Bulgogi Beef – How They “Barbecue” in Korea (the Good Korea)

This is going to be a pretty easy post to write, since I know almost nothing about the fine art of bulgogi. I do know that if you follow along with what I did in the video, you’re going to end up with something very delicious, and fairly gorgeous, so that’s a good place to start.

I also know that you can control the texture by making your slices thicker or thinner, as well as changing the marination time. Obviously, the thinner the slice, and the longer it’s in the marinade, the softer and more tender the meat becomes. However, you can go too far, ending up with something mushy, and unappetizing.

Unfortunately, this is a matter of trial and error, and so to avoid all that, I generally go with just an hour or two, which always seems like plenty to me. I don’t want mushy meat, in the best examples I’ve had of this in Korean restaurants, while tender, still had a little bit of chewiness to them. Besides, the fact that this is such a fast-acting marinade, is one of the big advantages.

If you don’t do the boneless short ribs, and go with pork loin, or chicken, you’ll want to be especially careful, since it has less connective tissue. By the way, if you are an experienced bulgogi master, please feel free to pass any tips along. I really hope to give this a try soon. Enjoy!

Ingredients for 2 large portions:
1 1/4 pound boneless beef short rib, or any other meat, sliced about 1/8-inch thick
4 finely crushed garlic cloves
1 generous tablespoon freshly grated ginger
1/3 cup freshly grated Asian pear
1/4 cup grated yellow onion
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 or 2 tablespoon light brown sugar, depending on how sweet you like it
1 tablespoon Korean chili flakes (Gochugaru)
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
sliced green onions to finish
steamed rice

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authorI teach people how to cook. Don't let the chicken suit fool you. I have skills. Some skills.