About 20 people got together and everybody brought something to grill. ![]() I was invited to my friend’s BBQ party in the Catskills in upstate New York a while ago. This is because the marinade, juices and fats drip off the meat onto the coals, burn up there, and then come back to the beef in a wonderful smoke that covers the meat with flavor. Thirdly, when we talk about the best cooking methods, grilling over charcoal will always be the best. It adds some lovely sweetness to the dish and is effective in the marinade. Also, if you can’t find a Korean pear, use ripe bosc pear: 1 small bosc pear for 1 pound of beef is good. Feel free to modify the ratios here to your taste, or develop your own marinade. But as I’m constantly experimenting with marinades, I may still develop a better one! I’ll let you know if I do. Secondly, the marinade: the marinade in this recipe is the best that I’ve yet developed. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ. Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. Whatever you use, it’s very important to choose tender, marbled beef: leaner cuts like brisket or flak steak will turn out too tough. But you still can make good bulgogi without these choice cuts. I mentioned using steak in the video: sirloin, tenderloin, or skirt steak. So I am very pleased to release the best bulgogi recipe that I’ve ever made: it has all 3 of these elements.įirst, a good cut of beef always makes for delicious bulgogi. So this is “fire meat!”ĭelicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it. The word bul means fire in Korean, and goki means meat. The savory beef combined with the sweet, gingery marinade is always a big hit. ![]() Bulgogi is a Korean BBQ dish loved by Koreans and non-Koreans too. I posted a simple bulgogi recipe a few years ago but it was without a video. I’m eventually posting a video for bulgogi today.
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