I bought 1 pack of bulgogi in the butcher shop. If you find bulgogi beef in the grocery market, you’d better buy Topside/Inside(Round) or shaved beef. I recommend to cut beef 2.5 mm thick.
My recipe is not too salty or sweet and also easy and simple so you could follow the recipe. If you have a question, comments below.
Serving 3~4
Cooking time 1 hour
Measuring is 1TS(10g).
Ingredients
1.84 lb (804g) 1 pack bulgogi
1 canned pear 8oz 432g
half onion
half carrot
3 bell pepper
bae yang-nyum jang (pear marinade)
1 canned pear
2TS vodka
2TS honey
Gan jang yang-nyum jang (soy sauce marinade)
90g soy sauce
18g garlic powder
20g vodka
1TS sesame oil
1TS sesame seeds
Directions
1. Open the canned pear. Bring a blender, process canned pear in the blender till texture is smooth.
2. Pour it in the colander and strain it through in a sieve. I’ll use only pear juice.
3. Bring a beef, remove blood with paper towel. Cut it in halves.
4. Slice into onion, carrot and bell pepper.
5. In a bowl, add bae yang-nyum jang and let stands 20 minutes on the room temperature. (get beef tenderizing effect)
6. After 20 min, add gan jang yang-nyum jang, vegetables and toss it gently by hands. Keep in the refrigerator at least 30min.
7. Place oil in the pan, wait to Preheat. When pan is heated, add marinade bulgogi and saute over high heat.
Note
You can keep marinade bulgogi at 3 days in the refrigerator. If you couldn’t eat bulgogi in 3 days, wrap them a small pack and keep in the freezer.
🎵provided by 브금대통령
🎵Track : a boring day
https://youtu.be/RJNakI_wb5U
Original of the video here
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