Ep 5. Bulgogi and Bokkeumbap

America's Test Kitchen is a popular cooking show that aims to find the best recipes for home cooks. In season 22, episode 5, titled Bulgogi and Bokkeumbap, the show explores Korean cuisine and its signature dish, bulgogi.

To start off, the hosts take a trip to a Korean market to gather the ingredients needed for their recipes. They explain the importance of choosing the right cut of meat for bulgogi and showcase different options such as ribeye and sirloin. The hosts also point out essential seasonings such as soy sauce, sugar, garlic, and ginger.

In the first part of the episode, the hosts demonstrate their recipe for bulgogi, which is a Korean-style grilled beef dish. They explain their preferred method of marinating the meat and how to properly grill it for optimal flavor, texture, and juiciness. The hosts also offer alternative cooking methods, such as broiling and stir-frying, for those who don't have access to a grill.

After showcasing their bulgogi recipe, the hosts move on to the second part of the episode, which focuses on bokkeumbap. Bokkeumbap is a Korean fried rice dish that typically includes vegetables, meat, and rice. The hosts explain that bokkeumbap is a great way to use up leftover rice and various ingredients from the fridge.

The hosts then demonstrate their recipe for bokkeumbap, which includes a variety of vegetables such as carrots, onions, and spinach, along with meat such as beef or pork, and of course, rice. They provide tips on how to properly cook the rice so that it doesn't become mushy and how to fry and season the dish for optimal flavor and texture.

Throughout the episode, the hosts also share various cooking techniques and tips, such as how to properly cut a cucumber and how to make a flavorful garlic paste. They offer alternatives to certain ingredients for those with dietary restrictions, such as using tamari instead of soy sauce for a gluten-free option.

One of the great things about America's Test Kitchen is that they don't just share recipes, but they also explain the science behind cooking. In this episode, the hosts delve into the Maillard reaction, which is the chemical reaction that occurs when heat is applied to meat. They explain how this reaction creates a caramelized crust on the meat and enhances its flavor.

Overall, this episode of America's Test Kitchen is a great introduction to Korean cuisine and two of its most popular dishes. The hosts provide clear and detailed instructions, along with helpful tips and cooking techniques, making these recipes accessible to home cooks of all levels. Whether you're a seasoned pro or new to cooking, you're sure to learn something new and delicious from this episode of America's Test Kitchen.