This recipe captures the warmth of a family kitchen and the stories passed down through generations. Joanna Gaines shares a treasured family favorite—Mom’s Bulgogi—from her Magnolia Table Cookbook Vol. 1, and the result is comforting, flavorful, and memorable.
The review…
This bulgogi isn’t the quickest weeknight meal, and it does require a bit of planning and sourcing for a few authentic ingredients. But the effort is completely rewarded by the final dish. The flavors are balanced—savory, slightly sweet, a touch garlicky, with gentle heat—and combine into something irresistibly good. It’s the kind of recipe you’ll want to make again and again.
If you love Asian flavors, this bulgogi will earn a regular spot in your rotation. The marinade develops deep savory-sweet notes that coat the meat beautifully. The dish is a celebration of texture and taste: glossy, slightly sticky, and rich with umami.
The reaction…
I paired the bulgogi with Joanna’s Cucumber Kimchi Salad several times after my first attempt—partly because I had extra gochugaru and partly because it’s so tasty. I used the salad alongside fried rice and even in tacos; each time it added a lively, spicy-sour crunch that everyone loved. It’s become a favorite at my table.
On my first try I used eye of round, which worked but left me wanting a more tender bite. Next time I’ll use sirloin or beef tenderloin and slice the meat thinner. Joanna has mentioned that her mother often uses tenderloin, which shortens marinating time and yields an exceptionally tender result. Using a better cut makes a noticeable difference in texture and overall enjoyment.
Even with the adjustments I’d make, the flavors were spot on. Cooking a recipe once teaches you what to refine for the next time, and this one is worth revisiting to perfect.
The TIPS…
Read the recipe all the way through before shopping. I learned that the hard way while working through the Magnolia Table Cookbook—this dish needs a few specialty items you might not have on hand. Plan ahead so you can source gochugaru (Korean red chili powder) and other essentials at an Asian grocery or online.
Gochugaru is distinctive: it offers mild heat, a bright red color, and a different flavor profile than ancho, cayenne, or smoked paprika. It’s the key ingredient in the Cucumber Kimchi Salad and worth hunting down for authenticity. If you search local Asian markets you’ll likely find it; otherwise, allow time to order it.
Marinating time is important. While the recipe suggests 4–5 hours, I recommend marinating the meat overnight—about 10–12 hours—so the flavors fully penetrate and the meat develops a rich, glossy finish when cooked. Longer marination deepens the sweet-and-savory barbecue notes that make this bulgogi so delicious.
If you don’t have the exact sparkling wine suggested in the recipe, a sparkling rosé or similar bottle works fine; I used one I could enjoy later. Small substitutions like this won’t derail the overall flavor when you keep the core ingredients and technique intact.
Overall, this is a recipe I’m excited to make repeatedly. With a few adjustments—thinner slices of a more tender cut of beef and a longer marinating time—Mom’s Bulgogi will be a mainstay in any home kitchen. It’s comforting, deeply flavored, and a wonderful way to bring a bit of family tradition to your table.
Until next time, happy cooking!
Kendell
If you watched Joanna make this recipe on Season 2, Episode 5 of Magnolia Table with Joanna Gaines, the recipe is available on her site for you to follow at home.
read my other reviews of Season 2 Episode 5 here…
Hot Dogs and Rice with Cucumber Kimchi Salad
Mochi (coming soon)
