This quick Korean BBQ dinner is one of THE most fun dinners you can make on a weeknight, but the flavors are worthy of the weekend. Go to and use my code BRIAN for 25% off your first month’s supply of Seed’s DS-01® Daily Synbiotic. 25% off is only valid for a limited time.
FULL RECIPE & INSTRUCTIONS @ :
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12″ NONSTICK:
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SMALL SPATULA:
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GOCHUGARU (Korean Chili Powder):
SSAMJANG (soybean paste):
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(makes 2 servings)
BULGOGI
▪500 grams/1 pound ribeye steak
▪30 grams or 2Tbsp soy sauce
▪15 grams or 1Tbsp brown sugar
▪10 grams or 2tsp Mirin
▪3 grams or 1tsp black pepper
▪3 cloves of garlic, grated or pressed
▪10 grams or 2tsp sesame oil
▪10 grams/1 long drizzle honey
▪25 grams or 1/2 an Asian pear, grated
▪75 grams or 1/2c thinly sliced white onion (½ an onion)
▪20g or 2 bunches of scallion tops sliced into 2” pieces
For the Crunchy Toppings:
Oi Muchim (Spicy Quick-Pickled Korean Cucumbers)
▪400 grams or 3-4 Persian cucumbers, sliced into coins
▪20 grams or 1.5Tbsp kosher salt
▪30 grams or 1/3c sliced scallions
▪10 grams or 3 cloves fresh garlic, grated
▪5 grams or 2tsp sesame seeds
▪10 grams or 2 1/2t granulated sugar
▪10 grams or 2t rice vinegar
▪7-8 grams or 1 1/2t sesame oil
▪25 grams or 2Tbsp Korean Gochugaru
Pickled Daikon Radish and Carrot:
▪225 grams or 1c water
▪75 grams or 1/3c rice vinegar
▪100 grams or 1/3c + 1Tbsp distilled vinegar
▪40 or 3Tbsp grams granulated sugar
▪4 grams or 1t kosher salt
▪150 grams (1 large) carrot, julienned
▪150 grams (¼ to ½ of 1) daikon radish
For Serving:
▪Green leaf lettuce leaves
▪Ssamjang
▪Cooked white rice
▪Sesame seeds (for garnish)
CHAPTERS
0:00 Intro and preparing the bulgogi
2:16 Preparing the crunchy toppings (banchan)
5:52 Taking care of my gut with Seed (ad)
6:52 Cooking the beef
8:23 Building the lettuce wraps
9:31 Let’s eat this thing
#kbbq #koreanbbq #weeknighting
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47 Comments
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YIKES….Too much sweets….Honey AND sugar, AND Asian Pear?……..Also, that isn't how bulgogi is cooked. Bulgogi should NOT be stir fried on high heat and should have some meat juices after it is done. What you have cooked is sort of like how GALBI is cooked. Although your way of cooking is FINE, but calling it Bulgogi is technically wrong. I am sure it taste great though.
WEEKNIGHTING is such a good series for getting new, not too crazy ideas for feeding my fam.
fat not bad for you.. else is bad as the oils
Bri, you are definitely letting those non-stick pans getting too hot. This leads to the non-stick coating releasing fluorine into your food. Not great for your health. For high temp meat cooking, just use a stainless steel pan.
Love it. The pronunciation I hear is more dwen-jang than doe-en-jang, but I've been told ten-jang is also acceptable.
And more oh-ee than oy for cukes.
Regarding the pre ground pepper… I was close to buying a pepper cannon despite the excessive price after my beloved WMF grinder broke (due to me being the clumsy ogre I am) when I had to replace my electric espresso grinder. The new one had some lead time, so I decided to utilize a 60€ hand grinder for the time and after the electric one got delivered I thought I'd give it a try and throw some spices into the cleaned hand grinder.
Long story short, absolute game changer. I've never been able to grind enough pepper for my BBQ rubs without my arms falling off and the cheap blade grinder creates a ton of dust. The espresso grinder is incredible, quick, uniform and the handle makes grinding pepper, coriander, cumin, fennel seeds etc a walk in the park.
I can't recommend this enough. And on top of it being superior in handling and speed to every pepper grinder, you can easily take it apart to clean it.
Wait, is cutting off lettuce tops a thing? Definitely not in a Korean restaurant, lol.
"pro-tease" 💀
FYI I think pro-te-ase is 3 syllables, “ase” is a common suffix that refers to breaking somethjng down (protein in this case).
This guy is like Joshua weissman
As a native Korean, this recipe looks extremely mouth watering. 99% of Korean people use very thin sliced front-leg meat and this is the standard that no other way of slice can be accepted. For me, honestly, this looks even closer to Mongolian beef but still looks very delicious. I am really curious about the taste of this type of bulgogi, and must give it a try soon. Great recipe.
You are pretty ridiculously outstanding. You’re something of a food scientist
Don’t stop — thanks for sharing your secrets
OMG! gettoutamyhead! Seeking poolside induction cooktop recipe for friends!! Holy crap! Getoutamyhead! Perfect
Only 3K away Bri! Congrats. We've been following since you were around 300k. We swapped Sam the Cooking Guy for you 😉
Great stuff. Once America discovers bibimbap and gochujang, the world will be a better place.
Wait how does your wife eat kimchi by itself? I’m Korean and I still need rice or noodles to go with the kimchi, since the flavor is just too strong by itself.
Brian, Thanks for everything you do man. Love the vids. You rock!
Just made this and my god I love all of it. And man that Ssamjang speaks to me. Looks like I’m starting a Korean Food exploration because this food is outrageously good.
My saved videos is basically Brian’s entire Channel.
not bad
Bri I've got some ground beef that I don't want to go to waste. What are your thoughts on replacing a cut with ground?
That looks so nice! Any idea on what to do with the leftover raddish?
I like to keep the baby food pear packs on hand for when I crave bulgogi but don’t have fresh pears on hand.
9:04 my god that is the train straight to flavourtown
Bro you almost at a MIL. So exciting!! I am making this tonight!!!
Hey Bri! Love your work! The scientist in me wants to let you know it’s pro-te-ase, not pro-tease. -ase = enzyme. Soz, couldn’t help myself!
nah bro put 8:30 to 8:33 in slow motion 💀💀💀
훌륭합니다. 완벽한 한식입니다. ^^ That's great. It's the perfect Korean meal. ^^
2:40 wild Lauren appeared in her natural habita
Mmm steaky beef
REQUEST!!! Chicken-fried chicken noodle soup dumplings
Bulgogi 불고기 consist of 불 and 고기 meaning fire and meat, so I would recommend all of you watching to really use charcoal if available!
Hey Bri, could you please make a „how to use a knife/ chop“ video sometime? thanks
the korean pear is a special situation. i would never substitute it with just pear, use one part apple and one part pear!
Nice !
Hi Brian (and Lauren), I recently discovered your channel, began watching your video clips (numerous indeed!), and started even trying out a few of your recipes. I just joined, in the hope/expectation of pushing your channel to 1,000,000 subscribers. Keep up the great work and thank you!
Rice takes 50 minutes in my Zojiroshi
my quick and easy "k-bbq" would be grilled thick cuts of pork belly or pork shoulder and with the true korean style, using scissor to cut the meat after searing the whole slab well. i don't use ssamjang (i do like it but i find it bothersome to make and buying it is quite a waste since i don't eat it that much) as the dipping sauce, i simply dip it on sesame oil that got salt and black pepper in it. then wrap it with perilla kimchi or if i got lettuce and fresh perilla leaves, i would use that and add some cabbage kimchi to that. sometimes i also sprinkle some garlic powder cos i have mild intolerance to raw/whole garlic.
i also like those thinly sliced dongchimi? (radish water kimchi) with grilled meat, when i had some kbbq in jeju island they served me that and i wrapped the meat with it, since it's quite tangy, it balanced out the greasy pork belly i ordered. good stuff.
Love the weeknighter series. Any reason you need to refrigerate the beef while marinating? Why not leave it out at room temp to avoid the hot pan cold wet beef issue? Is that a health thing, or a science thing?
If you don`t want to use pear / pineapple as a tenderizer go for baking soda. If you want another side dish go for pickled onion – soy sauce, sugar and vinegar – boil it then pour it over some cut onion, chill for a few hours and you`re done. Very delicious stuff.
You love Korean food ❤
Where’s the link for the kimchi though…
Thank you Brian. Can't wait to make this!
Brian, I’m a firm believer in cooking with instinct, but also intent. You nail both every video you make!
I always found marinating bulgogi so difficult, but you make it so easy! I'll definitely try your banchans as well. My mom puts a dash of fish sauce and vinegar in her cucumber muchim. KBBQ for dinner tomorrow!! P.s. love how your wife snacks on kimchi. ❤❤
Not a bad job! I'd recommend hangar steaks for really good Bulgogi. As for using other types of pears. Nope nope nope. Has to be an Asian pear. I've tried it in a pinch before and its not the same.
great idea and great name for a series!