How to Make Beef Bulgogi (Korean Marinated Beef)

Test Cook Dan Souza and host Bridget Lancaster unlock the secrets to Beef Bulgogi (Korean Marinated Beef).

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[choidj]

Loving ATK's latest dive into Korean food. More please!

[danielkim]

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. 😅

[GabrielDeafBlindPupFamily]

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.

[PatHaskell]

So much better than any cooking/reality show on TV.

[ctfddftba]

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.

[YourKoreanUncle]

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.

[tedbrogan]

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.

[eltacsyms]

Wonderful. This is one of my very favorites; you all did it perfectly! Please do more dishes without carbs, great stuff!

[mrlapageisyourman]

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.

[MrBluexmas]

As a Korean food critic, I approve this recipe. Well done ATK.

[katydidiy]

I make this exact recipe with one exception.... I use ground beef. Totally delicious!

[alexanderivory-brown]

LOL Dan saying "were not fighting" is soooo adorable. Literally fight for this food Dan hahahaha.

[GrainneDhu]

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.

[gilliandidierserre]

Excellent recipe amd Dan your step by step instructions are great👍

[JamieBeeReseller]

LOVE Absolutely love Korean food! My most favourite! Thank you for this! Great video to show my children!

[eugeniogeneramirez]

I love you. Thank you so much for teaching me how to make delicious meals.

[Cyrribrae]

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.

[yubemful]

Great video. Koreans don't normally use baking soda to tenderize the meat but rather Asian pear or kiwi is preferred.

[I_do_not_feel_sprunki_at_all]

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.

[bikergirl]

I always know I can depend on your advice and amazing recipes. Thank you.