I will have to substitute the Korean chili flakes for something else.

  • Diana Figueroa
    Diana Figueroa 2 years ago

    Please make cheese tater tots!!! 🙏🙏🙏🙏

  • gaessesse
    gaessesse 2 years ago

    I'm korean and this is pretty accurate bulgogi. there's no picky rule making bulgogi cuz every house tweak on their own and chef John did good job representing the basics. except we don't eat those kinds of rice

  • bezoo69
    bezoo69 2 years ago

    You're supposed to use a spoon and chopsticks! thats what koreans do anyway (also metal chopsticks)

  • Feta Cheezz
    Feta Cheezz 2 years ago +1

    62 self-righteous vegans disliked this video.

  • Bafafany
    Bafafany 2 years ago

    After watching so much of Maangchi's channel, this was a weird experience

  • Lisbon Sasori
    Lisbon Sasori 2 years ago +1

    You should subscribe to Maangchi youtube channel and learn korean cuisine from a real korean lady.

  • Learama ws.
    Learama ws. 2 years ago

    Your commentary cracks me up!!!! And, that looks completely AMAZING!!!!!

  • FireCracker3240
    FireCracker3240 2 years ago +4

    I wanted to say that I made this for dinner tonight. I left out the chili flakes, because I hate heat in my food, but it was DELICIOUS. Absolutely amazing. Thank you, Chef John!

  • gsboss
    gsboss 2 years ago

    how about a salmon and sorrel recipe?

  • peterk814
    peterk814 2 years ago +1

    Short ribs are also not bulgogi. Bulgogi is thin sliced rib eye. Galbi is short rib

  • peterk814
    peterk814 2 years ago

    There is definitely no Korean chili flake in bulgogi.

  • Angel Pup
    Angel Pup 2 years ago +34

    welcome back, freakishly small spoon. its been a while.

  • Jeffrey Cieslinski
    Jeffrey Cieslinski 2 years ago +1

    at the end that cast iron pan looked perfect for some fried rice !

  • Dimo
    Dimo 2 years ago

    WHERE IS THE CAYENNE!?

  • sevdaktmn
    sevdaktmn 2 years ago +4

    Are you really 53? Really? Don't you ever age?

  • JIAJUNHAPPYSHOP
    JIAJUNHAPPYSHOP 2 years ago

    go to guy roll sound it so English lol

  • Gracelia
    Gracelia 2 years ago

    Freakishly small wooden spoon was freaky.

  • Jaber Mohammad
    Jaber Mohammad 2 years ago

    What can I substitute the pear with?

  • Michael Nichols
    Michael Nichols 2 years ago

    Where do you get the Korean spice? Is it readily available in our markets?

  • Henrik Gostomski
    Henrik Gostomski 2 years ago

    I died inside when you left those caramelized bits in the pan and it was the only thing i could think of for the rest of the vid, but then you f*cking delivered. Thanks for never disappointing

  • missmatch mishmash
    missmatch mishmash 2 years ago

    "'Korean Chilli Flakes'' aka ''Red Pepper Flakes'' or ''Hot pepper flakes'' or ''Hot pepper powder''.
    But I think they are more widely known as ''Red Pepper flakes'' somehow...

  • Nocturne22
    Nocturne22 2 years ago +1

    I don't think anyone will shame someone for eating with a fork, not when the bulgogi is served Western-style on a bed of rice instead of the rice being in a separate bowl.

  • betapleb
    betapleb 2 years ago

    >flavorful vegetation

  • Some Asian
    Some Asian 2 years ago

    It's actually pronounced 'Go-chu gah-ru'. -A Korean

  • GizmoBee1702
    GizmoBee1702 2 years ago

    You need a sticky rice!

  • adam heeley
    adam heeley 2 years ago

    Nice camera shot 2:00 makes the bowl look HUGE!

  • joelabo
    joelabo 2 years ago

    Be careful of Koreans. They're very critical, and most can't cook.

  • tiggetty
    tiggetty 2 years ago

    Bulgogi is typically super thin, almost shaved. Galbi is nearly the same marinade but is beef short ribs. Definitely trying this out to see if it's better than the bottle Kbbq marinades from the local supermarket.

  • Rapidasher
    Rapidasher 2 years ago

    lmao, such a versatile plate xDd

  • Diana Possell
    Diana Possell 2 years ago +1

    Before I even watch this, I have to tell you. When I saw the thumbnail for this, it was amongst my pimple pop video. I looked and thought, " that looks like a good one". Looked again and immediately felt guilty. So sorry Chef John. I will watch now cos I love to listen to you.

  • Darren Cui
    Darren Cui 2 years ago

    Someone's been watching Jenny Gaines huh 😉

  • MASH 4077
    MASH 4077 2 years ago +1

    Having read the comments I guess the safer route would have been to have called it "Seasoned Meat With Rice"

  • Nathan Chase
    Nathan Chase 2 years ago +1

    About as authentic as you'll get - I'm impressed (as usual), Chef John. The only thing I can think of would be to add a bit of water, a bit of white vinegar and scallion to the marinade (all things I learned from a Korean, but all seem to be a preference, not a necessity to the overall flavor). And usually gochugaru is reserved for dwaeji bulgogi (spicy pork), but I like spicy so I add it like you did. One thing I've found, because bulgogi is meant to bet sweeter than it is salty, is that adding some white sugar as the beef is cooking really gets a nice, caramel sweetness going. Yummmmm

  • Warped
    Warped 2 years ago

    Don't play with your beef too much.

  • Diana Choi
    Diana Choi 2 years ago

    Chef I would say that using short grain rice is more important to this dish than the kimchi, also you must try this with a more wet marinade! the results are a lot soupier but when you mix those juices into a bowl of rice it is quite lovely.

  • VinVin618
    VinVin618 2 years ago

    Donald Trump is gonna be so mad when he realizes you stole his small wooden spoon made specifically for his freakishly tiny hands.

  • HPForeverNeha
    HPForeverNeha 2 years ago

    reflection in the bowl :,) ..and all that goodness stuck at the bottom of the cast iron pan :O

  • Scott Chesnutt
    Scott Chesnutt 2 years ago

    I used to live just down the street from a sandwich shop owned by a Korean family, and they had Bulgolgi sandwiches. It was Extremely good. Ate there once or twice a week. I drove by the old neighborhood a few months ago, and they were gone.
    Thanks Chef John.

  • OldManCooking
    OldManCooking 2 years ago

    It's a pretty Plate! The Korean BBQ looks fantastic... Thanks Chef! :)

  • mtregi
    mtregi 2 years ago

    its 2016; learn how to use chopsticks.

  • joseph burtulato
    joseph burtulato 2 years ago

    My blood was boiling up until you added the on drippings.

  • Marlene Toupin
    Marlene Toupin 2 years ago

    can you use gochujang ( fermented hot pepper paste) ?

  • warzhinsky
    warzhinsky 2 years ago

    came for the bulgogi - stayed for the pun

  • Luc Hebert
    Luc Hebert 2 years ago

    Looks great Chef John! How about your own take on a Kimchi recipe?

  • Jennifer Estrada
    Jennifer Estrada 2 years ago

    "Ko-CHU-Kah-ROUX" (like hot roux and cold milk = no lumps) :)

  • DodjersBoy
    DodjersBoy 2 years ago

    That's galbi

  • mastathf
    mastathf 2 years ago

    "that plate gets around" heheh

  • THE CRINGIEST TIMECOP1983 FAN ON PLANET EARTH

    "your fingers will do a more thorough job than any tongue...s or spatula"
    I... think I see what you did there, chef John?

  • Devin Moss
    Devin Moss 2 years ago

    this guy is a trip. i definitely watch more of his videos now.

  • gorgeouss79
    gorgeouss79 2 years ago

    Omg I LOL'd so much in this video.. love you Chef John!

  • karm42yn
    karm42yn 2 years ago

    Would than magical pear enzyme be present in our usual supermarket pears as well?

  • Jan Michael Vincent
    Jan Michael Vincent 2 years ago

    please tell me that you deglazed the pan and made a saucr

  • Jan Michael Vincent
    Jan Michael Vincent 2 years ago

    whoever dislikes this video is north korean

  • אילת ליבוביץ

    omgosh!! bulgogi has been the #2 dish on my "learn how to cook" list, right after tom yum koong :-)

  • MrPieman00
    MrPieman00 2 years ago

    In asian food when it in a dish we usually use chopsticks and a spoon.

  • cookinmom
    cookinmom 2 years ago +1

    Man...you left the best flavor in the pan! Little broth would make great juice!

    • cookinmom
      cookinmom 2 years ago +2

      Auww...you did! Good man!

  • Vincenzos Plate
    Vincenzos Plate 2 years ago

    Korean food is one of my favorite cuisines

  • Michael Poulin
    Michael Poulin 2 years ago

    Chef if I'm going to make this dish for 10 hungry firefighters and short rib is a bit out of my price range, what could I use as a substitute?

  • SUNDAESINS
    SUNDAESINS 2 years ago

    I enjoy your VO SO MUCH all the time man.... you make my day Chef Jon!

  • Barclay Smith
    Barclay Smith 2 years ago

    yum! i'm hungry now even tho i've just eaten

  • Michael Meehan
    Michael Meehan 2 years ago

    Chef John just fired shots at BBQ purist's!!!