How to Make Korean Beef Bulgogi, Part 1
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Date: 2020-08-15
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Comments and reviews: 9
vanscoyoc
Thanks for amounts. NOT!
Here they are for the marinade:
1/2 cup soy sauce
1/4 cup granulated white sugar
2 t. sesame oil
1 clove garlic, chopped fine
2 T. Mirin
3/4 cup grated Asian Pear
1/2 small yellow or white onion, grated
1 T. fresh ginger, grated (use microplane)
1 T. toasted white sesame seeds
1/2 t. black pepper
reply
Thanks for amounts. NOT!
Here they are for the marinade:
1/2 cup soy sauce
1/4 cup granulated white sugar
2 t. sesame oil
1 clove garlic, chopped fine
2 T. Mirin
3/4 cup grated Asian Pear
1/2 small yellow or white onion, grated
1 T. fresh ginger, grated (use microplane)
1 T. toasted white sesame seeds
1/2 t. black pepper
reply
Jerome
their definition of bulgogi, well, they are right about how it is marinated beef, but it doesn't really include the beef being wrapped in lettuce leaf. the use of lettuce leaves as wraps is actually called samgyupsal, and within the wrap, are thick, fatty slices of pork belly meat (similar to uncured bacon.
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their definition of bulgogi, well, they are right about how it is marinated beef, but it doesn't really include the beef being wrapped in lettuce leaf. the use of lettuce leaves as wraps is actually called samgyupsal, and within the wrap, are thick, fatty slices of pork belly meat (similar to uncured bacon.
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etatauri
They say it gets too salty because it becomes over marinated, but personally I don't think it matters because people do it all the time. I usually make them in batches and freeze the portions I don't eat right away and turns out fine. Besides, if it becomes too salty you just eat more rice with it haha.
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They say it gets too salty because it becomes over marinated, but personally I don't think it matters because people do it all the time. I usually make them in batches and freeze the portions I don't eat right away and turns out fine. Besides, if it becomes too salty you just eat more rice with it haha.
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AussiePierogi
why maybe he has a Korean wife or he has lived and cooked in Korea for quite some time. I have lived in Korea my husband is Korean and when I talk about Korean culture or Korean food to others I say eg in Korea we use. or In Korea we call it. and I speak Korean too: D
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why maybe he has a Korean wife or he has lived and cooked in Korea for quite some time. I have lived in Korea my husband is Korean and when I talk about Korean culture or Korean food to others I say eg in Korea we use. or In Korea we call it. and I speak Korean too: D
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MrQuagmire26
EnterTheCow I agree, Im sure koreans could say a lot of weird stuff if i was trying to speak korean. I had a korean guy in class who said poriticoo praty (political party, but nobody made fun of his accent. Most important about language is understanding each other.
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EnterTheCow I agree, Im sure koreans could say a lot of weird stuff if i was trying to speak korean. I had a korean guy in class who said poriticoo praty (political party, but nobody made fun of his accent. Most important about language is understanding each other.
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mrmehdimedia
I think they pronounce it buRgogi, because the korean symbol for L is pronounced like a r if it comes before a vowel or a semi-vowel. Which is not the case here, but I dont think they know that.
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I think they pronounce it buRgogi, because the korean symbol for L is pronounced like a r if it comes before a vowel or a semi-vowel. Which is not the case here, but I dont think they know that.
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jaluck
Shoot, did you guys catch the low-sodium soy sauce? That pretty much eliminates the over-saltiness, and I marinate my bulgolki for four hours and then freeze it. It's never too salty.
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Shoot, did you guys catch the low-sodium soy sauce? That pretty much eliminates the over-saltiness, and I marinate my bulgolki for four hours and then freeze it. It's never too salty.
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David
Actually. Samgyupsal is simply Pork Belly meat. The use of lettuce leaves is just an option. A popular option none the less but the use of the lettuce is not called Samgyupsal.
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Actually. Samgyupsal is simply Pork Belly meat. The use of lettuce leaves is just an option. A popular option none the less but the use of the lettuce is not called Samgyupsal.
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Canuck51
I'd be interested in knowing why Chef Nihoff says the beef shouldn't be marinated overnight, or in any event longer than the half-hour to an hour he suggests.
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I'd be interested in knowing why Chef Nihoff says the beef shouldn't be marinated overnight, or in any event longer than the half-hour to an hour he suggests.
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