Bulgogi
Bulgogi- LADL Flowchart Recipe
Origin: Korea
About: Bulgogi is a Korean dish of marinaded thin strips of meat cooked over gridirons or sautéd. The recipe can be made with a variety of meets, but beef is the most common.
To save time, everything can be combined in a food processor or blender. Instead of waiting the full 4 hours, let the marinade sit at room temperature 30 minutes before cooking. Note!: As mentioned in the Moo Ping recipe, the soy sauce is salty and will dry out the meat if marinaded overnight.
Bulgogi can be grilled, broiled, or sautéd. If grilling, try to find a Grill Pan so the juices drip away. I advocate against the use of aluminum foil, as stated in a previous post (Jamaican Jerk Ribs). If sautéing, try to use a good skillet with 1 tbsp of oil.
Sides that pair well with Bulgogi are called bancheon dishes, which include kimchi (Korea’s national dish), steamed broccoli, sliced cucumbers, myeolchi bokkeum seasoned tiny anchovies, or kungnamul soy beans.
Additions:
- Gochujang (Korean fermented hot red pepper paste) — 1-2 tbsp, added to the marinade. Will provide a ton of flavor.
- Gochugaru (Korean hot pepper flakes)– 1 tbsp, added to the marinade
- Crushed red pepper flakes– 1 tsp, added to the marinade
- Ginger– 1 tbsp, grated, peeled, added to the marinade
- Asian pear (or apple)– 1/2 small, pureed, acts as a tenderizer for the meat during marinading.
Substitutions:
- Rib-eye steak — boneless pork loin (referred to as Dwaeji Bulgogi), trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs (referred to as Dak Bulgogi).
