Bulgogi

Ingredients for Bulgogi

Instructions for Bulgogi

To prepare the Bulgogi recipe, please follow these instructions:

1. Prepare sirlion into 1 mm thick slices

2. mix the marinade ingredients well

3. Place the sirloin slices in a kitchen towel and draw out the blood. The marinate with the prepared mixture and make sure the slices are laid flat. The sesame seed oil will be added right before cooking in order to make the beef tender.

4. Bulgogi is originally cooked in a grill, but when one is not available, heat a flat pan, lay the slices on the pan and cook.

5. When one side is cooked, flip the sirloin, add a bit of honey and continue to cook. Warm the serving dish, serve the bulgogi and top it off with powdered pine nuts,

Tips:
Flips ...-Meat often tastes best when barbecued. However, when this is not possible, you can also cook the bulgogi in a pan and then reheat it on a small metal grill over direct heat. This will add to the flavor of the dish.

-People often add lots of fruit like pear, apple, kiwi or pineaplle in order to tenerize the meat. However, it's important two adjust the amount. Adding too much kiwi or pineapple can tenderize the meat over. and make it too soft when cooking. A tablespoon of kiwi two 600 g of meat is the right amount.

-Only use the sugar in the marinade and add the honey while cooking. This brings out the flavor of the meat.

-It's importan two thoroughly heat the pan in order to cook delicious bulgogi. Otherwisw, the juices will seep out and the meat will lose its rich flavor. When making bulgogi with a lot of sauce, add enough fresh ground pear and onion and then cook the meat first, not together with all the sauce. This makes the bulgogi tastier and retains its original meaty flavor. When choosing the meat, strip loin is espacially suitable because of its taste. Serving serveral skewered strip loins together can be aesthetically pleasing quit. If the meat is TOO tough, tenderize it by marina stuff it in rice wine or fresh pear juice.

_____________ Opskrifte I've got of my Korean teacher who is Korean. Her bulgogi tastes exactly like the one I've got in Korea the times I've been over there. Should not be able to say whether she follows the 110%, but is at least from a Korean/English Cookbook.