How to make Bulgogi (Korean BBQ Beef)

Here’s a flank steak about 1 lb – sorry I meant Flank not Skirt!In case you don’t have a Korean grocery nearby where you can buy pre-cut Bulgogi meatYou can buy a ribeye roast or a chuck roast or a flank steakFreeze for about two to three hoursBasically, you want meat cut against the grain with a lot of marbling and some fat in themWell, let’s get started on the marinade6 cloves of garlic (for 1 lb meat)Chop a whole bunch of garlic in advance and freeze it and use it for laterTips for freezing garlic at kimchimari.comCut some green onions (one)Kiwi is VERY powerful tenderizer – no more than 1 Tbs for 1 lb meatAsian pear is more traditional but kiwi is easier to get3 Tbs Soy Sauce2 Tbs rice wine/cooking sake/mirin2 Tbs Brown Sugar1 Tbs Sesame Oil1 Tbs HoneyUse a spoon to add sesame oil first then add honey, honey will slide out of spoon easily1 Tbs chopped kiwi or 2 Tbs chopped pearthen to the meat that I just sliced we’re going to add all the marinade andUsing your hands. We want to massage all the meatjust marinate for 30 minutes or longerovernight in your fridge will have even more deeper flavorHere I’m showing you what you can buy from the Korean grocery storeRibeye Cuts for Bulgogibest kind of meat to usefor stainless steel pan, coat first with little sesame oilLet it heat up for a bit and when it gets nice and hot then you want to add the meat and cook itNever crowd the pan when cooking BulgogiCooking too much meat or too low a heat will have too much juice to come out from the the meatHere’s a cooking in nonstick panSo because it’s nonstick we don’t need to add any oilAnd I am now cooking the Bulgogi made with the store-bought beefStarting to smell wonderfulAnd you can see that it’ll it just takes a few minutes to cook them nowOf course, the most traditional wing to cook Bulgogi is on an open fireYou can read more about different ways of cooking Bulgogi on my blogBulgogi freezes and reheats really well – uncooked or cooked.Make a big batch and freeze in portions for laterThank you! Don’t forget to subscribe.