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Old 07-14-2015, 09:58 PM   #1
SwampRabbit
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Default Bulgogi (Korean BBQ)

Making some venison and pork bulgogi. Thought I would let yall tag along. First step is to thinly slice some game.

I will use my food slicer for this job.

1lb venison backstrap and 1lb pork backstrap (forgot to take a pic of the pork bs.)



Thinly slice the venison and pork.





Mix up the marinade. My wife doesn't follow a recipe other than she wanted to double check the spicier version she uses the pork. (Didn't have green onions so will add them in tomorrow.)





Will let everything sit overnight in the fridge and will grill tomorrow evening

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Old 07-14-2015, 10:06 PM   #2
dope hunter
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So the marinade contains soy sauce, sugar, garlic, salt....and what are the other 2 ingredients?
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Old 07-14-2015, 10:12 PM   #3
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Yum
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Old 07-14-2015, 10:22 PM   #4
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Quote:
Originally Posted by dope hunter View Post
So the marinade contains soy sauce, sugar, garlic, salt....and what are the other 2 ingredients?
Venison marinade uses:
Korean soy sauce,
Sugar,
Salt,
Garlic,
Green onions,
Sesame seed oil.

Pork marinade uses above marinade plus:
Rice wine vinegar,
Red pepper paste.
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Old 07-14-2015, 10:28 PM   #5
dope hunter
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Quote:
Originally Posted by SwampRabbit View Post
Venison marinade uses:
Korean soy sauce,
Sugar,
Salt,
Garlic,
Green onions,
Sesame seed oil.

Pork marinade uses above marinade plus:
Rice wine vinegar,
Red pepper paste.
Sounds great! Can't wait to see the rest of the process.
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Old 07-14-2015, 10:31 PM   #6
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Sounds delish!
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Old 07-15-2015, 02:32 PM   #7
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Green onions were added today during lunch. (should be added at the beginning... but...)
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Old 07-15-2015, 07:49 PM   #8
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Mmmm love that stuff. Might have Korean bbq this weekend.
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Old 07-15-2015, 07:52 PM   #9
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Well Tapatalk on my phone is giving me fits so I can't upload the rest of the thread will try again later.
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Old 07-16-2015, 10:48 AM   #10
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Here is the rest of it.

Grilled up the meat. They obviosly don't need much time.







We hadn't done the pork before... it turned out great!

We ate this in a dish called Bibimbop. Basically rice + anything. We had mushrooms, carrots, spinach, zucchini and a fried egg.

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Old 07-16-2015, 01:11 PM   #11
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Looks great!! Thanks for sharing
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Old 07-16-2015, 01:31 PM   #12
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Quote:
Originally Posted by dope hunter View Post
So the marinade contains soy sauce, sugar, garlic, salt....and what are the other 2 ingredients?
Gochujang is a classic Korean fermented chili and bean paste that can be used in many dishes. This particular gochujang is the #1 Seller in Korea and is very popular and delicious. I use about 1 -2 tablespoons to my teriyaki sauce to give it a different flavor. It's used for everything from soups, marinades, sauces, and lotion for your eye lids if they get dry

The other bottle is probably a korean soy sauce. Oh yeah....Sesame oil. Thats it...
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Old 07-17-2015, 12:49 AM   #13
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Looks delicious. I spent time in Korea while in the service, this brought back some good memories.
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Old 07-17-2015, 01:44 AM   #14
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Default Bulgogi (Korean BBQ)

This thread reminds me of a skit on funny or die lol. Korean BBQ
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Old 07-17-2015, 11:16 AM   #15
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I can't wait to try this. Did you freeze the meat a little before slicing it? Or can the slicer cut it thin anyway? We got a slicer for our wedding. Comes in real handy for making jerky.
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Old 07-17-2015, 02:21 PM   #16
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Quote:
Originally Posted by Coachs Wife View Post
I can't wait to try this. Did you freeze the meat a little before slicing it? Or can the slicer cut it thin anyway? We got a slicer for our wedding. Comes in real handy for making jerky.
It slices better slightly frozen. Usually, I just let it defrost a little bit since I pulled it out of the freezer.

On this go round, I let it defrost a little too much, so it was soft. The slicer still sliced it pretty good. With bulgogi, it can shred a little and still be all right. You can hand slice it too, but I figured it would be good to have an excuse to bust out the slicer for a more uniform cooking experience (specifically the pork.)

I sort of got the slicer as a gift too, except that I got to choose it as a gift. I got it because I started making my own sandwich meat out of venison and needed to get that deli thin slice thing going.
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Old 09-03-2015, 11:53 AM   #17
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That looks killer. Asian cooking has always failed me. I will have to try this.
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Old 09-03-2015, 07:52 PM   #18
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Man, that all looks and sounds good. I appreciate you posting the pics and the process, will have to try it out.
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Old 09-03-2015, 08:03 PM   #19
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Awesome! giving this a try this year
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Old 09-03-2015, 08:10 PM   #20
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There is a place in Austin (BurgerTex) that sells bulgogi burgers. They give you the seasoned bulgogi meat on a hamburger bun and you dress it up how you want on a big condiment bar that has EVERYTHING. Yeah, the owners must have some connection to Korea, the delicious one!

That might be a good idea if you have bulgogi leftovers or want to make a bulgogi sammich to take to work. Bring some kimchi in a baby snack ziplok to add at the last minute to prevent soggy bun.
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Old 09-03-2015, 09:05 PM   #21
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Quote:
Originally Posted by banzai View Post
There is a place in Austin (BurgerTex) that sells bulgogi burgers. They give you the seasoned bulgogi meat on a hamburger bun and you dress it up how you want on a big condiment bar that has EVERYTHING. Yeah, the owners must have some connection to Korea, the delicious one!

That might be a good idea if you have bulgogi leftovers or want to make a bulgogi sammich to take to work. Bring some kimchi in a baby snack ziplok to add at the last minute to prevent soggy bun.
Never heard of bulgogi leftovers
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Old 09-14-2015, 08:56 PM   #22
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Love me some bulgogi! I've always cooked it on my disc but am gonna try it on the BBQ this week.
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Old 06-04-2016, 07:09 PM   #23
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thanks for sharing
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Old 06-04-2016, 07:21 PM   #24
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Man this takes me back. Me and some fellow grunts used to go to this place in Seoul called the OB Stadium. For 16,000 won (about $14 bucks) it was all you can eat bulgogi all you can drink OB beer. Multiple times they asked us to pay twice! We could put that stuff away!
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Old 06-06-2016, 07:56 AM   #25
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That looks so good. I love good bulgogi. I will have to try some with some elk steak and see how it turns out
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Old 06-06-2016, 08:01 AM   #26
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kam sa ham ni da, thank you very much in Korean
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Old 06-14-2016, 09:39 PM   #27
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Quote:
Originally Posted by Mac View Post
Love me some bulgogi! I've always cooked it on my disc but am gonna try it on the BBQ this week.
Ive only done it in a wok or a skillet also with the marinade. Then served over rice. I'll have to try it on the grill. Thanks for the idea.
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Old 08-15-2016, 03:11 PM   #28
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You've inspired me! I had to write about this recipe. I had to guess at the measurements, so feel free to jump in in my comments if you have any suggestions! Thanks for an amazing recipe!

Name:  32 Korean Venison BBQ (420x420).jpg
Views: 958
Size:  157.0 KB

http://www.mywildkitchen.com/korean-venison-bbq/
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Old 08-15-2016, 04:25 PM   #29
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Quote:
Originally Posted by Coachs Wife View Post
You've inspired me! I had to write about this recipe. I had to guess at the measurements, so feel free to jump in in my comments if you have any suggestions! Thanks for an amazing recipe!

Attachment 806671

http://www.mywildkitchen.com/korean-venison-bbq/


I just saw it a few minutes ago when I happened to check my FB feed. Glad you enjoyed it enough to make a recipe out of it!

I got nothing to add. Every cook adds his or her own style to any recipe. My wife modifies recipes she sees all the time... but you gotta to find that initial inspiration somewhere.

Totally awesome!!!
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Old 01-21-2017, 09:04 AM   #30
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Tagged
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Old 01-23-2017, 08:13 PM   #31
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Quote:
Originally Posted by Maui-diver View Post
Gochujang is a classic Korean fermented chili and bean paste that can be used in many dishes. This particular gochujang is the #1 Seller in Korea and is very popular and delicious. I use about 1 -2 tablespoons to my teriyaki sauce to give it a different flavor. It's used for everything from soups, marinades, sauces, and lotion for your eye lids if they get dry

The other bottle is probably a korean soy sauce. Oh yeah....Sesame oil. Thats it...
One of my twins loves Gochujang chicken wings. Funny seeing this get bumped up, wife had bulgogi tacos Sunday at lunch.
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Old 02-06-2017, 03:07 PM   #32
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I'm going to have to try this. I used to get bulgogi all the time at the cafeteria at Samsung. I've also seen people with the big fried egg thing, but I'm not a egg person so I never got it.
I had the Kimchi once. Once.
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Old 02-06-2017, 04:03 PM   #33
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We didn't have any sesame oil in the house and the Lowe's Market in Llano does not carry it. They have two different kinds of rice vinegar, but no sesame oil. I'm having to use olive oil.
I'm sure it will be fine. The real test will be the kids eating it or not.
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Old 02-06-2017, 05:58 PM   #34
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Originally Posted by Brute Killer View Post
We didn't have any sesame oil in the house and the Lowe's Market in Llano does not carry it. They have two different kinds of rice vinegar, but no sesame oil. I'm having to use olive oil.
I'm sure it will be fine. The real test will be the kids eating it or not.
You gotta do what you gotta do, but sesame oil provides a pretty strong flavor profile. You can overdo it. I am surprised you didn't find any. Did you just look down the aisle with the oils? It is most likely where all the Asian seasonings are (soy sauce, etc.)

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Old 02-06-2017, 06:02 PM   #35
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Wife says use canola oil as it won't impart the olive flavor.

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Old 02-06-2017, 09:42 PM   #36
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Quote:
Originally Posted by SwampRabbit View Post
You gotta do what you gotta do, but sesame oil provides a pretty strong flavor profile. You can overdo it. I am surprised you didn't find any. Did you just look down the aisle with the oils? It is most likely where all the Asian seasonings are (soy sauce, etc.)

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Sesame oil is not for oil but for its very distinct flavor. Olive oil (or any other) probably will not hurt the outcome but it will be missing a major taste ingredient, kind of like gumbo without celery and onions.
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Old 02-07-2017, 08:26 AM   #37
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Quote:
Originally Posted by SwampRabbit View Post
You gotta do what you gotta do, but sesame oil provides a pretty strong flavor profile. You can overdo it. I am surprised you didn't find any. Did you just look down the aisle with the oils? It is most likely where all the Asian seasonings are (soy sauce, etc.)

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I asked the grocery manager and they do not carry sesame oil. It is a pretty small grocery store.
Also, we ended up not using the grill, but stir-fried it instead. It tasted great but it wasn't the same. My wife was not wanting cooked on the grill; I deferred to her.
It's a great recipe for meat.
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Old 02-07-2017, 08:29 AM   #38
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We have plenty of deer left. My daughter killed one doe and I killed two.
I will try this again the right way.
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Old 02-07-2017, 08:54 AM   #39
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Quote:
Originally Posted by Brute Killer View Post
I asked the grocery manager and they do not carry sesame oil. It is a pretty small grocery store.
Also, we ended up not using the grill, but stir-fried it instead. It tasted great but it wasn't the same. My wife was not wanting cooked on the grill; I deferred to her.
It's a great recipe for meat.
You can stir fry it to. Some restaurants do it that way instead of a grill. I personally prefer the char, but both are good.

Glad you brought this thread back up... when my wife asks what we want for dinner, I'll have a fresh suggestion.
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Old 03-29-2017, 11:48 PM   #40
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Buddy made some of this at the ranch and it was good!
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Old 04-02-2017, 03:29 PM   #41
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Dang Swamp looks like my house, but Vietnamese here, a little spicier but very close to the same. But how do you still have venison?
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Old 04-03-2017, 04:11 PM   #42
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But how do you still have venison?
I try to diversify our freezer with other things like pork, ram, javi, blackbuck, axis, rabbits, turkey, etc.



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Old 04-03-2017, 04:16 PM   #43
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Sure do like some Bulgogi
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Old 09-17-2017, 06:23 PM   #44
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Can't wait to try this recipe.
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