Korean Fusion: Bulgocchi
Hello, hello. Welcome back to YangYummm. If you’re looking for something a little different, and delicious too, then you’ve gotta try my Korean fusion recipe called Bulgocchi. It’s basically a fusion of Korean and Italian cuisine, and it’s amazingly good. Gnocchi is boiled to perfection then topped with salty Bulgogi beef, sweet onion glaze, and delicate sesame seeds. Trust me – once you’ve tried it, you’ll be hooked! Best part of it all? Once you’ve marinated the beef ahead of time, Bulgocchi could easily be cooked within minutes for a perfect busy weeknight dinner!
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Ingredients for Bulgocchi:
The ingredients for Bulgocchi are simple: you will need Bulgogi and Gnocchi.
If you’re going to make it with fresh homemade gnocchi, then you’ll need to put in a little more time and effort. Gnocchi consists of boiled potatoes, all-purpose flour, and egg, so it’s not too difficult to make. The hardest part is getting the consistency right, but once you’ve got that down pat then it’s smooth sailing from there. Otherwise, you can buy the store-bought gnocchi (I used the De Cecco brand for this recipe demonstration).
As for the Bulgogi, you can either buy it pre-made or make it yourself like I did. In my opinion, homemade is always better. If you want to save some time, you can also use store-bought Bulgogi or even just regular BBQ beef.
What is Bulgogi? What cut of meat is Bulgogi?
Bulgogi is Korean BBQ beef, and it is usually made with thinly sliced ribeye or sirloin. Sometimes, people like to use brisket as well. The literal Korean translation for “bulgogi” is “Fire meat”. Why is it called Fire meat? Well, because in the old days it was cooked over an open flame. Nowadays, bulgogi is still made with thinly sliced meat, but it’s grilled or pan-fried instead of being cooked over a fire. The meat is marinated in a sweet and savory sauce before being grilled or pan-fried.
How to Make Bulgogi
Making bulgogi is super easy – all you need is some thinly sliced beef, a few simple seasonings, and a hot grill or grill pan. First, mix together the marinade ingredients in a bowl. Then, add the beef and coat evenly. Let it sit for at least 30 minutes (up to 12 hours overnight). Remember: the longer you let it marinate, the better it will taste! I like to add my onions and scallions at this point, whereas other recipes might tell you to add them in later during the cooking process (like My Korean Kitchen). There’s no right or wrong method. Either way, it comes out delicious!
Once the beef is marinated, it’s time to cook. If you’re using a grill pan, heat it over medium-high heat. If you’re grilling, preheat the grill to high heat. Cook the beef for 2-3 minutes per side, or until nicely browned and slightly charred. Top it with chopped Korean red chili peppers for some color and heat. Garnish with some more sesame seeds and chopped scallions. Then, enjoy!
Some tips on how to enjoy Bulgocchi
You may choose to eat Bulgocchi as a standalone dish. You can also try wrapping it in some Perilla leaves or red leaf lettuce wraps and add some ssamjang for extra flavor. Another way to enjoy it is to put it on top of a bed of rice, sort of like bibimbap. And perhaps you may also want to add a perfectly cooked over-easy egg on top and let that runny yolk just spill beautifully onto the beef. Yummmy!
Can I make variations to this dish?
Yes, of course! You can use any type of meat you want (beef, pork, chicken, etc), or even veggies if you’re vegetarian. You could also try different kinds of sauces or toppings. Go wild and experiment – that’s half the fun!
Side dish suggestions that pair well with Bulgocchi
Some sides dishes that would pair well with Bulgocchi are steamed rice, kimchi, and a simple salad. You can also enjoy it with some roasted vegetables and/or pickled side dishes for extra acidity and texture. I particularly like pairing it with a side of jalapeños or baby dill pickles for that extra kick and crunch. Bulgocchi is also great on its own as a main dish so feel free to keep it simple.
How to store Bulgocchi
Bulgocchi can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat until warmed through.
Can you freeze Bulgocchi?
Yes. You can also freeze the cooked bulgocchi. Simply allow it to cool to room temperature, then place it in a freezer-safe container. Store it in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
Korean Fusion: Bulgocchi
So there you have it – Bulgocchi, a delicious and unique fusion of Korean BBQ beef and Italian gnocchi. This dish is perfect for a quick and easy weeknight meal. So what are you waiting for? Give it a try! You won’t be disappointed.
If you’re looking for more Korean Fusion recipes, check out these other YangYummm favorites:
Thanks for reading!
Beef – Either thinly slice it yourself or buy it pre-sliced from H-Mart (like this)
Gnocchi – Main starch component
Garlic – Aromatic
Soy Sauce – For salty + umami flavor
Mirin – For sweetness and acidity
Sugar – Extra sweetness
Fuji Apple – for fresh, sweet acidity (may use Korean pears as well)
Sesame oil, sesame seeds, black pepper – for extra toasty flavor + heat
Onions + Scallions – for added flavor
Korean Red Pepper (OPTIONAL) – for pop of color and extra spicy kick
Korean Italian Fusion: Bulgocchi
Equipment
- 1 Nonstick fry pan (may use grill/grill pan)
Ingredients
- 1 lb thinly sliced beef ribeye (may substitute with sirloin or brisket)
- 8 oz gnocchi (homemade or store bought)
- 2 oz onion, thinly sliced
- 3 stalks scallions, diagonally chopped into 1-2" pieces
- 4 tbsp soy sauce (may substitute with Worcestershire sauce)
- 2 tbsp mirin (may skip if unavailable)
- ½ Fuji Apple, grated or blended (may substitute with Korean pear)
- 2 tbsp sugar
- 1 tsp gochujang (may skip if unavailable)
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- Pinch of sesame seeds
- Few cracks of Black Pepper
- 1 Korean Red Chili Pepper, chopped for garnish (Optional)
Instructions
- Make the marinade: In a mixing bowl, add 4 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sugar, grated Fuji Apple, minced garlic, 1 tsp gochujang, 1 tbsp sesame oil and a pinch of sesame seeds and black pepper. Mix it all up and set it aside.
- Thinly slice beef into strips (skip this step if using pre-sliced store bought meat). Add one by one into the mixing bowl with the marinade along with the sliced onions and chopped scallions. Toss together and mix well. Cover with plastic wrap and refrigerate for at least 1 hour (See notes).
- In a large nonstick pan, stir-fry the marinated meat/veggies on medium-high heat until meats are fully cooked (3-5 minutes).
- Meanwhile, cook 8 oz gnocchi in salted boiling water until fully cooked or until they float to the surface (3-5 min). Use a slotted spoon or strainer to scoop up gnocchi and add into the pan with the bulgogi. Add some pasta water and give it a nice toss to coat the gnocchi with the sauce. Then remove from heat.
- Plate it up, garnish and enjoy! Yummmy!
Video
Notes
- For the marinating: You may do this in advance and marinate overnight or early morning before going to work (up to 12 hours)
