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5 tips for better than take out bulgogi | easy | oven and stovetop 2 ways | chicken or beef

Even without hondashi, this recipe will sure give you better than take out bulgogi, hondashi will noticeably enhance flavor even further.

Lots of ingredients in this recipe, so time to prepare marinade can be a bit time consuming, but each time, you can marinate multiple pounds of meat and freeze them in separate containers, and move proper portion(s) in fridge the night before cooking to thaw. This way cooking bulgogi can be a breeze for you even during busy days, especially if you use oven, only need to watch it for the last 1-4 minutes when boil switched on, also lots of meat can be cooked at the same time if you have big oven, then you can freeze cooked bulgogi for future use too.

Except hondashi (which is optional), all other ingredients are included in the minimum set of seasonings/spices I recommended for international cuisines (refer to this video https://youtu.be/VC4mxG1wlwI), I plan to stick to this minimum set (most time) until enough varieties of tasty home food recipes provided for typical living with just this set of seasonings/spices.

🛒 Ingredients

  • 1 lb of meat (beef or chicken thigh)
  • 1 tbsp kiwi or 2 tbsp pear/apple (for tenderizing)
  • 0.5 tbsp soy sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp miso paste
  • 1 tbsp sesame oil
  • 0.5 - 1.5 tbsp brown sugar (white sugar fine OK too, depends on how sweet you prefer, I always use 1.5 tbsp)
  • 1 tbsp honey (if no honey, uses sugar)
  • 0.5 tbsp mirin, rice wine, or other cooking wine
  • 1 tbsp garlic paste (or minced garlic)
  • 1 tsp ginger paste (or grated ginger)
  • 1 tsp black pepper
  • (Optional) 0.5 tsp hondashi
  • (Optional) 2 tsp toasted sesame seeds (does not impact flavor much, but looks good)

🍳 Essential Equipment

  • Mixing bowl
  • Grater or food processor (for fruit, garlic, ginger)
  • Baking sheet or skillet
  • Oven or stovetop
  • Plastic wrap or container for marinating

👩‍🍳 Instructions

  1. In a bowl, combine all marinade ingredients. Grate or mash the kiwi/pear/apple first to help tenderize the meat.
  2. Add sliced meat to the marinade. Mix well to coat evenly.
  3. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
  4. For Oven Cooking: Preheat oven to 400°F. Spread marinated meat on a baking sheet lined with foil.
  5. Bake for 16-18 minutes (add 2-3 more minutes for non-convection ovens).
  6. Broil for 1-4 minutes until slight char appears.
  7. For Stove Top: Heat pan over medium heat. Cook meat until both sides are nicely charred.
  8. Garnish with toasted sesame seeds if desired. Serve with rice, lettuce wraps, or your favorite sides.

💡 Helpful Tips & Substitutions

  • Double or triple the marinade to prep multiple pounds of meat at once. Freeze in portions for easy weeknight meals.
  • Don't skip the fruit—it's the secret to tender, flavorful bulgogi!
  • If you don’t have oyster sauce or miso, you can substitute with soy sauce, adjusting for saltiness.
  • Use pre-minced garlic or ginger to save time.

🔁 Storage & Reheating

  • Refrigerate cooked bulgogi in an airtight container for up to 3 days.
  • Reheat in a skillet or microwave until hot.
  • Freeze cooked or uncooked marinated bulgogi for up to 2 months.

❓ FAQs

  • Can I add vegetables? Yes! Onions, carrots, or bell peppers go great, stir fry them separately from meat, then mix with meat to cook together for 30 seconds, or after cooking, layer vegetable at bottom of container, then layer meat on top of them.
  • Is it spicy? No, this recipe isn’t spicy. Add gochujang or red pepper flakes if you want heat.
  • Can I use pork? Yes, pork shoulder or pork belly also works beautifully with this marinade, but make sure not to overcook it, otherwise will not be tender.

Ready to bring bold Korean flavors to your table? Try this better-than-takeout bulgogi and let it become your new favorite go-to meal!