"Bulgogi”: Ryu Soo-young’s Easy Korean Recipe (Ep.05)

The previous post, “Healthy & Tasty Korean Food for Kids – 15 Must-Try Dishes,” presents the first recipe: Bulgogi, featuring Ryu Soo-young’s special recipe.

 

Table of Contents

- Introduction to “Bulgogi”

• The Origins of “Bulgogi”

• Nutritional Components of “Bulgogi”

- Recipe - Ryu Soo-young’s “갈배 불고기” (IdH Bulgogi)

• Cooking Video

• Main Ingredients

• Seasoning

• Step-by-Step Cooking Instructions

[Appendix] Translated Video Script

 

Seoul-Style Bulgogi [Photo Credit] Cloudpic

Introduction to “Bulgogi” (불고기, Korean marinated beef)

🥩 The Origins of “Bulgogi”

Bulgogi is one of Korea’s most iconic grilled meat dishes. It is believed to have originated from Maekjeok (맥적) during the Goguryeo period (37 BCE ~ 668 CE) of the Three Kingdoms era. Maekjeok referred to skewered meat seasoned with soy sauce and grilled over an open flame.

As we know it today, Bulgogi consists of thinly sliced beef marinated in soy sauce, sugar, sesame oil, minced garlic, pear, apple, and other ingredients, creating its signature tender, sweet, and savory taste. Marinating thin beef slices enhances its flavor, bringing out the umami to its fullest.

While bulgogi preparation varies by region, it is commonly pan-cooked with water for a juicy texture in Seoul and the surrounding areas. Meanwhile, bulgogi is often grilled over charcoal or straw fire in the southern regions for a smoky and aromatic finish. Today, we’ll explore Seoul-style Bulgogi and its unique cooking method.

 

🥩 Nutritional Benefits of “Bulgogi”

Bulgogi is a nutritious and well-balanced dish suitable for people of all ages. However, as the calorie and sodium content can vary depending on the marinade and cooking method, choosing the right portion size and preparation technique is essential.

 

- High-Quality Protein: The beef used in bulgogi is rich in high-quality protein, which supports muscle growth and maintenance. This makes it an excellent choice for growing children and athletes.

 

- Iron for Anemia Prevention: Beef is an excellent source of iron, which helps prevent anemia. It is particularly beneficial for pregnant women and those with higher iron needs, such as menstruating women.

 

- Immune-Boosting Properties: Beef contains zinc, and the antioxidants found in bulgogi marinade ingredients like garlic and onions strengthen the immune system, helping to ward off illnesses.

 

- Essential B Vitamins: Bulgogi is also packed with vitamins (vitamin B) that are crucial in energy production. Thus, it is an excellent dish for boosting overall vitality.

 

- Balanced Nutrition with Vegetables: Eating bulgogi with lettuce, perilla leaves, onions, and other vegetables enhances nutritional value by adding vitamins, minerals, and dietary fiber.

 

Recipe - Ryu Soo-young’s “갈배 불고기” (IdH Bulgogi)

📺 Video - Ryu Soo-young’s “갈배 불고기”, New Release, Pyeon Restaurant

[Source] YouTube, KBS Entertain

 

🐾 "갈배" refers to Haetae's "Grinded Pear Juice," a commercially available beverage.

 

🛒 Main Ingredients

- Beef (Choose from sirloin, tenderloin, round, or striploin) – 600g

- Onion – 1 medium

- Green onion – 1 stalk

 

⚖️ Seasoning

- Soy sauce (brewed soy sauce or dark soy sauce) – 10 tbsp

- Sugar – 2 tbsp

- Corn syrup – 2 tbsp

- Salt – 1/2 tsp

- Haetae Pear Juice (해태 갈아 만든 배, 1 can, 238ml)

- Sesame oil – 3 tbsp

- Vinegar – 2 tbsp

- Minced garlic – 1.5 tbsp

 

📖 Step-by-Step Cooking Instructions

Preparing the Ingredients

- Slice the beef into thin pieces, about 1.5–3mm thick. (You can request this at the butcher when purchasing.)

- Thinly slice the onion into strips.

- Finely chop the green onion into small pieces.

 

Making the Sauce

- Prepare an airtight container that can hold 600g of beef.

- Pour 10 tbsp of soy sauce into the container.

- Add 2 tbsp of sugar, 2 tbsp of corn syrup, one can of pear juice, 1/2 tsp of salt, and 3 tbsp of sesame oil.

- Add 1.5 tbsp of minced garlic (or finely chop fresh garlic).

- Close the container lid and shake well until the sugar is completely dissolved.

 

Cooking Instructions

① Separate each thin slice of beef by hand and gently tear it into manageable pieces before placing it into the sauce container.

② It’s important to layer the beef individually while ensuring each piece is well coated with the marinade.

③ As you add the beef, press it down gently with a spoon or spatula to evenly distribute the marinade.

④ Add the chopped green onion and sliced onion, ensuring they are fully coated in the marinade.

 

📌 Cook using Method A or B, depending on the equipment you have.

 

A. Cooking in a Pan

⑤ Heat a pan and add 1–2 tbsp of cooking oil.

⑥ Sauté the marinated onions first until they become soft.

⑦ Add the marinated beef and green onions into the pan and stir-fry.

⑧ Pour in the remaining marinade and let it simmer slightly. Do not add extra water.

⑨ Once the beef loses its pink color, it’s ready to eat.

⑩ Adjust the cooking time depending on personal taste—reduce longer for a richer flavor.

 

B. Cooking on a Griddle with a Portable Stove

⑤ Prepare a portable stove and a clean Korean BBQ Grill Pan. (Check the cooking tips for buying a grill pan.)

⑥ Place the grill pan on the stove, turn on the heat, and pour about 200–300ml of water onto the surface.

⑦ Once the water starts to boil, lower the heat to medium.

⑧ Place the marinated beef, onions, and green onions onto the grill pan in small batches.

⑨ Continuously pour some of the marinade over the meat as it cooks.

⑩ The beef is ready once it no longer appears pink—enjoy it straight from the grill pan.

⑪ Eat it as soon as the beef juices are gone or let it cook until crispy, depending on your preference.

⑫ For extra flavor, dip the grilled meat into the marinade on the grill pan before eating.

⑬ If the liquid on the grill pan reduces, add more water and continue cooking.

⑭ Ensure the beef doesn’t stick to the grill pan by moving it around as it cooks.

 

🍽️ Enjoying the Dish

- Bulgogi pairs best with steamed rice. You can also mix rice into the sauce for an extra flavorful bite.

- The video's minari (water parsley) salad is not included in today’s recipe.

- Feel free to enjoy it with side dishes you have on hand. You can experiment with different combinations to suit your taste.

- It goes well with fresh minari salad, napa cabbage kimchi, or a bit of traditional kimchi, but above all, it tastes best when enjoyed with rice.

 

📌 Cooking Tips

- Fresh refrigerated beef can be cooked immediately without marinating, while tougher cuts or frozen meat should be marinated for about a day before cooking.

- Since bulgogi’s flavor heavily depends on the quality of the meat, choose high-quality beef for the best results.

- When purchasing the beef, ask for thin slices (1.5–3mm thick) for the perfect texture.

- Instead of cutting the meat with a knife, tearing it by hand helps retain natural juices.

- Adjust the salt and sugar levels according to your personal taste.

- You can enhance the flavor by adding glass noodles (dangmyeon, 당면) according to your preference.

- You can find portable stoves and grilling plates on Amazon—I’ve included a link below for easy access.

 🔗 butane gas stove

🔗 KoreanBbq Smoke Steak Pan Pork Charcoal Grill

 

🔗 KoreanBBQ Grill Pan, Smoke Steak Grill Charcoal Pans

 

🐾 I couldn't find the exact Korean-made grill pan shown in the video on Amazon, so I've linked similar alternatives instead. If you want the same Korean BBQ grill pan, you’ll need to purchase the "Yangchonri Copper Bulgogi Pan" (양촌리 동판 동불고기판) in Korea. The price is approximately 46,000 KRW. Also, this grill pan is not compatible with induction cooktops.

 

🐾 You can purchase all the ingredients and equipment at a Korean mart, including "Haetae Pear Juice" and a grill pan.

- If you need, please read and refer to the following post introducing Korean ingredients and seasonings.

 

🔖 The Ultimate Guide to Korean Seasonings and Sauces for Home Cooks

 

[Appendix] Translated Video Script

I have translated only Ryu Soo-young's dialogue from the cooking session. Please refer to it.

 

🗣️ Transcript

🕛 0:32

불고기에는 뭐 당연히 간장 들어가야죠.
Of course, soy sauce is essential for bulgogi.

설탕 들어가지
You need sugar, too.

그리고 색깔이 거무튀튀하고 윤기도 없고 애가 좀 흐물흐물하면 먹기 귀찮어.
If the color is too dark, there's no shine, and the meat turns mushy, it’s not appetizing.

그래서 꼭 들어가야 되는 게, 물엿.
That’s why you must add starch syrup.

물엿 없으면 올리고당 가능해요.
If you don’t have starch syrup, oligosaccharide works.

꿀은 하지 마세요. 나는 추천하진 않아
Don’t use honey. I don’t recommend it.

왜냐하면 자파 꿀을 쓰실 경우에는 맛이 틀어질 수 있어요.
If you use mixed flower honey, the taste might be off.

아카시아 꿀도 그렇고, 아 향 때문에
The same goes for acacia honey because of the strong aroma.

배, IdH
Pear, IdH.

저거 PPL 아니고요. 돈 주고 샀고요.
This isn’t a paid promotion. I bought it with my own money.

국물 할 때는 요게 하나 들어감으로써 우리가 물량을 따로 계산 안 해도 돼.
When making the sauce, adding this means you don’t have to measure extra liquid.

쬐끔한 238ml 짜리에요. 저거를 쓰시면은 좋아요.
It’s a small 238ml bottle. That’s a good amount to use.

한국의 전통적인 비율을 그대로 따라갔어요.
I followed the traditional Korean ratio.

그랬더니 괜찮아요.
And it turned out great.

그래서 이게 10개, 당이 6개 들어갈 거예요.
So, for every 10 parts of soy sauce, I’ll use 6 parts of sugar.

600g 기준으로 10대 6, 둘, 둘
For 600g of meat, the ratio is 10:6—two parts of sugar, two parts of starch syrup.

요기에 둘 설탕이 들어가 있습니다.
That includes two parts of sugar here.

10개 대 여섯 개.
10 parts soy sauce, 6 parts sweetener.

한국 전통적인 간장 양념이 5대 3이거든요.
The traditional Korean soy sauce seasoning ratio is 5:3.

간장 5와 설탕 3, 두 배로 불린 거예요.
That’s 5 parts soy sauce to 3 parts sugar, but doubled.

요런 걸 놓고 시작을 하세요.
Start with this base.

숟갈로 섞을래봐 진짜 오래 걸려요.
If you try mixing it with a spoon, it takes forever.

(간장) 10, (설탕 2, 물엿 2,) 그리고 이거 한 개.
10 parts soy sauce, 2 parts sugar, 2 parts starch syrup, and one of these.

네 맞아요. 이렇게 당이 여섯 숟가락쯤 들어간다고 생각하시면 됩니다.
Yes, that’s right. Think of it as about six spoonfuls of sweetener.

이걸로 국물을 잡으시면 녹진한 맛이 나죠.
Using this for the sauce gives it a rich texture.

그냥 물은 안 들어가요.
No plain water is added.

여기다가 이걸로 간이 조금 부족할 수 있어요.
With just this, the seasoning might be a little lacking.

저는 소금을 한 반티(스푼)만…
I add just half a teaspoon of salt.

그리고 당연히 참기름,
And of course, sesame oil.

그리고 늘 들어가는 거,
And the ingredient that always goes in.

한가지 킥이 들어가면 돼요.
You just need one special touch.

저의 고기요리에 들어가는 친구는 식초지요.
For my meat dishes, that secret ingredient is vinegar.

저게 제가 저번에 제육볶음에 말씀드렸지만, 저게 들어가면 더 맛있어져요.
I mentioned this before when making spicy stir-fried pork—vinegar makes it even tastier.

2숟갈 넣을게요.
I’ll add two spoonfuls.

이거 볶으면 신내 안나요.
When you stir-fry it, there won’t be any sour smell.

보통 생강술 이런 거 쓰잖아요.
People usually use ginger wine or something like that.

얘도 식초야.
But this is also vinegar.

얘도 식초야.
This is vinegar, too.

정제수, 사과발효식초, 과당, 설탕, 청주
It contains purified water, apple-fermented vinegar, fructose, sugar, and rice wine.

얘도 거의 식초예요.
It’s basically vinegar.

아우 되게 셔, 얘랑 얘랑 별 차이가 없어.
Wow, it’s really sour. There’s not much difference between them.

저걸 따로 사실 필요가 없이 식초를 쓰시면 비슷한 효과를 낼 수가 있어요.
You don’t need to buy that separately—just use vinegar for the same effect.

기운이 나는 마늘 좀 들어가야 되구요.
You need some energizing garlic, too.

한 숟갈 반쯤 넣으세요.
Add about one and a half spoonfuls.

….

이제 완전 다 녹았어요.
Now, everything has completely dissolved.

이렇게 안 하면 설탕이 이렇게 밑에 척 가라앉아 있어요.
If you don’t mix it well, the sugar just sinks to the bottom.

그러면 맛이 완전 다르다구.
And that completely changes the taste.

그래서 꼭 … 섞어주세요.
So, make sure to mix it well.

자 이제 양념 다 끝났어요.
Now, the marinade is done.

자 불고기, 한 근(600g)이면 저는 충분하다고 봅니다.
For bulgogi, I think 600g (one geun) is enough.

불고기만큼은 고기가 제일 중요해요.
With bulgogi, the quality of the meat is the most important thing.

그래서 저는 한우를 꼭, 한우를 꼭 드시길 권장합니다.
That’s why I strongly recommend using Korean beef (Hanwoo).

원 플러스예요. 한 근에 3만원 정도 하죠.
It’s grade 1+, about 30,000 KRW per 600g.

불고기 할 때는 3만원 정도 투자하세요.
If you’re making bulgogi, invest about 30,000 KRW in the meat.

불고기 할 때는 3만원 정도 투자하세요.
When making bulgogi, invest about 30,000 KRW.

어차피 수입육도 100g에 3~4천원해요.
Imported beef costs about 3,000 to 4,000 KRW per 100g anyway.

한근하면은 거의 2만원 돈 되가요.
For 600g, that’s nearly 20,000 KRW.

고거 더 들여가지고 한우 사시면은 훨씬 근사한 불고기 만들 수 있습니다.
If you spend just a little more, you can make a much better bulgogi with Hanwoo.

한 만원, 2만원 더 쓰게 될 거예요.
You’ll spend an extra 10,000 to 20,000 KRW.

하지만 절대 후회하는 선택 아니에요.
But you’ll never regret it.

자 그래서 오늘 알려드릴 건 재우지 않는 불고기예요.
So today, I’m showing you how to make bulgogi without marinating.

재우지 않는 불고기예요.
This is bulgogi that’s not marinated.

재우지 않을 거예요. 그래서 고기가 중요해요 더.
We won’t marinate it, so the quality of the meat matters even more.

한우로 쓸 거면 굳이 오래 재우지 마세요.
If you’re using Hanwoo, don’t marinate it for too long.

물론, 오래 재우면 연육이 되고, 조금 더 부드러운 맛은 있는데,
Of course, marinating for a long time helps tenderize the meat and makes it softer,

안 재우고 먹었을 때, 그 신선함이 있고, 고기의 육향이 나요.
But eating it without marinating preserves its freshness and natural beef aroma.

고기 너무 오래 재우지 않아도,
Even if you don’t marinate the meat for long,

한근만 딱 사가지고 맛있게 무쳐가지고 딱 먹고 끝내.
Just get 600g, mix it well, eat it fresh, and that’s it.

재지 마세요. 인생은 재고 사는 거 아니에요.
Don’t marinate it. Life isn’t about overthinking.

이거를 좀 수고스러워도 이렇게 하면 좋아요.
It takes a bit more effort, but this method works best.

저렇게 뜯어 넣으면 육즙 손해가 적어요.
Tearing the meat apart like that minimizes juice loss.

칼로 쓸면 그만큼 더 (육즙이) 빠져요.
If you slice it with a knife, more juice leaks out.

저러면 세포가 덜 뽀개지니까 육즙이 덜 빠져나오는 것 같아요.
With this method, the meat’s cells stay more intact, so less juice escapes.

그리고 이게 바로 먹을 건데 무쳐서, 이게 다 엉겨붙어 가지고 넣으면은 안에 건 양념이 안되니까
Since we’re eating it right away, if the meat clumps together, the inside won’t get seasoned properly.

저렇게 중간중간 누르면서 하세요.
So, press down on it as you mix.

쩍쩍 붙으면 몇 장은 싱거워져요.
If the pieces stick together, some will end up bland.

자 다 됐어요.
Alright, it’s done.

찢어서 하니까 훨씬 보기가 좋죠.
Tearing the meat apart makes it look much better.

하나하나 들어가서 양념도 잘 베고요.
Each piece gets evenly coated in the seasoning.

야 냄새 좋다.
Wow, it smells amazing.

우리 여기다 한 번 구워 볼까요.
Shall we grill it now?

오늘 할 건 서울식 불고기입니다.
Today, we’re making Seoul-style bulgogi.

오늘 할 건 서울식 불고기입니다.
Yes, Seoul-style bulgogi.

불고기가 서울에 와서는 전골이 됐다는 얘기에요.
In Seoul, bulgogi evolved into a hot pot dish.

안 흘러요. 이게 특허예요.
The liquid doesn’t drip—this is a patented design.

국물과 고기를 같이 즐기는 혁신적인 불판이죠.
It’s a revolutionary grill that lets you enjoy broth and meat together.

저게 우리나라 불판이에요. 특허도 우리나라에 있고.
That’s a Korean-style grill, and the patent is ours too.

불을 키고
Turn on the heat.

여기다가 이제 원래 육수를 부어야 되는데
Normally, you’d add broth here.

우린 물을 부어 놓자고
But let’s just use water for now.

주변의 물 때문에 연기가 덜 나요. 크게 타지 않고요.
The water around it reduces smoke and prevents burning.

위해서도 부으시고.
Pour some on top as well.

불을 좀 줄일게요. 이제.
Now, let’s lower the heat a bit.

여기다가 이제 한 국자 넣어야죠.
Time to add a ladle of broth.

국물을 탁 이렇게 ~
Pour the broth like this~

마이야르 반응이 일어나요. 디글레이징이 돼죠.
The Maillard reaction happens, and it deglazes the pan.

육수가 쌓여요 계속 맛있어져요. 반복할수록.
The broth builds up, making it richer and tastier each time.

기가 막히구만. 내가 왜 이걸 이제 개시했을까.
This is incredible. Why didn’t I start doing this sooner?

여기는 을지로 1가 어래옥이에요!
This is Euljiro 1-ga's "Eoraeok" restaurant! (Just joking!)

야 냄새가 미쳤어.
Wow, the smell is insane.

우리집에서 이런 냄새가 나다니, 뭔 갈비집 냄새가 나.
I can’t believe my house smells like this—like a galbi restaurant!

냄새가 옛날 졸업식 냄새 ~
It smells like an old-school graduation day.

(예전에는 졸업식 끝나고 가족들이 외식으로 불고기 먹으러 갔습니다.)
(Back in the day, families would go out for bulgogi after graduation ceremonies.)

어우 옛날에는 이 불고기집(음식점)이 진짜 거의 뭐 엄청난 외식 요리였지.
Back then, bulgogi restaurants were considered a big deal for dining out.

불고기로 빌딩 올라간 명동의 고깃집들이 많더라고.
Many barbecue restaurants in Myeong-dong have built entire buildings just from selling bulgogi.

됐어요. 자 익었어, 익었어.
Alright, it’s done. It’s cooked!

저게 불향도 들어가거든요. 직접 불에 다니까
That smoky aroma seeps in because it’s cooked over direct heat.

그냥 맛있고, 기분도 맛있어

It just tastes amazing, and even the experience feels good.

🕛 9:20

내가 뭔가 되게 호사스러운 짓을 하는 것 같아요.

I feel like I’m indulging in luxury right now.

(고기를 육수에 찍어서 계속 위로 올리면서 먹습니다.)
(Dipping the meat into the broth and lifting it up repeatedly while eating.)

(먹는 중간에 물이 쫄면, 물을 다시 부어주면서 조리를 계속합니다.)
(When the broth reduces, more water is added to keep cooking.)

(탈 것 같은 부분은 긁어주면서 계속 구워 먹습니다.)
(Scrap any parts that might burn while grilling the meat.)