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.
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.
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!
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.
Hi, Lynn,
Thanks for your advice.
Some comments of my cooking videos on youtube will be also helpful.
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.
Thank you for your nice message! You are such a wonderful mom!
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
hi,lisa,
Nice to hear that your bulgogi turned out good!
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–/
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.
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
yes, it’s ok for bbq and bbq stew.
That’s my recipe.
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
Hello,Cindy
I’m sure your bulgogi will be delicious! Let me know how it goes later. Where do you live in Indonesia?
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
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.
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 ?
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.
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
I use tenderloin or sirloin.
Thank you!
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.
Thanks Nina,
This is bbq recipe. I mentioned it in the video that the marinade beef could be barbecued.
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.
:)
jo’rose,
I never get tired of reading your comments. : )
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.
your coooking video’s are saving the 2nd generation Korean’s. Thank you so much! KOREAN POWER!
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)
Dear,Suka Aga
I saw all the photos of your charcoal bbq. They all look very delicious!
Thank you!
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.
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?
tina,
I just made dipping sauce by mixing soy sauce and wasabi. Thanks, : )
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
Hi, Orangge,
Skip beef broth and use chicken for the recipe then. It will be tasty.
Hi Maangchi:
Thanks for your advice. Will try it out. Hope you will post more vidoes in the future.
Orangge from Malaysia
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!
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!
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 : )
bacio 13,
egg plant with bugogi sauce sounds wonderful. Thanks for the tip!
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.
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!
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??
Gosia,
Serving bulgogi stew with noodles in a black ceramic bowl sounds good! ; )
It is my favourite meal!! Can you tell me how to make it?? What kind of noodles do I need?? (the transparent ones…??) :)
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
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.
Isabel,
I’m glad to hear about your successful cooking news!
Yes, this dish goes with kimchi. You are exactly right! : )
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!
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.
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. :)
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! ; )
[...] This is an amazing Bulgogi recipe, just to cheer you up. Also this one. [...]
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
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
Hi Maangchi,
You put the meat to marinate in the freezer, not the regular fridge? Thank you love all of your videos :)
Gin,
Yes, marinate the meat in the refrigerator.
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?
Jake Gentry,
I don’t know! : ) Cook it now!
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.
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!!!
foodie,
Sorry, I don’t know much about the cubes for broth because I have never used it.
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
Judy,
Your exchange student is lucky to have a homestay mom like you! Your homemade Korean food will help the student forget about homesickness.
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”
Korean food lover!
Happy New Year! You made the first comment in 2009!
Thank you very much!!!
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?
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.
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)
Lee Sue,
I bought it at Williams-Sonoma.
I don’t know its size is the same as mine though.
http://www.amazon.com/Calphalon-Infused-Anodized-12-Inch-Flat-Bottom/dp/B000162NXK/ref=sr_1_38?ie=UTF8&s=home-garden&qid=1231763749&sr=1-38
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!
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!
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
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!
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
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 !
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
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
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.
anonymous,
Royal gala apple sounds good! : )
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!
Natasha,
$17.00 dollar is expensive! Get a good quality of tender beef to make very delicious bulgogi. Thank you!
Thank you so much! I made the jungol and it came out pretty well!
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! ^^
Here is a picture of the squid kimchi http://gb.123rf.com/photo_3404075.html
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!
can i use brown sugar??
anni,
yes, brown sugar is even better!
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.
iteratewench,
lol, food purists!
no, you must be a very creative person when it comes to food! why not? : )
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!
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.
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……….
rona,
yes, they are! soegogi means beef in Korean.
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!
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 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!
hi!..i like your videos on youtube!..and i always watch it!..can i request something?..how do you make a patbingso?..thanks!.
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 Manngchi,
Do you have to cover the bowl when you refrigerate the bbq beef?
Yes, you should, I guess
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,
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..”! : )
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.
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,
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!
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! : )