Easy Authentic Bulgogi: Korean BBQ Beef Recipe

The first Korean dish I ever had was bulgogi. Actually, I just realized as I’m writing—this probably isn’t true. Let me clarify. The first Korean dish I remember eating is bulgogi. Having spent the first year of my life in Korea, it probably is not the first Korean food I ate.

The literal translation in Hangul is 불고기: 불 (bul) = fire + 고기 (gogi) = meat. Until I started learning Korean over the past year I always butchered the pronunciation. In my defense, I said it the way most Americans do, but my very young “nephews” even at ages six and seven would cringe and groan, “Auntie Kat that’s not the way you say it!” Unlike me, they go to Korea at least once a year (when there’s not a pandemic) to visit their cousins and have been taking Korean for several years (they’re now 11 and 12-years old). Now that I’m learning Korean, I understand why they cringed.

Other than kimchi I feel like bulgogi might be one of the better known Korean dishes. The first time I remember having it was at Kings Restaurant in Minneapolis, Minnesota (Columbia Heights to be exact) most likely in 1999 at a dinner with several other Korean adoptees. If I recall correctly the beef was piled high on a cast iron skillet similar to what you get sizzling fajitas on. As someone who didn’t think I would even like Korean food (yeah, there’s a lot to unpack in that statement) I couldn’t have been happier! I was told to spread a dark red paste on a lettuce leaf, then add bulgogi, wrap and eat. The only other thing I ate that night was rice. What can I say? I’m a meat and potatoes girl. I didn’t go to Korean restaurants very often, but if I did, bulgogi and rice were my go-to items.

I found out a local butcher carried pre-marinated bulgogi so I used to buy it and make it at home too. Then I discovered Korean BBQ. Not to be mistaken with American BBQ. At Korean BBQ restaurants bulgogi is cooked on a grill in the middle of your table. Your clothes are going to smell like bulgogi after being at a Korean BBQ but it’s worth it. It’s also hard to go back to the dish pre-made like the way I first had it at King’s all those years ago. But Korean BBQ isn’t cheap and in many K-dramas, it seems somewhat special if there is a lot of meat. You may remember Pyo Chi-Soo in Crash Landing On You telling Yoon Se-ri he thought she was telling porkies (lies) when she said she eats meat twice a day. That would suggest meat isn’t cheap in North or South Korea. Saving money is also another reason why I wanted to be able to do Korean BBQ at home.

So for Christmas in 2020 I put a Korean grill pan, table-top gas burner, and butane fuel on my Pinterest Wish List and Santa came through. Santa Chlo that is. My youngest who inherited my love of bulgogi. We love it so much bulgogi became our new Christmas roast beastie. And my daughter Taylor’s boyfriend (whose a pickier eater than me) requested the same meal for his birthday dinner—which we did in April.

I used to buy pre-marinated bulgogi at Hmart but now I almost always make my own from scratch because it’s easy and I can control the ingredients. Once again I found a recipe in my Maangi’s Real Korean Cooking cookbook. Even when I tweak a recipe to fit what works for me I make sure it remains authentic to the original.

I broke the marinade into two separate tasks so I can freeze some for later. I usually make at least two batches of the first meat marinade noted in my recipe because one good-sized round Korean pear is two cups chopped but the recipe only calls for one cup. At my local Hmart, it’s also cheaper to buy the 3-pack instead of one individual pear so that means I have enough for six batches. Also, no matter how small of a chunk of fresh ginger I purchase, there’s more than one grated teaspoon. I can’t stand to waste food and if I don’t do it all at once there’s a good chance the pear and ginger will rot in my frig before I get around to making another batch no matter how good my intentions are.

The shorter cup from my Ninja Nutri blender is the perfect size to puree one batch of the pear, onion, garlic, and ginger. I really don’t even measure these ingredients anymore because I know half of the pear is one cup chopped and a small onion is about 3/4 cup chopped. I toss in the whole garlic cloves and since I’ve minced ginger a few times I have a good idea how much it takes to net 1 teaspoon so I just cut a chunk off and toss it in. This saves time with less chopping and no mincing because I pretty much let the blender do the work. It also cuts down on dirty dishes. I prefer fresh ingredients but in a pinch, I will use minced garlic and/or ginger paste from the jars I keep in my pantry or frig if I don’t have enough fresh. Usually, it’s a matter of I thought I had more fresh on hand than I do, so I end up supplementing if I’m short.

I keep one batch to use immediately and freeze the rest. I add the second marinade ingredients to the first before I add the meat. Do NOT forget the second marinade when you’re pulling the first from your freezer. Once thawed, add the second, then pour over meat and mix well.

I also freeze any leftover bulgogi that’s been fully marinated but not cooked if I don’t plan to use it within a day or two. This allows for even more spontaneous bulgogi.

Any lettuce leaves can be used for serving but I prefer the smaller artisan varieties since each leaf is the perfect size to handle—similar to a street size taco. Aldi has a package of four small heads of artisan lettuce, just look closely to make sure the leaves are solid so you have a place to put the meat. I spread a small amount of either the doenjang (soybean) paste or the gochujang (red pepper) paste on the lettuce before adding the bulgogi and generally rotate between the two pastes. Gochujang has a kick to it, so go light if you’re not big on spicy. Also, pay attention when buying gochujang because it comes in different levels of heat. Doenjang is not spicy at all, it just adds a nice complimentary flavor.

Many people eat bulgogi sans lettuce. It’s great plain or dipping in one of the pastes. You can also put it on top of rice or add it to japchae.

Let me know if you try making bulgogi, it’s a great dish if you’re having people over for dinner. You can literally turn dinner into an experience!

TURN YOUR MEAL INTO AN EXPERIENCE

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There’s a big difference when you eat bulgogi served on a platter or if you grill it tableside like at a Korean BBQ restaurant. Same thing goes for at home. Grilling the meat tableside makes it easier on the cook and turns the meal into an experience for the diners. These items were on my Christmas Wish List in 2020 and we used them to have a Korean Christmas in Atlanta. Everything I use is listed below, just click on the link to purchase As I like to say, I’ve done the homework so you don’t have to!

Gojuchang Korean Red Pepper Paste

AMAZON CHOICE $8.18 + FREE SHIPPING with $25 purchase. PREMIUM BRAND ‘O’food’. ‘O’Food’ is the global brand of South Korea’s leading food brand Chung Jung One. Gojuchang is used in many Korean dishes and I love to put a smear of the paste on a lettuce leaf before adding Bulgogi.

Doenjang Korean Soybean Paste

AMAZON CHOICE $10.35 + FREE SHIPPING with Prime or $25 purchase. Doenjangis a Korean soybean paste. I like to alternate it with the Gojuchang with my Bulgogi. Korea's no.1 doenjang (Soybean paste) made in traditional fermentation method for the best flavor and taste moved by many for hundreds of years; good on almost any Korean dish especially stew, soup, mixed food, and fusion entrees.No preservatives; no artificial flavors.

Stovetop Korean BBQ Non-Stick Grill Pan

AMAZON CHOICE $32.99 + FREE SHIPPING with Prime or $25 purchase. First of all this pan is beautiful! Sometimes it's nice to stop and appreciate the asthetics for just a second. I shouldn't be surprised because it's MADE IN KOREA! New Safe PFOA Free Teflon Select / Coated 5 times with Teflon Print Designs—BEST NON+STICK. Be sure to use silicone tipped tongs to protect the finish.

GAS ONE NEW 10,000 BTU CSA List Portable Butane Gas Stove with Carrying Case

AMAZON CHOICE $35 + FREE SHIPPING with Prime or $25 order. CSA certified for safety; fuel sold separately. The carrying case is great for safely storing when not using. Amazon and I are both vouching for this little stove top. A must-have if you want to do Korean BBQ at home!

12 Butane Fuel GasOne Canisters

BEST SELLER + AMAZON CHOICE $26.99 + FREE SHIPPING with Prime or $25 order. 12 Butane Fuel Canisters New & Sealed, cartridges automatically reseal when removed from stove.

5-pairs Stainless Steel Chopsticks

AMAZON CHOICE $6.95 + FREE SHIPPING with Prime or $25 order. If you want the full experience you need chopsticks. I have a heavier set and this lightweight set. I tend to use these the most because they're easier. Made from premium 304 stainless steel with a fine polished finish to prevent rusting and overheating. They are very durable, easy to hold, and dishwasher safe.

5-pairs Stainless Steel Chopsticks - Gold

AMAZON CHOICE $9.99 + FREE SHIPPING with Prime or $25 order. These are heavier and the first type I purchased (in silver) because I liked the shape which matches the handle shape of my Korean long-handled spoons. I also noticed them using chopsticks like these in some of my Korean dramas. I'm thinking I might have to jump on the gold bandwagon. Dishwasher Safe Chopsticks, 304 Stainless Steel, Easy to Use (No Color Fading)

8-Piece Stainless Steel Long-Handled Korean Spoons

AMAZON CHOICE $11.99 + FREE SHIPPING with Prime or $25 order. Currently there's an extra $4 off coupon you can click to save 25%. No, you don't need these spoons to eat bulgogi but if you're serving rice or soup they'll come in handy. Honestly, I love these long handles and I find myself using them even when I'm not eating Korean food.

8-Piece Stainless Steel Long-Handled Korean Spoons in GOLD

$12.99 + FREE SHIPPING with Prime or $25 order. Gold utensils are all the rage these days. These are the same long handled spoons but with a brushed gold finish.

Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook 2015 [HARDCOVER]

$17.99 + FREE SHIPPING with Prime or $25 order HARDCOVER Maangchi's cookbooks should be a staple in the kitchen of anyone who wants to make authentic Korean recipes! My copy of Maangchi's cookbook is full of bookmarks for recipes I've made or want to try!

Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook 2015 [KINDLE]

$14.99 if you'd rather have the Kindle version.

Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine 2019 [HARDCOVER]

EDITOR'S PICK $17.55 + FREE SHIPPING with Prime or $25 purchase I have this cookbook too! If you want authentic Korean recipes you can't go wrong with Maangchi! The New York Times Best Cookbooks of Fall 2019, Eater Best Fall Cookbooks 2019, Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For", Amazon's Pick for Best Fall Cookbooks 2019, Forbes Finds 15 New Cookbooks for Fall 2019

Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine 2019 [KINDLE]

$19.99 for the Kindle version.