I have found some recipes for what I think is Bulgogi on this site, but what I'm wondering more than an exact recipe for both is how the cooking of each differs (although an exact recipe for both sounds good).
I found an Asian market that has both kalbi and bulgogi sliced and ready to go. Both look like excellent looking peices of meat, but after reading around I'm not seeing a huge difference in prep or cooking. I'm guessing since they have different names they should be different in some way other than the cut of meat.
I found an Asian market that has both kalbi and bulgogi sliced and ready to go. Both look like excellent looking peices of meat, but after reading around I'm not seeing a huge difference in prep or cooking. I'm guessing since they have different names they should be different in some way other than the cut of meat.