Test Cook Dan Souza and host Bridget Lancaster unlock the secrets to Beef Bulgogi (Korean Marinated Beef).
Get the recipe for Beef Bulgogi:
Buy our winning chefs knife:
Buy our winning food processor:
Buy our winning non-stick skillet:
Buy our winning tongs:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
35 Comments
Leave a Reply
You must be logged in to post a comment.
She wants you Dan, give it to her!
‘The tip & the end’ Dan said. Wouldn’t it be, ‘the tip and the top.’ ??
OMG ,thank you thank you thank you, I did this technically as I could and it was absolutely delicious with the most wonderful and delightful remarks from friends as I cooked for them.
You can also purchase ready made ssamjang in Korean grocery stores if you don’t want to make it from scratch. It’s also yummy with fresh carrots and cucumber as a dip.
Where's the pear?
Thank you.
Where’s the Kimchee?
This is going to be great for lunch! Yummy, thank you!
I'm going to try that baking soda method. Koreans usually use an asian pear to break down the protein bonds of the meat. You can find this in asian markets but not American ones like Safeway. If you don't have one near you, you can use a quarter of a kiwi to do the same thing. A little goes a long way. I once used too much and it turned my meat to mush. 😅
Will be good with some kimchi!!
As a Korean food critic, I approve this recipe. Well done ATK.
How can it be Bulogi without the Asian Pear?
쌈장에 불고기라….. 뭔가 익숙하지 않네.
Any particular reason to do the marinade in the food processor instead of a blender?
If you ever feel like you're useless, at least you're not a beef bulgogi recipe by America's Test Kitchen on Youtube, the same place where Maangchi exists.
I make this exact recipe with one exception…. I use ground beef. Totally delicious!
I really wanted to watch this video, but I couldn't stomach the constant JAAAAAYYYYYYNG. Why do white people always say JAAAAAYYYYNNG. GochuJAAAYYNG. SsamJAAAAAYNG. It's not hard to say it correctly. The right sound literally exists in English as well. It's a soft "ah", not "AAAAYYYY".
My favourite is the bibimbap, using bulgogi beef as topping
I always know I can depend on your advice and amazing recipes. Thank you.
I've been eating bulgogi since I was a child–back in the 1960s (I'm half Korean). A tasty variant is to wrap the meat in a sheet of toasted nori instead of lettuce.
LOL Dan saying "were not fighting" is soooo adorable. Literally fight for this food Dan hahahaha.
Dat 5:56 tho…
Please, please learn how to actually pronounce things – "Jang" in particular was grating to hear mispronounced repeatedly
Props for making ssamjang from scratch. You should specify the soy sauce though for marinade, should def be korean soy sauce over kikkoman or Chinese soy sauce they do taste different..
Very very good
"I don't want to get to the end of my life and find that I lived just the length of it. I want to have lived the width of it as well." -Diane Ackerman
When will ATK be coming out with an Asian cook book?
LOVE Absolutely love Korean food! My most favourite! Thank you for this! Great video to show my children!
instead of sugar in the marinade, use Asian pear.
It's supposed to have pear. That's where the sweet and meat tenderizer comes from
Excellent recipe amd Dan your step by step instructions are great👍
I feel so hungry!
The absence of representation is disappointing, the mispronunciation and appropriation is offensive. Please do better.
I'm addicted to gochujang !
So much better than any cooking/reality show on TV.