Say hi before our first Tuesday — Bulgogi & Beyond
Hi everyone, so glad you're here. Week 1 we're doing bulgogi start to finish, marinade timing and all, plus the rice (I will die on the hill that rice matters more than people think). Bring a notebook, you'll want it.
Before then, introduce yourself. Name, and why you signed up. Missing a grandmother's cooking, tired of takeout, just curious, all valid. I read every single one.
So hi Caroline, Baylee Davis here, Ridgeline ward..... signed up bc my kids only eat the blandest stuff ever and im just trying to expand our dinner rotation before i lose my mind lol
So honestly bulgogi needs to be grilled or at least seared hot, not simmered slow cooker style... thats fact lol. the caramelized edges are the whole point.
If someones bringing the crockpot version im not saying it wont be good but its a different food at that point 😂 dont come for me.
Also bringing my own rice, non negotiable, I have opinions about rice to but Ill save those for Tuesday Thanks!
Gonna push back on this one... i've done bulgogi in the slow cooker for years and it's not "a different food," its a different texture. the marinade is doing the same work either way, soy sauce brown sugar pear garlic etc, the sear just adds a crust you can also get from a hot pan for 90 seconds at the end if you really need it.
im not simmering meat for 6 hours and calling it done, thats not what im talking about. low and slow then a quick hot finish gives you tender AND caramelized, best of both.
anyway bring your rice, ill bring my opinions on searing lol Thanks!
Oh my heck, you two are going to have this whole thing figured out before Tuesday even gets here lol! Okay I'll say this - I've done the low and slow then hot pan finish before, Baylee's not wrong that it works, I'll give that one! BUT. The pear in the marinade is doing something different when it sits in liquid heat for six hours versus a quick marinade before a hard sear - it breaks down the meat more, it's true, it gets almost mushy in spots if you're not careful, and I have literally tested this three different ways over the years (once with kiwi instead of pear, don't, it's too much, way too much enzyme action, the meat basically dissolves)! At the end of the day though... a crockpot is built to tenderize over time, that's its whole JOB, and a hot pan sear is built to ca
So hi Caroline, Amanda here (Jorgensen), Art Dye 2nd Ward!! Baylee lol thats my house too, five kids and all anyone wants is plain noodles. I think i signed up hoping bulgogi is finally the thing that gets psat picky Hadlee, fingers crossed for real. that rice tip already has me curious tho, gonna have to try it it for sure
Hi Amanda, welcome. Bulgogi's a good bet for picky eaters, the marinade is sweet and savory (soy, pear, a little sugar) it's not spicy, and thin-sliced beef cooks fast and tender! Hadlee might surprise you! Baylee, same goes for you, this one's a gateway recipe, not a challenge. Rice tip preveiw since you asked: rinse until the water runs mostly clear! That's half the battle right there!
Hi Caroline!! Dianna Chan here, from Quail Ridge :) I signed up out of pure curiosity... no picky eaters at my house anymore me and Kevin these days lol! And the rinsing until clear thing, that is EXACTLY what I skip half the time, so no worries lol, I definitely needed that reminder!! So looking forward to Tuesday, for sure!!
Hi Caroline, Kristy Jorgensen here, from Riverwood!
dianna same, i "rinse" for like ten seconds tops lol
So Baylee lol ten seconds is basically a rinse-adjacent gesture at that point!! guilty of the same thing though. anyway signed up cuz Mark keeps asking for korean bbq night at home lol
Welcome, and Mark's in luck, we're basically remaking Korean BBQ night at home in week one. And Baylee, ten seconds is what I call the "gesture" rinse, we've all done it. Real talk though, give it another thirty seconds past when you think you're done. You'll see the difference in the pot.
Hi Caroline, its Krista, from Amreican Fork. i signed up cuz with five kids its bulgogi in bulk or bust lol there is no other option at this point. rice tip noted though, thanks for that... needed it lol
American Fork here too!
So hi Alisha, Krista, another AF person here lol 😂 four kids and bulgogi in bulk is just my whole meal-planning personality at this point! Signed up because were so tired of takeout its actually embarrassing lol. like at some point you gotta just learn to do the thing yourself. already stressing a little about the rice tip but in a good way lol,
So American Fork heer too, five kids over here, and rice has beat me for years lol. like every single time :)
"rice has defeated me for years" got me snorting out loud at my desk, lol!! Kevin and I have burned rice for decades too I feel that MUCH, lol... Heck yes to a fresh start on this!! excited for Tuesday!!
Rice has defeated a lot of good cooks, don't feel bad. It's timing, not talent. Week 1 we fix that for good.
Caroline "its timing, not talent" might go up on my kitchen wall lol... see everyone may 12
True though.
Brandy here, American Fork as well 😂 rice has defeated me too 🙌 lol we're gonna be swapping tips before this class even starts, that's for sure
brandy hi neighbor, ridgeline over here.
I'll take that poster commission, ha. Bring your questions, I mean that, we'll answer them before we even get to the marinade.
Brandy, hi neighbor! Rice defeats a lot of people in this town, I promise it's not you. American Fork tap water plus the wrong rinse time is a whole subplot we'll cover May 12.
Ever since your rice lesson I rinse mine till the water runs clear now, every single time, no exceptions!! Made SUCH a difference, honestly still cant get over it lol!! See you Tuesday for the gochujang, bringing my paring knife again for sure!! Cant wait, this class is the BEST!!
Kristy omg the clear water rinse changed my life too, no exceptions is right lol... bringing my own knife again as well, guess were twins this week
ok kristy sold me lol, tried the rinse last night and my pot is finally not glued shut 😂 bringing my own apron Tuesday, reday for gochujang for sure... a little nervous but excited too
Baylee and Bailey, the rice rinse gospel is spreading and I take full credit! Six weeks and you two turned into rice people, that's the whole win for me. Keep the aprons handy at home, gochujang forgives nobody.