I made bulgogi and kimchi stir fried rice (Kimchi bokkeumbap) tonight.
Bulgogi recipe:
- Slice 1 pound of beef thinly
- Mix these ingredients to make marinade sauce:
3 tbs of soy sauce, 3 tbs of water, 2 tbs of sugar, 1 tbs of honey, 1tbs of sesame oil, 1tbs of toasted sesame seeds, 2 chopped green onions, 3 cloves minced garlic, 1 ts of black pepper - Marinate for at least 2 hours and keep it in the refrigerator.
- Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
- Sprinkle chopped green onion and toasted sesame seeds
Lettuce, carrot strips, and dipping sauce called ssam Jaang. Ssam jaang recipe is under my grilled beef cooking video recipe. Wrap a piece of bulgogi in lettuce and a little bit of ssam jaang and eat. You can dip carrot or cucumber strips into the ssam jaang.
Kimchi bok keum bap
I made this kimchi stir fried rice using left over bulgogi juice in my pan. After transferring bulgogi to my cast iron plate, the bulgogi juice was still left on the pan.
- On a heated pan with a little bit of bulgogi juice (no matter even if you don’t have bulgogi juice), put chopped kimchi (1 cup) and stir it and cook about 3 minutes.
- Add 1 tbs of hot pepper paste in the kimchi in the pan and 2 bowls of rice and stir it with a spoon
- Add sesame oil and transfer it to a plate and sprinkle sliced kim (seaweed) and sesame seeds on top
Maangchi, made this last night and it was delicious! Thank you for the recipe :)
Pho is definitely awesome.
can you make this with chicken?
Yes, you can use chicken instead of beef.
woderful, i have just made a batch of kimchi, i will soon make the stirfried kim chi rice! Thanks
Hi!
How many cups of rice did you use?
Thank you!
maybe 4 cups?
Hi!
I am looking forward to making this this week, but I have just one question. All of the other recipes that I found online use Mirin or some kind of rice wine. Do you think it should be used? Why or why not?
Thanks!
Briana
You could use mirim or cooking wine. I usually use wine or skip it, but the taste is ok.
Hi Maangchi! I found your site recently and have tried the Tuna Kimbap and it was a hit! Thanks alot! I was also looking at this bulgogi recipe vs. the bulgogi one you made along with bulgogi stew and was wondering why both recipes were slightly different? The other recipe includes pear. I want to grill or pan cook it. Which recipe is better for that?
Yes, I was thinking the same thing! i have never tried this with asian pear – does this make the taste slightly sweeter? Can the asian pear be added to the regular bulgogi recipe to be grilled or pan cooked?
This recipe is easier and simpler than the recipe for my bulgogi stew because I don’t use pear as a tenderizer. When I don’t have Asian pear in my refrigerator, but I have to make bulgogi quickly, I use this recipe. If the meat is tender, it is still delicious no matter I use pear or not.
If you want to make marinade for BBQ, I recommend the other recipe. http://www.maangchi.com/recipe/bulgogi-and-bulgogi-stew
I always said that Bulgogi is the perfect way at introducing people to Korean cooking. All my friends love it and want to try more korean dishes because of it!!!
Hey Maangchi. Your website’s great!
I work as an assistant chef in a Korean restaurant, and my boss told me to see your videos if I want to cook other kinds of Korean food. It’s so interesting that I got to see tons of recipes! :)
Keep up the awesome website. I’ll definitely try cooking the kimchi fried rice! :)
interesting! say hello to your chef for me! : )
Hi Maangchi,
I made Korean Mandu following your recipie and video.I could not find fresh chives, so I used fiely chopped spring onion. My Korean daughter-in-law says it was very good. Thanks so much for videos!Today I will make Bibimbap.
Your videos show us so much more than the recipie by itself.
Thanks again!
You are so smart! :) Yes, buchu (Asian chives) could be replaced with green onions! Thank you!
Hi Maangchi,
Could you one day make nakji bokkeum?
sure, nakjibokkeum (spicy small octopus dish)! I will post the recipe someday. Check my spicy stir-fried squid side dish recipe. You can replace squid with small octopus to make nakjibokkeum. http://www.maangchi.com/recipe/ojinguh-bokkeum
Thankyou soooo much…. I Love watching you cook… I love the recipes!!! Pls keep cooking and uploading!!!
Thankyou again!!!
Rahvin,
yeah, kimchibokkeumbap is very quick dish and it’s also delicious!
tehijau,
I usually use sirloin or another prime cut of beef.
tehijau,
I usually use sirloin or another prime cut of beef.
Hi Maangchi!
I’m a fan of your cooking show at youtube and glad you even have a website to follow up.
I wonder, which part of the meat you use for bulgogi? Or any tips for choosing the right meat for bulgogi?
Thanks..
Thank you. Kimchi bok keum bap is my favourite quick dish, when I come home from uni. My Kimchi might not be as good as my mother’s, but I brought some to Austria, when I was home for Christmas. Anyway: I love your recipies and your videos. Thank you for the inspiration.
Pasi,
I’m glad to hear that you are getting more and more into Korean cooking!
Jessica,
I think you should buy steak quality beef to make good bulgogi, then it will be tender. And cut the beef thinly across the grain.
Hi Maangchi:
The bulgogi I made last time was good but the meat was too tough. Is there something I can add to make it become more tender? Thanks!
My god that was tasteful! Me and my girlfriend think it was dead on! Thanks a lot Maangchi. As I am getting more and more into the fascinating Korean cooking, I guess you will get these posts all over your place from me … =)
Melbourne Chic:
I do not know about Korean soy sauce yet, but Chinese soy sauce is _very_ salty compared to the Japanese variant. I prefer the latter in all my food.
Gabieolie,
Thank you very much! Yes, I am still uncomfortable with my left wrist. Kimchi stew, kimchi bokkeumbap..haha, you really seem to love Kimchi.
Hi Maangchi,
I’m going to make kimchi stew tonight and make the kimchi bokkum tomorrow night with left over bulgogi that I have in the refrigerator. I thought I check your website to refresh my memory on those recipes and just read that you sprained your wrist. I hope you get well soon – I hope also that you enjoy the American Thanksgiving on Thursday. Take care,
Gabieolie
Sunshine23,
I hope Jenny reads your comment and you guys become friends! Thank you Sunshine23!
Hello, this is meant for Jenny who managed to buy her Red Pepper Paste from Raffles Place. I’m working at Raffles Place as well. Would like to find out from her, where did she buy her paste from. Thank you!!
^_^
Hi Maangchi,
Thank you so much for sharing with us and you are so patient and merticulous! Must have taken alot of your efforts and I believe everyone greatly appreciate that. I am so motivated by you that I went to buy my 1st Red Pepper Paste yesterday and I’ll want to make my 1st Korean dish – Bibimbap
Tibetan,
Thank you, please let me know how your first Korean cooking attempt turns out. Send me a photo if you want, I will post it on my website.
Dear Maangchi. It is very nice of you to show us how to cook all the great korean foods. I am really looking forward to try one of your recipe. Love you website!!!
Hi Susan,
It sounds like pork bulgogi, in Korean “doegi bulgogi.” I will post the recipe for it some day.
Maangchi,
I once purchased something similar to bulgogi beef at a Korean market. But instead of a mild sweet flavor it was very spicy. I wonder if you know what this may have been? I liked it very much and have not been able to find it since.
Thanks,
Susan Clay
Hi Maangchi,
Hello from Vietnam. I love Korean food and I love u too :-). Beef bulgogi is one of my favorite Korean food and now I am happy to know how to make it without buying instant marinated source from supermarket. Btw, refer to your above recipe, i don’t find PEAR as your Bulgogi recipe on Youtube. Isn’t it necessary???. If you love Vietnamese Spring Roll, I would love to share it with you one day. Nice day.
Amy,
Don’t be afraid of undercook beef. Usually 5 minutes of cooking?
Desy,
Thank you very much! If you cook one of my recipes, let me know how it turns out.
Hi maangchi,
Love your website and your easy to follow recipes! all your food looks so yummy…..so mouth -watering :) I can’t wait to try cooking !
Everytime I make bulgogi, I always over cook it due to my paranoia of undercooked meat! :) How long do you usually cook a pan full of bulgogi meat for so that it’s tender, but safe to eat? Thanks!
jennifer,
oh, kalgooksu is very delicious. I’m planning to post the recipe soon. haha, “secret behind their broth?” Maybe MSG? : )
I am looking for a great kargooksoo noodle recipe? is it difficult to make? My favorite restaurant in Korea is the MyeongDong Gyoja. Do you know of the restaurant and know what’s the secrete behind their broth? thanks for your help..jennifer
meileng,
oh, it looks so delicious! Thanks for your update!
Hi maangchi, i made kimchi fried rice recently. i added omelette and minced pork for a more substantial dish. It tasted very delicious! it’s on my blog at http://www.meilengloh.com/?p=298. thanks for the recipe!:)
Chuchie,
I’m very happy to be found by you, too. : )
spicy raw squid? Give me more description about the food. If you are interested in stir fried squid dish, it’s already posted. If it’s raw squid dish, why don’t you ask it in Forum under general discussion part. Some other people may give you better answer. Thanks,
Hi Maangchi! It’s my first time to view your website and i’m so glad i found you. I work in a korean grocery store here in the Phils., so I know all the ingredients you use in your recipes. And I really love to learn to cook Korean food coz I really love it! How do you cook the spicy raw squid? It eally looks good!
Nicole,
Thanks for your update!
Hi Maangchi…
I made bulgogi and kimchi rice tonight…it was awesome…I added some of the red pepper paste to the beef and it was yummy! You are so kind for posting all of your recipes!
Thanks so much!
Nicole
샤넨,
I use red and spicy sauce for pork bulgogi.
It’s included in the list of my upcoming cooking videos.
Maangchi, how can i make the marinade for Pork bulgogi?
dori,
Thank you for your request jangjorim (beef side dish)
Yes, I am going to post the recipe on my blog someday.
It’s already included in the list of my upcoming cooking videos.
i just found your website and i love it! do you have a recipe for jang-jo-rim by any chance? thank you for the wonderful tutorials on korean food!
Lydia,
Thank you for your update! Wonderful!
thanks Maangchi!
I made this yesterday and my siblings loved it =)
Jenny!
wow, happy news! Your kimchi already fermented and cooked kimchi stew! Wonderful!
Hi Maangchi.Finally i found hot pepper paste in Singapore.Only 5 minutes walking from Raffles Place mrt.I made kimchi 5 days ago.It turn out great.Last night i cook kimchi stew.Yummmyyyy.thx again
HI Jenny,
where exactly did you get the hot pepper paste?
name of the location would be greatly appreciated!
thanks!
Thx Maangchi
Jenny,
I found this information on the internet.
I will translate it in English.
1.Korean grocery market:
20 North Canal Road
Phone : 6538－9801∼3(delivery possible)
2. Koreana Youtong:
163 Tras Street #01-01, Lian Huat Building
Phone : 6324-5016/5017(delivery possible)
3.samjin shik poom (shik poom means grocery)
37 MALAN Road
Phone: 6777－4988(delivery possible)
Good luck with finding a good grocery market there!
Maangchi,i love ur website.Does anyone know where i can buy hot pepper paste in Singapore ? thx
Melbourne Chic
Yes, they are the same. I have never used Chinese soy sauce, so I can’t tell you the difference. Probably it’ll be alright. Thanks!
Hi Maangchi
I love your site!
I was just wondering if the Korean sesame oil and the Chinese sesame oil are the same? What about Korean soy sauce and Chinese soy sauce?
Thanks :)
hi, DolsotBibimbap.com
I checked out your website and found it’s very informative. Thank you very much.
Nothing better than the combination of the two most traditional Korean food.
thank you adjuma im aznshrimp by the way oh i accidently deleted ur message sry can u resend
jo^rose,
oh, you made it, gratz!
Hello Maangchi!
I cooked bulgogi today and it was delicious. You’re right, the recipe you gave was very easy. :)
Happy weekend!
Hi, anonymous,
Finest Glutinous rice flour sounds like sweet rice powder. You can use it. And also you can use plain flour to make porridge for kimchi making. That’s what I’m doing sometime.
Regarding bulgogi marinade,
yes, you can replace beef with chicken or pork. However, in the case of pork, we usually use some hot pepper paste.
Thank you
Hi Maanchi,
great thanks for teaching us how to make the korea food.i went to korea once n try the dish similar with Bulbogi at restaurant, but they using pork instead. i’m happy that i found this blog so that i can try to make the kimchi as well as the kimchi fried rice myself, but,i cant find the “Sweet rice flour “(for kimchi)that you recommended,as you mentioned in your video,we can use normal flour, Can i replace it with ” Finest Glutinous rice flour” or i should use “plan flour” instead? Besides, if i don’ take beef, the marinate ingredient for preparing bulbogi can it be change to either pork or chicken?
lillian,
Congratulation! Your bulgogi making was successful! If the side dish soy beans are too hard, soak it longer time than 8 hours. Maybe 10 hours? Thanks for your update!
My bulgogi turned out great! I meant the pepper paste you suggested as a sauce on the side (ssam jjang). In the end I forgot it, and everything was still great. The soybeans turned out a little dry, but I’m not sure if that’s how they’re supposed to be or if I didn’t soak them long enough. They taste good though. Thanks again Maangchi! I think my next project will be jja jaang myun, once I get the bean paste and noodles.
hi, anonymous,
You made successful kimchi, kimchi stew, and jja jang bap? wow you must be good at cooking!
Regarding kimchi pancake, I’m sure you saw the vegetable pancake video. You can replace the vegetables with chopped kimchi.
Anyway, I will include kimchi pancake in the list of my upcoming videos. Thanks!
Hi,Sandy
Writing recipes and making cooking videos are the things that I’m doing these days. Problem is that my time is limited.
Thank you for your advice. I will keep it in mind.
Hi Maanchi,
Your cooking videos are excellent! You present us not only the food recipe itself, but the Korean culture. Thank you for so many ones.
One particular characteristic of Korean food which attacts me most is its wide variety of side dishes. If you’re willing to, could you write for us some easy recipes for a list of side dishes? Just like this one, this doesn’t need to make a video. I think you can also make another blog, like the section of Ingredients, which particular focuses on side dishes.
Thank you again!
Sandy
Hi Maangchi,
I watched Korean drama yesterday and they were having Kimchi pancake. Really mouth watering and it made me want to make it. Can you teach us someday. Hope it’s really soon. Thanks in advance.
Your recipes are really good. I tried making kimchi, kimchi chige and blackbean paste rice. Really delicious.
Lillian!
Which sauce are you talking about?
For bulgogi and kimchi fried rice, you don’t need hot pepper flakes.
When you stir fried rice, you need hot pepper paste, so you don’t have to worry.
I don’t have any red pepper flakes, but I have the paste…can I make the sauce with that, maybe just reducing the liquid?
Mmmm I’m making this tonight! I’m also going to have the sweet soybeans on the side. Thanks Maangchi!
Yay! Thanks Maangchi for the recipe! Will make bulgogi this weekend. Maybe I can also add kongnamool in the dish? Or I’ll just cook a separate dish for kongnamool but using the ingredients for the marinade sauce. :)