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Bulgogi is a staple at Korean barbecue restaurants, though it’s more commonly seen made with beef. By far the most important ingredients in this dish are the chile pepper paste and the crushed red pepper: They give it the distinctive spicy-salty note that has made it so popular.
What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
Korean chile paste or kochujang is found in jars or small plastic tubs in Korean markets or online. Store it in the refrigerator and add spoonfuls to soups, marinades, and salad dressings for a spicy kick.
This recipe was featured as part of our Korean barbecue menu.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...