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.
Bulgogi
Ingredients
- 2 pounds of tenderloin beef
- soy sauce, sugar, honey, garlic, pear, onion
- ground black pepper, toasted sesame oil and seeds
- 1 can of beef broth, mushrooms, carrot, green onions
- tofu, onion, and green chili pepper.
Directions
- 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. - 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 toasted 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
- green chili pepper.
Directions
For 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.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
![[OTTOGI] Premium Roasted Sesam...](https://m.media-amazon.com/images/I/41DixbNS9AL._SL160_.jpg)
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 : )
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!
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!
Hi Maangchi:
Thanks for your advice. Will try it out. Hope you will post more vidoes in the future.
Orangge from Malaysia
Hi, Orangge,
Skip beef broth and use chicken for the recipe then. It will be tasty.
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
tina,
I just made dipping sauce by mixing soy sauce and wasabi. Thanks, : )
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?
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.
Dear,Suka Aga
I saw all the photos of your charcoal bbq. They all look very delicious!
Thank you!
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)
your coooking video’s are saving the 2nd generation Korean’s. Thank you so much! KOREAN POWER!
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.
jo’rose,
I never get tired of reading your comments. : )
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.
:)
Thanks Nina,
This is bbq recipe. I mentioned it in the video that the marinade beef could be barbecued.
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.
I use tenderloin or sirloin.
Thank you!
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
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,
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 ?
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.
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
Hello,Cindy
I’m sure your bulgogi will be delicious! Let me know how it goes later. Where do you live in Indonesia?
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
yes, it’s ok for bbq and bbq stew.
That’s my recipe.
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
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.
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,lisa,
Nice to hear that your bulgogi turned out good!
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, 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!
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.
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!
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.