Beef heart beef bulgogi

Beef heart Beef Bulgogi Stir Fry from the wok. What a combination! One of the most famous Korean dishes, prepared with wonderfully tender beef heart and all over the wok power of the Roaring Dragon: simple, quick and incredibly tasty. A beef heart recipe for connoisseurs.

I’m a big fan of nose-to-tail, i.e. using and processing the whole slaughtered animal wherever possible. This is one of the reasons why you can already find a recipe for beef heart pastrami on my website, for example, an equally wonderful dish that, together with this beef heart beef bulgogi, shows just how versatile beef heart can be.

What is beef bulgogi?

Beef bulgogi is one of the best-known and most popular dishes in Korean cuisine. The name literally means “fire meat”(bul = fire, gogi = meat) and refers to the traditional preparation over an open fire. It consists of thinly sliced beef – usually from prime cuts such as loin or prime rib – which is marinated in a sweet and spicy marinade made from soy sauce, sesame oil, garlic, sugar, ginger and often pear or apple juice. This marinade makes the meat particularly tender and aromatic.

Where does beef bulgogi come from?

Bulgogi originated in the North Korean region of Pyongan-do and has spread throughout Korea over the centuries. Precursors of the dish already existed in the Goguryeo period (approx. 37 BC-668 AD). In modern Korean cuisine, bulgogi is a classic – both in everyday life and on festive occasions. It is particularly popular because it tastes good to both locals and foreigners and offers a harmonious umami-sweet ratio thanks to the marinade.

Bulgogi is usually prepared in a grill pan or on a table grill and served with rice, lettuce leaves (for wrapping), kimchi and various side dishes(banchan). The version with grilled vegetables, onions and mushrooms is particularly popular. In modern versions, pork(dwaeji bulgogi) or chicken is also used, often marinated in a spicier version, for example with gochujang (Korean chili paste).

Beef heart beef bulgogi from the wok

And here is a version prepared in a wok and served in a classic and simple way with jasmine rice – that’s all it takes. Preparation in a wok and especially over the power of the Roaring Dragon even has advantages over a pan or grill.

As beef heart tends to become tough if cooked for too long, the classic stir fry with the famous “Wok Hei” on a very high heat is ideal. Stir-fry briefly and repeatedly in the wok, adding roasted flavors and not for too long. You can get the necessary wok burner from Roaring Dragon.

I am very happy to offer you now 10% discount on all wok burners and sets from Roaring Dragon*! Use my code “Chopstick_BBQ” for this.

Beef bulgogi – so versatile – just like beef heart Beef bulgogi

The dish has also made a name for itself internationally as street food or in fusion dishes such as bulgogi tacos or bulgogi burgers. Today, beef bulgogi is emblematic of the accessibility and sophistication of Korean cuisine: familiar in taste, versatile in preparation.

The fact that Korean cuisine is perfect for fusion dishes can also be seen in the following recipes: Korean potato noodles with kimchi and barley sausage with nashi pear and kimchi.

Beef heart in the kitchen and on the grill

Beef heart is an often underestimated but extremely versatile ingredient in nose-to-tail cuisine. As a muscle that is used intensively, it has a dense, firm structure that is particularly suitable for certain cooking methods – whether in the pan, in a stew or on the grill. Beef heart is increasingly experiencing a renaissance in modern cuisine, not only for reasons of sustainability, but also because of its unique flavor profile.

What does beef heart taste like?

In culinary terms, beef heart has a pronounced but not overpowering beef flavor. It is more intense than fillet, but finer and less mineral than liver or kidney. The texture is firm, almost like a mixture of steak and venison, but without tough tendons when properly prepared. The heart consists almost entirely of muscle tissue with a low fat content, which makes it a high-protein, low-fat ingredient.

Texture and preparation of beef heart

Texture and preparation are crucial: if beef heart is cooked for too long, it can become tough. It should therefore either be roasted very briefly and hot, as here in a wok, or braised very slowly and moist, for example in stews or ragouts. When grilling, the right timing is crucial – medium rare is ideal.

Beef heart is ideal for grilling if it is cut into thin slices and grilled briefly over a high heat – similar to a flank steak. Marinating beforehand with strong flavors and, as here, with kiwi, ensures that the meat remains juicy.

Beef heart in Asian cuisine

Beef heart recipes traditionally have a firm place in Asian cuisine, especially in countries such as China, Thailand, Indonesia and the Philippines. In Chinese cuisine, it is often finely sliced and fried in a wok, combined with soy sauce, spring onions and ginger. In Thai or Laotian cuisine, it is used as an ingredient in “larb”, a hearty minced meat salad – raw or lightly cooked, with lime juice, fish sauce, mint and chili. In Vietnam, heart is also part of some pho variations, where it is cooked in wafer-thin slices in the hot broth.

In summary, beef heart is an exciting, nutritious and sustainable food. If you are prepared to go beyond the usual cooking boundaries, you will be rewarded with a strong, aromatic meat that has always been appreciated in many cultures – and which is rightly enjoying a new appreciation today.

Prepare beef heart beef bulgogi

Now we come to the crucial part, the preparation of the wonderful beef heart beef bulgogi. Two aspects are important: firstly, you should carefully remove the fat, tendons and silverskin from the outside and inside of the heart so that you are left with a wonderful, intensely red muscle. Secondly, the marinade is the heart of the beef heart recipe, i.e. the beef bulgogi.

The use of kiwi and/or nashi pear as a tenderizer in the marinade is particularly useful and necessary for firmer pieces of meat. However, as the beef heart is already relatively tender, you should not marinate it for longer than 3 hours, otherwise it will become too tender.

Another important aspect: when you put your meat and marinade in the hot wok, don’t use any oil in the wok. The marinade adds a lot of moisture and we want the meat to be slightly crispy on the outside but tender on the inside as quickly as possible. The oil would prevent this. Now let’s get to the recipe!

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