Cooking Bulgogi and Bulgogi Stew with Maangchi
Posted by admin on October 26th, 2009 at 06:42am
Maangchi asked:
Full recipe here: blog.maangchi.com Bulgogi is a famous korean dish made with marinated sliced beef. In this video, I make Bulgogi stew using marinated bulgogi and some vegetables.
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Tags: Bulgogi, Cooking, Stew Recipe
Under Howto
25 Comments for Cooking Bulgogi and Bulgogi Stew with Maangchi
1. Maangchi | October 27th, 2009 at 9:00 am
Thank you. You could use any type of pear for this recipe. Good luck with your Korean cooking! : )
2. whitehye | October 29th, 2009 at 8:26 pm
hiii, im from Chile
here we dont have korean pears, can i use sweet apple? o something else?
PS: i love all you videos ^^
3. Maangchi | November 2nd, 2009 at 12:09 am
Good news! : )
4. scorpio20082008 | November 4th, 2009 at 3:39 pm
I made Bulgogi today using your recipe. That was so good. Thank you!
5. jamesbug2002 | November 6th, 2009 at 7:12 pm
Yuummmm! there is a Korean resto here in SM Cebu, Philippines..and i will ask the owner to make us bulgogi! I’m veeery hungry now!
6. bLuebhErie | November 9th, 2009 at 3:30 pm
wow!
it looks sooo good ^^
i’m hungry now…
lol.
i love korean food!
7. Jewriffic | November 12th, 2009 at 4:35 am
Very interesting, looks delicious and easy to follow. But I suggest you drop the Chopin “Fantasie impromptu” background music in any future videos. It simply does not fit
8. Maangchi | November 14th, 2009 at 1:39 pm
I’m sure she will be proud of you!
9. krnsassyboi | November 16th, 2009 at 12:02 am
thanks !
I miss Korean cooking, I use to have it every day because my parents are Korean. But now i am in Italy alone and Korean food is really really expensive. So i need to learn how to cook^^
10. Maangchi | November 18th, 2009 at 9:52 am
You can leave it in the fridge up to 24 hours.
11. krnsassyboi | November 20th, 2009 at 5:47 am
HI thanks for the video, i was just wondering how long can u leave uncooked Bulgogi in the fridge for?
12. Maangchi | November 22nd, 2009 at 2:17 am
It’s for the nice presentation even though it will be get mixed in a few minutues.
13. hastiin | November 22nd, 2009 at 8:08 am
Hi Maangchi, I have a question again. I’ve notice in some of your videos and others when cooking stews, the ingredients are placed around the edge of the pan. Is that for presentation or do they start to pre-cook on the edges? Either way it still looks great. Thanks.
14. Maangchi | November 23rd, 2009 at 11:31 pm
I’m glad to hear that!
15. ednaspana | November 26th, 2009 at 5:57 am
I like Korean food. I manage a Japanese Golf Club but recently I have Korean members and guests players (almost 2,000 a month) in my golf club, so I have added Korean dishes in our Japanese restaurant. They like the bibimbap and the vegetable and kimchi pancakes my Japanese trained chef is making. Thanks Maangchi. I will try to learn more about Korean cooking…. to service our clients taste…. Hahahahah
16. Maangchi | November 29th, 2009 at 12:37 pm
Yes, you can,of course!
17. dn32585 | November 30th, 2009 at 6:48 pm
OMG that carrot is huge
18. PoraNabi | December 3rd, 2009 at 9:28 am
Can you mix this in a blender if you don’t have a food processor?
19. Maangchi | December 6th, 2009 at 9:07 am
wonderful! let me know how your presentation goes.
20. chastedem0n | December 8th, 2009 at 4:30 pm
this video is a big help,we’ll cook bulgogi in our culinary class thanks!
21. PooJiraiya | December 11th, 2009 at 2:10 am
there would be a diffrence in taste, use roasted one time, not roasted the other, see what suits you
22. Maangchi | December 11th, 2009 at 3:13 am
use roasted sesame seeds.
23. maraskywalkeriii | December 12th, 2009 at 8:09 pm
I have both raw and Korean style roasted sesame seeds, but would the raw be okay in this instance? I mean, will there be a difference in taste after I cook the meat?
24. ironchopsticks | December 14th, 2009 at 7:47 am
that’s wat she said
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