When doubling or tripling this recipe, it is a good idea to drizzle enough of the marinade over the meat in a container rather than immersing the meat in the container of marinade thereby contaminating it.If that is the case, discard the marinade. Any marinade leftovers can be stored in the refrigerator or freezer for later use as long as no raw meat has sat in it.You can also freeze the uncooked marinated beef in small amounts for later use. So, double the amount of time the beef will stay in the fridge if you have a batch of tough meat. When marinading the beef, for tougher cuts, the more hours, the better.When a grill is not convenient, slicing the meat for this recipe makes it ea.
Bulgogi you slice it how to#
If the beef is not pre-sliced when you buy it, a trick to making it easier to cut at home is to freeze the beef for 15 minutes before you slice it. Part of the series: How to Make Korean Bulgogi.After a minute you will want to stir the beef to make sure that the slices separate and don’t form into huge chunks. Then toss in the beef and vegetables and let this grill for a minute. So, try to find an Asian supermarket in your area where the butchers will be accustomed to slicing the meat very thinly for patrons. Bulgogi is a very healthy dish given that it has high protein content and is marinated in a soy-based sauce, which is relatively low in calories. Grill the beef: Place your grill pan on your grill and let it get hot for a couple of minutes.
Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.
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