Comments on: What Kinds of Pear for Bulgogi? http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/ A Practical Guide to Korean Food and Korean Fusion Food Tue, 07 Oct 2008 14:32:57 +0000 http://wordpress.org/?v=2.1.3 By: Sandra http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3115 Sandra Sat, 07 Apr 2007 03:27:19 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3115 I've bought Asain pears at Costco before, and some times the regular grocery stores here will have them, but they are expensive and smaller than what I would get at a Korean grocery store. I’ve bought Asain pears at Costco before, and some times the regular grocery stores here will have them, but they are expensive and smaller than what I would get at a Korean grocery store.

]]> By: Lillian http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3116 Lillian Sat, 07 Apr 2007 08:10:56 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3116 And these pears are the yummiest around! Korean fruit is so delicious! I just bought one today for 2000 won. Expensive yes, but worth every bite! And these pears are the yummiest around! Korean fruit is so delicious! I just bought one today for 2000 won. Expensive yes, but worth every bite!

]]> By: Fran http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3117 Fran Sat, 07 Apr 2007 16:10:32 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3117 I've made Bulgogi using William pears and it was perfectly fine. If pears are used in the Bulgogi recipe, it is - like you said - as a way to soften the marinated meat, not to flavor it. So I think any pear should do, really. It's more a matter of texture, not taste. I’ve made Bulgogi using William pears and it was perfectly fine. If pears are used in the Bulgogi recipe, it is - like you said - as a way to soften the marinated meat, not to flavor it. So I think any pear should do, really. It’s more a matter of texture, not taste.

]]> By: Hedgehog http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3120 Hedgehog Sat, 07 Apr 2007 19:18:46 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3120 I myself think Asian pears are sweeter and more suitable for use in bulgogi :D I myself think Asian pears are sweeter and more suitable for use in bulgogi :D

]]> By: Gil http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3121 Gil Sat, 07 Apr 2007 19:54:40 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3121 I usually use the Asian (Nashi) pear, although sometimes I will substitute golden delicious or fuji apple. If you use the fuji, you can decrease sugar or corn syrup if you use those in your recipes. I usually use the Asian (Nashi) pear, although sometimes I will substitute
golden delicious or fuji apple. If you use the fuji, you can decrease sugar or corn syrup if you use those in your recipes.

]]> By: sue http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3123 sue Sat, 07 Apr 2007 20:30:42 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3123 Fran, It's good to hear you have had good results from other pears as well. I only mentioned the meat softening part because that is the main purpose. However also because of its sweet taste, I definitely use less sugar than I could have. Fran, It’s good to hear you have had good results from other pears as well. I only mentioned the meat softening part because that is the main purpose. However also because of its sweet taste, I definitely use less sugar than I could have.

]]> By: Kat http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3180 Kat Tue, 10 Apr 2007 23:37:43 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-3180 I will have to give this another try when it is pear season here. Japan's "21st century pear" looks like the Korean version. I will have to give this another try when it is pear season here. Japan’s “21st century pear” looks like the Korean version.

]]> By: K Cooker http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-6374 K Cooker Wed, 15 Aug 2007 20:38:57 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-6374 These pears called Nashi, I think, can be found in almost any big supermarket in France recently...I don't exactly know the period of the year... But they should be found in the exotic fruits section. The first one I bought here was wonderful, really juicy, sweet, and had kind of a rose taste...However, the one I've tasted in Korea seemed to taste almost nothing?? Maybe not mature enough? These pears called Nashi, I think, can be found in almost any big supermarket in France recently…I don’t exactly know the period of the year… But they should be found in the exotic fruits section.
The first one I bought here was wonderful, really juicy, sweet, and had kind of a rose taste…However, the one I’ve tasted in Korea seemed to taste almost nothing?? Maybe not mature enough?

]]> By: Mr Jean Leslie Sr http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-7665 Mr Jean Leslie Sr Thu, 13 Dec 2007 03:49:55 +0000 http://mykoreankitchen.com/2007/04/07/what-kinds-of-pear-for-bulgogi/#comment-7665 I've never had pear in Bulgogi, the Korean cooks I've known have always used honey to temper the bitterness of Sesame Oil, or mixture of other ingredients. However, I think a good substitute for asian (Korean) pears would be Bosc pears. They are crisp, juicy and sweet, as long as they don't sit around too long. My Korean sister Su's husband can't keep his sticky fingers out of her marinating Bulgogi, he prefers to eat it raw after marinnating over night, and he is a good judge as to wether or not it needs more sweetness to cover the bitterness. Try subsituting honey for sugar or other sweetners in Bulgogi, it's healthier and gives a better flavor! If I was a single man, I could get lost in Korea just traveling around from village to village and sampling all the different varieties and variations of Korean foods. I’ve never had pear in Bulgogi, the Korean cooks I’ve known have always used honey to temper the bitterness of Sesame Oil, or mixture of other ingredients. However, I think a good substitute for asian (Korean) pears would be Bosc pears. They are crisp, juicy and sweet, as long as they don’t sit around too long. My Korean sister Su’s husband can’t keep his sticky fingers out of her marinating Bulgogi, he prefers to eat it raw after marinnating over night, and he is a good judge as to wether or not it needs more sweetness to cover the bitterness.
Try subsituting honey for sugar or other sweetners in Bulgogi, it’s healthier and gives a better flavor!

If I was a single man, I could get lost in Korea just traveling around from village to village and sampling all the different varieties and variations of Korean foods.

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