Recipes

Barbecued beef stew

Bulgogi-jungol 불고기전골

Bulgogi is a popular Korean dish, which many people translate as “Korean barbeque.” But it is more than that. There are a lot of vegetables, too.

This is two recipes, one for bulgogi, a barbecued or grilled beef, and the second one is for bulgogi stew (“jungol”). If you just want a barbecue, stop after making bulgogi from these recipes. If you want to make the stew, first make bulgogi, don’t cook it, and then continue on to the second recipe.

Ingredients:

Bulgogi

  1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, 1 ts ground black pepper, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of pureed Asian pear, ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey.
    *tip: Using a food processor is very convenient.
  2. Prepare a large stainless bowl and pour the marinade sauce in it.
  3. Slice the beef thinly, against the grain, to make it tender.
    *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.
  4. Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.
  5. After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.

Bulgogi stew (bulgogi jungol)

Ingredients:
marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper.
4-6 servings

  1. Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size pieces) round the outside with tofu, and place the bulgogi in the center.
  2. Cut up a green chili pepper and place it on top of the bulgogi on the skillet.
  3. Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.
  4. Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again
  5. Cook another 5-10 minutes over high heat and serve it.
    *tip: To eat it, use a serving spoon or dipper to fill individual bowls of the stew. 

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207 Comments:

  1. teni London My profile page joined 8/11
    Posted July 13th, 2013 at 11:43 am | # |

    Just made this for my mum! she loved it! thanks Maangchi :)

  2. kimmy34 ansan city south korea My profile page joined 1/13
    Posted January 15th, 2013 at 11:09 pm | # |

    hello maangchi;)im filipina my husband is korean,your recipies really helps me alot,bec.i always served and cooked korean food for my family but myhead really aches thinking what will i cook today ,tom.and for the nxtday.i found your site ang follow your steps of cooking,lastnight i cooked dakjjim and its really delicious my husband loves it..he ask me where did i bought the food..then i just laugh and said..( DO YOU KNOW MAANGCHI?)HEHE
    thanks to you maangchi:)

  3. Knotan Sweden My profile page joined 10/12
    Posted October 12th, 2012 at 2:37 pm | # |

    Great! I lived in Japan for 1 year and while I was there i sampled alot of different dishes.
    Two dishes became my absolute favourites, Japanese Ramen and Korean Bulgogi.

    I just made this today for me and my girlfriend. Im happy and proud to tell you that she gave it a strong 10/10 ^_^;”

    Thank you for your wonderful Recipes

    /Johan

  4. portugalbear Philippines My profile page joined 7/12
    Posted July 25th, 2012 at 1:29 am | # |

    Dear Maangchi, have not visited your site for a long time. But in the past, have tried some recipes. Last weekend, i suddenly got this urge to cook Bulgogi again and am so happy that your Youtube video is still here. Kids love the Bulgogi. Also did the Job Chae. I’m beginning to remember everthing again.

  5. Bware Seoul My profile page joined 7/12
    Posted July 4th, 2012 at 8:19 pm | # |

    I made this the other and it was so good, thanks! I have question, have you tried bulgogi bake from costco here in Korea because I love them so much and I was wondering if you know how to make them ‘coz be awesome!

  6. windrush austria My profile page joined 3/12
    Posted March 31st, 2012 at 7:49 pm | # |

    another heart warming recipe^^… tried it tonight and it goes without saying my boys luv it…it feels so great to see my little boy eat brocolli (coz he never liked it ^^,

    hmmm just wonderin if you could share some recipe for little children also?

    thank you very much^^,

    tc ^^

  7. kasia houswife My profile page joined 1/12
    Posted January 6th, 2012 at 1:09 pm | # |

    thanks for the wonderful recipe! Luckily I managed to buy all the ingredients in Mexico City. Now we have a Korean cuisine in the Polish home in Mexico:)
    xoxo
    Kasia

  8. Terry Kim summit, NJ My profile page joined 7/11
    Posted July 23rd, 2011 at 10:06 am | # |

    I love your jongol.
    I have a question. Could I put a cup of honey-powder instead of sugar?

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2011 at 10:55 am | # |

      I don’t know the answer because I have never used honey powder, but I think it will be ok. Start with 1/2 cup and if it needs to be sweeter, use more. Good luck with making delicious bulgogi stew and let me know the result! : )

  9. Kdrama foodie Australia My profile page joined 6/11
    Posted June 16th, 2011 at 4:24 am | # |

    Hi Maangchi,

    I’ve made Bulgogi using your recipe a number of times now and am always happy with the outcome! I’m a bit mad about Korean dramas and take a lot of inspiration from them, and your site helps me a great deal in identifying foreign produce and products. Here’s my post on Bulgogi: http://www.kdramafood.com/2011/04/my-girlfriend-is-a-gumiho-bulgogi-grilled-marinated-beef/

    Thanks again, Maangchi for all your amazing recipes!
    -Kdrama foodie :)

  10. cmwan3098 Boston, MA My profile page joined 2/11
    Posted April 9th, 2011 at 1:36 am | # |

    I just made this for the family dinner tonight and was amazed by how easy this was to make. I marinated the meat yesterday night so it was ready to go for tonight. What impresses me about your recipes is that they are so very tasty, and you do NOT use MSG – my husband gets sick from MSG. Thanks for teaching us the tricks that lead to naturally tasty food!!

  11. Bune Arthie Texas,USA My profile page joined 4/11
    Posted April 4th, 2011 at 12:31 pm | # |

    The Bulgogi that I made turn really good.. so yummy.. thanks for the recipe..

  12. islandgirl Reston, Virginia My profile page joined 12/10
    Posted December 16th, 2010 at 10:47 am | # |

    Hello! What kind of ‘cooking wine’ do you mean in this recipe please? I am out of ‘store bought’ sauce for my bul go gi and want to make sure I use the proper ingredients!

    Here’s a suggestion, can you please list substitutions for ingredients-if they’re not available? example, if you’re out of honey-can you use more sugar?

    I made YooHae the other night! OMG Fabulous!!!! Thank you so much for this site! We love Korean food but the restuarants araound the DC area are very expensive! Now I can make things myself, with your expert assistance!!!
    You Go Girl!!! :)

  13. Beyond Kimchee My profile page joined 11/10
    Posted November 30th, 2010 at 5:41 pm | # |

    Hi there

    I liked your video of making this dish. You make Korean recipes very easy for people to follow. I do make Bulgogi & the stew often but a little different way than you do. I like how you made a big batch just like my mother used to make, although she use anchovy stock instead of water. The dish brings the memory of my childhood dinner table…
    Thanks for sharing. Keep up the good work!

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2010 at 1:32 pm | # |

      That’s true. Certain food reminds us of good memories. My mom still think about me when she eats my favorite food.

  14. Harmony My profile page joined 6/10
    Posted November 26th, 2010 at 5:46 pm | # |

    Maangchi, would this taste good for leftovers? This recipe makes more than our family would eat in one meal, but I would still like to try it!

  15. chicketypoo San Mateo, California My profile page joined 9/10
    Posted September 27th, 2010 at 10:58 pm | # |

    hi maangchi!

    If I would to use chicken instead with this recipe, what type of chicken: thigh or breast?

  16. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted September 3rd, 2010 at 7:34 pm | # |

    I just tried this korean bulgogi stew tonight for dinner , it happened to be in the 60’s outside , so this stew is perfect meal for us . Very delicious !! Thanks Maangchi !

  17. snguyen7378 My profile page joined 8/10
    Posted August 22nd, 2010 at 5:45 pm | # |

    Hello, I can’t find any Asian pears so what can I replace it with?

  18. HelloPandaBiscuit My profile page joined 8/10
    Posted August 2nd, 2010 at 4:46 pm | # |

    Hi Maangchi! I have tried some of your recipes and they have all turned out delicious! Everyone loves them <3 I am a pesce-vegetarian (vegetarian that eats fish) but I wanted to try to make this bulgogi jungol for my boyfriend sometime soon. He really likes korean food but he doesnt like spicy food, so do you think I should leave out the green chili pepper? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted August 2nd, 2010 at 5:04 pm | # |

      Thank you very much! I’m glad to hear that your Korean cooking goes well! : ) Yes, you can skip green chili pepper. It will still be delicious.

  19. essercb Irvine, CA My profile page joined 7/10
    Posted July 29th, 2010 at 9:18 pm | # |

    Hello Maangchi~

    Just found your website and I have been cooking up a storm!

    I made the bulgogi jungol with clear noodles for dinner and it came out fantastic!

    Living in Southern California, there is no shortage of Korean restaurants or markets, but I feel the homemade taste beats them all!

    Thanks again!

  20. helg0094 Minneapolis/St. Paul MN My profile page joined 6/10
    Posted June 21st, 2010 at 12:06 am | # |

    I made three of your recipes today…bulgogi, mak kimchi and samgak kimbap. What a day, but well worth it. Every recipe was great!!! Thanks for work you do, can’t wait to try LA galbi.

  21. Blessed Singapore My profile page joined 4/10
    Posted April 23rd, 2010 at 11:20 pm | # |

    I love the bulgogi stew after I’ve tried the chicken bulgogi stew in one of the korean stall here. And I’m glad that to find your recipe here. But I am allergic to beef, can I use pork and chicken to replace beef? May I know which part of the pig and chicken should I use?

    Thank you

  22. mumutia Daegu, South Korea My profile page joined 4/10
    Posted April 23rd, 2010 at 7:19 am | # |

    Hi Maangchi, I put your blog link in my site http://yukiashiato.blogspot.com :)
    Really love your site and the food!

  23. pinkfuzz80 Italy My profile page joined 3/10
    Posted March 27th, 2010 at 3:18 pm | # |

    This dish is great. I’m from Toronto and used to live on bloor street near spadina. I used to eat sogogi gookbap at a restaurant called Seoul. This is just like that. They put ass noodles in theirs but I really like this dish. I put cabbage and 1 spoon of red chilli flakes in it too. It’s one of my favourite foods.
    Now I live in Italy and my Italian husband has never eaten Korean food. Korean ingrdients are hard to find here and I have to make my own dishes from scratch. I use the recipes here a lot and it’ really a blessing caue I love Korean and Japanese food. Maangchi, you’re great. My husband enjoys the food I make so much and everything is great. Thanks so much for this. I will be n Toronto at the end of July and I hae to buy a lot of ingredients from Korean Town. I can’t wait.

    • Maangchi New York City My profile page joined 8/08
      Posted March 28th, 2010 at 11:18 am | # |

      u used to live near bloor street near spadina! I I miss Toronto! That’s where I walked around when I went to China town or Korea town! : )
      Nice meeting you through my website!

  24. oOmunkeyOo Toronto, Canada My profile page joined 3/10
    Posted March 24th, 2010 at 2:56 am | # |

    Hi,

    I want to have korean glass noodle in the bulgogi stew as well. Should it be cooked and rinsed under cold water before i add it to the stew? Or do i just add it in the stew with all the ingredients when its dry and uncooked?

  25. clarice South Korea My profile page joined 2/10
    Posted February 26th, 2010 at 8:13 pm | # |

    Hi Maangchi

    Can you write down the name of the beef broth in Korean? I can’t see the can very well in the video. I live in Korea and would like to find it in the supermarket. Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted March 24th, 2010 at 5:12 pm | # |

      If you can’t find a can of beef broth or chicken broth, skip it. Use water instead. It will still be delicious!

  26. Zoe Melbourne, Australia My profile page joined 1/10
    Posted January 24th, 2010 at 9:26 pm | # |

    Hi Maangchi,

    I made your bulgogi jungol last night and it was delicious!! I just ate some left overs for lunch!

    Next time I make it, and I definitely will, I think I’ll halve the amount of sugar in the marinade, I think that would suit my taste (and maybe Australian tastes) better.

    I love your videos so much! They have inspired me to start learning Korean! Bulgogi nun masshisouyo!

    • Maangchi New York City My profile page joined 8/08
      Posted January 25th, 2010 at 12:26 am | # |

      Zoe,
      I’m glad to hear that you enjoyed the bulgogi stew you made! Thank you for your update!

    • uni7381 Denmark My profile page joined 1/10
      Posted January 29th, 2010 at 2:17 pm | # |

      Hi Maangchi,
      I’m so glad that i’ve found your website because I love korean foods. I made bulgogi for my husband and kids and bulgogi stew for me and it was good. Thanks for the recipe. Keep up the good work. Have a nice and great weekend!

  27. Rory Seattle My profile page joined 1/10
    Posted January 16th, 2010 at 3:47 pm | # |

    Hi, can you tell me how many people the recipe you are showing in your video serves? I want to make this for six people. Everyone is contributing something to the meal, so there will be quite a bit of other food. What do you suggest? Thanks! I just discovered this website and am excited about it! Your music choices are delightful!

  28. Joel Dee London My profile page joined 1/10
    Posted January 11th, 2010 at 1:39 am | # |

    Thank you for this brilliant website, I have a friend who is a Korean adoptee now living in London, she has been back to Korea and loves the food, I am making the Bulgogi Jongol for a suprise for her.
    I’ve made a trial run and really enjoyed doing the recipe, it tastes amazing, also it’s brilliant that your site also has pictures of all the ingredients and a section where to get the ingredients.
    I plan on making kimchi and bibimbap next.
    Thanks again Maangchi

  29. Ada
    Posted December 6th, 2009 at 10:41 pm | # |

    Hi Maangchi! My mouth just waters when I watch the video of the Bulgogi stew so I decided to make it tomorrow along with bean sprout side dishs, green onion salad, and maybe kimchi fried rice! Hope my stew turns out as good as yours looks!! I was wondering is it ok to skip the tofu and noodles? My kids don’t care for tofu and I don’t have any noodles available.

  30. linda
    Posted November 21st, 2009 at 2:43 am | # |

    Hi Maangchi,
    just wanted to tell you how much we enjoy watching you cook… Your recipes are delicious and unique. Thank you!!

  31. Anonymous
    Posted November 3rd, 2009 at 11:59 pm | # |

    Hey Mangchi, is there a substitute for the beef broth? I’m trying to avoid msg =P

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2009 at 7:36 am | # |

      If you don’t like to use a can of beef broth, make your own beef broth or skip it. Use just water.

  32. Lisa
    Posted October 31st, 2009 at 6:51 pm | # |

    Hi Maangchi,
    For the can of beef broth, how many mL is it? This is because instead of a can of beef broth, I bought a box of it which is 2L. How much of it should I add if I want to cook the same amount as you did.
    Thank you and I am loving all of your recipes! Keep up the good work!

    • Maangchi New York City My profile page joined 8/08
      Posted October 31st, 2009 at 11:03 pm | # |

      How about using 1 cup of broth and cup of water? Check the taste and add more broth or water according to your taste.

      • Lisa
        Posted November 2nd, 2009 at 10:57 am | # |

        Using 1 cup of each worked well! It was delicious! Thank you!

        • Maangchi New York City My profile page joined 8/08
          Posted November 2nd, 2009 at 11:46 am | # |

          Thank you for your update! I will let my other readers know about it if they ask me the same question.

  33. susrina
    Posted October 27th, 2009 at 4:12 pm | # |

    can i skip cooking wine/mirin?..
    or do u have any suggestion?as long it doesn’t contain alcohol
    thx

  34. max
    Posted October 17th, 2009 at 3:50 pm | # |

    and how bout an apple, if I don’t have a pear?

  35. max
    Posted October 17th, 2009 at 3:43 pm | # |

    is adding ginger to bulgogi sauce faux paux?ie, do you ever?

  36. Mao
    Posted October 11th, 2009 at 10:06 pm | # |

    Last week I had a Bulgogi in a hotpot dish, there were sweet potato noodles at the bottom.
    I’d like to cook it with the noodles, when can I add it in?

  37. Thaory
    Posted September 21st, 2009 at 7:29 am | # |

    Hello Maangchi!

    I made korean bbq this sturday it was a SUCCESS!! so delicious! I made the bulgogi of course, and the kimchi i made thursday, also bean sprout side dish and potato side dish! so delicious.

    Then sunday, for diner i made a “saute” with the rest of the beef, and after that kimchi bokeumbap , like you did. You know what was amazing? i always wanted my bf to eat kimchi cuz its so healthy but he doesnt like the taste. But he really like kimchi bokeumbap i think he will get used to kimchi taste then eat REAL kimchi haha.

    Thank you so much you dishes are amazinngggg. YOU are amazing ^^

    Next stop…. JAJANG!

  38. Donnainohio
    Posted September 9th, 2009 at 8:07 pm | # |

    Hi Maangi. I thought bulgogi was Beef with Noodles? One time a korean student brought some food to school and we all liked it. She said it’s called BUlgogi.

    • Maangchi New York City My profile page joined 8/08
      Posted September 21st, 2009 at 4:38 pm | # |

      Bulgogi is actually Korean style barbecued or roasted beef. I am showing how to make bulgogi stew using marinated beef in the video.

  39. Rachael
    Posted August 25th, 2009 at 11:11 pm | # |

    Hi Maangchi,

    Can i use pork or chicken for this recipe?

    Thank you.

  40. young J kim
    Posted August 5th, 2009 at 3:07 pm | # |

    I love how u cook. but I just wanna comment on one thing. I think it’s not proper to scoop again the spoon that u put in your mouth.
    I hope u won’t take it personally. :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 5th, 2009 at 7:16 pm | # |

      heh, did I double dip? I don’t think so!
      Anyway, thank you for your comment because I also think people may think I don’t wash my cutting board and my hands, and double dipping. I can’t show all the process of cooking in the less than 10 minutes video. I’m editing my video and skip showing lots of cooking process. Trust me!

    • melissa
      Posted August 18th, 2009 at 3:36 am | # |

      just to let you know.. Korean ppl dont use serving spoon, they just dig in! So… even IF maangchi double dip thats perfectly normal since normally there wont be a serving spoon anyways. Cultural difference lol.

      Maangchi, I LOVE YOUR WEBSITE!!! You’ve taught me soooo many things! Your soondubu recipe is the best and my bf loves it too! (he’s korean)
      Thank you so much =D

      • raddie
        Posted August 19th, 2009 at 3:03 pm | # |

        yeah maangchi.. never mind them.. a good cook always knows what to and not to do.. i’m sure you don’t double dip.. ;)

        and yeah your website is cool..!! btw, i finally can enjoy my kimchi after 3rd time trying.. LOL.. sarang hae maangchiii… gamsa hamnidaaaa!!!

    • Anna
      Posted August 23rd, 2009 at 5:47 pm | # |

      Love your website, thanks so much for sharing!! About double dipping, I think that is such a silly comment. You are cooking in your home and not in a restaurant so you can triple dip all you want. Especially since you are so generous to share with us your recipes!

    • sean
      Posted August 24th, 2009 at 7:40 pm | # |

      Sometimes I scoop after I put it in my mouth, but that is only when I make something for me and my girlfriend, lol.

  41. Lilu
    Posted July 24th, 2009 at 7:31 pm | # |

    i will try to make triangle kimbap with bulgogi :) maybe this will taste good
    i love your recipes <3

  42. olabusayo
    Posted July 14th, 2009 at 4:25 am | # |

    hi maangchi, so i want to make bulgogi tmrw but i’m a student living in an apartment with a poorly furnished kitchen, since i don’t have a grill, is there a way to make the bulgogi on the stovetop or in the oven?

    • Maangchi New York City My profile page joined 8/08
      Posted July 14th, 2009 at 6:16 am | # |

      Use a fry pan if you use stove top. If you like to use your oven, broil it instead of baking.

  43. Matt
    Posted July 4th, 2009 at 4:24 pm | # |

    Just marinated the beef. In a few more hours I’ll make the entire soup. My mouth won’t stop watering! I grew up eating homemade Bulgogi and I can’t wait to see how mine (yours) turns out. I didn’t have any sesame seeds though :(.

    Thanks so much for this awesome website! You are a great success!

    Matt

  44. Pam
    Posted June 23rd, 2009 at 3:54 am | # |

    Hi Maangchi,
    Thanks for great recipe. I cook Bulgoki follow your recipe few times already, at first I’m successful right away, it taste so good, smell so good, we really enjoy it. I don’t have to miss Korean restaurant too much since I can cook this at home. I’m now do bigger batch marinate beef, separate in Ziplock bag and put in freezer, and thaw when ever we want to cook, it realy save time (I don’t have much time to eat out), we are very happy with this recipe.
    Thanks for great recipe ;)

    • Maangchi New York City My profile page joined 8/08
      Posted June 23rd, 2009 at 7:51 am | # |

      yeah, homemade food is the best! Next time, make charcoal BBQ with the marinated bulgogi. You will looove it! : )

  45. Lisa
    Posted May 26th, 2009 at 8:25 pm | # |

    Hi Maangchi,

    Thanks for the great recipe – I used the marinade to make short ribs. It was very tasty and easy – we may never pay high prices at a Korean restaurant again! I used pear juice and onion powder and it still turned out great.

    I have a problem maybe you can help me with. I bought sliced short ribs at a popular large Korean market and there were many bone fragments in the meat. It tasted so good but we had to stop eating because there were so many bone bits it was hard to chew, probably from a bad meat slicer. Have you encountered this, and do you have any tips to help?

    Thanks and keep up the great recipes! I always check your site when I’m in the mood for Korean food.

    • Maangchi New York City My profile page joined 8/08
      Posted May 26th, 2009 at 9:22 pm | # |

      Rinse the short ribs in cold water to remove the bone fragments and blood before marinating. Thank you!

  46. Gautam
    Posted May 12th, 2009 at 8:12 am | # |

    Oh thank you i will ue chicken for Bulgogi
    Have You ever tried Indian Cuisine it have delecious lamb dishes;)
    Gam Sam Ni Da

  47. Gautam
    Posted May 12th, 2009 at 1:11 am | # |

    hi maangchi
    because of some relegion reasons i can’t eat BEEF Can I Use Lamb OR Chicken
    i’ve seen almost all of your videos i think you never used Lamb
    in Future Are Going To use Lamb Someday ?
    If Its Possible Please Show Any Recipe Using Lamb :)
    THANKS

    • Maangchi New York City My profile page joined 8/08
      Posted May 12th, 2009 at 8:02 am | # |

      I am kinda embarrassed to confess this! I have never had lamb meat! I should try it. ; )
      Use chicken for this bulgogi recipe.

  48. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted May 11th, 2009 at 11:33 am | # |

    me & my boyfriend eat it in dinner we liked it a lot you are a person with brain beauty and talent even
    We Also Had Good Sex After Good Dinner :)

  49. Ruth
    Posted May 10th, 2009 at 5:15 pm | # |

    Hi Maangchi

    With the BBQ beef, can I freeze the marinated beef or the marinade? thank you

    • Maangchi New York City My profile page joined 8/08
      Posted May 10th, 2009 at 8:09 pm | # |

      I usually freeze leftover marinated beef and thaw it out in the refrigerator before use. You could freeze marinade and use it whenever you need.

      • A Fan
        Posted June 12th, 2009 at 2:40 am | # |

        Hi Maangchi
        These videos are awesome and the food looks really good, korean food is one of my favorites:) I just have a question about bulgogi. One time when I ordered BBQ bulgogi from a restaurant, I ordered a special kind which used pork instead of beef and also had a spicy red sauce on top of it which added to the flavor. It kind of looked like the spicy pepper sauce used in making yukgaejang soup (such as in your video) but maybe more mild. I don’t know, I was wondering what you thought of this because I haven’t been able to find this dish anywhere and it is soooo goood!
        Much thanks

      • Maangchi New York City My profile page joined 8/08
        Posted June 12th, 2009 at 7:42 am | # |

        oh, it’s pork bbq. The marinade is made with hot pepper paste, garlic, soy sauce, cooking wine, ginger, corn syrup or sugar… Some people use coke or sprite in the marinade. I’m planning to post the recipe someday, too.
        Thanks,

  50. Marilyn
    Posted May 1st, 2009 at 1:15 pm | # |

    Hi Manngchi,

    Do you have to cover the bowl when you refrigerate the bbq beef?

  51. Maangchi New York City My profile page joined 8/08
    Posted April 27th, 2009 at 8:20 am | # |

    Thank you for your request! I usually buy patbingsoo at a Korean bakery store, but used to make it for my children long time ago. To make it, I need an ice shaver. Let’s see. I will keep your request in mind. Someday I will post it!

  52. Zia
    Posted April 27th, 2009 at 6:51 am | # |

    hi!..i like your videos on youtube!..and i always watch it!..can i request something?..how do you make a patbingso?..thanks!.

  53. Alex
    Posted April 16th, 2009 at 1:55 pm | # |

    Hello Maangchi! i love your recipes!
    i have a quick question about this one:
    did you use firm tofu for recipe?

  54. Anonymous
    Posted April 8th, 2009 at 10:13 pm | # |

    Dear maangchi,
    i am a filipino and i love eating korean dishes,
    i was searching the web on how to cook korean dishes and i came across your website. your instructions are very easy to follow and informative. i think you are a great cook even if i haven’t met you yet.

    from cee

  55. Eileen
    Posted April 8th, 2009 at 1:32 am | # |

    Hello, Maangchi! I was so excited to make this recipe that I threw everything together pretty quickly about 8hrs ago and just realized now that I forgot to add the water. I did everything else exactly as you said. Do you think I will still be okay? I hope so. I am cooking it tomorrow. Please let me know. I love all your videos by the way and thank you so much for sharing all of these delicious recipes! You are awesome!
    Eileen

  56. Maangchi New York City My profile page joined 8/08
    Posted March 26th, 2009 at 7:22 am | # |

    rona,
    yes, they are! soegogi means beef in Korean.

  57. rona
    Posted March 26th, 2009 at 7:11 am | # |

    Hi! is bulgogi jungol and sugogi jungol are the same way to cook? i had sugogi jungol this lunch while i`m on my way to work I really like the taste it was so delicious, I want to know how to make it.. can you help me maangchi? please……….

  58. Maangchi New York City My profile page joined 8/08
    Posted March 25th, 2009 at 9:26 am | # |

    Kim,
    crushed pear tenderizes bulgogi meat. But if you don’t have pear, it will be ok to skip. It doesn’t matter if you pick good quality of beef such as sirloin.

  59. Kim
    Posted March 25th, 2009 at 8:32 am | # |

    Maangchi- Thanks so much for the recipes. I love them and have made black bean noodle, rice cake soup and many others. But I have a question on the bulgogi- why does this recipe have a pear in it, but the one for bulgogi and kimchi fried rice doesn’t? Does it matter? Thanks!

  60. Maangchi New York City My profile page joined 8/08
    Posted March 24th, 2009 at 9:26 am | # |

    iteratewench,
    lol, food purists!
    no, you must be a very creative person when it comes to food! why not? : )

  61. literatewench
    Posted March 24th, 2009 at 8:56 am | # |

    There are few things in life yummier than a big bowl of bulgogi. But I am an American, and as an American I am pathologically incapable of leaving well enough alone when it comes to food. So I went and put a big slice of sandwich cheese on top of my bulgogi and let it melt on, and it was delicious.

    Sorry, food purists. I know I’m a heathen and I’m going to hell. But it was yummy in my tummy.

  62. Maangchi New York City My profile page joined 8/08
    Posted March 20th, 2009 at 9:30 am | # |

    anni,
    yes, brown sugar is even better!

  63. anni
    Posted March 19th, 2009 at 8:41 pm | # |

    can i use brown sugar??

  64. Maangchi New York City My profile page joined 8/08
    Posted March 14th, 2009 at 2:05 pm | # |

    Patt,
    sure, Yukhoe (raw beef dish) is delicious! I’m going to post the recipe someday!

    Kimchi made with raw squid? Use fresh raw squid in your kimchi paste instead of raw oysters. Thank you!

    • chris
      Posted November 8th, 2009 at 4:12 pm | # |

      My korean grandmother used to make yukhoe when i was little and has long since passed away I have been looking all over for a yukhoe recipe, if you do post one can you email me, i am very eager to try to make this delicious dish.

      • Maangchi New York City My profile page joined 8/08
        Posted November 8th, 2009 at 6:49 pm | # |

        sure, my yukhoe (raw beef with seasoning) recipe will be posted someday. Thank you for the request!

  65. Patt
    Posted March 14th, 2009 at 1:04 pm | # |

    Here is a picture of the squid kimchi http://gb.123rf.com/photo_3404075.html

  66. Patt
    Posted March 14th, 2009 at 12:49 pm | # |

    Can I have the recipes for the raw beef salad (I think it is called Yukhoe) and also kimchi made with raw squid? I had these dishes when I was in Seoul some years ago but it seems that these dishes are very difficult to find outside of Korea. Thank you very much! ^^

  67. Linda
    Posted March 6th, 2009 at 5:30 pm | # |

    Thank you so much! I made the jungol and it came out pretty well!

  68. Maangchi New York City My profile page joined 8/08
    Posted March 1st, 2009 at 10:59 am | # |

    Natasha,
    $17.00 dollar is expensive! Get a good quality of tender beef to make very delicious bulgogi. Thank you!

  69. Natasha
    Posted March 1st, 2009 at 4:27 am | # |

    Hi there! Bulgogi and bulgogi stew have became the regulars at our home. I have been cooking bulgogi stew for the last year and it always comes out great! We discovered this dish a few years ago at our favor.korean restaurant where we paid $17.00 for a small portion of bulgogi…Now we have even better bulgogi at home and almost for free!! Cant tell you how much I appreciate your kindness in sharing these wonderful receipies with us, your patience and promotion of the korean food. keep doing it! Best wishes!

  70. Maangchi New York City My profile page joined 8/08
    Posted February 5th, 2009 at 7:08 pm | # |

    anonymous,
    Royal gala apple sounds good! : )

  71. anonymous
    Posted February 5th, 2009 at 10:46 am | # |

    hi maangchi :)
    i really enjoy your site and trying out your different recipes.
    just had one quick question about this one:
    can you substitute apples for the asian pear? if so, is there any in particular that you’d suggest? i have some GALA apples on hand and was wondering if that’s ok to use to tenderize the meat.

  72. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted February 2nd, 2009 at 3:46 pm | # |

    Hi Maangchi,
    I love your site and all your effort (also the camera-person!!)
    I made Bulgogi Jungol last night with a side dish of Mandu and we had unexpected visitors, fortunately i made enough! They was really impressed and liked it a lot!
    Thanx from Rotterdam

  73. Maangchi New York City My profile page joined 8/08
    Posted January 27th, 2009 at 11:14 pm | # |

    Grace7073,
    you can use any kinds of pear in bulgogi marinade
    Check the ingredient section on my website
    http://www.maangchi.com/ingredients/enoki-mushrooms

  74. Grace7073
    Posted January 27th, 2009 at 10:50 pm | # |

    Also I forgot to ask what are the thin white mushrooms called?

    Thank you I will tell you after I try it how it was !

  75. Grace7073
    Posted January 27th, 2009 at 10:31 pm | # |

    Hello Maangchi :)

    I just found your website via youtube and im am SOOO excited I love the recipes you have, and the time and effort you put into it, its lovely to see the dedication!!!
    Im so excited to try your recipes. I’ve never tried Korean but you make it look so delicious!
    Tomorrow night im planning to make Bulgogi Stew, for I was wondering because its difficult to find Asian Pear can I use the pear they have in the big supermarkets, or will that make it taste wierd, or should I just not put it at all. What do you think?
    Also the rice you served with it,which kind was it?

    Thank you

    • rv65
      Posted July 29th, 2009 at 2:17 pm | # |

      I think you can use regular pear. Any pear should be fine since it will help tenderize the meat.

  76. Maangchi New York City My profile page joined 8/08
    Posted January 20th, 2009 at 12:05 am | # |

    vita_chan
    yes, you can skip pear. Yes, sliced beef is good! You can make bulgogi easily. Let me know how it turns out if you make it. Thanks!

  77. vita_chan
    Posted January 19th, 2009 at 11:25 pm | # |

    Maangchi,
    can i skip the pear?????
    and can i use the already slices meat????
    (sorry…i’ve never cook,so i’m about to try it now)
    XD

  78. Maangchi New York City My profile page joined 8/08
    Posted January 17th, 2009 at 8:42 am | # |

    Marcella,
    Congratulation on your successful bulgogi making!
    sweet pancake sold on the street in Korea? I think it’s hoddeok. Yes, I am going to post the video recipe someday. Thank you!

  79. Marcella
    Posted January 17th, 2009 at 1:25 am | # |

    Hi Maangchi!
    I made some bulgogi for a grilling party last night. Everyone loved it and craved for more. Thank you for such a great video and recipe!
    When I went to Korea last time, I tried this sweet street side pancake that has cinammon spices inside, do you happen to have the recipe? Thanks for your help!

  80. Maangchi New York City My profile page joined 8/08
    Posted January 12th, 2009 at 7:39 am | # |
  81. Lee Sue
    Posted January 11th, 2009 at 5:15 pm | # |

    Hi Maangchi,

    I was wondering about your pan that you used in this video, and where I could get a pan like it and the cooking dome (lid). It looks kind of like a smaller version of the Spanish paella pan. Also, I love your easy to follow recipes/videos. Thank you for your teaching. :O)

  82. Maangchi New York City My profile page joined 8/08
    Posted January 4th, 2009 at 11:04 am | # |

    Flux Capacitor,
    haha,no it sounds like you are already sober.
    yeah, I heard that some people use pop soda in bulgogi marinade, but I have never tried it. As I know, crushed pear acts as a tenderizer.

  83. Flux Capacitor
    Posted January 4th, 2009 at 4:50 am | # |

    Hi, During a conversation about bulgogi (or kalbi–I was heavily intoxicated at the time so I’m not sure what we were talking about really) it was said that a common secret ingredient in the marinade is a little Sprite soda.

    Have you heard of this, or tried this? Or was I just drunk?

  84. Maangchi New York City My profile page joined 8/08
    Posted January 1st, 2009 at 12:31 am | # |

    Korean food lover!
    Happy New Year! You made the first comment in 2009!
    Thank you very much!!!

  85. Korean food lover
    Posted December 31st, 2008 at 11:13 pm | # |

    Maangchi…Your food is the bomb! My entire family & myself fell in love with Korean food when first introduced in 2001. Since then, we try to visit the most popular and affordable Korean restaurants when visiting new cities. Unfortunately, we (Stockton, CA) currently do not have any Korean restaurants as of yet. In the past, I have made attempts to making my own “version” of Korean food based on guessing the ingredients. Also, I purchased a Korean cookbook, but it seemed very intimidating that I never tried cooking 1 recipe. But, after discovering your website (about 1 week ago), you have demonstrated how easy it really is. In fact, after reviewing your videos, I have made the kimchi; tofu soup; and korean pancakes all in one evening!!! It was a success! I wanted to drop you this message because I am sooooooo grateful to you! Thank you for sharing your knowledge of Korean cooking to the world!

    One of your biggest cooking admires,
    “The Bok Choy & Fish Sauce family”

  86. Maangchi New York City My profile page joined 8/08
    Posted December 6th, 2008 at 11:55 pm | # |

    Judy,
    Your exchange student is lucky to have a homestay mom like you! Your homemade Korean food will help the student forget about homesickness.

  87. Judy
    Posted December 6th, 2008 at 10:29 pm | # |

    I have a young Korean exchange student living with us and I have been trying to find a way to learn how to cook for her so she does not feel too homesick. I found your site to be very informative and with your videos it was very easy to understand and follow. I know it will still not be her mothers but at least maybe I can get close with your help..:D Thank you for making the videos for us who have a very hard time cooking anything other than American food…:D I am trying the Bulgogi tomorrow night for her. Thanks again
    Judy

  88. Maangchi New York City My profile page joined 8/08
    Posted November 22nd, 2008 at 11:06 am | # |

    foodie,
    Sorry, I don’t know much about the cubes for broth because I have never used it.

  89. foodie
    Posted November 22nd, 2008 at 8:53 am | # |

    Hi Maangchi,

    i can’t find a can of beef broth….if im going to use the broth in cubes how many cups of water is that equivalent to your 1 can of beef broth?thnak you so much!! i want to cook this for lunch tom…so i can surprise my mom..thank you so much!!!

  90. Phoenix
    Posted November 10th, 2008 at 7:25 am | # |

    Hi Maangchi,

    I tried the bulgogi junggol with tenderloin beef and it turns out great! I omitted sugar cos my brother-in-law has high tryglycerine but the sweetness from pear really came out. It’s very tasty, I love the natural sweetness! My husband says it is a very healthy and delicious bulgogi. I am happy! :)

    One question though is I can’t seem to get the meat color right. Mine is light brown as it is a cooked meat, but I thought bulgogi is supposed to be dark-brown in color. I marinade for 3 hrs. It also look a bit like sukiyaki, did i put too much water? I am sorry I didnt take a picture of it, but the taste is really tasty! We love it!

    Phoenix from Bandung, Indonesia.

  91. Maangchi New York City My profile page joined 8/08
    Posted November 1st, 2008 at 10:36 am | # |

    Jake Gentry,
    I don’t know! : ) Cook it now!

  92. Jake Gentry
    Posted November 1st, 2008 at 9:56 am | # |

    Hey Maangchi! I left my meat sitting in the marinade for over 12 hours and I can’t tell that it has absored any of it! :( What could be wrong?

  93. Maangchi New York City My profile page joined 8/08
    Posted October 28th, 2008 at 8:06 pm | # |

    Gin,
    Yes, marinate the meat in the refrigerator.

  94. Gin
    Posted October 28th, 2008 at 1:39 pm | # |

    Hi Maangchi,

    You put the meat to marinate in the freezer, not the regular fridge? Thank you love all of your videos :)

  95. Maangchi New York City My profile page joined 8/08
    Posted October 27th, 2008 at 12:07 am | # |

    Jake Gentry,
    Check out a gas burner and bbp grill plate in my kitchenware section. You can use it indoor to cook your meat.

    http://www.maangchi.com/wp-content/uploads/2008/09/grillplate.jpg

  96. Jake Gentry
    Posted October 26th, 2008 at 9:52 pm | # |

    Hey Maangchi! I am wanting to cook just the Bulgogi meat. What do you consider the best cookware for indoor cooking? What should I buy? An electric wok or griddle maybe? What do you use? I would need something pretty big for 2 pounds of meat wouldn’t I? Does it really make much difference what I cook it on? I really want the best results I can get. :) Thank you so much for your help! :D

  97. Maangchi New York City My profile page joined 8/08
    Posted October 20th, 2008 at 6:37 pm | # |

    Sua,

    How was your bulgogi making? I hope it turned out good!

    Portugalbear,

    Yes, pear makes beef tender and sweet, too. Congratulation!

    Liz,
    Thanks a lot! You are spreading Korean cooking to all your friends! ; )

  98. Liz
    Posted October 20th, 2008 at 12:04 pm | # |

    Dear Maangchi,

    I made this the other and my family loved it. I took the leftovers to work and everyone wanted to know how to make it. I’ve been giving out the address to your website left and right. Thank you. :)

  99. Portugalbear
    Posted October 15th, 2008 at 2:26 am | # |

    I tried bulgogi last weekend because i found korean pear in the supermarket. it tasted so good. the juice from the pear made the meat really tender i think.

  100. Sua
    Posted September 26th, 2008 at 1:29 pm | # |

    Hi Maangchi!

    Wow, this is great! My boyfriend is Korean and he introduced me to Korean food when we first met. It was so good! Since then, we’ve been eating at Korean restaurants all the time. He misses eating his mother’s food. He told me that he wish I knew how to cook Korean food. Unfortunately, I don’t know how to cook a single Korean dish, but your website helps a lot. I’m going to try and cook your bulgogi recipe this weekend and hopefully he likes it. Thanks so much for posting up these videos. I’m sure that your website has helped many people. I’m one of them!

  101. Maangchi New York City My profile page joined 8/08
    Posted September 11th, 2008 at 12:01 pm | # |

    Isabel,
    I’m glad to hear about your successful cooking news!
    Yes, this dish goes with kimchi. You are exactly right! : )

  102. Isabel
    Posted September 11th, 2008 at 6:39 am | # |

    Hello Maangchi,

    I just cooked bulgogi for dinner. I followed exactly your recipe and it was good.

    My husband enjoyed our dinner. We ate bulgogi with kimchi as a side this.

    Thank you again, Maangchi.

  103. Maangchi New York City My profile page joined 8/08
    Posted September 6th, 2008 at 12:53 am | # |

    Gosia,
    oh, you like to add noodles in bulgogi stew. why don’t you use the noodles for jobchae? That’s what I’m using sometime.
    http://www.maangchi.com/ingredients/starch-noodles

  104. Gosia
    Posted September 5th, 2008 at 6:55 am | # |

    It is my favourite meal!! Can you tell me how to make it?? What kind of noodles do I need?? (the transparent ones…??) :)

  105. Maangchi New York City My profile page joined 8/08
    Posted September 4th, 2008 at 12:36 pm | # |

    Gosia,
    Serving bulgogi stew with noodles in a black ceramic bowl sounds good! ; )

  106. Gosia
    Posted September 4th, 2008 at 10:01 am | # |

    I love your recipes!! Korean food is addictive!! :) And bulgogi is one of my favourite dishes of all!!! How to make the other bulgogi stew, the one they serve in korean restaurants in a black ceramic bowl with some noodels??

  107. Maangchi New York City My profile page joined 8/08
    Posted September 2nd, 2008 at 11:33 pm | # |

    Mariana,
    For this dish, you can skip sesame oil if you can’t find it around you. Anyway check out new category “Forum” and ask your question there. You may get good answer from another person. Thank you!

  108. Mariana
    Posted September 2nd, 2008 at 10:53 pm | # |

    Hello.
    I really love korean food, but my city in Brazil is too small and we don’t have a korean market, I looked everywhere for sesame oil but I couldn’t find it. Can I replace it with some other kind of oil? If I can which kind?
    Thanks.

  109. Maangchi New York City My profile page joined 8/08
    Posted June 24th, 2008 at 6:29 am | # |

    bacio 13,
    egg plant with bugogi sauce sounds wonderful. Thanks for the tip!

  110. bacio13
    Posted June 24th, 2008 at 4:49 am | # |

    Maangchi Thank you! I made the bulgogi last night and it came out great (it tasted just like my mom’s). She gave me a wonderful hint: if you don’t have a food processor a blender works great too. One of my friends was a vegetarian so instead of eating the beef she spooned some of the marinade on eggplant and grilled it and she fell in love with the marinade. Thank you : )

  111. Maangchi New York City My profile page joined 8/08
    Posted June 22nd, 2008 at 8:20 am | # |

    Huntressd,
    I’m impressed with you and your son’s effort about trying out totally new food!

    I’m happy to hear that other mothers asked for korean recipes! If you have any questions while cooking my recipes, ask me through my blog or even though YouTube comment in case of short question. I will answer you asap!

  112. HuntressD
    Posted June 22nd, 2008 at 8:04 am | # |

    Hello Maangchi, I happened on your site while doing research for my son’s grade 7 social studies project and have fallen in love with Korean food! My son actually made the Bulgogi stew in front of the children and they all loved it! This is especially impressive as we live in a small mining community in northern Canada where most people are afraid to try new and different things!! Several mothers have approached me and asked for the recipe, so I directed them to your website!! Kudos on helping expose our children to new foods!

  113. Anonymous
    Posted June 22nd, 2008 at 2:49 am | # |

    Hi Maangchi:
    Thanks for your advice. Will try it out. Hope you will post more vidoes in the future.

    Orangge from Malaysia

  114. Maangchi New York City My profile page joined 8/08
    Posted June 19th, 2008 at 10:42 pm | # |

    Hi, Orangge,
    Skip beef broth and use chicken for the recipe then. It will be tasty.

  115. Anonymous
    Posted June 19th, 2008 at 9:29 pm | # |

    Hi Maangchi:
    I would like to try out the bulgogi stew. Because of religion, i can’t eat beef. So, i’m wondering, what can i use instead of beef broth? Thanks.

    Orangge from Malaysia

  116. Maangchi New York City My profile page joined 8/08
    Posted June 10th, 2008 at 6:19 pm | # |

    tina,
    I just made dipping sauce by mixing soy sauce and wasabi. Thanks, : )

  117. Anonymous
    Posted June 10th, 2008 at 2:33 pm | # |

    Can’t wait to try the Bulgogi jungol recipe, i cheated and bought ready marinated bulgogi from the korean market. I live in LA so its easy to find food products here. :) Thank you so much for all of your great recipes Maangchi, i tried the mandu recipe, and its my best home made dumplings so far. My immo’s were impressed.
    But my question is, in the bulgogi jungol recipe, what is the sauce you dipped at the end of the video?

    Please keep the video’s coming, i love them!
    tina
    PS. do u have a recipe for Ho-dduk?

  118. Noelly
    Posted June 3rd, 2008 at 9:15 pm | # |

    i think the common Korean-held opinion is that Bulgogi is just a marinated beef dish and not a BBQ dish… The commonly held view is that Galbi is Korean BBQ. Both are marinated, but Galbi uses choice cuts of beef, like flank, while beef ribeye is more commonly used for Bulgogi. Both are marinated, but there is also the difference of how it is cooked. While Bulgogi is cooked in a pan, Galbi is done over a grill.

  119. Maangchi New York City My profile page joined 8/08
    Posted April 28th, 2008 at 6:08 am | # |

    Dear,Suka Aga
    I saw all the photos of your charcoal bbq. They all look very delicious!
    Thank you!

  120. Agasuka
    Posted April 28th, 2008 at 1:15 am | # |

    Maangchi,

    Since the failure of the Soon du bu, I have been hesitating to write blog, but today I posted 3 entries at the same time.

    I looked at the recipes of “kimchi fried rice & Bulgogi” and the “Bulgogi stew” , and then adjusted the quantity a little bit, and made charcoal BBQ Kalbi

    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=218

    I will e-mail you the pictures.

    Agasuka (Suka Aga does sound strange… :P)

  121. Anonymous
    Posted April 16th, 2008 at 2:13 pm | # |

    your coooking video’s are saving the 2nd generation Korean’s. Thank you so much! KOREAN POWER!

  122. Maangchi New York City My profile page joined 8/08
    Posted March 22nd, 2008 at 3:22 am | # |

    This is the question from Ami,
    Hi Maangchi!
    It’s been quite some time since I visited your website and voila, you have a new one!! It looks so nice ^_^

    I went to eat Korean food again today and I have a question about their marinated BBQ beef. Would you mind answering me? ^_^

    I love the Korean BBQ, especially the marinated boneless short-ribs that I see at almost every Korean restaurants. Do you know if it is marinated the same way you marinate your “Grilled Beef” or your “Bulgogi”? I looked at their uncooked meat and it seems very juicy. I tried so many times but I can’t get that sweet and savory taste :(

    Thanks a lot Maangchi for such a wonderful website ^_^

    My answer:
    Hi, Amy,
    Yes, you can use this recipe for bulgogi, bbq, or beef ribs.

  123. Maangchi New York City My profile page joined 8/08
    Posted March 5th, 2008 at 5:16 pm | # |

    jo’rose,
    I never get tired of reading your comments. : )

  124. jo*rose
    Posted March 5th, 2008 at 4:13 pm | # |

    Hello (again?),

    You must be tired of reading my comments by now. Sorry! I just saw that you already posted bulgogi. Oh well, I’ll have to download it to my ipod ASAP.

    :)

  125. Maangchi New York City My profile page joined 8/08
    Posted February 16th, 2008 at 8:34 am | # |

    Thanks Nina,
    This is bbq recipe. I mentioned it in the video that the marinade beef could be barbecued.

  126. Anonymous
    Posted February 15th, 2008 at 6:36 pm | # |

    For so long i was trying to find the home cooking show like yours because for me its a simple way to learn.Thank you for sharing your recipes with us. Can you teach us how to make Korean BBQ? Nina.

  127. Maangchi New York City My profile page joined 8/08
    Posted February 14th, 2008 at 11:15 pm | # |

    I use tenderloin or sirloin.
    Thank you!

  128. Anonymous
    Posted February 14th, 2008 at 11:07 pm | # |

    Hi maangchi,
    i wonder what kind of beef to use for this recipe?? like new york steak?? or what else??
    also, thanks for sharing your recipe, i love your cooking!
    freda

  129. Maangchi New York City My profile page joined 8/08
    Posted January 31st, 2008 at 6:48 am | # |

    Brian,
    Of course I prefer charcoal bbq.
    Yes, the skillet I used in the video is not made of cast iron but it’s heavy : ) I bought it at William Sonoma.

  130. Brian
    Posted January 30th, 2008 at 4:16 pm | # |

    Hi Maangchi,

    If you were to grill your Bulgogi instead of making the stew, would you use the stovetop grill you used in your Korean grilled beef or would you use a regular bbq pit with charcoal ? Also, is the stovetop grill I saw made of cast iron ?

  131. Maangchi New York City My profile page joined 8/08
    Posted January 25th, 2008 at 5:54 pm | # |

    Cindy,
    I’m sorry to hear that your bulgogi was too sweet. Next time you can control the amount of sugar now that you know it was too sweet for you. Actually bulgogi should be a little sweet taste. Thanks for you comment.

  132. adoi88
    Posted January 25th, 2008 at 6:44 am | # |

    Maangchi….
    My bulgogi turned out to be a lil bit too sweet. I’m not satisfied with my cooking. I will try it again next time. But my family love it. I’ll definitely cook korean food again because my hobby is cooking. But too bad my mum dont let me study cooking, instead i’m studying business which i dont really like.

    I live in Jakarta but i’m currently studying in Malaysia. You know Jakarta? Nice place. (^_^) You should try to cook indonesian food next time because they are spicy too.

    I’m so happy i can get to know you. I’ll be waiting for your next video.

    Cindy

  133. Maangchi New York City My profile page joined 8/08
    Posted January 24th, 2008 at 11:30 pm | # |

    Hello,Cindy
    I’m sure your bulgogi will be delicious! Let me know how it goes later. Where do you live in Indonesia?

  134. adoi88
    Posted January 24th, 2008 at 9:57 pm | # |

    Hello Maangchi. I really love your videos. Tonight i’ll be cooking the bulgogi stew. Hope it will turn out well. I really like korean food. Usually i eat Korean food at Korean Restaurants but the prices are quite expensive. So i’m learning from your videos now. Wish me luck for tonight.

    Cindy from Indonesia

  135. Maangchi New York City My profile page joined 8/08
    Posted September 12th, 2007 at 6:16 pm | # |

    yes, it’s ok for bbq and bbq stew.
    That’s my recipe.

  136. Anonymous
    Posted September 12th, 2007 at 4:33 pm | # |

    Is this bulgogi recipe okay to bring straight to the grill instead of making it into the stew? I just want to make a bbq version

  137. Maangchi New York City My profile page joined 8/08
    Posted September 2nd, 2007 at 8:46 am | # |

    hi,agasuka,

    Wow! Yours looks more delicious than mine! You are such a good cook!
    Yes, Bulgogi recipe needs sugar.
    It shoul not be too sweet or less sweet though.

    When the stew is sizzling, if you want, you can add some noodles, too.

  138. Agasuka
    Posted September 2nd, 2007 at 12:51 am | # |

    I made it! I found it too sweet the first time, because of the sweetness of veggie & the marinade. So I only marinade the beef with seasame oil & black pepper the second time, and it turned out great! I love the sweetness from the vegetables. Thank you so much for the great video!

    Pictures of the stew http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/

  139. Maangchi New York City My profile page joined 8/08
    Posted August 21st, 2007 at 9:33 pm | # |

    hi,lisa,
    Nice to hear that your bulgogi turned out good!

  140. Anonymous
    Posted August 21st, 2007 at 7:19 pm | # |

    Made the Bulgogi Stew last week..I couldn’t find beef consome but managed to find pork..go figure. Anyway, it turned out great and everyone loved it!
    Thanks!
    lisa in Panama

  141. Maangchi New York City My profile page joined 8/08
    Posted August 3rd, 2007 at 6:45 pm | # |

    Hi, Lynn,
    Thanks for your advice.
    Some comments of my cooking videos on youtube will be also helpful.

    • Judy
      Posted April 20th, 2009 at 7:38 am | # |

      Maangchi,

      Thanks so much for your videos and recipes. I don’t check the blog part and comments often. I wanted to send you a special thanks because I cook your recipes for my newly adopted daughter from Korea. I hope to continue watching and cooking so I can keep her culture in her life as well as in ours.

  142. Lynn
    Posted August 3rd, 2007 at 1:34 pm | # |

    I love your videos but I wanted to make a request. Could do a written ingredient list and put exact measurements need for the recipes in your blog entries? It would be so helpful and easy reference.

  143. Maangchi New York City My profile page joined 8/08
    Posted July 15th, 2007 at 8:53 pm | # |

    Western people eat Turkey as main dish on Thanksgiving Day and they make soup using leftover meat and vegetables. You remind me of it.
    You must be a good cook!

  144. Andreas
    Posted July 15th, 2007 at 4:49 pm | # |

    Both great dishes! I followed your recipes and they worked really well. Bulgogi for one day and the stew with the meat leftovers the day after. Beautiful and easy to make. I seasoned the Jungol with some extra soy sauce before eating as it had gotten a little too mild.


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