Mixed Korean Grill with Two Marinades: Bulgoki

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"Bulgogi" litterally means Fire- Meat. It should be cooked on a grill for best results, Many traditional Korean restaurants have an open grill built into the middle of the table. I hate it when "bulgogi" is cooked in a frying pan. You can see and taste the differience. Bulgogi is regularly served raw with raw onions and carrots, bite sized of course. The meat is marinated for a very long time and you grill it your self on the table top. The seasonings Tyler uses in his recipe are questionable espically the kimchee recipe. Grilled short ribs are another recipe called Kalbi. The lettuce with the meat is traditionally wrapped up with rice and bean paste and is called sang-chu-sam. Also bulgogi doesnt need extra sauce if its made correctly.

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I saw this show and was very curious because you do not see or hear much of Korean food and I have never seen someone cooking it on TV here in the states. I have to give Tyler credit for doing a very good job of introducing it to us here in the states.
I am a first generation Korean, after reading reviews I needed to put my two cents in. Korean food changes from region to region. Many wrote they that their familiar Kimchee has oyster in it. My roots are from the country, shil-gore, and if there was a type of seafood put into the Kimchee it was salted baby shrimp. I personally do not care for the seafood in my Kimchee and as with all family recipes, you use what is readily available to you.
I think Tyler made a great modern version of introducing the beautiful and wonderful foods to this generations palet. Mirin and basil and other non-traditional Korean flavors were used because they are so available. Our local Price Cutter has all the eclectic flavors available to us, if it is not in the store you can ask the manager and they will try and get it for you. Korean food is VERY time consuming. We laugh in our household because when it is time to make Kimchee, we wear our "Kimchee making pants". These are cropped pants that are very comfortable in the waste because we end up spending the entire day squating preparing the Napa. Har-mone, Onye, Go-mo, and E-mo all get together to make a huge batch. If you have made Kimchee before, you know exactly what I am talking about. Mr. Tyler thank you for debuting the wonderfulness of Korean food to the world and allowing everyone the opportunity to try something new.
For those of you trying this recipe, just keep in mind that it's like a coconut cream pie. Not everyone's tastes the same. Sample the seasonings as you go, before you mix it in the raw meats. If you feel like it needs a little something else, put it in and make it your own.
If you want a more traditional flavor friend a Korean!
Enjoy!

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I only did the Bulgoki and the Kimchee but they turned out good and worth the trouble it took to get the ingreance.

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Tyler's recipes are usually spot on, but these miss the mark. As others have stated, some of the ingredients would never be used in Korean food (ie. mint and srirachi. Also, lamb chops are not typically used in Korean cooking.

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I watched this episode out of morbid curiosity. I have to ask a crucial question: WHERE'S THE RICE!!!!! I don't remember my mom ever offering Korean food without a hearty serving of rice. I cook Korean food at least once a week for my kids. I would never offer these recipes to my kids, who love their gramma's food because it is the best.

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I would have to agree. This is not even close to authentic Korean. Besides, bulgogi by definition is beef, not lamb, and it's sliced, not chops. The seasoning is nothing like my wife uses to make bulgogi. Besides, she would never use sake in a Korean dish. Sake and mirin are strictly Japanese, and there is no similarity between the two other than an affinity for rice and noodles.

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At first i was very apprehensive of making the Bulgoki. My family and i are from hawaii so i'm very skeptical about Asian BBQ outside of Honolulu. This is the first dish I tried for my dad. He's very particular about his bbq too. When I made this I made the Bulgoki with a granny smith apple. I wasn't sure about using an apple when it called for an asian pear. I didn't tenderize or marinate the meat before cooking. But it came out fabulous!! I was glad that my dad liked it and so did my husband!!

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To call this Korean is to say that squid burgers is the common Fourth of July fare. Horrible, horrible recipe. Actually, everything he made on this episode was disgusting. Korean kimchee with mint? Gag! It doesn't even rate two stars for being a fushion dish.

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For those of you who might not get it by now, this recipe is at best "Korean inspired".

Details:
Koreans don't use herbs in Korean food. You can't even get them in Korea.
Lamb is reserved for a special "stamina" soup (very obscure.
In Korea, beef is grilled unmarinated or in a sweet marinade. Pork and chicken are marinated in a spicy sauce. Korean don't grill seafood.
Otherwise, the sweet marinade recipe is okay (sake is optional, adding thinly sliced onions is good too.
Substituting Srirachi for Gochujang (readily available in any Korean grocery store is like using Jalepeno sauce for Chipotle. Not all hots are created alike. A better spicy marinade is to add gochujang to the sweet marinade above (minus the pear and sake.
The fermentation of kimchee crucially relies on some kind of fermented seafood sauce (like oysters or shrimp, which is why kimchee is not usually vegan, and Korean chili powder (no you can't substitute paprika -too sweet- or cayenne -too bright and fine. Neither are included (too exotic? in this recipe.

My best suggestion is to find a Korean grocery store in the nearest vicinity (or order on-line, and buy the pre-made kimchee and pickled daikon and get some really authentic ingredients. Korean food is labor intensive, and there's no point without the basics.

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I later discovered that you can make kimchee without the lengthy and annoying process of dehydrating it with salt. Once it was prepared, though, it was very tasty. I didn't care for the daikon, which I normally enjoy at Korean restaurants.