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:
- 2 pounds of tenderloin beef
- soy sauce, sugar, honey, garlic, pear, onion
- sesame oil and seeds
- 1 can of beef broth, mushrooms, carrot, green onions
- tofu, onion, and green chili pepper.
Bulgogi
- Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey.
*tip: Using a food processor is very convenient. - Prepare a large stainless bowl and pour the marinade sauce in it.
- 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. - 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.
- 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
- 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.
- Cut up a green chili pepper and place it on top of the bulgogi on the skillet.
- Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.
- Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again
- 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.
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!
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!
Zoe,
I’m glad to hear that you enjoyed the bulgogi stew you made! Thank you for your update!
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!
Thank you! You, too!
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!
It’s for 4-6 servings. Perfect amount for your 6 person’s party!
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
Let me know how your bibimbap turns out. Thank you!
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.
sorry about the late reply. yes, you can skip tofu and noodles.
Hi Maangchi,
just wanted to tell you how much we enjoy watching you cook… Your recipes are delicious and unique. Thank you!!
thanks a lot!
Hey Mangchi, is there a substitute for the beef broth? I’m trying to avoid msg =P
If you don’t like to use a can of beef broth, make your own beef broth or skip it. Use just water.
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!
How about using 1 cup of broth and cup of water? Check the taste and add more broth or water according to your taste.
Using 1 cup of each worked well! It was delicious! Thank you!
Thank you for your update! I will let my other readers know about it if they ask me the same question.
can i skip cooking wine/mirin?..
or do u have any suggestion?as long it doesn’t contain alcohol
thx
yes, you can skip it.
and how bout an apple, if I don’t have a pear?
pear is better, but if you don’t have it, apple will be ok. No,you can use ginger, too.
is adding ginger to bulgogi sauce faux paux?ie, do you ever?
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?
You can add the starch noodles when the stew starts boiling.
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!
wow, good news! It sounds like you are very busy cooking Korean dishes these days.
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.
Bulgogi is actually Korean style barbecued or roasted beef. I am showing how to make bulgogi stew using marinated beef in the video.
Hi Maangchi,
Can i use pork or chicken for this recipe?
Thank you.
I think chicken can be replaced, but not pork.
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. :)
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!
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
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!!!
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!
Sometimes I scoop after I put it in my mouth, but that is only when I make something for me and my girlfriend, lol.
i will try to make triangle kimbap with bulgogi :) maybe this will taste good
i love your recipes <3
yes, it sounds good!
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?
Use a fry pan if you use stove top. If you like to use your oven, broil it instead of baking.
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
Skipping sesame seeds is ok!
I hope your bulgogi turned out very delicious!
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 ;)
yeah, homemade food is the best! Next time, make charcoal BBQ with the marinated bulgogi. You will looove it! : )
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.
Rinse the short ribs in cold water to remove the bone fragments and blood before marinating. Thank you!
Oh thank you i will ue chicken for Bulgogi
Have You ever tried Indian Cuisine it have delecious lamb dishes;)
Gam Sam Ni Da
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
I am kinda embarrassed to confess this! I have never had lamb meat! I should try it. ; )
Use chicken for this bulgogi recipe.
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 :)
oops! just talk about the food. No need to talk about “s..”! : )
LOL that is nice
Hi Maangchi
With the BBQ beef, can I freeze the marinated beef or the marinade? thank you
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.
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
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,
Hi Manngchi,
Do you have to cover the bowl when you refrigerate the bbq beef?
Yes, you should, I guess
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!
hi!..i like your videos on youtube!..and i always watch it!..can i request something?..how do you make a patbingso?..thanks!.
Hello Maangchi! i love your recipes!
i have a quick question about this one:
did you use firm tofu for recipe?
Hi, I prefer soft tofu for this recipe. Thanks!
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
cee,
Thank you very much for the nice message!
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
Yes, it will still be delicious!
rona,
yes, they are! soegogi means beef in Korean.
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……….
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.
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!
iteratewench,
lol, food purists!
no, you must be a very creative person when it comes to food! why not? : )
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.
anni,
yes, brown sugar is even better!
can i use brown sugar??
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!
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.
sure, my yukhoe (raw beef with seasoning) recipe will be posted someday. Thank you for the request!
Here is a picture of the squid kimchi http://gb.123rf.com/photo_3404075.html
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! ^^
Thank you so much! I made the jungol and it came out pretty well!
Natasha,
$17.00 dollar is expensive! Get a good quality of tender beef to make very delicious bulgogi. Thank you!
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!
anonymous,
Royal gala apple sounds good! : )
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.
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
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
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 !