CLASSIC KOREAN BEEF BULGOGI
It's no surprise that I love Korean food so much! This classic dish from Korea is so easy to make, easy to find, and believe me, your family will love it so much. Sweet but savoury from the seasoning of meat and sauce, perfect to accompany you and your family to be enjoyed either at lunch or dinner. Even one day, I make this bulgogi with rice for my friends, and they asked for more and took the leftovers in a container for the next day.
Before continuing, want to know the meaning of Bulgogi? It’s literally meaning 'fire meat' the Korean BBQ grilled meat dish is simply extraordinary and will make anyone who tries it, will become a Korean food fan.
The secret to the seasoning is that the longer the meat is seasoned, the more it will taste, so feel free to season your beef the day before and save time preparing when hunger strikes.
Without waiting too long .. Let's get started!
WHAT IS THE BEST BEEF CUT FOR BULGOGI? The secret apart from the sauce, is actually from the meat itself so you can have the bulgogi that is served in Korean restaurants. Beef meat has to be taken care of properly, by slicing it very, very thinly. The thinner the cut, the faster it cooks which makes the meat not tough but on the other hand makes it melt in your mouth.
Traditionally, the meat that is commonly used to make bulgogi is sirloin, tenderloin, or the top rib where these are considered the best cuts and are suitable for thin slicing. In addition, you can also use a thin skirt.
One more thing, when you buy meat, look for meat that has a lot of marbling, because when it is cooked the meat will be more tender. So try to find meat that has good marbling quality if you want to taste tender bulgogi.
HOW TO SLICE IT AT HOME? (TIPS)
To make it easier for you to slice the meat, wrap the beef in plastic wrap and place it in the freezer for 30 minutes to 2 hours or more, especially if the meat is large. After that, remove and thinly sliced. Slicing thinly raw meat is very difficult to do at room temperature, so freezing it can help tighten the fat, making it easier to slice the meat to the thickness you want it to be.
Besides that, the meat is frozen, use the sharp knife you have to make it much easier to cut the beef. And PLEASE BE CAREFUL.
WHAT IS BULGOGI SAUCE MADE WITH?
If you want to make a marinade sauce with a traditional flavour then use soy sauce, mirin or rice wine, Asian pear, garlic, sugar, sesame oil, sesame seeds and black pepper.
Asian pears are used as a traditional Korean-style softener which is perfect for bulgogi recipes. Use about 2 tablespoons of crushed pears for 1 pound of meat.
If you can't use Asian pears, don't be sad I will tell you another substitute. You can use,
Pineapple plays a very good role in the softening agent. Use 1 cup or more of blended pineapple into 1 pound of beef.
Onions which not only provide a sweet taste which is perfect for this bulgogi recipe but also serve as a tenderizer as well. Use 3 tablespoons of chopped onions for 1 pound of beef.
The second method looks a little weird but works quite well with Diet Coke. Use 2 tablespoons or more to 5 pounds of beef. If you use Diet Coke, don't soak it too long because it has a very strong taste, so use Diet Coke as a last resort.
HOW TO MAKE BULGOGI ?
Make the sauce. Combine all the marination ingredients together. You can add vegetables such as raw onion slices, shitake mushrooms, or peppers. Remember .. If you don't have Asian pears at home, you can replace them with pineapples, although they are not very traditional but using pineapples also add a nice flavour too and make the meat melt in your mouth. Regarding alcohol, although this material can disappear due to evaporation when cooked, but some of you can’t consume alcohol. Don't worry because you can replace it with 2 tablespoons of ginger ale or 2 tablespoons of apple juice or 4 teaspoons of grape juice + 1 spoon tea wine vinegar + 1 teaspoon of water which is equivalent to 2 teaspoons of red wine. As a reminder, if you are using any of these ingredients, reduce the level of pineapple juice as some of these products contain acids which can also soften the meat
Place and mix the sliced beef into the prepared sauce in a large bowl. Keep in mind to mix the beef with the sauce evenly and if you can use your hands to be able to massage the meat when it is mixed with the marinated sauce. After that, close tightly and store in the refrigerator for about 30 minutes or better overnight. Of course, if you leave it for a long time to marinate then all the flavours will be absorbed by the meat so it will taste better.
Cook the meat. Heat the oil in a frying pan over medium heat and fry the meat until brown on both sides. DO NOT cook too much meat in a short period of time as there will be a lot of juice coming out of the bulgogi which I think will reduce the taste quality. But back again if you like a bit wet, then you can put a lot of the meat. Cook until the meat is perfectly cooked and slightly burnt to give it a smokey touch.
Serve with warm white rice. For an added touch of health, you can also replace white rice with brown rice or even wild rice. Anyway, this will taste good!
ANOTER STYLE TO COOK BULGOGI
Charcoal grill is the most authentic and traditional way to make Korean BBQ. Use tin foil or steel mesh that is used for BBQs so that the meat doesn't fall off.
Bake in the oven where roasting on the top shelf of the oven with a temperature of 180 ° C - 200 ° C, also called Broiling. Remember to always look at it so it doesn't burn!
Well.. if you have leftovers (uncooked or cooked) just keep it in the fridge or the freezer. When you want to eat again, just take it out and reheat it in the pan or microwave, don't take it too long or the meat will turn tough.
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