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| Korean Bulgogi Recipe Courtesy of Emeril Lagasse 1999 Show: Emeril Live Episode: BBQ Around the World Overall User Rating:  |
Yum!!!! Love this dish!!!
12/08/2005 at 12:44am
User: susan from Fort Lee, NJ User Rating:
Delicious! Also try it with teriyaki sauce, soy sauce, some water, brown sugar, black pepper, diced onions, garlic and lastly either kiwi or pineapple to soften up the meat.
what a shame
11/22/2006 at 01:07pm
User: Anonymous User Rating:
The recipe does not do justice to this wonderful dish. first, you do not season the beef with salt. second, why would bugogi have red peppers? third, the beauty of bulgogi is the sweet carmelized beef. How is that possible without any sugar? some people suggested adding brown sugar. No, you do not add brown sugar. fourth, flank steak is too tough. you need thinly sliced ribeye steak. in a large bowl, you add one cup of soy sauce, 3 cups of water, 1 cup of sugar, some garlic, a table spoon of sesame oil, and a table spoon of black pepper. Add the beef to the seasoning and marinade over night or at least for a few hours. serve with short grain rice. make a lettuce wrap with bulgogi, rice and bean paste. Now, that's what we call bulgogi!!!!
mk, washington, dc
08/03/2005 at 07:14pm
User: mia from takoma park, MD User Rating:
korean will never eat long grain rice.
what is this
06/09/2007 at 07:52pm
User: Anonymous User Rating:
I have been eating "bulgogi" for nearly 50 years and I am a typical "WASP" and have never seen a worse concotion...I don't know where it came from but, not from any Korean who knows anything about cooking marinated Beef, Pork or Chicken
There must be a typo
04/13/2008 at 02:55am
User: Anonymous User Rating:
Where's the sugar? Korean Bar-B-Q (beef / pork) is always sweet...sometimes spicy, but always sweet!!
way off!
04/08/2006 at 12:24pm
User: Anonymous User Rating:
There are many variations of bulgogi, some families add shredded pear or other sweet fruit, other's don't. This recipe is missing a key ingredient...sugar or honey for the sweetness factor. It also uses wayyyy too much sesame oil! A couple of teaspoons should suffice. It is also missing roasted sesame seeds and it really shouldn't have red pepper in it. I agree w/others regarding the long grain rice...Koreans love their sticky short grained rice....never instant or long grain...never ever!
e
03/01/2005 at 12:31pm
User: HARRY from Fort Lee, NJ User Rating:
e
lots of missing ingredients!
02/25/2006 at 02:49pm
User: Anonymous User Rating:
First of all, bulgogi is a sweet at the same time savory/salty dish, so it should NOT have any red peppers in it. NO no no no no!!! Emeril is also missing: suger, cooking rice wine, LOTS of onions, scallions, pear/orange/apple juice, optional coca cola/honey. Although the recipe differs from family to family, there is way too much sesame oil in there, and ground onions along with rice wine are essential. Also, the beef should be marinated for at least 3 hours for very thinly sliced; otherwise, it should be marinated over 7 hours. I also agree that the Koreans and the Japanese do NOT eat long grain rice.
Disappointed
01/14/2007 at 11:44am
User: Anonymous User Rating:
Do not marinate overnight. Too salty. I agree with others. Should have some sugar. Most Korean beef recipes have a little sweetness to it.
Something's missing
01/10/2005 at 07:14pm
User: Anonymous User Rating:
As a Korean and avid lover of bulgogi, I realized there is a key ingredient missing from the recipe - brown sugar! That will help to cut down on the saltiness. I never measure anything out, but probably about 1/2 cup of brown sugar should do, maybe a little less. It should balance out the saltiness. I didn't get to see the show so I"m not sure if it was left out of the actual recipe or just left out of the printed recipe online. Also, we usually add some sliced onions and cook it together with the meat. I do like how Emeril uses slices of flank steak - that's my preferred choice of beef.