In this bulgogi formula, I offer a few substitutions and varieties that you can attempt. They will all taste great yet I think it is a great idea to have choices on the off chance that you don't have every one of the fixings or on the off chance that you lean toward one fixing over another. I begin with the most legitimate Bulgogi – Korean Beef BBQ and afterward include choices/varieties.
What is the best meat cut for Bulgogi?
Generally, top sirloin, delicate flank or rib eye cuts are best for Bulgogi. Daintily cut over the grain. You can likewise utilize thin cuts of skirt steak or boneless short ribs on the off chance that you need to attempt that. The all the more marbling the meat has, it will be progressively delicate.
Also try our recipe Mongolian Beef
Bulgogi – Korean Beef BBQ (불고기) is probably one of the best known Korean Beef BBQ dish other than Kimchi. This is the most authentic marinade recipe for Bulgogi.
Ingredients
- 1 lb Thinly sliced sirloin (top sirloin or any tender loin area)
- Marinade
- 3 Tbs soy sauce
- 2 Tbs sugar
- 1 Tbs honey [ 2 t sugar is also ok ]
- 2 Tbs rice cooking wine [sake or leftover red wine is also ok]
- 1 Tbs sesame oil
- 2 Tbs minced garlic
- 1 tsp ground black pepper
- 2 tsp toasted sesame seeds
- 1 Tbs chopped green onion
- 2 Tbs pear, puree [ or 1 Tbs kiwi or 3 Tbs onion puree]
Instructions
- Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
- Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.
- Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides.
Recipe Notes
- 2 Tbs pear puree can be substituted with 1 Tbs kiwi.
- Pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew.
- The most authentic and traditional way to cook Bulgogi ( Korean Beef BBQ ) is on top of a charcoal grill- you will either need a fine steel mesh or tin foil to cook the meat because otherwise it will fall through. Bulgogi is supposed to be well cooked and tastes great if it’s a little burnt…
- You can also broil it on the top rack of your oven (Broil temp) but remember to keep a very close watch so it does not burn!
- Optional veggie ingredients - traditionally, Koreans just make bulgogi with beef by itself but if you are cooking it in a frying pan, you can add some sliced onions, mushrooms (shitake, white, oyster), bell peppers and even sliced carrots and cook them together.
Read more our recipe Sloppy Joe Bowls
Source : https://bit.ly/2CnR7cH
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