Costco Bulgogi Bake
Costco Bulgogi Bake
Ingredients
For the Dough
- 280 g bread flour
- 7 g instant yeast
- 6 g sugar
- 5 g salt
- 175 ml warm water
For the Bulgogi
- 600 g beef chuck or short rib, thinly sliced
- 3 scallions, thinly sliced
For the Bulgogi Marinade
- 1/4 onion
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
For the Cheese Mix
- 1 1/2 cups Mexican cheese mix, reserve 1/2 cup for sprinkling at the end
- 1 cup mozzarella, diced
Other
- 1 tablespoon neutral oil, for cooking bulgogi
- 1 egg, beaten, for egg wash
Instructions
- 1
In a large bowl, mix together half of the bread flour, the instant yeast, 6 grams of sugar, and 5 grams of salt.
⏱️ 2 min
- 2
Pour in the warm water and mix with a spatula until there are no dry spots and a shaggy dough forms.
⏱️ 2 min
- 3
Gradually add the remaining bread flour, mixing until it comes together into a sticky, wet dough.
⏱️ 3 min
- 4
Transfer the dough to a lightly floured surface and knead for about 5 minutes until it forms a smooth ball and you can feel the gluten tightening up.
⏱️ 5 min
- 5
Lightly oil a clean container, place the dough ball inside, and cover with a lid or plastic wrap. Let it proof for 30 minutes, or until doubled in size.
⏱️ 30 min
- 6
While the dough is proofing, prepare the bulgogi marinade. Place the onion, soy sauce, 2 tablespoons of sugar, mirin, rice wine vinegar, minced garlic, sesame oil, and black pepper into a food processor.
⏱️ 5 min
- 7
Blend the marinade ingredients until smooth.
⏱️ 1 min
- 8
Pour the blended marinade over the thinly sliced beef in a bowl. Mix with your hands until the beef is thoroughly coated.
⏱️ 2 min
- 9
Let the beef marinate for at least 10 minutes. For best results and extra juiciness, marinate overnight.
⏱️ 10 min
- 10
Preheat your oven to 200°C (390°F) if using convection, or 220°C (425°F) if using a regular oven.
⏱️ 10 min•🌡️ 200
- 11
Heat 1 tablespoon of neutral oil in a large pan over medium heat.
⏱️ 1 min
- 12
Add the marinated beef to the hot pan. Cook, stirring occasionally, allowing it to simmer as it releases liquid, for about 8 minutes or until fully cooked through.
⏱️ 8 min
- 13
Remove the cooked bulgogi from the pan and set it aside to cool while you shape the dough.
⏱️ 5 min
- 14
Once the dough has proofed, gently punch it down and transfer it to a lightly floured surface. Divide the dough ball in half using a knife.
⏱️ 1 min
- 15
Take one half of the dough and roll it out with a rolling pin into an elongated oval or rectangular shape, approximately 1/4 inch thick.
⏱️ 3 min
- 16
Place a line of the cooled cooked bulgogi down the center of the rolled-out dough.
⏱️ 1 min
- 17
Sprinkle 1 cup of the Mexican cheese mix over the bulgogi, followed by the 1 cup of diced mozzarella cheese.
⏱️ 1 min
- 18
Brush the outer edges of the dough with the beaten egg wash.
⏱️ 1 min
- 19
Fold one side of the dough over the filling to meet the other side, then firmly pinch the edges together to seal, creating a seam along the top. Carefully transfer the shaped bulgogi bake onto a baking sheet lined with parchment paper.
⏱️ 2 min
- 20
Repeat steps 15-19 with the second half of the dough and place it on the same baking sheet.
⏱️ 5 min
- 21
Brush the entire top surface of each shaped bulgogi bake with the remaining egg wash.
⏱️ 1 min
- 22
Sprinkle the reserved 1/2 cup of Mexican cheese mix over the egg-washed tops of the bulgogi bakes.
⏱️ 1 min
- 23
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 200
- 24
Once baked, remove from the oven and let cool slightly before slicing and serving. Garnish with thinly sliced scallions, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Costco Bulgogi Bake
For the Dough
- 280 g bread flour
- 7 g instant yeast
- 6 g sugar
- 5 g salt
- 175 ml warm water
For the Bulgogi
- 600 g beef chuck or short rib, thinly sliced
- 3 scallions, thinly sliced
For the Bulgogi Marinade
- 1/4 onion
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
For the Cheese Mix
- 1 1/2 cups Mexican cheese mix, reserve 1/2 cup for sprinkling at the end
- 1 cup mozzarella, diced
Other
- 1 tablespoon neutral oil, for cooking bulgogi
- 1 egg, beaten, for egg wash
Instructions
- 1
In a large bowl, mix together half of the bread flour, the instant yeast, 6 grams of sugar, and 5 grams of salt.
⏱️ 2 min - 2
Pour in the warm water and mix with a spatula until there are no dry spots and a shaggy dough forms.
⏱️ 2 min - 3
Gradually add the remaining bread flour, mixing until it comes together into a sticky, wet dough.
⏱️ 3 min - 4
Transfer the dough to a lightly floured surface and knead for about 5 minutes until it forms a smooth ball and you can feel the gluten tightening up.
⏱️ 5 min - 5
Lightly oil a clean container, place the dough ball inside, and cover with a lid or plastic wrap. Let it proof for 30 minutes, or until doubled in size.
⏱️ 30 min - 6
While the dough is proofing, prepare the bulgogi marinade. Place the onion, soy sauce, 2 tablespoons of sugar, mirin, rice wine vinegar, minced garlic, sesame oil, and black pepper into a food processor.
⏱️ 5 min - 7
Blend the marinade ingredients until smooth.
⏱️ 1 min - 8
Pour the blended marinade over the thinly sliced beef in a bowl. Mix with your hands until the beef is thoroughly coated.
⏱️ 2 min - 9
Let the beef marinate for at least 10 minutes. For best results and extra juiciness, marinate overnight.
⏱️ 10 min - 10
Preheat your oven to 200°C (390°F) if using convection, or 220°C (425°F) if using a regular oven.
⏱️ 10 min•🌡️ 200 - 11
Heat 1 tablespoon of neutral oil in a large pan over medium heat.
⏱️ 1 min - 12
Add the marinated beef to the hot pan. Cook, stirring occasionally, allowing it to simmer as it releases liquid, for about 8 minutes or until fully cooked through.
⏱️ 8 min - 13
Remove the cooked bulgogi from the pan and set it aside to cool while you shape the dough.
⏱️ 5 min - 14
Once the dough has proofed, gently punch it down and transfer it to a lightly floured surface. Divide the dough ball in half using a knife.
⏱️ 1 min - 15
Take one half of the dough and roll it out with a rolling pin into an elongated oval or rectangular shape, approximately 1/4 inch thick.
⏱️ 3 min - 16
Place a line of the cooled cooked bulgogi down the center of the rolled-out dough.
⏱️ 1 min - 17
Sprinkle 1 cup of the Mexican cheese mix over the bulgogi, followed by the 1 cup of diced mozzarella cheese.
⏱️ 1 min - 18
Brush the outer edges of the dough with the beaten egg wash.
⏱️ 1 min - 19
Fold one side of the dough over the filling to meet the other side, then firmly pinch the edges together to seal, creating a seam along the top. Carefully transfer the shaped bulgogi bake onto a baking sheet lined with parchment paper.
⏱️ 2 min - 20
Repeat steps 15-19 with the second half of the dough and place it on the same baking sheet.
⏱️ 5 min - 21
Brush the entire top surface of each shaped bulgogi bake with the remaining egg wash.
⏱️ 1 min - 22
Sprinkle the reserved 1/2 cup of Mexican cheese mix over the egg-washed tops of the bulgogi bakes.
⏱️ 1 min - 23
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 200 - 24
Once baked, remove from the oven and let cool slightly before slicing and serving. Garnish with thinly sliced scallions, if desired.
⏱️ 5 min