Comments on: Bulgogi Roll

By: Allison

Allison — Mon, 30 Mar 2009 07:39:59 +0000

No, but that sounds delicious! I’ve never heard of adding pear to the bulgogi marinade, but I’ll bet it makes it even juicier and adds a great sweetness to it – yum!

By: Mike

Mike — Mon, 25 Aug 2008 16:09:30 +0000

Did you try adding asian pear to bulgogi marinade? Korean variety works best and gives most flavor. But you can substitute Bosc or even Anjou pears if asian is not available – not ideal, but as long as it is juicy, it’ll work.

By: Allison

Allison — Sun, 20 Jul 2008 03:50:57 +0000

Lara – You could, if you wanted. However, I usually make a quadruple batch of the bulgogi for family functions, then pour the cooked-down marinade over the meat to keep it moist and juicy. Then I use the same pan for the onions, but I still add the butter. I like my onions soft and buttery.

By: Lara

Lara — Wed, 16 Jul 2008 04:38:01 +0000

I’m curious why you wouldn’t sear the onions at high heat in the same pan you cooked the beef in. After removing the beef if that was an issue. Looks quite tasty.

By: Marie

Marie — Wed, 16 Jul 2008 04:29:21 +0000

A bulgogi roll sounds like an excellent idea! I almost never order bulgogi at restaurants, but I think this post is going to start a craving for one.

By: Yvo

Yvo — Mon, 14 Jul 2008 16:38:40 +0000

I am a kalbi kind of girl, but I can see bulgogi working better in the sushi… since it’s less chewy. Actually at my favorite gimbap place, they have gimbap with bulgogi in it or thinly sliced beef, not sure if it’s exactly bulgogi,I generally get the regular kind!

By: Allison

Allison — Sun, 13 Jul 2008 22:27:50 +0000

Thank you.

By: Bamboo Forest

Bamboo Forest — Sun, 13 Jul 2008 19:45:29 +0000

Going to your blog, so gets me in the mood for sushi, and food in general.