The Many Faces of Bulgogi | Eric Kim | NYT Cooking

There is no one right way to make bulgogi, and this staple of Korean barbecue means something different to everyone. From its origins in ancient Korea to kitchens across the diaspora today, follow Eric Kim as he talks to cooks and tells the story of bulgogi's many lives through multiple generations.
Get the recipes:
Bulgogi: nyti.ms/2WCb8dW
Bulgogi Eggplant: nyti.ms/39XKgIo
Bulgogi Bolognese: nyti.ms/3zYQYs3
Skirt Steak Bulgogi: nyti.ms/3AWjmMN
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All the food that’s fit to eat (yes, it’s an official New York Times production).

[@DuyNguyen-yx2vd]

This is lovely commentary on immigrant food, and how food heritage evolves with the people who live it. My mom makes the best Vietnamese food. She uses Mexican Bolillo Rolls for her Bahn Mi. She uses Budweiser in her Bahn Xeo. She puts Nuoc Mam in her Spaghetti and Meatballs Authenticity of food can sometimes step on the foods made by the families of those traditions. When I hear someone say "That's not real Bulgogi", I want to reply with "Well, it tastes pretty real to me."

[@videoket]

My mom's Thai friend taught us to make steamed buns with biscuit dough. They're great! Fusion and innovation are great. I wish I could try your mom's food.

[@cheffincouple]

I am a first generation Korean-American and love what you are doing with Korean food and ingredients! There is absolutely no “right” or “wrong” way of cooking in my opinion. It is all interpreting what you learned into what’s available- also the joy comes from the creativity and innovation!

[@tiacho2893]

I'm the same (first generation Korean-Canadian) and there weren't any Korean restaurants around me growing up. So every bulgogi I ate until almost my 20s was made by family, at a friend's house, or at a Korean picnic. Every single one was different. My Italian friends are the same. You made the recipe your learned from family and you didn't need a cookbook to show you how to make tomato sauce. I don't make bulgogi often and I usually make it in a larger quantity to share. And mine differs a little from my brother's and sister's. The thing I prefer is more caramelisation when I cook it so you get some crispy almost burnt sugar.

[@sneekypanda]

Tell that to an Italian…

[@samyamar_]

This is one of my favorite videos on the channel so far. Eric Kim is an outstanding storyteller, and his take on the classic “traditional vs modern” is captivating. No need for a recipe, the video essay stands up by itself and the talent of the NYT editorial style totally works in this video format too. Great premise, writing, editing, photography… so enjoyable to watch !

[@merinawww]

Kay Chun's bolgogi bolognese is a staple in my house. It's a genius recipe. Those who accuse recipes of being inauthentic to their personal experience are doing themselves a disservice. Wonderful video!

[@ashleighgonzales]

NYT - I need this as a full format series. Less than 10 minutes?!?!?

[@SaraLim]

I think that Korean-Americans are also generally more sensitive about authenticity in food because we see how it can be completely disrespected and bastardized by non-Korean, non-Asian people, which is an all too common experience as a minority in America. Combine that with many Korean-Americans also holding memories of being made fun of for our food and culture by the very same people. It's a very different experience from being a Korean living in Korea and seeing the food you grew up with, that's widely loved and experienced in different ways, being further innovated upon by other Koreans. Part of why Eric is so beloved by this community because he makes delicious recipes that pay respect to Korean food and culture while also creating something new and exciting. This story of bulgogi highlights that beautifully.

[@iamyoonis]

Very relatable, and can I add that often, Korean food and culture are dismissed as an offshoot of other Asian culture by the very neighbors who subjugated and invaded us? We gatekeep out of real fear of people claiming the food as their own or controlling the narrative as "experts" over actual Korean people.

[@ohdamnman]

I totally understand.

[@faredsharudden]

I saw Maangchi’s book in the video and i was like oh my god they should’ve called Maangchi to talk about bulgogi too. I grew up watching Maangchi for at least 10 years on youtube!

[@ht-si1lr]

They couldn't get Cal, he was busy with his high school girlfriend.

[@whatcanyado6876]

WE LOVE ERIC!!!! Also love how well read he is 🥰 that bookshelf

[@ht-si1lr]

And that DAISY RAZOR hairdo! Good thing it isn't 1999, you know what would happen to him with that haircut that year..... Justin Bad Stuff!

[@FreakinGRACEfulSwan]

Loved this introspective take on such a classic and well loved dish. I remember going to my friend's house who's mother was Korean and father was English. Her mother made Bulgogi with chives and tteok and slightly broiled it in the oven to finish it off. The meat was crispy and chewy and the tteok was slightly crisped up too! Was one of the loveliest versions I'd had of the dish. Of course, nothing beats your own mother's s version haha

[@tiacho2893]

I love my mom's bulgogi. But I kinda prefer the stuff you got at Korean picnics that was cooked on charcoal. So I cook it on high heat to get a little crispy and then toss in the pan to cook the rest. Kinda like a hard sear then quick stir fry. Also, the biggest difference is how sweet people make it. I had it at a Korean restaurant and it was like the marinade was all white sugar with a little soy for colour.

[@sunskyemist]

You hit the nail on the head. This has an introspective flavor that separates it from a lot of other recipe and cooking YT videos.

[@MIG106]

Love this intersection of Eric's writing with the standard recipe/cooking video. Good work!

[@hannahc5109]

PLEASE more of Eric Kim doing deep dives into Korean dishes like this one! 감사ㅏㅏㅏ🙏🏻🙏🏻🙏🏻

[@samueltmerrick]

This felt like a lovely introduction to what could (and should) be a much longer piece! I would happily watch however many hours of it as you put out 😍

[@huda9445]

This refreshing to see, unlike some Italian dish videos … there are always complaining. As long as it’s delicious, doesn’t matter if it’s authentic or your Italian grandma will get mad 😌

[@iDressLondon]

I love the commentary made about how Korean-Americans are more protective on culture and innovation of traditional dishes as its passed down through parents. I have found this to be the same being British-Ghanians I am so protective over it as food is a huge window for me to engage with Ghana and whilst speaking the main language isn't as clear I can cook a meal and preserve that heritage throughout generations. I loved all of these dishes and the tact in which the story was brought forward. Bravo!

[@mikkokim5998]

“Our parents immigrated here and came with a certain moment in Korea”. Seemingly obvious statement, but so important. I think a lot of us children of Korean-born parents forget that the Korea our parents grew up no longer exists. Especially those of us whose parents grew up during the war. Food, culture, education, even language has changed and keeps changing.

[@inhyeokoh4943]

Nowhere is this more prevalent than in Korean American churches here

[@kooleb5122]

ERIC I'M SO PROUD OF YOU 😭 You've come so far

[@SavidgeKitchen]

Love every single part of this- especially the commentary on authenticity. Food is art, and art is subjective. Well done!!! ❤️

[@YoursM979]

Eric!!! I love your recipes! I lived in Korea for 2.5 years and cooking bulgogi/불고기 and other Korean dishes takes me right back to my favorite restaurant in the countryside ^^

[@skippythetall]

I feel like authenticity is something that we as Asian Americans always strive for, a mold we try to fit. i love the idea that its not static and that we make traditions, not adhere to them

[@ellioto8708]

Well put. It's a terrible perversion when the security and stories of 'tradition' become the oppression of enforced conformity.

[@carolynfergus-callahan4194]

This was such a treat. Thank you Eric!

[@elizabethbonheur3149]

Thoroughly enjoyed watching this and your history lesson behind the fish as well, thank you for sharing!

[@fncypntsz8825]

This is a gorgeous video and encapsulates so much about the world and how good food travels and evolves.

[@littlewesternwoman]

Thank you for a fascinating, enlightening and heartening video - a well-constructed and seriously conceived presentation of how any “national” food evolves, travels, influences and is influenced by the people who make it and the places they go. And the food looks scrumptious!

[@hockeytwn63]

Enjoyed this behind-the-scenes conversation about this and recipe development. Good job NYT and Eric

[@zzabellaa7972]

This was so interesting and beautifully done.

[@myastewart4897]

So serious for such a delicious topic!!

[@majoroldladyakamom6948]

There are roughly 10,000 tastebuds in the human mouth. Moms around the World always said and continue to say, "Quit playing with your food!" Right? Shhh... momma's not watching now. Play with your food, people. 👏👍🤣👍👏 Stay safe and well to you and yours, everyone, from a major foodie who lives somewhere near Seattle. ⚘🙏❤🙏⚘

[@RiamsWorld]

I prefer to say "play with your cooking, not with your food"

[@leilaniaki344]

Thank you for this video!

[@xXsEoUlMaNXx]

Innovation is important but there still needs to be a base to innovate from. Understanding what a traditional bulgogi is allows someone to appreciate the inventiveness of new dished from that base.

[@nationsmaknae9910]

omggg is this the Eric who used to do asmr videos a few years back?????? ;_;

[@tigerorchid67]

I'm not Korean but my step-mother is. So, I want bulgogi to taste like hers. I've attempted to make it so I always feel like I fall short. This video was inspiring!

[@michaeleft]

Sweet Baby Jesus that bolognese recipe rocks. More Kay Chun videos please 🙏

[@ryanchen4112]

I love this video and Eric Kim so much

[@marclegarreta3359]

So beautiful!! Makes me love Korean culture even more!

[@KOREAMOM]

역시 불고기는 맛있어요 When i was young, we can eat bulgogi only on traditional holiday or father or grandparents' birthday. Now it is so common dish~~~ 😋

[@s.haefke5957]

fantastic video

[@NikFullerdotcom]

More Eric!

[@jakeMontejo3272]

Bravo. I feel this forward thinking can be applied to all cultural dishes. My own is stagnant because of the same reasons, traditional ways. We can reinvent the wheel and still respect our ancestors, sometimes, it’s easier for someone outside of the culture who’s not handcuffed to tradition to move food forward.

[@Pepperdotph]

bulgogi never gets old

[@ellieisanerd]

That bulgogi bolognese looks so delicious.

[@sahutchai]

He is definitely the cutest thing!

[@pretzelsfan]

❤️

[@mmessi72]

Such a universal experience for many immigrant communities

[@martinanelliedundas9662]

First share? ❤️😎🤩😍❤️

[@LosEspookys]

What kind of dog does he have? In love

[@MissJeje]

Please make a rendang from indonesia🇮🇩

[@ht-si1lr]

"Doing it for the culture" - MonSanto

[@ht-si1lr]

"You want to do right by your people" - Eric(a Mayers) Gershwin Kardashian

[@Ghostface__x_]

isnt this the guy with the old asmr channel lol

[@ht-si1lr]

"Bassically it's 'Donna Hathorne Slave State Curtains' and you shouldn't go home." - Erica Mayer

[@s.flanders]

I can't say I've cooked much Korean food in my lifetime (and I think I'm white enough to get a pass for that), but I'm hoping Eric's book will turn me.