Cooking bulgogi and bulgogi stew

December 28th, 2011

www.maangchi.com Bulgogi is a famous korean dish made with marinated sliced beef. In this video, I make Bulgogi stew using marinated bulgogi and some vegetables. “Bulgogi” Ingredients: 2 pounds of tenderloin beef, soy sauce, sugar, honey, garlic, pear, onion, sesame oil and seeds, 1 can of beef broth, mushrooms, carrot, green onions, tofu, onion, and green chili pepper. Directions: 1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey. *tip: Using a food processor is very convenient. 2. Prepare a large stainless bowl and pour the marinade sauce in it. 3. Slice the beef thinly, against the grain, to make it tender. *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut. 4. Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours. 5. After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan. “Bulgogi stew (bulgogi jungol)” Ingredients (for 4-6 servings): marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper. Directions: 1. Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size …

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25 Responses to “Cooking bulgogi and bulgogi stew”

  1. Maangchi
    December 28th, 2011 at 1:45 pm

    @Jovanna498 yes, you can. Happy cooking!

  2. Jovanna498
    December 28th, 2011 at 2:18 pm

    can i use the bulgogi sauce they sell in oriental markets?

  3. hydemegumi4ever
    December 28th, 2011 at 2:22 pm

    this is so weird, i think i’m addicted to your cute accent hahaha… and even weirder because i just won’t get bored watching ur videos repetitively for so many times even though i never cooked them lol! you’re awesome!

  4. teukiedubu
    December 28th, 2011 at 2:30 pm

    make desserts :)

  5. MsZhangx
    December 28th, 2011 at 2:53 pm

    can u make Budae jjigae (army base stew) or…is that too simple…..

  6. Teddywolf
    December 28th, 2011 at 3:38 pm

    now thats a carrot 0_0
    

  7. KellyAnnFolly
    December 28th, 2011 at 3:59 pm

    haha You can eat a volcano! Love it.

  8. HondaCrab777
    December 28th, 2011 at 4:53 pm

    This looks really yummy! I’ve never tried it before but maybe one day i’ll taste it!

  9. Maangchi
    December 28th, 2011 at 5:33 pm

    @killerteddy100 wow. awesome! Nice meeting you! : )

  10. killerteddy100
    December 28th, 2011 at 5:57 pm

    Hi Maangchi! I’m a big fan of yours and i go to college for culinary arts and in my Asian cuisine class we made bulgogi served with kimchi and rice it was delicious! :D You really inspire me! I hope to one day teach Asian cuisine :)

  11. charlynazuve
    December 28th, 2011 at 6:15 pm

    I hate the garlic :S

  12. saphiremommy
    December 28th, 2011 at 6:53 pm

    those are veggies on steroids LOL BEAUTIFUL FOOD… I love when there is tons of color in food.. its just way funner to eat

  13. DOA011970
    December 28th, 2011 at 7:42 pm

    We love mrs Maangchi sooo much! She loves making fun and cooking, thats for sure! Her vids are so cool. Mrs Maangchi, we love you and God’s bless.

    With Love – The Netherlands

  14. Maangchi
    December 28th, 2011 at 8:18 pm

    @xKaoKaox you can use bosc pear instead of Korean pear.

  15. xKaoKaox
    December 28th, 2011 at 9:00 pm

    How to buy a korean pear? The korean markets near me only sell them in a big box :(

  16. kyle556owns
    December 28th, 2011 at 9:45 pm

    Fantasie Impromptu O__O <3 :D D Omfg love this recipe… ;)

  17. feariekelly
    December 28th, 2011 at 9:50 pm

    @pil4r putting the meat in the freezer makes it easier to slice, if its slightly frozen it slips less and is more intact, what makes it tender is slicing it against the grain. not how long u freeze it

  18. Maangchi
    December 28th, 2011 at 10:10 pm

    @TheOceanride yes, you can add some chilies, why not! : ) Keeping it in the fridge up to 12 hours is a good idea.

  19. TheOceanride
    December 28th, 2011 at 10:26 pm

    hi maangchi, for how long can you keep the marinated beef in the refrigerator?
    and, can I add some chillies in the sauce? because I love it spicy..

  20. crazybabes1991
    December 28th, 2011 at 10:26 pm

    I LOVE MUSHROOM EVERY TYPE OF IT…YUMMY =F

  21. aznfreakie
    December 28th, 2011 at 11:02 pm

    Hi maangchi! Is there a substitue for beef and the broth? Can i use pork and chicken broth instead? i cannot eat beef due to health reasons.

  22. pil4r
    December 28th, 2011 at 11:38 pm

    So keeping the beef in the freezer for two hours will make the meat tender afterwards? :O
    I have a question, adding 12 cloves of garlic won’t make the flavour too strong? I’m asking because we use garlic a lot in my country, so I wonder what kind of taste the sauce gives to the beef! Great video! :)

  23. Shystichu
    December 28th, 2011 at 11:59 pm

    I’m cooking this tonight, bought some marinated bulgogi from the korean supermarket today. its on!

  24. Maangchi
    December 29th, 2011 at 12:48 am

    @BlackMackNYC I use either beef tenderloin or sirloin.

  25. BlackMackNYC
    December 29th, 2011 at 12:57 am

    Hello Maangchi what cut of beef should I purchase for this recipe?

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