The BEST Bulgogi Recipe You’ll EVER Taste! | Easy Korean BBQ at Home — Transcript

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1. 0:00yo this is how you make Pui restaurant
2. 0:03style let's go so pu means fire and Ki
3. 0:07means meat so it literally means fire
4. 0:10meat and today instead of spending 100
5. 0:12plus dollars at a Korean restaurant I'm
6. 0:14going to show you how to do this under
7. 0:16$20 within 15 minutes so let's get to it
8. 0:19so there's three parts to this that's
9. 0:21all you have to master part one is what
10. 0:23kind of meat you use and part two is
11. 0:25what the marinade is and part three is
12. 0:27how you cook it all right part one is to
13. 0:29cut a meat I use riy rule when you cut
14. 0:32up your meat you want it to be thinly
15. 0:33sliced and today I grabbed these at
16. 0:35Hmart and this definitely works but if I
17. 0:38were to be honest with you even when we
18. 0:40make Korean barbecue or Pugi at a
19. 0:42restaurant I like it even a little
20. 0:44thinner than this because you want the
21. 0:46meat to like almost melt in your mouth
22. 0:48we don't want the meat to be tough so
23. 0:50yeah use thinly slice meat and then part
24. 0:52two is all within your sauce and how you
25. 0:55marinate it all right so we're going to
26. 0:57make the sauce keep the measurements
27. 0:58super simple all right tablespoon of soy
28. 1:01sauce boom BP that's
29. 1:05three pop just like that and 2 tbsp of
30. 1:09sugar boom and a tbspoon of Sesame oion
31. 1:12all right so now we're going to get this
32. 1:13a nice little mix make sure the sugar
33. 1:15melts and this is the base right here
34. 1:18let's give it a
35. 1:21try all right so this is the base at a
36. 1:23sauce now we're going to step it up a
37. 1:25notch grab yourself a blender and we're
38. 1:27going to chop up some onions and some
39. 1:29pear so we're just roughly chopping up
40. 1:31the
41. 1:34onion all right so there goes 1/3 cup of
42. 1:38onion this is the secet right here
43. 1:39Korean pear this is going to change
44. 1:41everything up all right so peel your
45. 1:44Korean pear however you like to peel
46. 1:47it I guess that's one3 right isn't that
47. 1:50a little bit too much than
48. 1:531/3 what do you mean that's one there
49. 1:55right now it is and if you want the
50. 1:57exact measurement it's about 40 G of
51. 2:00onion and 70 G of Korean P all right so
52. 2:03while I'm here I'm going to actually
53. 2:04also chop us some onions and scallion
54. 2:06that we're going to use at the end of
55. 2:08the cooking okay so give it a take about
56. 2:1050 g of onion just like that and about
57. 2:12one or two scallion scallion gives a
58. 2:14nice little color to your Pugi
59. 2:18too all right now we're going to put
60. 2:19this to the side now you're going to
61. 2:21grab your blender one3 cup of onion 1/3
62. 2:25cup of Korean pear 1/3 cup of water and
63. 2:29and half a tablespoon of garlic all
64. 2:31right now we're going to mix this JN up
65. 2:33let's
66. 2:38go look at that so this is the
67. 2:42Bas and this is the step it up a all
68. 2:45right so now we're going to add that
69. 2:47together look at
70. 2:51that and in this right here we're going
71. 2:54to add 3 tbsp of mirin or some sakei
72. 2:57yeah you could use mirin you could use
73. 2:58sakei matter of you could even use a
74. 3:00little bit of Soju whatever works for
75. 3:02you okay half a tablespoon of oyster
76. 3:04sauce and some black
77. 3:08pepper and that's it so that's my two
78. 3:11secret of the day for this recipe just a
79. 3:13little bit of oyster sauce or some MSG
80. 3:16or some tasida that would actually
81. 3:18enhance the flavor as well too but more
82. 3:20importantly the Korean Paar okay you
83. 3:23have to use Korean pear does it really
84. 3:26have to be Korean pear though n it could
85. 3:28be like other pair
86. 3:30if you can't find Korean pear at your
87. 3:32Market you know what you can do you
88. 3:34could buy one of those uh caned pear you
89. 3:37know what I'm talking about right so you
90. 3:39could throw that as well too cuz I think
91. 3:40a lot of people it's hard to get Korean
92. 3:42pear all right so if you actually taste
93. 3:44the sauce it doesn't actually taste
94. 3:46likei but trust me once the beef
95. 3:49marinates and you start cooking it woo
96. 3:51it's that fire so now the sauce is ready
97. 3:54I prefer to marinate it for at least 24
98. 3:57hours but today you know we're in a rush
99. 3:59so we're just going to make this all
100. 4:00within about 15 minutes all right
101. 4:02preferably if it's not 24 hours I like
102. 4:05it to marinate for at least 30 minutes
103. 4:07300 grain of meat you see what I mean
104. 4:09this is thinly sliced can see through
105. 4:11the glove almost here goes in the
106. 4:17marinate going give that a nice little
107. 4:20mix and you see how it's nice and red
108. 4:23once it really marinate it's going to
109. 4:25change color it's going to be more like
110. 4:27Brown look at that that smells amazing
111. 4:31that's all ready to go give that a wrap
112. 4:33and then put it in your fridge and we're
113. 4:35going to come right back to it all right
114. 4:36so it's been about 30 minutes uh now
115. 4:39we're going to cook remember the meat
116. 4:41was like super red it was like this
117. 4:42color but once it marinade this is the
118. 4:44color chained to it absorbed all that in
119. 4:4730 minutes yeah I mean 24 hours more
120. 4:51preferably all right so marinade is
121. 4:53ready to go all right Splash your oil
122. 4:56let's
123. 4:58go look at that
124. 5:00oo when you make fugle G you don't want
125. 5:02to cook it on super high heat you want
126. 5:04to go like medium to low heat and slowly
127. 5:06cook it this is what I mean if the meat
128. 5:08was too thick it would be too tough and
129. 5:10you got to care about overcooking and
130. 5:12everything but this meat is super thin
131. 5:14you don't got to really care about that
132. 5:15look this is too big of a piece so just
133. 5:17cut it into bite
134. 5:20size so when you feel like the meat is
135. 5:22about like 70 80% done that's when we're
136. 5:26going to throw our onion and our
137. 5:28scallion boom
138. 5:30about a tablespoon of sesame seed look
139. 5:33at that it changes the whole look right
140. 5:35there to be honest in my restaurant I
141. 5:37marinate the whole thing and you know I
142. 5:40serve it out from the kitchen but the
143. 5:42real expert are our managers and our
144. 5:44servers at the restaurant cuz they're
145. 5:46the one who's really grilling in front
146. 5:47of the customer so here's the expert
147. 5:50manager
148. 5:52hello what do you think about this looks
149. 5:55good it smells good but is it going to
150. 5:58be T it's going to taste right oh what
151. 6:00this guy questioning me oh wait you want
152. 6:02a little bit of the juice in there oh
153. 6:04yes okay same here what's the difference
154. 6:06between this and or hot up or Pugi can
155. 6:08you tell I mean for visually I can't
156. 6:10tell but from what I saw it was you know
157. 6:1230 minutes marinated so there's two
158. 6:14different kind of puroi one that you
159. 6:16actually Grill on the Korean barbecue so
160. 6:18you don't want this but I actually love
161. 6:22the Pugi juice like when you mix your
162. 6:24rice into this Pugi sauce woo fire all
163. 6:27right so our Pugi is done just making
164. 6:29this about Pugi I wanted to make a
165. 6:31little s party and I wanted to show you
166. 6:33guys what to buy so today I want to
167. 6:36Hmart to buy a few of this the main
168. 6:39ingredients you need to eat Korean
169. 6:41barbecue if you have this you could
170. 6:43throw a little Korean barbecue party
171. 6:44with your friends all right so here I
172. 6:46got me some lettuce samjang pepper and
173. 6:49this Kip I love Kip and radish Sam right
174. 6:52but right now I'm not going to make that
175. 6:54if I'm making a quick Pugi you know so I
176. 6:56wanted to make this quick this is
177. 6:57something I literally ran into hmar
178. 6:59grabbed it from in 10 minutes and here I
179. 7:02have it you know right so here it
180. 7:05is look at that f is ready to serve and
181. 7:09then what do you need to finish it with
182. 7:11sesame seed sesame seed indeed oo
183. 7:14perfect so the reason we finish it with
184. 7:16Sesame SE one it just visually looks so
185. 7:19pretty and two in Korean it's like a way
186. 7:21of saying hey no one touched your dish
187. 7:24you're the first one to touch it cuz
188. 7:26once someone picks it up the Sesame SE
189. 7:28doesn't look that fresh all right it's
190. 7:29time to eat man I'm starving along with
191. 7:32thei I made some Tang look at this I
192. 7:35literally made a whole Feast so if
193. 7:37you're watching this P recipe make sure
194. 7:40to try the tenang CH recipe all right
195. 7:42moment of truth let's
196. 7:55go wait hold up what that's radish can
197. 7:58radish G yeah oh snap you never had this
198. 8:02no so look boom got the the lettuce and
199. 8:07the get
200. 8:09it throw that Ki there I I got to double
201. 8:13up I'm a Ki guy and
202. 8:17then going throw in my rice boom some
203. 8:22pepper let's
204. 8:26go tip when you guys are eating Sam I
205. 8:29see a lot of people biting it this is
206. 8:31not Taco you literally is one bite all
207. 8:34the way
208. 8:37okay I I cook for you like this every
209. 8:39day right
210. 8:41sure yeah I'm just a good good guy like
211. 8:47that yes sir yes sir all right so thank
212. 8:50you guys for watching hope you guys
213. 8:51enjoy this and make this recipe I'm
214. 8:55telling you you have anything you want
215. 8:56to say to the world
216. 8:59thank you have a good
217. 9:01night bye Bitcoin
218. 9:09[Music]