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Dec 18, 2013 12:56 PM

Where to buy bulgogi meat?

I don't want it marinated. I just want good quality pre-sliced thin beef to make bulgogi with. Any recs on where to get it? Preferably around Boston or Quincy

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  1. H-Mart in Burlington has a number of options

    1. I'd just ask my butcher to slice up some sirloin really thin.

      1. I was hoping for closer. H-mart is a little far by my standards.

        1. Reliable Market in Somerville.

          Hong Kong market in Malden has it frozen -sirloin and something just labeled "beef." The other locations may have it too.

          I sometimes used shaved steak from McKinnons or Market Basket for bulging I, but it tends to fall apart as you cook it instead of staying as discrete slices.

          2 Replies
            1. re: gimlis1mum

              Plus Lotte Market on Mass Ave in Central Square, across from the Cambridgeport Saloon that is no longer there.

            2. Curious: why the requirement to be pre-sliced? Even if you don't have a quality chef's knife, a $6 AccuSharp will allow you to sharpen a cheap knife to an edge that will let you thin-slice a quality ribeye or sirloin with ease. It's even simpler if you put the steak in the freezer for 20-30 minutes first.


              8 Replies
              1. re: MC Slim JB

                That's my thought too.

                Slice it yourself or have the butcher do it for you.

                1. re: C. Hamster

                  I've never actually seen any supermarket butcher willing to slice stuff for me. And yes, I could do it myself but I was extremely crunched on time and I needed quite a bit of it. Its just easier for me.

                  1. re: foxspirit

                    The N Quincy Stop and Shop will do things like that for me.

                    But maybe not in the quantity you needed.

                    1. re: foxspirit

                      My experience is the opposite. I've never had a supermarket butcher refuse any request to slice a large quantity of meat to order, as long as I was polite and willing to wait a bit. I often take advantage of this when I'm cooking in bulk for a party, like when I need twelve pounds of country-style pork ribs and chuck steak cut into one-inch cubes for chili.


                  2. re: MC Slim JB

                    My (Korean) mom would take issue with that....It's a PITA to cut the meat THAT thinly. Plus Korean mamas usually have shitty-ass knives that can't cut that thinly. Better to ask the butcher to do it for you.

                    That's from the olden days of asking a butcher, fishmonger, or tofu slinger to do something "custom." Those days are disappearing, ain't they?!

                    1. re: digga

                      Never had a tofu slinger in my neighborhood growing up, but for as often as I need their help, which is not often, the big supermarket meat counters are still doing what I need on request. And there are still a handful of great fishmongers.


                      1. re: MC Slim JB

                        Reliable in Union Sq used to sling tofu as recently as a few years ago. Don't think they do anymore, but I could be wrong.

                        My mom used to get oxtails and cast-off parts for free from the butcher. That's no longer the case!

                        Anyway, happy 2014 y'all! Wasn't trying to be contentious...just recounting the way it was for me growing up in RI and as a young adult in Boston.

                        1. re: digga

                          Hah! No contentiousness taken! I'm just envious of people who grew up around tofu slingers.

                          The old-timiest thing I can cite in that neighborhood is growing up in a tiny town where the milkman still delivered, and their own dairy-branded coffee milk was an option. I used to stop into that dairy after my paper route on hot days and buy a quart of that coffee milk, just as a quick refresher, with pocket change. (I also used to tie an onion to my belt, which was the style at the time.)