or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Sweet Hot Bulgogi
New Posts  All Forums:Forum Nav:

Sweet Hot Bulgogi

post #1 of 12
Thread Starter 
Decided to try smoking a new dish I had never done before.
Bulgogi, which means "fire meat" is an extremely popular dish in Korea. Traditionally it is grilled over an open flame so I figured I would give smoking it a whirl.
My bil was stationed in S. Korea for a few years when he was in the Army and it was one of his favorite dishes, needless to say he was really excited when I told him I was going to make it in the smoker.

Started with my ingredients

I mixed 1/4C low sodium soy sauce with the juice of one kiwi, I would have used Asian pears but I decided to go with kiwi this time.

You could substitute sugar for the kiwi but a sweet fruist is more traditional.

Sliced up one green pepper, one onion, 3-4 green onions, 3 cloves of garlic and left the mushrooms whole. Tossed them in the sauce, added 1t hot chili sesame oil and 1T veg oil, to kick up the heat a little I added about 1T Korean chili paste with 1T pineapple juice.
I had the meat in the freezer for about 15 minutes to firm up so I could slice it easier, added that in after all the veggies had been coated.

Let it sit for 3 hours, if you ever decide to try this learn from my mistake, 3 hours is wayyyyyy too long for such a lean cut of meat, it came out good but the meay broke down a bit too much, 1 1/2hrs would have been perfect icon_wink.gif

Took all the meat and veggies out of the sauce removing bits of green onion and garlic from the meat, reserve the marinade.
Loaded it into the smoker which I had cranked up to 325 and let it smoke for just under an hour.

Brought the reserved marinade to a boil and whisked in a little soy sauce, water and flour mixture to thicken it. Served over jasmine rice.

post #2 of 12
Great Job that looks awesome i want some now
post #3 of 12
Fire, that looks great!!!! Bulgogi is traditionally a sweet not hot meat (the kimchi will lite up yer backside though....lol)
I make bulgogi at least 10 or 12 times a year and I love it.
That new twist on how you prepared it looks really fantastic!!! points.gif

How did yer bil like it???
post #4 of 12
Very nicely done, Jim! I've had bulgogi many times and yours looks authentically delicious.

post #5 of 12
Thread Starter 
He loved it, besides the texture of the overly soft meat he thought it was amazing, even ate the mushrooms, and he hates mushrooms.
post #6 of 12
Wow. Great looking smoke.

points.giffor giving us some ethnic fare to look at. Nice change from the usuals.
post #7 of 12
Hahahahaaaaa that's funny about the shrooms!!!!!PDT_Armataz_01_12.gif

Did you use rib eye for the meat??? That's what is supposed to be used.
post #8 of 12
Man it sure looks good......Thanks for sharing
post #9 of 12
Man you are a cooking fool. Looks great.PDT_Armataz_01_37.gif
post #10 of 12
Thats one nice looking smoke! Congrats
post #11 of 12
Now that really looks good. When I bought my sliced ribeye for cheese steak at the Korean market, it was lables as for bulgogi.

post #12 of 12
That sure looks good...PDT_Armataz_01_37.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Sweet Hot Bulgogi