My Korean Mom Said This Dak Bulgogi Recipe Is Perfect | Eric Kim | NYT Cooking
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One great joy of bulgogi, marinated grilled beef that translates to “fire meat,” is that you can prepare it in advance and, when you’re ready to eat, have dinner on the table in under 10 minutes. Eric Kim’s stovetop chicken variation provides the same workday convenience and savory-sweet flavors, thanks to soju, which tenderizes the meat, and maple syrup, which caramelizes beautifully without burning. Apple juice extends those ingredients and allows room for the subtle umami — known in Korean as gamchil mat — from garlic, ginger and scallions to gently season the chicken.
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6 Comments
I am the first commenter in this video, NYT Cooking ❤🙏
Definitely hard won praise when mom says something is 완벽합니다/perfect. I would stop tinkering with a recipe at that point too!
From one marketing editor to another, the comma in the video title is unnecessary. With it included, it's the same as saying "juicy and Korean BBQ chicken" when I'm sure what is meant is "Korean BBQ chicken that is juicy" — "juicy Korean BBQ chicken"
(gonna go jump in a lake now to repent for my grammar correction crimes; have a great day, y'all 🙃)
I love the way Eric cooks. 완벽한 요리 indeed! He’s completely right that a classic Korean flavor profile need not include spicy chili pepper. Buuuuut you could add a tablespoon of gochujang to that marinade and I guarantee you it would be delicious. (And better, to my palate!)
Eric Kim is just a joy. He makes everything comfy and delicious.
I want him to cook for me 🩷