What Beef Cut to Use for Bulgogi
Cheapest cut of meat for beef bulgogi?
My wife loves the premarinated bulgogi from Trader Joes, and I would love to just make it at home. I've found a few recipes, but all seem to call for beef tenderloin or ribeye. Is there another, less expensive cut that might work as well? Here's one of the recipes I've found
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level 1
The worse the cut of beef, the more effort you're going to have to put into it.
Honestly, a chuck roast that's VERY thinly sliced and marinated will be more than tender enough. Just make sure to cut against the grain, and partially freeze it first so it's easier to cut. Your butcher might cut it for you, depends on how cool he is.
level 2
I ended up getting sirloin, and when cut thinly, it was still pretty good. In the future, I might marinate it for 24hrs as opposed to 4hrs, but the taste was still great and half the price. Next time I will try chuck roast or chuck eye and see what results I get.
level 2
Cooking it low temperature for a couple of hours should also tenderize cheaper cuts enough for his purpose, I'd guess.
level 1
I can get korean style beef ribs (cut thinly across the bones) at my local Sams Club. This is what I use. You could also try bones beef ribs although they're getting expensive also.
The article mentions sirloin which is going to be a bit cheaper than ribe eye. You might try flank steak cut thinly against the grain although it has a completely different texture.
level 2
Are you talking about short ribs? That's for kalbi, not bulgogi.
level 1
You can use whatever cut you want. Just cut it thinner if it's a tougher cut. I grew up on this stuff and my mom would just buy what ever was on sale (I suppose you could add a bit of meat tenderizer if you wanted). I've made a few of the recipes from this site and they were real good. almost like mom used to make. http://www.maangchi.com/recipe/bulgogi
level 2
The takeaway from her article just seems to be pick a fatty cut. I can follow those guidelines!
level 1
I would try a few different cuts of meat. Sure, it might not come out exactly the same, but you might find that it is close enough for your taste or that you've created something new that you like.
From what I understand, bulgolgi and kalbi are the same marinade but with a different cut of meat. Kalbi is the short ribs while bulgogi is ribeye. I believe you can also use that same marinade with pork. I believe that makes dwaejibulgogi.
level 2
The Dwaeji Bulgogi I've had is usually redder and spicier. And oh so good...
level 1
Depending on good you are with a knife you might want to consider using shortribs. There's a Korean dish called "kalbi" or "galbi" that is fairly similar to bulgogi but uses shortribs instead. I find that the marbling of this particular cut actually makes it better for grilling than tenderloin. Then again, shortribs are fairly popular these days so I'm not certain you'll be saving a ton of money that way.
level 2
shortribs are fairly popular these days so I'm not certain you'll be saving a ton of money that way.
Yeah, no kidding. Short ribs are super expensive lately, everywhere I've checked.
level 1
I made some out of Sirloin the other day. It was tougher than ribeye for sure, but still effing delicious. Next time I will just get a chuck roast sliced 1/8" across the grain by the butcher. Also, buy the marinade from an Asian grocery to save a lot of time.
Source: https://www.reddit.com/r/AskCulinary/comments/2blwop/cheapest_cut_of_meat_for_beef_bulgogi/
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