The texture, consistency, and the heat level were right on the money. Unfortunately, the ssamjang was too sweet and salty for my taste, but the gochujang was pretty good. In the package, there was some gochujang (Korean chili paste) and ssamjang (Korean style lettuce wrap paste). Recently, CJ Foods sent me a sample pack of their new premium line of Korean food called Bibigo. Now, when it comes to bulgogi, you have to have the mandatory ssam (Korean style lettuce wrap)! If you don’t mind doing the actual cooking, you won’t be missing out on the authentic Korean restaurant taste by having dinner at home. The texture of the beef is great – it is Costco USDA Choice grade beef after all. Although, not to the level that will ruin your dining experience.ĭespite the use of sugar AND high fructose corn syrup, the beef is not overly sweet. One caveat, however – remember the cheap pricing? Yes, it seems that Costco decided to use some of the leftover trimming from the other cuts of beef in this bulgogi, so you will chew on some connective tissue. Looking past the ingredients and Costco’s use of some unnatural stuff, such as high fructose corn syrup, the taste of the bulgogi dish is actually really good.
The best part of cooking the bulgogi in the jeongol style is that the dangmyeon noodles will soak up the essence of the beef, and you can enjoy the bulgogi taste twice in one dish!Īnd now to the ‘review’ part of this article… When your beef has achieved the desired level of doneness, plate the dish and garnish with some chopped green onions and toasted sesame seeds if you have them. After the water/broth, keep mixing and stirring to avoid any burns. Because I was making dinner for two, I only had to use half of the container, or 1.5 lbs, and the water (broth) ratio was about 1/4 cup. When the meat is starting to cook, push it aside neatly and put the noodles and the mushrooms in the pan.
Then carefully arrange the marinaded beef in the pan.
Don’t forget to soak the dangmyeon in hot water for about 20-30 minutes prior to cooking the beef.įirst start by heating up a large frying pan or skillet at high temperature. I would actually throw in a handful of baby bok choy or spinach in there but didn’t have any on hand. So in this case, it’d be marinated beef, dangmyeon, mushrooms, and some good old water as broth. Usually jeongol consists of meat, vegetables, and noodles in some type of broth. I also happened to pick up some mushrooms and dangmyeon (Korean starch noodles) earlier in the day, so I decided to cook the bulgogi in a jeongol (Korean hot pot) style. I will reveal, later in the article, why it is offered so dirt cheap. That’s some bargain pricing, even for Costco standards. and comes in about a 3-pound batch of marinaded beef in foil containers. The bulgogi is prepared at each location with USDA Choice grade beef, is currently being offered at $4.99/lb. I’ve been meaning to try this out since Costco’s meat is probably the highest quality meat a regular consumer can purchase. In the San Francisco Bay Area region, there are a handful of Costco Warehouses that offer bulgogi in the meat section.
The other choice is to go to your local Costco Wholesale Warehouse and buy yourself some pre-marinaded bulgogi. You can go get the prepackaged marinade (such as the ones that CJ Foods carry under their premium Korean food label Bibigo) and some thinly sliced sirloin, or other premium cuts of beef, and just throw them in a zipper bag then let it do its thing for a couple of hours. Maybe you think prepping bulgogi at home is more difficult than it really is.
#Favorite recipes the costco way how to#
You’re still jonesing for some of that awesome Korean grilled meat, yet you don’t know how to make it at home. You loooooooooove bulgogi, but you don’t want to go out to a Korean restaurant.
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