My mom never put any fruit in, it always tasted amazing, but when I moved I just bought the sauce that has Korean apple and pear in it. It's so good and tastes like beef jerky haha, but nothing is as good as my mom's mmm
If you dont like the thickness of the dish, serve the steak over fresh, hot, and semi moist/wet noodles (your choice of what kind). It helps thin out the sauce without removing much flavor.
I'll just try and spell it phonetically. Bool-go-gee It's really "boorl" with a single tongue roll at the end but that's typically difficult for a lot of my friends. Go as in the opposite of stop And gee with a hard "g"
Tip for peeling garlic: Place the clove of garlic on the cutting board, put your knife sideways onto the clove of garlic (almost as if it were laying on the cutting board), and finally, press your palm onto the knife's flat, blade, and press down, crushing the garlic, and making it easier for the garlic to peel.
You're actually so funny and yourself holy, like the realest youtuber I ever saw 😍😍 not like all those other ones who act completely different and fake on camera
i actually just did this recipe yesterday dude, i left it to marinade for a good 5 to 6 hours snd god the flavour was amazing, colour wasn't as dark however
David, if you ever making it again, 1. Store the beef in the freezer until it semi-frozen. You will have a much neater cut 2. I don't like the way Tasty cook it and it kinda turns gloppy so I suggest you just to cook on single layers. And only turn once. This way the beef will have a better charred flavour and not very soupy :)
BULGOGI IS MY STUFF. MY BEST FREIND MAKES IT SO GOOD. hers wasn't like that though. it wasn't like a thick baby food consistency, it was more like how marinades usually are.
Nice meal! The only thing I have is not even for you it's for Tasty BuzzFeed, and that's the fact that the recipe typically uses Asian pear, which is notably different that regular pears or Bosc pears (which it looks like you have)
You said bulgogi right. I'm always so impressed with your knowledge of culinary terms. Might I suggest adding beef stock or even water to the marinade to thin it out. And maybe a little less oil. It might not be proper bulgogi with less oil, but it'd totally help with that texture.
Zikeya Rawlings most Koreans add apple juice, my husband and I added alcoholic apple cider stuff. Also he never put the gochujang which is spicy Korean past, a way to thin that out and make it less spicy is with sprite which makes it super good.
I worked for a restaurant that served this. here's some things we did to make it good if you want to try again sometime. kiwi instead of pear, some soy sauce and sugar, when it's cooking things like pepper and green onion go great as well. there is also a variation called galbi which is korean short ribs which are AMAZING served with rice and grilled asparagus
if its gloopy, try straining the puree thoroughly before marinating. my guess is its from the bosc pear.or next time see if you can find an asian pear. they have slightly different consistencies. bosc are softer and can go grainy where asian pears tend to be more crisp like apples.
Im really glad that your latest videos have not been too far from your old videos. When I heard your coming to Jesus speech in your new setup video, I really thought you were going to make some drastic change to your style/types of videos. I'm sure others can agree that no one really cares if you test buzzfeed videos specifically. But we enjoy your opinion and take on any recipes and DIYs. Its fun to see viral things online be tested by someone. But anyway, you really had me freaked out that you were going to have a completely different channel. Glad to see that's not the case.
An easier version of bulgogi sauce/marinade is just putting soy sauce, garlic, honey or sugar, and a little bit of sesame oil. It basically gives you a similar taste but if you really want a pear in it, I recommend a korean pear as it is more tart than the pear you used. As well as I would add a little ginger and not blend the spring onion with the marinade. If you top it off with some sesame seeds it is amazing.
I've never tried korean food either... but I HATE sweetness in my steak (or pretty much any meat) so probably won't be trying this anytime soon. Happy birthday David!!
Helpful hint, if you're trying to get a thin slice on meat stick it in the freezer for about half an hour before you try to cut it. Makes it a lot easier.
WHEN HE SAID THE LAST WEEK OF BEING 20 I FREAKED OUT IVE BEEN WATCHING HIM FOR A LONG TIME AND I FEEL LIKE HE POSTED THE VIDEO THAT HE SAID HE WAS TURNING 20 LIKE A COUPLE MONTHS AGO GIRLLLL
i really dont know why but its something about david and the way he makes these recepies its soo intresting too watch them ♥♡♡( my birthay was yesterday(
I don't think you were supposed to blend the spring onions, onion and pear, those are normally added to the sauce as is to cook. I think only the pear juice is supposed to be added. Supposed to be a liquid base not a gloopy marinade.
As someone married to a Korean and having made and eaten plenty of Bulgogi (you pronounced it pretty well). It’s different depending on who makes it and my husband would freak if you don’t use lean meat. That is one thing Koreans agree on, use lean meat. Korean pears are the best to use, but you can use a standard pear or apple. We never measured we just made the marinade till it tasted good. Always! ALWAYS! Cut your meat super thin, you did a great job, it’s easier to cut lean beef into thin strips that don’t fall apart. Also most marinade should be more soupy because you should add a liquid such as beer, we used an apple cider and apple juice ALSO ALSO ALSO, most of not all Koreans will always add gochujang aka spicy paste and to make the paste less spicy they will add Sprite or Korean Cider. Then it tastes best when you let it marinade for a weekend and then eat it right after cooking. Honestly my favorite dish to make, I would love for you to have it made by a real Korean.
Wow I'm really impressed that it was your first time making/eating this and you enjoyed it! It's great that you're open to trying new things. Hopefully you can try Korean bbq in a restaurant sometime and do a comparison 😊 LMAO when you called the texture "gloopy" and yeah that usually happens when there's too much sauce.
I think the lumpiness would be reduced if you did not crowd the pan too much. Also I think your use of the concord pear may have caused the weird texture. Chinese pears are much more crisp- much like an apple and I dont think it will breakdown to a goo when cooked!
If you freeze the meat before cutting in to strips, it's easier! Also it's pronounced like "Bool go gi" But the B is kind of a mix between B and P. Korean pronunciation can be hard sometimes, so it's okay!
You have a great taste in music, which I appreciate. I hear that Caravan Palace in the background x) The music video for lonedigger is great if you haven't seen it.
