How To Make Korean Bulgogi by Chef Jia Choi

How To Make Korean Bulgogi by Chef Jia Choi


Hi my name is Jia Choi. I’m from O’ngo Food Communications I have a cooking class I majored in Korean food and Korean food culture. And I’ve been running cooking classes aimed toward non-Koreans. Most of my clients are tourists. And today I will cook bulgogi, which is of course Korean’s favorite and non-Korean’s favorite Korean food. Okay this is my book and my book was included in this month’s Korea Curated box. And that’s why I’m here to explain and show you how to cook one of these recipes, bulgogi. This is beef sirloin thinly sliced but if you cannot get it you can substitute with chicken breast. In that case, just make sure that it’s not too thick. Try to make it a little bit thin. I’m going to first mince the garlic and the leek so the easiest way to mince the leek, you just, okay! Crush like this from the top. And finely mince the garlic. Koreans love garlic. So maybe if you don’t like garlic you can reduce a little bit. But garlic and leek are must have ingredients for bulgogi. The easiest way to mince the leek you just use the tip of the knife you don’t have to cut all the way down. Just cut a few times like this. And then, thinly slice the leek. And it is going to be automatically minced. Okay, so this is more for a garnish green onion. Leek and green onion are in the same family they have a similar taste so if you don’t have it you can substitute green onion for leek or leek for green onion. I’m gonna put this aside because I’m going to sprinkle it over the bulgogi last. Thinly slice the onion and this is a fruit, Asian pear. Guess why I’m using this? Many people ask me “Why are you using fruit for your bulgogi sauce?” There is a reason. A few ingredients have an enzyme that tenderize the meat in a very short time. Pear is a Korean favorite because it doesn’t have a strong flavor and if you marinate a sauce that has Asian pear in it the taste is of course very good but it tenderizes in a short time. So you don’t have to marinate for a very, very long time. Okay, I’m going to peel the pear because the skin is quite tough. Okay, now I have everything on the board I’m going to combine everything and the sauce is going to be made very quickly. I have here about 200 grams of the beef. So for this amount of beef of course in the book everything is not one portion. But if you are cooking just for yourself or for two, I think this much would be enough. Two tablespoons of soy sauce. And then a little bit of sugar, today I’m going to use brown sugar. Depending on your taste, I’m going to put about one teaspoon. If you don’t like sweet you can, of course, reduce it to a half teaspoon. One teaspoon of garlic, I minced one clove of garlic and one clove of garlic is about one teaspoon. Leek, same amount and this is the fun part. I’m going to grate the Asian pear into it. Asian pear goes in the sauce. Of course Asian pear is a little bit sweet so you can reduce the sugar if you have good pear. It has to be Asian pear. The Western pear doesn’t have the same enzyme. But if you don’t have an Asian pear you can substitute it for a kiwi or a pineapple. But I wouldn’t recommend mango or pineapple because it’s very sweet and has a very tropical not Korean flavor. But kiwi is very good. But kiwi’s enzyme is much stronger than an Asian pear, so you have to reduce the amount of the kiwi. I’m going to add some black pepper to it one pinch of toasted sesame seeds… Okay now. Now mix everything I wanna see if it tastes alright. It’s good. So now I have a sauce with me I’m going to pour this over the meat. And make sure this is well mixed. So try to mix everything until all the sauce goes into the meat. See, there’s no liquid. No soy sauce. Which means that, it’s okay. Done! I’m going to marinate my bulgogi overnight. I marinated my bulgogi overnight now I’m going to cook my bulgogi. So, on medium heat, you heat the pan drizzle a little bit of vegetable oil, whatever you have. Canola oil, grapeseed oil is fine. So I have onion, I’m going to start from onion. It’s like part cookied, and then put all the meat into the pan at the same time. Make sure you’re cooking on medium-high heat. Or on a high heat. Same as steak, it’s meat. You don’t wanna touch or flip too often. Just leave for a while but see it’s very thinly sliced, it’s going to cook very quickly. Normally Koreans eat bulgogi well done, fully cooked. Today, I’m just going to cook in a Korean style. Now, presentation which is very important. We’re going to plate the bulgogi get your platter Again, you can substitute beef for chicken. This sauce goes well even with vegetables. So if you are vegetarian and you want to taste Korean bulgogi I recommend to use just a few different types of mushrooms. For example, button mushroom, oyster mushroom, any mushroom that you like. And a little bit of onion, like I did today. Personally, I like to cook with tofu. There is one thing that is different from bulgogi, you don’t have to marinate the vegetables. And of course, you don’t need Asian pear. So except for Asian pear, everything else is exactly the same. I’m gonna sprinkle a little bit of green onion on the top. An accent. And this is toasted sesame for nutty flavor partially crush them. In Korean, 맛있게 드세요! Which means bon appetit! So this is Korean traditional bulgogi. And let me show you one more thing. Koreans love to eat meat with ssam. So this is ssam, which means wrap in Korean language. And to eat ssam, you need saamjang. To make ssamjang, you need soybean paste (doenjang), a little bit of gochujang which is Korean red pepper paste and this clear syrup is honey you can put a little bit of honey and if you like some leek, a little bit of leek. So mix it. If you don’t like spicy, just use Korean soybean paste and for flavor I love sesame oil so put a little bit of sesame oil. That’s it. It’s really easy. Okay, let me show you an example of how Koreans eat BBQ. So you put a little bit of bulgogi on the leaf. And ssamjang, just a little bit. If you put like one tablespoon, it’s going to be very, very salty. Just a little bit and then wrap it. So this is saam. 잘 먹겠습니다 If you want to get an autographed copy of this book, please leave a comment below. If you want more information about myself or O’ngo Food, you can visit ongogood.com. There is a cooking class, food tours and for foodies we also design private food tours. Thank you for watching. 감사합니다 Subtitles by the Amara.org community

100 thoughts on “How To Make Korean Bulgogi by Chef Jia Choi”

  1. I have made Bulgogi for many years but until your video I never learned why you use the Asian pear in it. I am thrilled to understand this new concept and add this to my recipe. Thank You so much.

  2. It is very delicious! My family and I loved it! Thank you Chef Jia Choi! I interest in your autographed copy of Korean Kitchen Companion, please let me know how to get it. Thank you!

  3. very nice video and great teaching of the dish and some Korean culture as well. I think knowing a bit more than making the dish makes your dish even more delicious because of the cultural background

  4. Chef Jia Choi's , thank you for the receipe, we are planning a trip for next year to celebrate my daughter's 15th birthday and I wish we can go to one of your classes, we have seeing some of the youtubers videos cooking with you and we loved it. Thanks again!!

  5. Loved your video. I love to insert Bulgogi with rice, red sauce, kimchi and a sweet veg into the green leaves. Its like an explosion of flavours as it bursts in your mouth. The best ever!!!

  6. I love the simplicity of the instructions for cooking this delicious dish. This chef is quite talented in teaching.

  7. Wow!! 😍😍 I've always wanted to eat authentic Korean foods and cook them someday. I've been influenced by watching Korean cooking shows while I'm on my maternity leave. Hope I can find the book so I can make and taste authentic Korean foods at the comfort of my home ☺️

  8. Thank you for this. I will have to try this. I spent a year in South Korea and I miss the taste of authentic Korean food. Especially Bulgogi. So it will be great to try this recipe.

  9. I’ve watched a lot of “bulgogi” video’s and yours is ABSOLUTELY the best by far!! I need Chef Choi to read me a bedtime story SOOTHING VOICE! I need that book

  10. According to me the cooking recipe has ying and yan . The beef meat if you eat them much that could make your livers a little hot ,so if cooking with beef you should add cool ingredients EX mushroom, the other things also. I'm not chief cook but I researched them through someone experience who cook for some restaurants in Vietnam before.

  11. This is truly amazing I love her way of presentation such a calm and clear presentation. Thank you so much ❤️💕 I love your autograph please

  12. Explained so nicely! And English spoken here…!! Awesome!!🙏.. sweet voice n I will certainly try this.. thank you chef!! 💕✨🌿💕✨🌿💕✨🌿🦋🦋🙏🙏✨🌿🌿🌿🌿✨✨🌿🌿💕💕🌹

  13. Published 3 years ago and I just now came across it. Better late then never I guess. Great job explaining the ingredients and prep. Will be making this soon. Thank you for sharing!

  14. Fell in love with Korean food in Lawton, OK/Ft.Sill of all places due to the large military population. Bulgogi, Kim Chee and Kimbob are some of my favorites! I love the way Korean recipes use marinades and pickling to excite the flavor of food.

  15. I first got a taste of pork bulgogi at my grandson’s baptism reception party and it was so delicious, have been asking friends about the recipe and they told me to google it..glad that it’s so simple to prepare and the ingredients are available in the supermart.. thanks for the video🤗

  16. amazing i would love a copy of your book. You made it look so easy and im so excited to try this recipe at home! Pls send a copy of the book if possible

  17. Very nice video. If you are not going to make the dressing for the wrap but still want some heat, I imagine that you could add the spicy chili sauce directly into the marinade. One note – if you do want to sub pineapple for the pear, you have to use fresh (not canned) as the canning process deactivates the tenderizing enzyme.

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