Korean Beef Hot Pot, Bulgogi Jeongol Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long can you marinate bulgogi? ›

Pour marinade over beef and onion mixture and mix together until all beef is well and evenly coated. Cover beef and refrigerate for at least 6 hours and up to 24 hours. Place a large skillet over medium-high heat.

There are three types of bulgogi that are typically served at restaurants today – Gwangyang-style of South Jeolla Province, Eonyang-style of South Gyeongsang Province and last but not least, the Seoul-style.

The dish is believed to have entered South Korea as a result of refugees fleeing Pyongan Providence after the liberation of the Korean Peninsula from the Japanese in 1945. After its introduction into South Korea, bulgogi became popular in Seoul and many other cities.

Beef bulgogi leftovers are good in the fridge for up to four days, and will last in the freezer for up to three months. Pull leftovers out of the freezer a day before you're ready to eat, and let them thaw in the fridge. You'll definitely want to prepare a pot of perfectly steamed White Rice to serve with this.

Most recipes call for crushed pear to tenderize the meat. My boyfriend's Korean mother says Coca-Cola can also be used for the same purpose. This recipe uses very thinly-sliced sirloin steak, so tenderization isn't necessary. It's delicious served with rice, lettuce leaves, and chile paste or kimchi.

Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

As a result, Koreans cultivated a wide variety of beans to supplement their diet. Beans like black beans, soybeans and peanuts were often used to make banchan (side-dishes), and when sugar became widely available it was quickly incorporated into traditional recipes to give a rich and sweet stickiness.

Bulgogi (Korean: 불고기; lit. fire meat; Korean pronunciation: [pul. ɡo. ɡi]; American English /bʊlˈɡoʊɡiː/ buul-GOH-ghee) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.

The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason.

What kind of meat do you use for beef bulgogi? Bulgogi is typically made with almost paper-thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin coming in a close second.

Why do Koreans soak meat? ›

It will significantly reduce any gamey or irony taste from the meat.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Marinating times vary greatly depending on the kind, cut, and size of the meat. Denser meats like pork and steak can marinate for 24 hours or even longer. Lighter meats like chicken can marinate between 2 hours and 24 hours.

Refrigerated Shelf Life and Safety

The United States Department of Agriculture (USDA) recommends storing marinated meat in the refrigerator for no more than 3-5 days. This time frame accounts for the potential growth of harmful bacteria that can cause food poisoning.

You'll need to cook it first to eliminate bacteria like Salmonella and E. coli. Then — and only then — is it safe to reuse as a sauce or glaze.

How long does homemade bulgogi sauce last? Since it's made without preservatives, homemade bulgogi sauce will last a week or so in the fridge in an airtight container. Glass jars or bottles work perfectly for this. Any longer and the flavours from the ginger and garlic can start to degrade.