Bulgogi is a traditional Korean beef dish which often served for special occasions and party. It can be part of daily dining. The name “first meat” comes from the traditional cooking method of grilling. Bul means fire and gogi means meat.
As with most Korean barbeque, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces.
INGREDIENTS
1 teaspoon sesame seeds
A pinch black pepper
1 teaspoon sesame oil
1 teaspoon of garlic(minced)
1 green onion
½ medium onion
1 cup of water
¼ cup of sugar
¼ soysauce
11 oz sliced beef sirloin
INSTRUCTIONS
1. Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
2. Cut beef across the grain into thin slices.
3. Combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
4. In a bowl, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
5. When ready to cook and serve, prepare garnishes. Keep vegetables cold.
6. Prepare a cast iron grill. Heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately.
7. To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce.
INGREDIENTS
1 teaspoon sesame seeds
A pinch black pepper
1 teaspoon sesame oil
1 teaspoon of garlic(minced)
1 green onion
½ medium onion
1 cup of water
¼ cup of sugar
¼ soysauce
11 oz sliced beef sirloin
INSTRUCTIONS
1. Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
2. Cut beef across the grain into thin slices.
3. Combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
4. In a bowl, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
5. When ready to cook and serve, prepare garnishes. Keep vegetables cold.
6. Prepare a cast iron grill. Heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately.
7. To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce.
No comments:
Post a Comment