Eat With C

In my previous post, I talked about what kind of meat you can use to make Korean Bulgogi at home without having to cut a lot of steak meat before cooking. But I left off with a question about what kind of marinade to use. The simple truth is that there are many different marinades to choose from. So finding one that you like may be a challenge.

That’s where I come in and let you know which marinades may be the best one for you. And since I happened to have some homemade kimchi to eat, why not try a marinade that I’ve never had before. So here is my review of Bibigo’s Korean BBQ marinade. But first, please allow me to tell you the process on which I will cook this recipie so you’ll know what to expect in future post in this series.

Cooking and Marinading Process

For this dish, I used a bottle that you see in the beginning of this post along with some shaved steak that I bought from Aldi. I separated the meat first to make sure there wasn’t any pieces that I didn’t want to serve to my family. Once this was done, I marinated the meat using the Bibigo marinade for 2 hours. Once this was done, I heated up a skillet with a little oil and cooked my marinated meat on medium high heat until the meat was fully cooked.

(Disclaimer: My preferred oil is garlic olive oil. This can help to give a little extra garlic flavor to the meat. Today, I just used a small amount of regular cooking oil to make sure the meat didn’t stick to the pan.)

Here is how the meat looked at all stages of this process.

It should be noted that different people will cook this dish differently. Some will add vegetables like mushrooms, onions and carrots to their bulgogi, some will add sesame seeds to their bulgogi and others will let their bulgogi rest on a bed of shreaded cabbage to help drain some excess oil once the meat it cooked. How you cook your bulgogi is up to you and your taste. Also, be honest about what you add to avoid serving someone a dish that they may be allergic to. The main thing is to make sure this dish is fully cooked and that the meat is properly marinaded before cooking to get the full flavor of the dish.

Would I Recommend This Marinade?

Overall, I was very happy with this marinade, and so was my family. Some marinades have a tendency to be overly soy based, which gives it an overpowering flavor. Others are so sweet that the meat can have a candy like sweetness to it. But this marinade hits the sweet spot of having both soy and sweet to enhance the beef flavor with this bulgogi. My family commented how much they enjoyed dinner, which was an added bonus. This will be a marinade I will by again in the future. If you want to learn more about Bibigo products, you can click here to check out their website. See any other products from Bibigo that you want me to check out? Let me know in the comments or you can email me at eatwithc123@gmail.com.