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Bulgogi

Bulgogi, Opskrift, Alletiders, Kogebog
Antal: 1 Portioner

HovedretterRet : Hovedretter - Diverse Hovedretter

Ukendt oprindelseslandIndsendt af : Julie Hee

Indsendt :




Ingredienser:
600 g.beef sirloin
 
 Marinade:
2 tsk.sesame seed oil
1 tsk.honey
1 tsk.powdered pine nuts
 
 Prepared mixture:
4 tsk.soy sauce
1 tsk.sugar
3 tsk.fresh pear juice
4 tsk.chopped leek
2 tsk.minced garlic
0.25 tsk.black pepper
1 tsk.sesame salt
 


Opskrift:

1. Prepare sirlion into 1mm thick slices

2. mix the marinade ingredients well

3. Place the sirloin slices in a kitchen towel and draw out the blood. The marinate with the prepared mixture and make sure the slices are laid flat. The sesame seed oil will be added right before cooking in order to make the beef tender.

4. Bulgogi is originally cooked in a grill, but when one is not available, heat a pan, lay the slices flat on the pan and cook.

5. When one side is cooked, flip the sirloin, add a bit of honey and continue to cook. Warm the serving dish, serve the bulgogi and top it off with powdered pine nuts,

Tips:

Flips... - Meat often tastes best when barbecued. However, when this is not possible, you can also cook the bulgogi in a pan and then reheat it on a small metal grill over direct heat. This will add to the flavor of the dish.

- People often add lots of fruit like pear, apple, kiwi or pineaplle in order to tenerize the meat. However, it's important to adjust the amount. Adding too much kiwi or pineapple can over.tenderize the meat and make it too soft when cooking. A tablespoon of kiwi to 600g of meat is the right amount.

- Only use sugar in the marinade and add the honey while cooking. this brings out the flavor of the meat.

- It's importan to thoroughly heat the pan in order to cook delicious bulgogi. Otherwisw, the juices will seep out and the meat will lose its rich flavor. When making bulgogi with a lot of sauce, add enough fresh ground pear and onion and then cook the meat first, not together with all the sauce. This makes the bulgogi tastier and retains its original meaty flavor. When choosing the meat, strip loin is espacially suitable because of its taste. Serving serveral skewered strip loins together can be quit aesthetically pleasing. If the meat is TOO tough, tenderize it by marinating it in rice wine or fresh pear juice.

_____________ Opskrifte har jeg fået af min koreanske lærer som selv er koreaner. Hendes bulgogi smager præcis som den jeg har fået i Korea de gange jeg har været derovre. Skal ikke kunne sige om hun følger den 110 %, men er i hvert fald fra en koreansk/engelsk kogebog.




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