Comments on: Bulgogi – traditional Korean bbq beef, our authentic home recipe!

By: Ellie

Ellie — Thu, 15 Oct 2009 13:09:36 +0000

@Anna – How much the dish browns does depend somewhat on the soy sauce that you are using, but it doesn’t affect the overall dish much! As for the pan juice, one of our favourite ways to enjoy it is to mix some rice and kimchi into it and just spoon it up! After all, it’d be a shame to let all that delicious pan juice go to waste

@Clifton Su – Thanks for the compliment If you can’t locate a nashi / Korean / Asian pear, then you’re best bet would be to substitute it with a Fuji apple…or, if you cannot get one of those either, add another onion and a little more sugar to make up for it. It will alter the flavour a bit, but not too much

@Lochy – Thanks hon The apple pulp serves no real purpose, you can’t add it to the dish as the solids will burn quickly when you’re cooking the meat. Personally, I pop it in the fridge and blitz it into a smoothie or stir it into bircher muesli the following morning to make sure it doesn’t go to waste

By: Lochy

Lochy — Fri, 18 Sep 2009 02:05:08 +0000

Hi Ellie, I would like to try out your recipe, but can you please tell me what I do with the apple pulp once I’ve squeezed the juice from it? Thanks. PS think you have a great blog can’t wait for you to post more new recipes.

By: Clifton Su

Clifton Su — Thu, 23 Jul 2009 00:59:35 +0000

Hey that seems to be a very legit bulgolgi recipe and I love your description on the bottled stuff they sell around markets (although I have tried one bottled kalbi marinade and it was pretty darn good, had real pear in it).

I had a question, what if you can’t find a korean pear? Those only seem to appear here in SoCal like… seasonally and very randomly.

By the way I linked your blog to my food blog and I was wondering if you can do the same, thanks!

By: Anna

Anna — Sat, 20 Jun 2009 10:38:33 +0000

Thanks for sharing! I’ve made this a couple of times now – it’s definitely worth the effort. Once was for a dinner party and everyone enjoyed it. There were A LOT of pan juices both times I made it. The beef cooked, but it didn’t really brown. Is that normal? I cooked it in a wok.