How to Make Bulgogi with Jet Tila | Ready Jet Cook | Food Network

Bulgogi is my crack. Jet just taught me how to make meat crack. Thanks Jet!

Oh, Jet! You take me back so many years! I spent time in the Far East way before you were born, but I admire your effort to preserve your heritage, my friend!

Honestly that quick kimchi steals the whole video. I'm gonna try that

Hey Food Network. If you were going to have a non-Korean make Korean food, you could have consulted a Korean beforehand so you know which ingredients should be kept in, and what should be kept out. It may also help explaining certain changes to the recipe from the more traditional versions, and why the subtraction or additions still work to provide the general flavor profile people expect in bulgogi. I get that at the end of the day, a dish like bulgogi has tons of variations and evolutions. But, for the mass public showing the traditional recipe may serve as a better baseline reference to the origins of the dish, and culture. First of all, brown sugar is common in most contemporary beef bulgogi recipes, but you really want to add either an Asian pear, apple, or kiwi in there. Asian pear is classic, apple is a worthy alternative, Kiwi if time is tight and you need to eat it within a few hours. Kiwi has the greatest tenderizing effect of the 3. If you don’t have any of the 3, but you have some fruit juice, that can work in a pinch. Apple juice is great, pineapple juice also works well. Stay away from using orange juice or highly acidic stuff like… cranberry juice. Also if you have canned pineapples that can work in the marinade. If you do use kiwi you may need to bump up the sweetness with something else since Kiwis don’t had much sweetness. It’s common to see recipes with 2-3 sweet ingredients. For example, a common combo consists of sugar, fruit, and rice syrup. Ginger imo and probably in the opinion of a lot of Koreans, is a highly recommended addition to this. A little goes a long way but helps to add fragrance and pop to the marinade. Speaking of ginger, if you are making pork bulgogi, you may want to make sure you add it in. While we’re on the topic of pork bulgogi recipes, gochujang is a very common addition to it. But gochujang is seldom seen in beef bulgogi recipes. As for the kimchi, I won’t even venture into that subject here since it’s a whole different world. The cucumber kimchi made here will do for most people and gets you within the flavor profile - certainly nobody will complain about it. But if you want to add a bit of authentic flavor notes in there without doing too much research - seek out fermented shrimp in Korean or Asian supermarkets. If fresh, you’ll find it is not that fishy, and adds a wonderful savoriness/saltiness that works well with the other ingredients in kimchi. There’s also many different ways to enjoy bulgogi. For a really great visual and narrative experience, check out Hanwoo Rhapsody on Netflix.

So happy Ready Jet Cook is back!

I just left my local Korean market I purchased the chili paste and a Korean pear the cashier said the pear helps to tenderize the meat. Everything is marinating will cook for dinner thank you Chef

We have a fried rice food truck here in Jacksonville Florida that has bulgogi on their menu. I wasnt sure what it was so i was skeptical to order it. Since i checked out this video and it looks so delicious i cant wait to try some now. Thanks chef Jet as always !!!! U never fail to come through.

Jet, you don't know how happy you make me by sharing this recipe with us! Between you and Aarti, I am finding my love of flavourful foods - especially spicy Asian foods! Korean, Thai, and Indian spices and sauces make any dull dish pop! Thank you so much!

5:13 gochugaru 고추가루 is korean chili flakes not a paste. gochujang 고추장 is the chili paste. as far as the other mistakes in the video… the food doesn’t look bad just not traditional or even “regular” bulgogi.

Great presentTion. Looks wonderful and you are such a kind teacher

So grateful for your channel. Great recipes and excellent instructions and tips.

Love Jet, this is great.

A perfect video...an inspiration! Many thanks...

I was introduced to bulgogi in Vietnam by some Korean soldiers that I befriended. I have looked for fifty years for a recipe that matched what i had. I have tried several other recipes in my quest and finally I have found it. Thank you so much. Can't wait for my family to try it.

I loved the way you cooked your food quick n easy n I loved korean food I've been watching your cooking show many many years ago n inn food channel too n until now i still watching it on my fb too high five to you ..

Thank you for this presentation. I remember eating this while living in Kunsan and Soul!

Delicious! Easy! Used a leftover eye of round roast. Thinly sliced, it worked perfectly. Take out? Who needs takeout when you have Chef Tila giving us these delicious recipes? From the bottom of our stomachs, thank you! If you try this and like it, I recommend the drunken noodles too! Nom, nom, nom!

My great grandmother is from Bavaria and they used to bury their sauerkraut.

Bulgogi is so easy to to make. I love to have the left over sauce on my rice and mix it. It is so good in the end when you mix it all together.

Great content man!! Fantastic!!!