Great complex flavors. I made it with elk and turned out fantastic.
Thanks ]]>
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.
]]>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!
]]>Loved this recipe! Flavors are right on. Will make this again and again! ]]>
Oh thank you, Dae Woo! Such a compliment! I hope to write one in the future.
]]>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
]]>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! ]]>
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.
]]>Oh Meghan so sorry I missed your comment. Hope you tried some recipes here. Pachinko is on my list to read.
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