12/2/2023 0 Comments Bulgogi you slice it![]() Substitutions for Bulgogi sauce Ingredients Pro Tip – always sharpen your knife (like how chefs do on TV) before and it will be so much easier. if meat piece is bigger than 1 lb) and then take it out of the freezer and slice it thinly against the grain. Wrap the meat in plastic wrap and freeze it for 2 hrs or more (esp. The more marbling the meat has, it will be more tender so try to buy meats that have good amount of marbling. But if you don’t have a Korean grocery store near by, you can thinly slice a skirt or flank steak or even chuck roast against the grain. Traditionally, top sirloin, tenderloin or rib eye cuts (like in the pic above) are considered to be the best cuts for bulgogi and they are thinly sliced across the grain. I can still remember how good it tasted and I thought my dad was a genius!! Best beef cut for Bulgogi? ![]() And OH MY…you will get a wonderful juk there. They still cook the beef on the steel pan (see Seoul Bulgogi pic below) and my dad used to add rice and cracked an egg to the juice that accumulated around the rim. You see the original owner of Wooraeok was a good friend of my father since they both fled North Korea during the Korean War in the ’50s. My most delicious memory goes way back to the days when my father took the whole family out to dinner at his favorite restaurant – Wooraeok 우래옥. These were called Neobiahni Gui 너비아니 구이 which actually used thicker slices of beef than what is used today. Later in the 1800’s, with the introduction of metal grates, Koreans started to marinate thin cuts of beef and then grill on top of these gridirons. ![]() HISTORY – Bulgogi has its origins dating back thousands of years to the kingdom of Goguryeo (고구려 37 BC – 668 AD) which was in the form of beef grilled on skewers. Bulgogi – Authentic Korean BBQ Beef Recipe.Substitutions for Bulgogi sauce Ingredients.
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