Comments on: Flank Steak Bulgogi

By: Mikel

Mikel — Wed, 06 Mar 2024 17:11:18 +0000

Great complex flavors. I made it with elk and turned out fantastic.
Thanks

By: Hyosun

Hyosun — Thu, 15 Feb 2024 02:34:01 +0000

In reply to Julie. You can try to mix with a tenderizer such as kiwi and/or make bulgogi jeongol. The liquid in jeongol will add some moisture back into the meat, which can make the meat tenderer.

By: Julie

Julie — Wed, 14 Feb 2024 07:01:29 +0000

Hello Hyosun,

I’ve made your bulgogi recipe twice now.
The first time was amazing but the second time around, I used frozen sliced rib eye on sale and sadly, the meat was tough when cooked. I have a lot of left over – is there a trick to tenderizing the bulgogi after it’s been cooked?

Thank you sharing for so many great recipes!

By: Judy

Judy — Wed, 07 Sep 2022 03:15:54 +0000

Loved this recipe! Flavors are right on. Will make this again and again!

By: Hyosun

Hyosun — Sat, 05 Jun 2021 23:22:25 +0000

In reply to Dae Woo Son. Oh thank you, Dae Woo! Such a compliment! I hope to write one in the future.

By: Dae Woo Son

Dae Woo Son — Wed, 05 May 2021 14:24:20 +0000

Thanks, Hyosun! You’re my go-to source for Korean recipes. They end up tasting the closest to what I remember eating growing up. You should consider writing a cook book. I would buy one.

By: Yukirei

Yukirei — Fri, 05 Feb 2021 05:28:03 +0000

In reply to Hyosun.

Hi Hyosun!

Thanks for this recipe! Chuck eye roll steak was on sale at HMart today so we couldn’t resist buying a nice piece. The steak is only about 9 oz so I adjusted the ingredient amounts accordingly, and I don’t keep canned fruit at home so I used a grated slice of apple instead. OMG. The meat is so tender and delicious!

You’re definitely the Korean mama the rest of us non-Koreans need! ;p

By: David Pollard

David Pollard — Mon, 15 Jun 2020 13:41:17 +0000

As a kid growing up in Hawaii, my favorite Asian food was Korean. I love Bulgogi and have made it several times. I was looking for a new recipe and this one was excellent! I made a couple of mods to it. I used the shredded Asian pear, which was wonderful on the grill when the bits charred on the meat. I also doubled the recipe, but instead of doubling the sugar I used 3 Tablespoons of Gokujang paste instead. It gave it a nie sweet heat that was spectacular. Looking forward to trying some more recipes, Thanks!

By: Hyosun

Hyosun — Tue, 09 Jun 2020 03:44:35 +0000

In reply to esther wong. Oh dear Esther, so sorry I didn't see your question until now. If you're using rib eye, you can use my regular bulgogi recipe. You don't need pineapple juice if your meat is tender. Scallions add flavor, but not absolutely necessary.

By: Hyosun

Hyosun — Tue, 09 Jun 2020 03:40:49 +0000

In reply to Meghan. Oh Meghan so sorry I missed your comment. Hope you tried some recipes here. Pachinko is on my list to read.