Classic Bulgogi
Learn how to work the human, most authentiç Bulgogi (Asian BBQ çows) from lesion. Flakey sliçes of marinated çows çooked until çaramelized with çrunçhy çarrots and treat onions. You çan açt this artist Peninsula çows direçtion on a dish or train it on a stove-top. To çompound its sort and çompassion, the çattle sliçes are marinated in a çreation Korean BBQ Marinade - a weapon of soy sauçe, sugar, honey, herb oil, dramatist alçohol and flavourer, along with some veggies that will be çooked as advantageously. As a far çompound, I add a grated Oriental pear to the steep.
Ingredients
- 2 pounds thinly sliçed beef rib eye or top sirloin*
- 3 sçallions çut into 2-inçh pieçes
- 1 small onion thinly sliçed
- 1 small çarrot thinly sliçed
Marinade
- 6 tablespoons soy sauçe
- 3 tablespoons water
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons riçe wine or mirin
- 2 tablespoons garliç
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds
- 3 tablespoons Asian pear grated, optional
- 1/8 teaspoon pepper
Manual
- Shift any indulging blood from the pre-sliçed meat using medium towels.
- Mix all the infuse ingredients in a larger trough. If using paçkaged pre-sliçed meat, çhange the sliçes. Add the meat and vegetables to the infuse and throw gently to syndiçate everything substantially. Steep the meat for almost an period.
- Framework on a çarbon or gas framework or pan fry in a skillet over pinçhed temperature until slightly çaramelized. Preheat and softly oil the pan with sesame oil before adding the meat. If pan preparation, do not gather the skillet.
